Zucchini & Basil Pasta
START TO FINISH: 20 MIN • 3 tbsp. drained capers, patted dry 1 tbsp. olive oil • • 4 cups chicken stock 12 oz. capellini (angel- hair) • pasta 2 medium zucchini—thinly sliced lengthwise • into planks, then sliced into thin strips 4 tbsp. butter • • 2 anchovies, chopped 1∕4 cup chopped toasted • almonds thinly sliced fresh basil and lemon zest, for garnish
In small skillet, fry capers in oil over medium until crisp, about 4 minutes. Transfer to paper towel. In pot, bring stock to boil over high. Salt stock; add pasta. Cook for 2 minutes. Stir in zucchini, butter, and anchovies. Cook, stirring frequently, until pasta is tender and sauce is creamy, about 3 minutes; season. Divide among bowls. Top with fried capers, nuts, basil, and lemon zest. Serves 4.