Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Yield
Makes 4 to 6 main-dish or 6 to 8 side-dish servings

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

How to Make It

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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