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Yotam Ottolenghi’s Pasta and Zucchini Salad

www.nytimes.com
  • 45 minutes
  • Serves 4

INGREDIENTS

1 serving

salt and pepper

2/3 cup

sunflower oil

3 media

zucchini

1 1/2 tbsp

red wine vinegar

3/4 cup

edamame

2 cups

basil leaves

1/4 cup

parsley leaves

1/3 cup

olive oil

8 oz

penne pasta

1

lemon zest

1 1/2 tbsp

capers

7 oz

buffalo mozzarella