Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
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.

Ratings & Reviews

Dojo45's Review

August 04, 2013
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.

mjmruz's Review

March 27, 2013
This was superb. Cut recipe in half for two and served as entre. Quite filling and satisfying. Think the key was using a very good pappardelle (Cipriani); the lightness of this pasta helped blend all of the flavors and textures together. This was a dish which had pasta in it versus a pasta dish with some other things added. Added some Spanish tuna on top (for us, think the texture of shrimp would have overwhelmed the dish as would have a heavier or thicker pasta). Drizzled a little Spanish olive oil over top as well.