Zucchini-Mint Pasta

By lindaauman

Marian Cooper Cairns, Southern Living

APRIL 2013

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

Preparation

Step 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.