From the moment I saw this recipe, I knew I’d be making it. It looked light and fresh and packed with summer ingredients I adore. It ended up as an adaptation. Not so much on purpose, but more because of my own forgetfulness. Somehow, as I made my detailed grocery list for the week, I left off the capers Joane included in her original version of this. But instead of pushing this dish to the next night so I could pick up some capers, I searched the fridge for something salty to take their place. Kalamata olives seemed like a good choice and I think they really worked. I really enjoyed this beautifully balanced pasta when I first made it and I continued to enjoy it for lunch over the next couple of days. I’m sure you will, too.
Pasta with Zucchini, Edamame, and Mozzarella
adapted from Eats Well With Others
in a contribution to Marcus Samuelsson’s blog
8 oz. short-shape pasta, such as campanelle or penne
3 TBSP olive oil, divided
3 medium zucchini cut into 1/4-in. thick slices
1 c. frozen edamame
1 c. basil
1/4 c. parsley
8 oz. buffalo mozzarella, cut or torn into 1-in. cubes
1.4 c. chopped Kalamata olives
zest and juice of 1 lemon
2 TBSP red wine vinegar
1/2 tsp. red pepper flakes, plus more to taste
salt and black pepper, to taste
1. Bring a large pot of salted water to a
boil. Add pasta and cook, according to package directions, until al dente. Remove and strain. Return to pot.
2. Meanwhile, in a large sauce pan over medium-high heat, heat 1 TBSP olive oil.
Add zucchini, season with salt and pepper, and cook through, about 10 minutes. Add edamame and cook 5 minutes more. Set aside.
3. While pasta and zucchini mixture cooks, mince basil and parsley. Chop mozzarella and olives. Set aside.
When pasta and zucchini mixture are cooked, add zucchini mixture to pot along with basil, parsley, cheese, olives, lemon zest, lemon juice, vinegar, and red pepper flakes. Stir to combine. Season
to taste with salt and pepper. Serves 6.