A simple and satisfying pasta perfect for those quick weekday meals or a bowl of comfort on the weekend. Ribbons of thinly sliced zucchini wrapped in a lemony, pepper sauce.

Zucchini and Kale Lemon Pepper Pasta

• 1 zucchini, thinly sliced into ribbons using a mandolin

• 2 cups kale, chopped with stems removed (substitute for spinach)

• ½ cup olive oil

• 1 shallot, diced small

• 2 tbsp capers, plus extra liquid

• Zest and juice from one lemon

• 1 glove garlic, minced

• 1 tsp chili flakes

• Lots of fresh cracked pepper

• Salt to taste 

•  1 package of linguini or fettuccine pasta

Cook pasta according to directions. Reserve cooking water to bind the sauce.

In a large pan, over medium heat, add oil and sauté shallots for 1-2 minutes until soft. Add capers, lemon juice, lemon zest and garlic. Sauté for another 1 minute. Cook down kale and zucchini ribbons until tender (~5 minutes) with a lid on the pan. If your cooking liquid has reduced significantly, add ½ cup of pasta water as you cook the vegetables.

Add the cooked pasta to the pan, season with salt, pepper and chili flakes and combine until the pasta is evenly coated. Add addition pasta water, if needed. You should have enough sauce to coat the pasta, not drown it.