Pasta With Zucchini And Lemon Caper Sauce

Once again--leftovers save the day. leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.

Cut the zucchini lengthwise into quarters , then crosswise into 1 inch chunks.

Heat 1 tbsp olive oil in skillet and add the zucchini.

Saut , tossing once or twice , for 2 minutes.

Add a couple pinches of oregano , grind in some black pepper , and saut for 1 minute longer.

Add some kosher salt and saut 1 minute then remove zucchini to a plate.

Add the rest of the olive oil and saut the garlic for a minute , or until it turns toasty color.

Deglaze with the juice of 1 lemon and reduce by ~1 / 2-2 / 3.

Add the stock or broth , and reduce by 1 / 2-2 / 3 again.

Off heat , add butter pinch of oregano , a couple grinds of pepper , and capers.

Return to heat , add the zucchini back in and cook for 1 minute.

Add pasta just to reheat.

Grind in some more pepper.

Serves 2 for a light lunch.

zucchini, fresh ground black pepper, kosher salt, oregano, garlic cloves, lemon, chicken stock, capers, butter, cooked spaghetti