In summer, I love to keep it light, and work from Mediterranean flavors on those warm nights. I would love to tell you all that this zucchini came from my 3 zucchini plants in my first garden (ever), but since it’s produced no fruit this year (lol) this was given to us from my Mother in Law!
Using the briney capers with fresh zucchini really lightens up this pasta dish. Pair with a nice glass of white wine or bubbles!
- 1 tbsp olive oil
- 8 oz ground sausage
- 2 shallots (or 1 small onion), sliced
- 2 cloves garlic, minced or sliced
- 2 tsp kosher salt, divided
- 1/4 cup capers, drained
- 1/4 tsp red pepper flakes
- 1-2 pounds zucchini, halved and sliced
- 1/2 pound pasta
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter
- 1/2 cup fresh thyme (use half if using dry – or use dill)
- 1/2 cup fresh basil, roughly chopped or torn
- 1 cup crumbled feta or goat cheese (I used boursin herbed cheese)
Bring a large pot of water to a boil and season generously with salt.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add sausage, and saute, breaking up as it cooked. Once cooked, Add the onions and garlic to the pan. Cook, stirring often for about 2 minutes or until fragrant and beginning to brown slightly. Remove from pan.
Add 1 tbsp olive oil (if not enough from the sausage), the zucchini and about 1 tsp salt. Cook on medium for 8 minutes, stirring occasionally. Parts of the zucchini should turn brown. Add the capers and red pepper flakes. Cook for another 2 minutes stirring occasionally.
Meanwhile, add the pasta to the boiling water and cook according to package, making sure to stay al dente.
Add 1/2 cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan.
Stir in butter until melted to the pasta & zucchini mixture. Toss in Parmesan. Add up to another 1/2 cup water if needing more sauce.
Top the pasta with the herbs and feta cheese and serve.