Pasta with zucchini, pine nuts, lemon, and herbs

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Pasta with zucchini, pine nuts, lemon, and herbs

egg pasta (preferably home made)

1 or 2 small green zucchini
1/2 cup mixed fresh herbs: Italian parsley, marjoram, basil, lemon thyme, ...
1 lemon
6 tbsp virgin olive oil
5 tbsp pine nuts
4 shallots, thinly sliced, then roughly chopped
4 tsp tiny capers, rinsed in water
2 sun-dried tomatoes, cut into narrow strips
salt
pepper

Slice zucchini diagonally into strips, then into matchsticks, each one
tipped with peel.  Chop herbs, not too finely.  Remove a thin strip of
lemon peel and cut into slivers.

Heat 2 tbsp oil; cook pine nuts until they begin to color; add
shallots.  Medium-low heat until shallots soft, pine nuts browned.
Transfer to a wide bowl; add oil, capers, lemon peel, sun-dried
tomatoes, and herbs.  Salt, pepper, 1/2 tsp lemon juice to taste.

Cook zucchini 1 minute in boiling water, then scoop out, shake off,
and add to bowl with other ingredients.  Toss cooked pasta in bowl to
coat with oil and herbs.


see Greens cookbook for original recipe



Previous: Palak paneer
Next: Patatas bravas

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Bill Ashmanskas : Pasta with zucchini, pine nuts, lemon, and herbs