Cook pasta in a large pot of salted boiling water
for 8-10 minutes or until al dente. Drain and
reserve a little of the pasta water. Keep warm.
Heat oil in a large, deep frying pan. Add zucchini
and cook, stirring for 2-3 minutes or until it
begins to soften. Add garlic and cook for another 3-
4 minutes. Add lemon zest and juice.
Season with sea salt and freshly ground pepper. Add
the pasta and a little of the reserved water. Toss
to combine.
Divide among 4 serving plates. Top with feta,
parmesan and mint. Serve
Originally Submitted
4/16/2012
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