Categories: Pasta
Ingredients
- 3 tbsp drained capers, patted dry
- 1 tbsp olive oil
- 4 cups chicken stock
- 12 oz. angel hair pasta
- 2 medium zucchini--thinly sliced lengthwise into planks, then sliced into thin strips
- 4 tbsp butter
- 1/4 cup chopped toasted almonds
- Thinly sliced fresh basil and lemon zest, for garnish
Directions
-
In a small skillet, fry capers in oil over medium until crisp, about 4 minutes. Transfer to a paper towel. In a pot, bring stock to boil over high. Salt stock; add pasta. Cook for 2 minutes. Stir in zucchini and butter. 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.