Creamy Linguine with Summer Squash, Feta, & Mint
Savoring summer flavors as the days begin to shorten. The peas add color and texture that complements the pasta’s chewy bite.
Ingredients
12 oz. linguine
3 tbsp finely chopped shallots
2 large cloves of garlic, minced
2 medium zucchini, sliced thinly
1/2 cup peas, frozen or shelled
2 tbsp minced fresh mint leaves
1/2 cup crumbled feta
1/4 tsp smoked paprika
salt and ground black pepper
6 tbsp heavy cream
2 tsp lemon zest
Instructions
Cook the Pasta: Bring a large pot of water to boil, and heavily salt. Add linguine to the boiling water. Cook until al dente, about 4 minutes.
Prep Sauce: Heat olive oil in a large saute pan. Add shallot and garlic, and saute on low until soft. Add the zucchini and cook, stirring, until zucchini is tender but not too soft, about 5 minutes. Add peas and cook another minute. Add feta, half the mint, paprika, salt, and pepper, and stir. Add the cream, bring to a simmer, and cook about 2 minutes until cream starts to thicken.
Dress the Pasta: Reserving a 1/2 cup of pasta cooking water, drain pasta and add to pan with the vegetables. Add lemon zest as well. Mix in the reserved pasta water and continue cooking, while stirring, for a minute or so to allow the sauce to reduce.
Plate Pasta: Divide pasta into bowls, topping with the remaining mint.