Pasta with Zucchini, Buffalo Mozzarella, Olives & Toasted Almonds

Cut the zucchini into small cubes and sauté them in a pan with 1 tbsp of olive oil, salt, pepper, and lemon juice. Once slightly softened, add the sliced olives. Cook for 2 more minutes, then turn off the heat. Prosegui per 2’ e poi spegni il fuoco.Cook for 2 more minutes, then turn off the heat.

Drain the pasta al dente and toss it directly into the pan with the zucchini. Mix well.

Serve the pasta topped with buffalo mozzarella bites, a drizzle of olive oil, and toasted almonds (lightly browned in a dry pan beforehand).

Optional: Add a final sprinkle of freshly ground black pepper.