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