Zucchini-Mint Pasta

Name: Zucchini-Mint Pasta
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

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

Updated on June 15, 2018

Zucchini-Mint Pasta — 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.