Pasta Salad with Zucchini and Sizzled Scallions

Step 1

In a large pot, heat olive oil over medium heat. Add walnuts and cook, stirring occasionally, until they start to brown, 2-3 minutes. Using a slotted spoon, transfer walnuts to a small bowl. Season with salt and set aside.

Step 2

Thinly slice 4 green onions and set aside. Cut the remaining 8 green onions into ½" pieces, add to pot and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until green onions are very tender, 8-10 minutes.

Step 3

Add chili flakes and half of the zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini starts to soften and brown, about 10 minutes.

Step 4

Add remaining zucchini and capers and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Transfer mixture to a large bowl and set aside.

Step 5

Cook pasta according to package directions until al dente. Drain and rinse with cold water. Transfer to bowl with zucchini and sizzled scallions.

Step 6

Add garlic, lemon zest and juice, and thinly sliced green onions; toss to combine. Add half of the dill, parsley, Parmesan cheese and prepared walnuts and toss to combine. Season with salt and pepper to taste.

Step 7

Transfer pasta mixture to a shallow dish or serving platter and top with remaining dill, parsley, Parmesan cheese and prepared walnuts.