Pasta With Zucchini and Lemon Caper Sauce

Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
  • Heat 1 Tbsp olive oil in skillet and add the zucchini.
  • Sauté, tossing once or twice, for 2 minutes.
  • Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
  • Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
  • Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
  • Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
  • Add the stock or broth, and reduce by 1/2-2/3 again.
  • Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
  • Return to heat, add the zucchini back in and cook for 1 minute.
  • Add pasta just to reheat.
  • Grind in some more pepper.
  • Serves 2 for a light lunch.
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RECIPE MADE WITH LOVE BY

@blueberry_ricky
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@blueberry_ricky
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"Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet."
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  1. Gerlinde.Hitzenberg
    This is a wonderfully light recipe and something different. Make sure to not add too many capers as the dish might turn out too salty. The only thing I changed is the order of preparing. I sautéd the onions, capers and garlic first, then added the zucchini, added the oregano etc and deglazed everything with lemon juice. I figured this would be less fuss then first sautéing the zucchini. Thank you for posting, it's a keeper for the category "quick, easy, light and slightly different".
    Reply
  2. blueberry_ricky
    Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.
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