Adapted from Southern Living April Issue
2 T butter
3 T olive oil
2 shallots, diced
1.5 lbs (about 5 small) zucchini, sliced
1 garlic clove, minced
2 T fresh lemon juice
2 tsp lemon zest
1 tsp sea salt
1/2 tsp ground black pepper
1 package of fettucine, cooked
1/2 c. thinly sliced fresh mint
1/2 c. chopped toasted walnuts or pecans
1/4 c. shredded parmesan
optional: 4 oz crumbled feta cheese
Melt the butter with the oil in a large saucepan or skillet. Add the diced shallots and saute about 5 minutes. Add the zucchini and saute about 7 minutes, until tender. Stir in the garlic and cook for about 2 minutes. Remove from heat and stir in the lemon juice, lemon zest, salt and pepper.
Add in your pasta and toss all together with the mint, nuts, and cheese. It tastes like springtime!
While you make it, enjoy turning this song up loud in your kitchen and open the windows to let that sunshine in...