Pasta Salad with Zucchini and Sizzled Scallions
 
 
Makes 4-6 servings
Ingredients
  • ¼ cup olive oil
  • ½ cup walnuts, roughly chopped
  • kosher salt, to taste
  • 12 green onions
  • freshly ground black pepper, to taste
  • ¼ teaspoon dried chili flakes
  • 1 pound zucchini, cut crosswise into ⅛"-thick pieces
  • 3 ounces capers, drained
  • 8 ounces short pasta, like mafalda or strozzapreti
  • 2 garlic cloves, grated
  • 1 lemon, zest and juice
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh parsley
  • ½ cup shaved Parmesan cheese
Instructions
  1. In a large pot, heat olive oil over medium heat. Add walnuts and cook, stirring occasionally, until they start to brown, 2-3 minutes. Using a slotted spoon, transfer walnuts to a small bowl. Season with salt and set aside.
  2. Thinly slice 4 green onions and set aside. Cut the remaining 8 green onions into ½" pieces, add to pot and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until green onions are very tender, 8-10 minutes.
  3. Add chili flakes and half of the zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini starts to soften and brown, about 10 minutes.
  4. Add remaining zucchini and capers and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Transfer mixture to a large bowl and set aside.
  5. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Transfer to bowl with zucchini and sizzled scallions.
  6. Add garlic, lemon zest and juice, and thinly sliced green onions; toss to combine. Add half of the dill, parsley, Parmesan cheese and prepared walnuts and toss to combine. Season with salt and pepper to taste.
  7. Transfer pasta mixture to a shallow dish or serving platter and top with remaining dill, parsley, Parmesan cheese and prepared walnuts.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-salad-with-zucchini-and-sizzled-scallions/