Lemon Basil Angel Hair Pasta with Crispy Capers and Courgette
A quick and delightful pasta dish bursting with fresh flavours, featuring crispy capers and courgette, perfect for busy weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 ounces angel hair pasta
- 2 medium courgettes, thinly sliced
Sauce and Seasoning
- 2 tablespoons olive oil divided
- 1 tablespoon capers, rinsed and dried
- 1 lemon zested and juiced
- 1/2 cup fresh basil, chopped
- to taste Salt and pepper
For Serving
- Parmesan cheese optional
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente, usually about 2-3 minutes. Drain the pasta, reserving a bit of the cooking water for later.
Crisping the Capers
- While the pasta is cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Toss in the capers and fry them until crispy, about 2-3 minutes. Remove from heat and set aside to cool.
Combining Ingredients
- In a large bowl, combine your cooked angel hair, courgettes, the remaining tablespoon of olive oil, lemon juice, and lemon zest. Toss everything well.
- Fold in the crispy capers, and season with salt and pepper to taste.
Serving
- Plate your pasta and sprinkle with Parmesan cheese if desired. Enjoy it alongside a crisp salad or crusty bread.
Notes
Angel hair pasta is forgiving if slightly overcooked. Substitute capers with toasted pine nuts if preferred. Leftovers can be stored in an airtight container in the fridge for up to 3 days; add a splash of water when reheating.