Pasta With Zucchini And Lemon Caper Sauce

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 zucchini
• 1/4-1/2 teaspoon fresh ground black pepper (altogether)
• 2 -3 pinches kosher salt
• 3 pinches oregano
• 2 garlic cloves, slivered
• 1 lemon
• 1/2 cup chicken stock (or low sodium chicken broth)
• 2 tablespoons capers
• 1 tablespoon butter
• 2 cups cooked spaghetti

Recipe

• 1 cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
• 2 heat 1 tbsp olive oil in skillet and add the zucchini.
• 3 sauté, tossing once or twice, for 2 minutes.
• 4 add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
• 5 add some kosher salt and sauté 1 minute then remove zucchini to a plate.
• 6 add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
• 7 deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
• 8 add the stock or broth, and reduce by 1/2-2/3 again.
• 9 off heat, add butter pinch of oregano, a couple grinds of pepper, and capers.
• 10 return to heat, add the zucchini back in and cook for 1 minute.
• 11 add pasta just to reheat.
• 12 grind in some more pepper.
• 13 serves 2 for a light lunch.