One-Pot Zucchini & Basil Pasta

Name: One-Pot Zucchini & Basil Pasta
Ingredients: 3 tbsp. drained capers, patted dry; 1 tbsp. olive oil; 4 cups chicken stock; 12 oz. capellini (angel-hair) pasta; 2 medium zucchini—thinly sliced lengthwise into planks, then sliced into thin strips; 4 tbsp. butter; 2 anchovies, chopped; 1/4 cup chopped toasted almonds; thinly sliced fresh basil and lemon zest, for garnish

This one-pot pasta makes the most of summer produce.

Author:: Rachael Ray Every Day
Publish date:: Jun 11, 2018

zuchini basil pasta — Photography by Kate Mathis

Recipe by Alexa Weibel


Start to Finish: 20 minutes	Servings: 4

Ingredients

3 tbsp. drained capers, patted dry
1 tbsp. olive oil
4 cups chicken stock
12 oz. capellini (angel-hair) pasta
2 medium zucchini—thinly sliced lengthwise into planks, then sliced into thin strips
4 tbsp. butter
2 anchovies, chopped
1/4 cup chopped toasted almonds
thinly sliced fresh basil and lemon zest, for garnish

Preparation

In small skillet, fry capers in oil over medium until crisp, about 4 minutes. Transfer to paper towel. In pot, bring stock to boil over high. Salt stock; add pasta. Cook for 2 minutes. Stir in zucchini, butter, and anchovies. Cook, stirring frequently, until pasta is tender and sauce is creamy, about 3 minutes; season. Divide among bowls. Top with fried capers, nuts, basil, and lemon zest.