Ingredients
The following ingredients have 2 Servings
- 12 to 14 ounces zucchini ((about 2 medium zucchini or summer squash), ends trimmed)
- 10 1/2 ounces fresh linguine or 8 ounces (227 g) dried linguine
- Sea salt (to taste)
- Extra-virgin olive oil (to taste)
- 1/4 cup plus 2 tablespoons capers, preferably salt-packed (rinsed and dried)
- 2 garlic cloves (finely chopped)
- Pinch dried red pepper flakes ((optional))
- 1/2 cup chopped fresh mint
- 3/4 cup chopped fresh dill
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper (to taste)
- 7 tablespoons (3 1/2 ounces) unsalted butter (diced)
- 1 1/4 cups freshly grated kefalotyri*, Parmesan, or pecorino cheese
Instruction
- Slice the zucchini lengthwise as thinly as possible using a mandoline, a julienne peeler, or a sharp knife. Stack the slices and cut them into long strands of zoodles.
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
- While the linguine is cooking, heat a glug of olive oil (as little as 1 teaspoon or as much as 1/4 cup) in a large skillet over medium heat, add the capers, and cook until crisp, 2 to 4 minutes. Use a slotted spoon to transfer the capers to a paper towel-lined plate, then pour another glug of oil in the pan, if needed, and cook the zucchini, garlic, and pepper flakes, if using, just until tender. (You may need to cook the zucchini in a couple of batches, depending on the size of your skillet.) Remove from the heat.
- Drain the linguine in a colander, reserving a little of the pasta cooking water. Return the linguine to the pot, add the zucchini mixture, the capers, herbs, and pepper, and gently toss. Add the butter, 1/4 cup reserved cooking water, and half the cheese and mix well. Taste and, if desired, season with salt. (You may want to go easy with the salt as the dish gets ample from the capers and the cheese.) Sprinkle the zucchini linguine with the remaining cheese and serve immediately.
