Step 1

Set a large pot of salted water to boil and cook the capellini according to the package directions until just al dente. This thin pasta cooks quickly so keep an eye on it. Reserve about 1 cup of the cooking liquid then drain the pasta and set aside.

Step 2

Meanwhile, place a large sauté pan over medium heat and melt the butter. Add the zucchini, season with salt and cook, stirring frequently, until softened and lightly golden brown, 5 to 6 minutes. Add the Thai bird chile or red pepper flakes and continue to cook until softened, about 1 minute.

Step 3

Turn the heat down to medium-low and add the pasta into the pan along with the lemon zest and juice. Toss to combine, adding the reserved cooking liquid a splash at a time to give the dish a saucy consistency.

Step 4

Stir through the mint and serve.