I always have a bit of a panic attack when I pick up my CSA box from Dreyer Farms. Even though we get the smallest box it’s a lot of food for the three of us to eat (well really only two of us since my daughter has decided vegetables are definitely not her thing). As soon as I know what we’ll be getting that week I flip through my cookbooks or do a Google search and hope inspiration strikes. This week I wanted to pair the zucchini with the mint and also use up Casa di Trevi cavatelli I had in the freezer. I came across this recipe that seemed pretty easy and used ingredients I already had in the house. It came out even better than I was anticipating with the lemon juice providing a nice splash of citrus and the feta finishing it off with a bit of tang. This is going into my regular summer recipe rotation!
Pasta with Zucchini and Mint (adapted from Southern Living)
8 oz. pasta of your choice, cooked
1 tablespoon butter
1 tablespoon olive oil
1 shallot, diced
1 medium zucchini, sliced
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh mint
Freshly grated Parmesan cheese
Crumbled feta cheese
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, and Parmesan cheese. Sprinkle with feta cheese just before serving.