Zucchini Capellini

Name: Zucchini Capellini
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 10.6 ounces (300 grams) capellini (angel hair) pasta; 4 tablespoons butter; 2 zucchinis, seeded and thinly sliced; 1/2 to 1 fresh Thai bird chile (finger chili) or 1/4 to 1/2 teaspoon crushed red pepper flakes; 1 lemon, zested and juiced; 1 small handful fresh mint, thinly sliced

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Step up your veggie game with this Italian classic.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Ingredients

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Kosher salt

10.6 ounces (300 grams) capellini (angel hair) pasta

4 tablespoons butter

2 zucchinis, seeded and thinly sliced

1/2 to 1 fresh Thai bird chile (finger chili) or 1/4 to 1/2 teaspoon crushed red pepper flakes

1 lemon, zested and juiced

1 small handful fresh mint, thinly sliced

Directions

Set a large pot of salted water to boil and cook the capellini according to the package directions until just al dente. This thin pasta cooks quickly so keep an eye on it. Reserve about 1 cup of the cooking liquid then drain the pasta and set aside.
Meanwhile, place a large sauté pan over medium heat and melt the butter. Add the zucchini, season with salt and cook, stirring frequently, until softened and lightly golden brown, 5 to 6 minutes. Add the Thai bird chile or red pepper flakes and continue to cook until softened, about 1 minute.
Turn the heat down to medium-low and add the pasta into the pan along with the lemon zest and juice. Toss to combine, adding the reserved cooking liquid a splash at a time to give the dish a saucy consistency.
Stir through the mint and serve.