Step 1

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Step 2

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 3

3 Cook the vegetables & finish the pasta Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Step 4

4 Cook the tilapia & serve your dish Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned (if the pan seems dry, add a drizzle of olive oil before flipping). Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the tilapia, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked tilapia and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!

Step 5

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Step 6

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 7

3 Cook the vegetables & finish the pasta Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the crème fraîche and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Step 8

4 Cook the tilapia & serve your dish Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes, or until browned (if the pan seems dry, add a drizzle of olive oil before flipping). Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the tilapia, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked tilapia and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!