Linguine with zucchini, capers, lemon, pine nuts and herbs

By Patricia_Scarpin

Ingredients

• 1 lb. (450g) linguine
• 8 ounces (226g) small, firm green or golden zucchini
• 1/2 cup mixed fresh herbs: parsley, marjoram, basil, chervil, thyme, and others of your choice
• 1 lemon
• 6 tablespoons virgin olive oil
• 5 tablespoons pine nuts
• 4 shallots, roughly chopped
• 4 teaspoons capers, rinsed in water
• 2 sun dried tomatoes, cut into narrow strips - I omitted this
• salt and freshly ground black pepper
• grated parmesan, to serve

Details

Servings 2
Adapted from whatdidyoueat.typepad.com

Preparation

Step 1

Slice the zucchini into pieces about the same thickness as the pasta you are using, then cut them into narrow matchsticks. Bring a large pot of water to boil.

Using as many of the herbs of your choice that you want, pull the leaves off the stems and chop the herbs roughly. Grate the zest of the lemon and set aside (you’ll use the juice as well).

Heat 2 tablespoons of the oil in a small pan and add the pine nuts. Cook them until they begin to color, then add the shallots and cook over medium heat until the shallots are limp and the pine nuts have colored even more. Do not burn the pine nuts. When done, transfer this to a large bowl, along with the lemon grated zest, capers, tomatoes and herbs.

Add salt to the boiling water, drop in the zucchini and cook for 1 minute; Scoop the zucchini out, shake the water off and put it into the bowl with the pine nuts mixture. Then boil the pasta until al dente, drain and place in the bowl. Season with salt and pepper, the remaining olive oil and lemon juice to taste. Toss until the noodles are coated with the oil and herb mixture. Serve with the grated cheese, passed separately.