How is July more than halfway over? I’m already sad to see the days grow shorter. Since summer is my favorite season, I intend to make the most of the weeks ahead.
In fact, I created a bucket list of things to accomplish before fall arrives:
- Get a much-needed haircut
- Spruce up the backyard by planting some herbs, vegetables or flowers
- Put my new ice cream maker to use (Once Upon a Chef’s tart frozen yogurt looks divine.)
- Tackle a few additional recipes from Alison Roman – I know I’ll love them if they’re anything like this flavor-packed pasta salad with zucchini and sizzled scallions.
That’s it! I’m keeping it simple, so I have plenty of time to relax and recharge. What are your summer goals or plans?
Recipe adapted from a newsletter by Alison Roman.
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
- 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.
- 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.
- 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.
- 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.
- Cook pasta according to package directions until al dente. Drain and rinse with cold water. Transfer to bowl with zucchini and sizzled scallions.
- 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.
- Transfer pasta mixture to a shallow dish or serving platter and top with remaining dill, parsley, Parmesan cheese and prepared walnuts.
