Lemony Fusilli with Chicken, Zucchini and Pine Nuts

Directions

1. Bring a large pot of water with 2 tsp of salt to a boil; add the fusilli. Cook until al dente.

2. Warm 1 tbs of the EVOO in a large skillet over high heat. Add the zucchini (cut into 1/2 moons), scallions (diced), pine nuts, lemon peel, a pinch of crushed red pepper flakes, and 1/2 tsp of salt; cook, tossing frequently until zucchini is well browned and tender, about 5 minutes.

3. Use a slotted spoon to transfer zucchini, et al. to a serving spoon. Remove the lemon peel from the pan. Mince 1/2 tsp of the peal and discard the rest. Squeeze half the lemon over the zucchini.

4. Turn heat to a medium-high heat and swirl in remaining EVOO. Add the chicken, minced lemon peel and remaining salt and cook, stirring until golden, about 7 minutes.

5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini (et al.) and reserved cooking water to skillet (with the chicken). Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and shredded parmesan. Add salt and pepper to taste. Optional, use the other half of the lemon to squeeze over the pasta for more lemony flavor and a bit of white wine vinegar to add flavor without adding calories.