One-Pot Zucchini & Basil Pasta

This one-pot pasta makes the most of summer produce.
Publish date:
zuchini basil pasta

Recipe by Alexa Weibel

Start to Finish: 20 minutes

Servings: 4


  • 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


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.