This was delicious! I couldn't find refrigerated linguine, so I just used the dry stuff. The lemon makes the pasta really nice and creamy.
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
From the Kitchen of Marian Cooper Cairns, Birmingham, AL. "Add cooked shrimp for a heartier main, or white beans for a vegetarian option."
Yield: 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
- 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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