Zucchini-Mint Pasta

From the Kitchen of Marian Cooper Cairns, Birmingham, AL. "Add cooked shrimp for a heartier main, or white beans for a vegetarian option."

Zucchini-Mint Pasta
Photo: Becky Luigart-Stayner
Makes 4 to 6 main-dish or 6 to 8 side-dish servings


  • 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


  1. 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.

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