Zucchini-Mint Pasta

• 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

1. Melt butter with olive oil in a large nonstick skillet over medium-high heat; add shallots, and saute 2 minutes. Add zucchini; saute 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.

butter, olive oil, shallots, zucchini, garlic, lemon juice, lemon zest, kosher salt, freshly ground black pepper, pasta, mint, walnuts, freshly grated parmesan cheese, feta cheese

Taken from www.myrecipes.com/recipe/zucchini-mint-pasta (may not work)