Lemony Fusilli With Chicken, Zucchini, and Pine Nuts

• salt↗3 teaspoons
• whole wheat fusilli↗8 ounces
• olive oil↗2 tablespoons
• zucchini, halved lengthwise, sliced into 1/4-inch thick pieces2 2
• scallions, chopped↗5 5
• pine nuts↗1⁄4 cup
• lemon, rind peeled in strips↗1 1
• red pepper flakes, 1 small pinch↗
• boneless skinless chicken breasts, cut into bite-size pieces↗12 ounces
• large basil leaves, sliced↗5 5
• parmesan cheese, grated (optional)↗1⁄4 cup

Step-by-step instructions

1. 1

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

2. 2

   Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.

3. 3

   Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.

4. 4

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

5. 5

   Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.