Zucchini-Mint Pasta

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 1 1/2 pounds tiny zucchini, sliced
  • 1 garlic clove, minced
  • 2 tablespoons unusual lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground dark pepper
  • 1 (9-oz.) bundle refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) bundle pappardelle pasta, cooked
  • 1/2 cup thinly sliced unusual mint
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup freshly grated Parmesan cheese
  • 4 oz. crumbled feta cheese

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