Food and Recipes Recipes Zucchini-Mint Pasta Be the first to rate & review! From the Kitchen of Marian Cooper Cairns, Birmingham, AL. "Add cooked shrimp for a heartier main, or white beans for a vegetarian option." By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Becky Luigart-Stayner Yield: Makes 4 to 6 main-dish or 6 to 8 side-dish servings Ingredients 2 tablespoons butter 2 tablespoons olive oil 2 shallots, diced 1 1/2 pounds small zucchini, sliced 1 garlic clove, minced 2 tablespoons fresh lemon juice 2 teaspoons lemon zest 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (9-oz.) package refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) package pappardelle pasta, cooked 1/2 cup thinly sliced fresh mint 1/2 cup chopped toasted walnuts 1/4 cup freshly grated Parmesan cheese 4 ounces crumbled feta cheese Directions Melt butter with olive oil in a large nonstick skillet over medium-high heat; add shallots, and sauté 2 minutes. Add zucchini; sauté 5 minutes or until zucchini is tender. Stir in minced garlic, and cook 1 minute. Remove from heat; stir in lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Toss in cooked pasta, fresh mint, walnuts, and Parmesan cheese. Sprinkle with feta cheese just before serving. Rate it Print