Step up your veggie game with this Italian classic.
300 g capellini (angel hair) pasta
4 tablespoons butter
2 zucchinis, thinly sliced
1/2–1 finger chili or 1/4–1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
1 small handful fresh mint, thinly sliced
Set a large pot of salted water to boil and cook the capellini according to the package directions just until al dente. This thin pasta cooks quickly so keep an eye on it. Reserve about one cup of the cooking liquid then drain the pasta and set aside.
Meanwhile, place a large sauté pan over medium heat and melt in the butter. Add the zucchini, season with salt, and cook for five to six minutes or until softened and lightly golden brown, stirring frequently. Add in the chili or pepper flakes and continue to cook for about a minute to soften.
Turn the heat down to medium-low and add the pasta to 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.