Zucchini Capellini

Name: Zucchini Capellini
Cook time: 10 min
Total time: 10 min
Ingredients: Kosher salt; 10.6 ounces (300 grams) capellini (angel hair) pasta; 4 tablespoons butter; 2 zucchinis, seeded and thinly sliced; 1/2 to 1 fresh Thai bird chile (finger chili) or 1/4 to 1/2 teaspoon crushed red pepper flakes; 1 lemon, zested and juiced; 1 small handful fresh mint, thinly sliced

www.foodnetwork.com

Your recipes

Cook Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Food Network

pasta recipes zucchini recipes main dish

Ingredients

Remove All · Remove Spices · Remove Staples

Kosher salt10.6 ounces (300 grams) capellini (angel hair) pasta4 tablespoons butter2 zucchinis, seeded and thinly sliced1/2 to 1 fresh Thai bird chile (finger chili) or 1/4 to 1/2 teaspoon crushed red pepper flakes1 lemon, zested and juiced1 small handful fresh mint, thinly sliced

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Set a large pot of salted water to boil and cook the capellini according to the package directions until just al dente. This thin pasta cooks quickly so keep an eye on it. Reserve about 1 cup of the cooking liquid then drain the pasta and set aside.

Step 2

Meanwhile, place a large sauté pan over medium heat and melt the butter. Add the zucchini, season with salt and cook, stirring frequently, until softened and lightly golden brown, 5 to 6 minutes. Add the Thai bird chile or red pepper flakes and continue to cook until softened, about 1 minute.

Step 3

Turn the heat down to medium-low and add the pasta into the pan along with the lemon zest and juice. Toss to combine, adding the reserved cooking liquid a splash at a time to give the dish a saucy consistency.

Step 4

Stir through the mint and serve.