Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
serves 2-4
The long ribbons of zucchini meld beautifully with the thin noodles in this simple, quick pasta. You may not need to seed the zucchini if they're small enough. Starting with a generous splash of olive oil gives this reasonably light dish a rich finish.
1 pound whole wheat capellini
6 small to medium zucchini, peeled, seeded and cut into strips
1/4 cup olive oil
8 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan, plus more to taste
1 lemon, zested then cut into quarters
prep: 15 minutes
total: 30 minutes
large pot
colander
peeler
grater
zester
large nonstick sauté pan
tongs
1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until it's al dente, 7-10 minutes. Reserve 1 cup of the pasta water. (You probably won't use the full cup, but just in case.)
2. Meanwhile, prep all the ingredients. For the zucchini, you can use either a mandoline or a peeler. (You want long ribbons.)
3. Heat the olive oil in a large nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and red pepper flakes and cook, stirring constantly, for 2-3 minutes, until it starts to turn color. (Don't let it brown.)
4. Add the zucchini, basil and parsley, and stir for 1 minute. Add the lemon zest and stir for another 30 seconds.
5. When the pasta is done, drain it in a colander and then add it to the sauté pan and stir to combine it with the zucchini mixture. Add a little pasta water -- 1/4 cup or so -- and stir make a slightly liquidy sauce. Sprinkle the parmesan over the pasta and stir to combine. (You might want to add more pasta water at this point if the pasta is too dry.)
6. Divide the pasta into individual bowls and serve with a wedge of lemon, plus more red pepper flakes and parmesan to taste.
2. Meanwhile, prep all the ingredients. For the zucchini, you can use either a mandoline or a peeler. (You want long ribbons.)
3. Heat the olive oil in a large nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and red pepper flakes and cook, stirring constantly, for 2-3 minutes, until it starts to turn color. (Don't let it brown.)
4. Add the zucchini, basil and parsley, and stir for 1 minute. Add the lemon zest and stir for another 30 seconds.
5. When the pasta is done, drain it in a colander and then add it to the sauté pan and stir to combine it with the zucchini mixture. Add a little pasta water -- 1/4 cup or so -- and stir make a slightly liquidy sauce. Sprinkle the parmesan over the pasta and stir to combine. (You might want to add more pasta water at this point if the pasta is too dry.)
6. Divide the pasta into individual bowls and serve with a wedge of lemon, plus more red pepper flakes and parmesan to taste.
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