Recipe of the week

The words “pasta” and “salad,” when paired side by side, “always sound like a sad trombone,” said Alison Roman in The New York Times. But this pasta salad will make you forget all the bland stuff you’ve encountered at subpar picnic tables.

It’s lemony, savory, and “insanely herby.”

Pasta with zucchini, feta, and fried lemon

• 8 oz spaghetti or bucatini • kosher salt • olive oil • ½ cup walnut pieces • 2 large shallots, thinly sliced • 1 lemon, thinly sliced, seeds removed • freshly ground black pepper • 2 tbsp capers • 1¼ lbs zucchini, sliced in thin rounds • 2 oz feta, crumbled • 1 cup fresh parsley and/or dill, coarsely chopped • 2 tbsp fresh oregano leaves

• Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse with cool water. Toss with a drizzle of oil and set aside. Heat ¼ cup oil in a large skillet over medium-high heat. Add walnuts and toss to coat. Cook, stirring occasionally, until toasted, 3 to 4 minutes. Using a slotted spoon, transfer walnuts to a small bowl and season with salt. • Add shallots and lemon to oil left in pan. Season with salt and pepper. Cook, stirring

occasionally, until both begin to caramelize, 5 to 8 minutes. Add capers and stir, letting them sizzle a minute or two.

• Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until zucchini becomes translucent, edges slightly browned, 10 to 15 minutes. Remove from heat. Add pasta, tossing to coat. Season to taste. Transfer to a serving bowl. Top with toasted walnuts, feta, herbs, and a drizzle of olive oil. Serves 4.