Pasta With Zucchini and Lemon Caper Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Once again-leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet. Ingredients:
1 zucchini |
1/4-1/2 teaspoon fresh ground black pepper (altogether) |
2 -3 pinches kosher salt |
3 pinches oregano |
2 garlic cloves, slivered |
1 lemon |
1/2 cup chicken stock (or low sodium chicken broth) |
2 tablespoons capers |
1 tablespoon butter |
2 cups cooked spaghetti |
Directions:
1. Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
2. Heat 1 Tbsp olive oil in skillet and add the zucchini.
3. Sauté, tossing once or twice, for 2 minutes.
4. Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
5. Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
6. Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
7. Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
8. Add the stock or broth, and reduce by 1/2-2/3 again.
9. Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
10. Return to heat, add the zucchini back in and cook for 1 minute.
11. Add pasta just to reheat.
12. Grind in some more pepper.
13. Serves 2 for a light lunch.
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