Spaghetti with Lemon and Zucchini

Ingredients

• 1 1/2 teaspoons kosher salt, plus more for the pasta water
• 1 lemon, thinly sliced and seeds removed
• 3 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, smashed and peeled
• 1/4 cup capers, drained
• 1 teaspoon anchovy paste
• 1/2 teaspoon red pepper flakes
• 4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
• 1/2 pound spaghetti
• 1/2 cup freshly grated Parmesan
• 1/2 cup fresh basil, roughly chopped or torn
• 1/2 cup fresh dill, chopped
• 1 cup crumbled feta or goat cheese

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