Pasta With Zucchini, Feta and Fried Lemon

By Alison Roman

Pasta With Zucchini, Feta and Fried Lemon
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Paige Hicks.
Total Time
35 minutes
Rating
4(2,312)
Comments
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This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Featured in: This Pasta May Actually Taste Better Outside

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Ingredients

Yield:4 servings
  • 8ounces pasta, such as spaghetti or bucatini
  • Kosher salt
  • ¼cup olive oil, plus more for drizzling
  • ½cup walnut pieces (optional)
  • 2large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
  • 1lemon, thinly sliced, seeds removed
  • Freshly ground black pepper
  • 2tablespoons capers
  • 1¼pounds zucchini (about 2 medium), thinly sliced
  • 2ounces feta, crumbled (about ¾ cup)
  • 1cup parsley or dill leaves, or a mix, coarsely chopped
  • 2tablespoons fresh oregano leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

579 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 63 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 17 grams protein; 822 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.

  2. Step 2

    Heat ¼ cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.

  3. Step 3

    Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.

  4. Step 4

    Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)

  5. Step 5

    Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.

  6. Step 6

    Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

Ratings

4 out of 5
2,312 user ratings
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Comments

Karen

When I add fried lemon to pasta I always parboil the slices in the pasta water for about a minute before I put the pasta in. Then I dry them on a paper towel and fry them with the capers. Cuts out the bitterness other commenters mention. Learned that from a Melissa Clark recipe!

Sarah

I made this tonight and the bitterness in the lemon pith was just overpowering! Otherwise it was yummy, but the bitterness was a big drawback. I love another NYT recipe which has you slice lemon and boil the slices in heavily salted water for several minutes before adding them to veggies you are roasting. I may try that next time.

Birgit

To avoid this dish from turning bitter, first grate the lemon peel and set it aside for later. Cut off white pith with a sharp paring knife and discard; then slice the rest of the lemon into thin rounds. I added the grated lemon peel half way through cooking the zucchini. I also added the chopped parsley and basil, not oregano, to the zucchini mix just before mixing in the pasta. It softens the herbs a little and melts the flavors. This turned out delicious!

Yikes

The *one time* I fail to read the comments!! You guys have left some great ideas for how to not make a bitter mess, but this recipe as written is not it. I found it barely edible due to the bitterness. The biggest fail I’ve had in my kitchen in a while… Sometimes you have to eat a lousy meal for the learning experience!

Joyce

This was actually quite good. I followed the recipe, except I halved it. At first bite I thought it might be a little bland, but after tossing some more and letting the ingredients blend, it was very flavorful. I didn’t experience any bitterness with the lemon; in fact, I might add more the next time I make this. The capers seemed to disappear, so might try adding them just before adding the pasta to the sauce.

Kurt Godel

So I split the difference between this and a NYT recipe for pasta with lemon olives and feta. Ok but if you follow my lead easy on the lemon --I'd suggest either just using the lemon juice from the other recipe or (second choice, probably not as good) using the lemon slices in this recipie.

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