Zucchini-Mint Pasta

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 4 ounces feta cheese crumbled
• 0.5 cup mint leaves fresh thinly sliced
• 1  garlic clove minced
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest 
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese freshly grated
• 9 oz fettuccine pasta refrigerated cooked
• 2  shallots diced
• 0.5 cup walnuts toasted chopped
• 1.5 pounds zucchini sliced

Equipment

• frying pan

Directions

1. Melt butter with olive oil in a large nonstick skillet over medium-high heat; add shallots, and saut 2 minutes.
2. Add zucchini; saut 5 minutes or until zucchini is tender. Stir in minced garlic, and cook 1 minute.
3. 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.
4. Sprinkle with feta cheese just before serving.