1smalllemon, zest and put the zest to the side, then halve the lemon and the juice will be squeezed into dish
garlic salt, to taste (I used garlic salt, but feel free to use sea salt, if you'd rather)
ground black pepper, to taste
Optional Topping:
A couple drizzles of good olive oil
parmesan cheese
Equipment
Large Pot
Large Skillet
Instructions
In a large pot, cook pasta according to instructions, drain and set to the side.
In a large skillet, over medium-low heat, drizzle with a little olive oil, and sauté the zucchini, onions, and broccolini for about 8 minutes or until the vegetables are cooked to your doneness. Transfer that mixture to a medium bowl temporarily.
Using the same skillet, drizzle with just a little more olive oil. Add in the capers and sundried tomatoes and sauté for a few minutes, then add in the garlic, dried herbs, and a pinch of red chili flakes into the skillet.
Pour your cooked pasta and vegetables into the skillet along with the lemon zest and a good squeeze of lemon juice and lightly stir. If your pan is not big enough, you may want to do this in a big bowl. Season with a little garlic salt and pepper and taste.
Serve with a little drizzle of olive oil and parmesan cheese (or a little nutritional yeast), if desired.