Name: Zucchini-Mint Pasta
Ingredients: 2 shallots, diced; 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 1 package refrigerated fettuccine pasta, cooked, or 1 package pappardelle pasta, cooked; 1/2 teaspoon freshly ground black pepper; 1 teaspoon kosher salt; 2 tablespoons butter; 2 tablespoons olive oil; 1/2 cup thinly sliced fresh mint; 1/4 cup freshly grated Parmesan cheese; 1/2 cup chopped toasted walnuts; 1 1/2 pounds small zucchini, sliced; 1 garlic clove, minced; 4 ounces crumbled feta cheese

From the Kitchen of Marian Cooper Cairns, Birmingham, AL. "Add cooked shrimp for a heartier main, or white beans for a vegetarian option."

Tree Nuts

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

shallot

Juice

milliliter

lemon juice

Fresh Fruit

lemon

Pastas & Noodles

fettuccine pasta

Seasonings

black pepper

salt

Butter & Margarine

butter

Oils

olive oil

fresh mint

Cheese

parmesan cheese

Nuts Seeds & Mixes

walnuts

zucchini

garlic

feta cheese crumbles

Magnesium

Minerals

Phosphorus

Beta-carotene

Vitamin A

Water

Calories

Carbohydrates

Protein

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Potassium

Sodium

Zinc

Vitamins

Copper

Manganese

Selenium

Vitamin C

Vitamin E

Vitamin K

Lycopene

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-cryptoxanthin

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Zucchini-Mint Pasta

Produce

Beverages

Pasta, Sauces, Grain

Baking Goods

Dairy

Snacks

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