Memories of Capri Lemon Pasta

½ box of Fusilli or pasta of choice, cooked and set aside* (I used Barilla Protein Plus)

2 tablespoons extra virgin olive oil

1 red pepper, diced finely

1 small onion, diced finely

2 zucchinis, grated

Jest of 1 lemon

heavy pinch teaspoon red pepper flakes - or if you are Cajuns like us use more!

¼ cup toasted chopped walnuts

about 2 tablespoons lemon olive or olive oil and fresh squeezed lemon juice

Grated Pecorino for serving

Heat olive oil and then sauté onions and red peppers for about 8- 10 minutes, red peppers should be very soft.  Add grated zucchini and red pepper flakes and cook for just 2 minutes.  Now add pasta, walnuts, lemon jest, and lemon oil and cook only until the pasta is heated through.  If pasta is to dry add a little more oil or you can use* pasta water if desired.   Serve with grated cheese and enjoy!

* Save a little pasta water if you would like your pasta more wet without adding anymore oil!

Unless you can not eat walnuts don't leave them out, we thought they gave this recipe the perfect finish!