Step 1

Always gather your ingredients and tools before starting, and read through the steps. TOOLS NEEDED: Knife and Cutting Board, mixing bowl, large pot, colander, zester or microplane,

Step 2

Bring a large pot 2⁄3 full of water with about 1 T salt to a boil. Slice zucchini into ¼” thick rounds. Finely chop basil leaves. Zest lemon then slice both into wedges, set ingredients aside separately.

Step 3

When water boils, cook pasta until al dente; about 8 minutes. Add baby spinach and continue to cook the spinach and pasta for about 30 seconds, then drain, reserving a ½ cup of pasta water.

Step 4

In a large skillet, heat cooking oil over medium high heat until shimmering. Fry zucchini rounds in batches for about 3 minutes total, or until golden brown on both sides. Flip halfway through using tongs or spatula. Do not crowd zucchini in pan, rather cook in batches.

Step 5

Place zucchini in a large bowl once finished. When all the zucchini is finished, sprinkle with red wine vinegar. Stir, then set aside.

Step 6

Add pasta and spinach to the large bowl with fried zucchini along with chopped herbs, 2 Tbsp. olive oil, lemon zest and capers (optional).

Step 7

Tear mozzarella into small pieces over the top of the pasta. Toss together gently, then season to taste with salt and pepper.

Step 8

Add reserved pasta water in small amounts to add moisture if desired. Plate and serve with lemon wedges.