Ingredients (for two people)

• Black bean spaghetti (or spaghetti of your choice)
• 1 red onion
• 1 zucchini
• 1 1/2 cherry tomatoes
• 1 lemon
• 2 cloves peeled fresh garlic
• 2 tablespoons Fresh flat-leaf parsley
• 1/8 cup Walnuts
• 1 teaspoon Red chili flakes (optional)
• b cup Baby arugula
• Kosher salt, pepper, olive oil

Prep & Cook

Cook the pasta for two (can easily double) in generously salted water.  Drain and transfer to a medium bowl; toss with 1 to 2 teaspoons oil.  While the water heats and the pasta cooks prepare the ratatouille.

Prep the ingredients and cook the ratatouille - Peel and thinly slice enough red onion to measure 1/2 coup.  Trim the ends from the zucchini; cut in half lengthwise, then crosswise on the diagonal into 1/4 inch thick slices.  Cut the cherry tomatoes in half.  In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.  Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.  Add the zucchini and cook, stirring once or twice, until lightly browned, 2-3 minutes.  Add tomatoes and cook, stirring occasionally, until they start to release their juices, 2-3 minutes.  Season to taste with salt and pepper.  While the veggies cook, prepare the gremolata and walnuts.

Make the gremolata - Zest and juice the lemon, keeping the zest and juice separate.  Finely chop garlic.  Strip parsley leaves from the stems and coarsely chop.  Coarsely chop the walnuts for garnish.  In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, garlic, parsley, 1 to 2 tablespoons oil, and as many chili flakes as you like.  Season to taste with salt and pepper.

Finish the pasta - Add the cooked veggies and arugula to the bowl of spaghetti.

Serve - Transfer to bowl and top the walnuts and gremolata, sprinkle with any remaining chili flakes, if desired, and enjoy

Recipe and photo provided by Sun Basket Recipe Book; dated 8-14-17