Lemon Caper Pasta (1.12.2009)

Ingredients*

• 8 oz linguine
• 2 small zucchini, sliced
• 2 cups grape tomatoes, chopped
• 1/2 small onion, chopped
• 3 cloves garlic, minced
• 3/4 c white wine
• 2 T extra virgin olive oil
• 1 T unsalted butter
• 1 bay leaf
• 1/2 lemon, juiced
• 1/4 c capers

I used the following pasta for this dish, but any fresh linguine would be fine.Saute garlic, onion, and zucchini in olive oil over medium-high heat for about 5 min. Deglaze the pan with white wine and simmer until liquid is reduced by half. Add bay leaf.

Add 1T of butter and cook until liquid coats the back of a spoon. Add capers and lemon juice - cook for a couple minutes. (Kevin added the half lemon to the pan after squeezing for extra flavor.) Add tomatoes. Cook on medium-high for a few minutes.
Remove bay leaf and lemon and turn off heat. Add pasta to pan and stir to coat. ENJOY!*Please note that all ingredient amounts were estimated since Kevin wasn't measuring as he went.

This dish was great as-is, but would also be outstanding served with fish.

Have a good night!

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