Jersey Fresh Recipe: Pasta with Zucchini & Mint

Pasta with Zucchini and Mint
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.

Serves 2.

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