Lemony Linguini with Veggies and Feta

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   1.

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   Put on a large pot of water to boil.

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   Meanwhile, combine 1/3 cup olive oil, parmesan, and lemon juice in a small bowl.

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   Sprinkle with salt and pepper, whisk to combine, and set aside.

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   2.

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   Heat remaining 1 tablespoon of olive oil in a skillet over medium heat.

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   Add garlic and shallot and saute a minute or two until fragrant.

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   Sprinkle lightly with salt and pepper, and toss in diced zucchini.

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   Saute until zucchini is tender, about four to five minutes.

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    Toss in cherry tomatoes and saute for a minute or two more, then remove from heat and set aside.

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    3.

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    When water comes to a boil, salt the water and toss in the linguini.

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    Cook per package instructions until al dente, about nine to ten minutes.

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    4.

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    Drain pasta then return to the pot.

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    Pour in the olive oil/lemon juice mixture followed by zesting the lemon on top, then toss to coat.

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    Add the tomato mixture followed by the feta cheese and toss to combine.

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    Serve with a little extra parmesan sprinkled on top.

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    Enjoy!

* Per serving · 4 servings · Values may vary.