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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Marian Cooper Cairns, Birmingham, AL. Add cooked shrimp for a heartier main, or white beans for a vegetarian option. 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:
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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