Zuc­chini & Basil Pasta

Rachael Ray Every Day - - Fast & Fresh -

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.

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