Zucchini + Kale Lemon Pepper Pasta
Servings: 4 people
Ingredients
- 1 zucchini, thinly sliced into ribbons using a mandolin or vegetable peeler
- 2 cups kale, chopped with stems removed
- 1/2 cup olive oil
- 1 shallot, diced small
- 2 tbsp capers, plus extra liquid
- Zest and juice from one lemon
- 1 clove garlic, minced
- 1 tsp chili flakes
- Lots of fresh cracked pepper
- Salt to taste
- 1 box linguini (400g)
Instructions
- Cook pasta according to directions. Reserve cooking water to bind the sauce.
- In a large pan, over medium heat, add oil and sauté shallots for 1-2 minutes until soft. Add capers, lemon juice, lemon zest and garlic. Sauté for another 1 minute. Cook down kale and zucchini ribbons until tender (~5 minutes) with a lid on the pan. If your cooking liquid has reduced significantly, add ½ cup of pasta water as you cook the vegetables.
- Add the cooked pasta to the pan, season with salt, pepper and chili flakes and combine until the pasta is evenly coated. Add addition pasta water, if needed. You should have enough sauce to coat the pasta, not drown it.