Spaghetti with Zucchini, Lemon and Walnuts

The combination of zucchini and lemon is a bright lingering reminder of summer as we head deep into fall. Although here it is served over pasta, this dish would also work well as a vegetable side dish, perhaps accompanying a nice grilled fish.

Spaghetti con zucchine, limone e noci
Spaghetti with zucchini, lemon and walnuts
Based on the recipe in I Sapori della Cucina Siciliana

1 lb spaghetti – cooked
1 shallot – chopped fine
4 zucchini – sliced in rounds ¼ inch thick
Juice and zest from 1 lemon
T butter
Olive oil
½ cup walnuts – coarsely chopped
Salt and Pepper to taste

Sauté the shallot in olive oil over medium heat for about 5 minutes. When the shallot becomes soft and glassy add the zucchini. Cook for another 5 to 7 minutes, turning  occasionally to brown the pieces. Add the lemon juice and zest and cook over a low heat for a few more minutes until the zucchini is at the desired tenderness. Remove the zucchini to a platter, leaving as much of the liquid as possible. Add the butter and a T olive oil to the remaining liquid and wisk into an emulsion. Return the zucchini to the pan and stir to coat the pieces in the sauce. Put the cooked pasta in a serving dish, top with the zucchini sauce, and garnish with chopped walnuts. Note that this is a fairly dry sauce. If you want a saucier pasta dish use less spaghetti in proportion to the other ingredients.