Zucchini is in season right now and I can’t get enough of it. This recipe uses all the delicious tastes of summer with pasta, for a light, but satisfying dish. The dish is delicious and so versatile with pasta shape options, cheese options and herb options. It’s all about a fresh bite! Tested it on my most critical eaters and it was a hit.

Tips:

• Look for small zucchini. Larger ones are full of seeds and are better suited for zucchini bread.

• Don’t be afraid of anchovy paste. It melts into the dish giving a salty flavor that is not at all fishy.

Lemon Zucchini Orecchiette

Serves 4-6

PREP 10 minutes

COOK 20 minutes

INGREDIENTS

1 lemon, zested, then juiced

3 tablespoons olive oil

4 cloves garlic smashed and peeled

1 1/2 teaspoon kosher salt divided

1 teaspoon anchovy paste

1/4 cup capers drained

1/2 teaspoon red pepper flakes

4 small zucchini about 2 pounds total, sliced 1/3 inch

1 lb. pasta, we used orecchiette

1/2 cup freshly grated parmesan cheese

1/2 cup fresh basil roughly chopped or parsley, chopped

1 cup crumbled feta or goat cheese or a dollop of ricotta

INSTRUCTIONS

1. Bring a large pot of water to a boil over high heat. Season it generously with salt.

2. In a large skillet over medium-high heat, heat the olive oil. Add the garlic and cook for a minute, until fragrant. Add the anchovy paste and cook for 30 seconds, as you stir the oil around, melting the paste into the oil. Add the capers, 1/2 teaspoon of salt, red pepper flakes and zucchini to the oil.

3. Cook the zucchini for about 8 minutes until you get a nice caramelized side to most of the rounds. Add the remainder of the salt. You’ll want to flip the zucchini once to cook both sides. Some of the zucchini will break down and others remain more firm. Add the lemon zest and lemon juice to the zucchini at this point.

4. Meanwhile, add the pasta to the boiling water and cook according to package, leaving the pasta al dente or even a minute earlier. Reserve 1 cup of pasta water and strain your pasta.

5. Add 1/3 cup pasta water to the zucchini pan and stir to deglaze. Sprinkle the pasta with parmesan cheese and toss well to coat the pasta with the zucchini sauce. If the sauce is still too thick, add additional water to thin it out.

6. Add the cheese and herbs to the pasta. Serve and enjoy!