Step 1

Bring a large pot of salted water to a boil. Once boiling, add pasta and cook to al dente. Drain and rinse under cold water; set aside.

Step 2

Meanwhile, heat oil in a large skillet over medium heat. Add walnuts and toast until fragrant and golden, 2-3 minutes. Remove nuts (leaving oil in pan) using a slotted spoon and season them with salt.

Step 3

Add the shallots to the skillet with oil and cook over medium-high heat until softened, 2-3 minutes.

Step 4

Add crushed red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until beginning to soften, 6-8 minutes. Add the remaining zucchini and capers and season again with salt and pepper. Cook 6-8 minutes longer, until the remaining zucchini begins to soften.

Step 5

Add the garlic and lemon juice and toss to combine.

Step 6

Add the pasta, walnuts, parmesan and herbs and gently toss again. Drizzle with additional olive oil and season again with salt and pepper, lemon juice, and red pepper flakes. Enjoy!