Step up your veggie game with this Italian classic.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 10.6 ounces (300 grams) capellini (angel hair) pasta
- 4 tablespoons butter
- 2 zucchinis, seeded and thinly sliced
- 1/2 to 1 fresh Thai bird chile (finger chili) or 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 lemon, zested and juiced
- 1 small handful fresh mint, thinly sliced
Instructions
- Set a large pot of salted water to boil and cook the capellini according to the package directions until just al dente. This thin pasta cooks quickly so keep an eye on it. Reserve about 1 cup of the cooking liquid then drain the pasta and set aside.
- Meanwhile, place a large sauté pan over medium heat and melt the butter. Add the zucchini, season with salt and cook, stirring frequently, until softened and lightly golden brown, 5 to 6 minutes. Add the Thai bird chile or red pepper flakes and continue to cook until softened, about 1 minute.
- Turn the heat down to medium-low and add the pasta into the pan along with the lemon zest and juice. Toss to combine, adding the reserved cooking liquid a splash at a time to give the dish a saucy consistency.
- Stir through the mint and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 403 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 475 mg |
Reviews
This was such a breeze to make! I followed the instructions exactly. The flavor was so yummy but understated. Perfect for two people on a warm evening. Will be making this often.
I loved it, such a simple and quick recipe. I didn’t put the mint because I only like it in my tea, I used the red pepper flakes because that’s what I had and I added a few condiments of my taste because I don’t use salt but it was wonderful. I drizzled a little top quality olive oil in my serving bowls and with the lemon juice it was great. Will do it again and again especially when zucchini’s are back in my local farmer’s markets.