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. 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