PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
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Al shain Abdullah
[email protected]Overall, this dish was just okay. I wouldn't go out of my way to make it again.
786 Kdr
[email protected]The feta cheese was a bit too salty for my taste. I would recommend using a milder cheese next time.
Amelia Gorton-Rigg
[email protected]The zucchini was a bit too crunchy for my liking. I would recommend cooking it for a few minutes longer next time.
SR Media 360
[email protected]This dish was a bit too bland for my taste. I would recommend adding some additional seasonings, such as garlic powder or Italian seasoning.
Mohamed Abd El Halim (7abz)
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination. I would highly recommend this recipe to anyone looking for a new and exciting pasta dish.
Stella Muriuki
[email protected]This dish is a great way to get your kids to eat their vegetables! My kids loved the zucchini and feta, and they even ate the fried lemon! This is a definite winner in my book.
Muwanga Marvin
[email protected]I'm always looking for new and exciting pasta recipes, and this one definitely fits the bill! The combination of zucchini, feta, and fried lemon is unique and flavorful. I will definitely be adding this recipe to my regular rotation.
Samantha Geraldon
[email protected]This recipe was easy to follow and the end result was delicious! I would recommend using a good quality feta cheese, as it really makes a difference in the flavor of the dish.
Nwikue Legborsi
[email protected]Not a fan of zucchini, but this dish changed my mind! The zucchini was cooked perfectly and the feta and lemon added a nice touch. I will definitely be making this again.
Mark Vanua
[email protected]This dish is a great way to use up leftover zucchini. I had some in my fridge that was starting to go bad, and this recipe saved the day! The pasta was cooked perfectly and the zucchini was tender and flavorful.
Muhammad Rauf
[email protected]Simple, yet delicious! I used whole wheat pasta and added a sprinkle of red pepper flakes for a little extra spice. Yum!
M Rauf
[email protected]This pasta dish was a delightful surprise! The combination of zucchini, feta, and fried lemon is unique and flavorful. The lemon added a nice tanginess that balanced out the richness of the feta. I will definitely be making this again!