salt and pepper
2/3 cup vegetable oil
1 1/2 tbsp red wine vinegar
1 cup broccoli
2 cups basil leaves, shredded
1/4 cup parsley
1/2 cup olive oil
9 oz penne pasta
zest of 1 lemon
1 1/2 tbsp capers
8 oz mozzarella, torn into chunks
Bring a pot of salted water to a boil. Heat up a medium pan with oil on medium high heat. Fry zucchini slices in batches to avoid crowding, until browned on both sides. Transfer to a colander to drain. Add cooked slices to a bowl, pour vinegar on top and set aside.
Blanch broccoli in the boiling water for about 3 minutes, drain and rinse under cold water. Set aside to dry.
Grind up half the basil, the parsley and olive oil until smooth. Add salt and pepper to taste.
Boil the pasta according to package directions, drain and rinse. Return pasta to pot and add zucchini, broccoli, basil, lemon zest, capers, and mozzerella. Adjust seasonings as needed.