From the moment I saw this recipe, I knew I'd be making it. It looked light and fresh and packed with summer ingredients I adore. It ended up as an adaptation. Not so much on purpose, but more because of my own forgetfulness. Somehow, as I made my detailed grocery list for the week, I left off the capers Joane included in her original version of this. But instead of pushing this dish to the next night so I could pick up some capers, I searched the fridge for something salty to take their place. Kalamata olives seemed like a good choice and I think they really worked. I really enjoyed this beautifully balanced pasta when I first made it and I continued to enjoy it for lunch over the next couple of days. I'm sure you will, too.
Pasta with Zucchini, Edamame, and Mozzarella
adapted from Eats Well With Others
in a contribution to Marcus Samuelsson's blog
8 oz. short-shape pasta, such as campanelle or penne
3 TBSP olive oil, divided
3 medium zucchini cut into 1/4-in. thick slices
1 c. frozen edamame
1 c. basil
1/4 c. parsley
8 oz. buffalo mozzarella, cut or torn into 1-in. cubes
1.4 c. chopped Kalamata olives
zest and juice of 1 lemon
2 TBSP red wine vinegar
1/2 tsp. red pepper flakes, plus more to taste
salt and black pepper, to taste
1. Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Remove and strain. Return to pot.
2. Meanwhile, in a large sauce pan over medium-high heat, heat 1 TBSP olive oil. Add zucchini, season with salt and pepper, and cook through, about 10 minutes. Add edamame and cook 5 minutes more. Set aside.
3. While pasta and zucchini mixture cooks, mince basil and parsley. Chop mozzarella and olives. Set aside.