Pasta With Zucchini And Lemon Caper Sauce - cooking recipe

Ingredients

1 zucchini
1/4 - 1/2 teaspoon fresh ground black pepper (altogether)
2 -3 pinches kosher salt
3 pinches oregano
2 garlic cloves, slivered
1 lemon
1/2 cup chicken stock (or low sodium chicken broth)
2 tablespoons capers
1 tablespoon butter
2 cups cooked spaghetti

Preparation

Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
Heat 1 Tbsp olive oil in skillet and add the zucchini.
Saute, tossing once or twice, for 2 minutes.
Add a couple pinches of oregano, grind in some black pepper (a light dusting), and saute for 1 minute longer.
Add some kosher salt and saute 1 minute then remove zucchini to a plate.
Add the rest of the olive oil and saute the garlic for a minute, or until it turns toasty color.
Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
Add the stock or broth, and reduce by 1/2-2/3 again.
Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
Return to heat, add the zucchini back in and cook for 1 minute.
Add pasta just to reheat.
Grind in some more pepper.
Serves 2 for a light lunch.