I’m so happy when I find a dish that suitably captures the moment. Right now, I want to eat light suppers with plenty of veggies and herbs. They must be easy to prepare and boldly flavored. Bucatini with Charred Zucchini, Mint, and Lemon ticks every box, and then some.

This appealing recipe is based on spaghetti aglio e olio (pasta with garlic and oil) but relies on smart embellishments along the way. Why not add lemony cracked coriander seeds and a pinch of red pepper flakes to the oil? Don’t have coriander seeds? Don’t worry. Crack black peppercorns (use a heavy pan to crush them on a cutting board) and skip the pepper flakes.

Spaghetti aglio e olio isn’t really a meal. But toss with zucchini browned in butter and it becomes one. Buy small-ish zucchini (ideally 10 ounces or less) if you can—they have fewer seeds and taste better. Brown the zucchini in two batches so the slices caramelize in spots.

Per usual, use reserved starchy pasta cooking water and grated Parmesan to turn aglio e olio into a proper sauce that clings the noodles. Bucatini, a strand pasta with a hollow center, absorbs the sauce like a champ, but spaghetti and linguine are fine here too.

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A trio of last-minute stir-ins takes this dish to the next level. Capers lend a hit of brininess, lemon zest and juice provide floral and sour notes, and a big handful of fresh mint wakes everything up. Use olives, orange, and basil if you prefer.

You might think we’re done, but we are not! Dollop each serving with good-quality whole-milk ricotta cheese (I buy BelGioioso, Galbani, or Calabro) and sprinkle with toasted pine nuts (walnuts or pistachios work well too). We’re now in “good-enough-for-company” territory but total prep time is just about half an hour. 

Follow with a simple tomato salad and then bowls of vanilla ice cream drizzled with good olive oil and sprinkled with coarse sea salt. This is how I do summer. 

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I’ll be back in your inbox on Sunday. Until then, here are some suggestions for the days ahead.