It appears to be spring here in SoCal.
Get ready! Zucchini “abundance” is just around the corner.
Here is a tasty recipe from Alison Roman’s new cookbook Something From Nothing. You can buy the cookbook through your local bookstore or online through Amazon here.
To my taste, the contrasting textures in this pasta salad were delicious–crunchy fried walnuts, silky pasta “tubes,” an abundance of salty crumbled Parmesan cheese. All of it was boldly complemented by the strong flavors of a lemon and garlic dressing and two generous cups of pungent fresh parsley, mint and cilantro. It was a party for the taste buds.
Here is the recipe as I prepared it in my kitchen.
Pasta Salad With Zucchini, Lemon and Walnuts
April 15, 2026
Ingredients
- 1/4 C. olive oil
- 1/2 C. walnut pieces
- Kosher salt
- 2 bunches green onions
- Freshly ground black pepper
- 1/3 t. crushed red pepper flakes
- 1 pound zucchini (sliced thin)
- 2-3 oz. jarred capers (drained)
- 8 oz. dried pasta tubes
- 2-3 garlic cloves (grated)
- 2 T. fresh lemon juice
- 3 oz. Parmesan (grated or crumbled)
- 2 C. fresh herbs (parsley, cilantro, mint)
Directions
- Step 1 Fry walnuts in olive oil until brown. Remove from the pan with a slotted spoon, drain on a paper towel, and set aside. Reserve the walnut-flavored oil.
- Step 2 Chop about a third the green onions and set aside. Coarsely chop the remaining green onions, salt and pepper them, and saute in a hot pan in the hot walnut-flavored oil. Saute for about 8-10 minutes. You want the onions browned and crispy on the edges. Add red pepper flakes and half the zucchini. Stir. Season the zucchini with salt and pepper and sauté until the zucchini is tender and translucent. This will take 10-15 minutes. Once the zucchini is sauteed to this stage, add the rest of the uncooked zucchini. Add salt and pepper.
- Step 3 Stir in the capers. Continue cooking for about 10 minutes.
- Step 4 Cook pasta in salted water until it is barely past al dente. Rinse under cold water and set aside.
- Step 5 Put the zucchini mixture in a large bowl. Add the grated garlic, lemon juice and the tinnly-sliced green onions that you have reserved. Add salt and pepper, more lemon juice and red pepper flakes to your taste.
- Step 6 Stir in the Parmesan. Add the fried walnuts. Add half the herbs. Toss.
- Step 7 Arrange your salad in an attractive bowl. Sprinkle over with remaining herbs, fried walnuts and the other half of the Parmesan.
- Step 8 Cook’s Note: This salad needs to sit for few hours before being served to let the pasta absorb the flavors of the dressing and the miscellaneous ingredients. Serve slightly warm.
