pasta with zucchini, pine nuts, lemon, and herbs
egg pasta (preferably home made)
Slice zucchini diagonally into strips, then into matchsticks, each one tipped with peel. Chop herbs, not too finely. Remove a thin strip of lemon peel and cut into slivers.
Heat 2 tbsp oil; cook pine nuts until they begin to color; add shallots. Medium-low heat until shallots soft, pine nuts browned. Transfer to a wide bowl; add oil, capers, lemon peel, sun-dried tomatoes, and herbs. Salt, pepper, 1/2 tsp lemon juice to taste.
Cook zucchini 1 minute in boiling water, then scoop out, shake off, and add to bowl with other ingredients. Toss cooked pasta in bowl to coat with oil and herbs.
see Greens cookbook for original recipe