Capellini with Julienned Zucchini and Yellow Squash | CUESA

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Capellini with Julienned Zucchini and Yellow Squash


Ben deVries, Luella Restaurant.

Serves 2


¼ cup butter
Olive oil
1 large shallot, chopped fine
Zest of 1 lemon
1 zucchini, julienned
1 yellow squash, julienned
4-5 ounces fresh capellini
5 leaves of basil, torn into large pieces
Parmesan cheese, as needed



  1. Melt butter with olive oil in sauté pan over medium heat.

  2. When butter is melted, add shallots and lemon zest.
  3. As the zest starts to soften, add zucchini and yellow squash and cook until slightly softened.
  4. Toss in cooked pasta, torn basil, and season to taste.
  5. Garnish with Parmesan cheese.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »