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Summer Pasta with Zucchini, Peas and Capers

Servings 4 bowls

Ingredients

  • 12 oz fettuccine or other long pasta
  • 2 tablespoons olive oil
  • 1 big leek, cleaned and cut into quarters
  • 2 cloves garlic, pressed
  • 1 big zucchini, cut into thin rounds
  • 1/4 cup tomato sauce
  • 2 tablespoons capers
  • 1/4 cup fresh shelled English peas or defrosted frozen peas (cook the English peas separately, until al dente)
  • 1 tablespoon vegan butter

Instructions

  1. Get the pasta going and cook until al dente. (It will be ready by the time the zucchini is, so don't drain it, you will drop it right into the sauce.)

  2. Heat the olive oil in a large sauté pan and add the leeks and garlic. Cook until the leeks are soft and melty.

  3. Add the zucchinis and cook until soft and browning. Add the tomato sauce and capers. Deglaze with pasta water to create a nice sauce.

  4. When the pasta is ready, add it to the pan with the zucchinis. Add the peas, butter and stir to coat. Add more pasta water, if desired. Enjoy!