Pasta With Zucchini, Feta and Fried Lemon
, 35 min
Spaghetti tossed with caramelized shallots, fried lemon, tender zucchini and crumbled feta, finished with toasted walnuts and fresh herbs.
| prepBring a large pot of salted water to a boil | ||||||
| 225 g pasta (spaghetti or bucatini) | Cook pasta until al dente, drain & cool | Toss in pasta, season with salt & pepper | Transfer to bowl, top with walnuts, feta & herbs | |||
| Kosher salt | ||||||
| 60 ml olive oil, plus more for drizzling | Toast walnuts in oil 3–4 min, remove & season | Caramelize shallots & lemon 5–8 min | Season with pepper, add capers, sizzle 1–2 min | Add zucchini, cook 10–15 min until soft & brown | ||
| 60 g walnut pieces (optional) | ||||||
| 2 large shallots, thinly sliced | ||||||
| 1 lemon, thinly sliced, seeds removed | ||||||
| Freshly ground black pepper | ||||||
| 2 tablespoons capers | ||||||
| 570 g zucchini (about 2 medium), thinly sliced | ||||||
| 55 g feta, crumbled | ||||||
| 15 g parsley or dill leaves, coarsely chopped | ||||||
| 2 tablespoons fresh oregano leaves | ||||||
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