I had to use up the other half of my giant zucchini. I originally planned on making a smaller side dish of pasta to serve with grilled zucchini and shrimp...however, I wasn't too thrilled with how the shrimp turned out (though Paul liked them), so I made more pasta and kinda tossed some ingredients together and came up with this little dish...quite tasty if I do say so myself!Ingredients:
Sliced & grilled zucchini, cut into bite sized pieces
Angel hair pasta
3 tbs. butter
2 tbs. olive oil
4 cloves garlic - thinly sliced
1 shallot - finely diced
Lemon - zested and 1/2 juiced
Salt & Pepper to taste
Parmesan Cheese to finish
Cook pasta according to directions.
While pasta cooks, melt butter with olive oil in a pan. Add shallot and garlic, season with salt, pepper, lemon zest and the juice of 1/2 of one lemon. Cook over medium low heat until soft and just barely browning.
Remove the pasta when finished cooking and add to pan with the butter/garlic mixture. Add zucchini and toss all together so it's all coated equally.
Plate up and sprinkle top with Parmesan cheese.