Lemony Linguini with Veggies and Feta

1. Put on a large pot of water to boil. Meanwhile, combine 1/3 cup olive oil, parmesan, and lemon juice in a small bowl. Sprinkle with salt and pepper, whisk to combine, and set aside.

2. Heat remaining 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and shallot and saute a minute or two until fragrant. Sprinkle lightly with salt and pepper, and toss in diced zucchini. Saute until zucchini is tender, about four to five minutes. Toss in cherry tomatoes and saute for a minute or two more, then remove from heat and set aside.

3. When water comes to a boil, salt the water and toss in the linguini. Cook per package instructions until al dente, about nine to ten minutes.

4. Drain pasta then return to the pot. Pour in the olive oil/lemon juice mixture followed by zesting the lemon on top, then toss to coat. Add the tomato mixture followed by the feta cheese and toss to combine.

Serve with a little extra parmesan sprinkled on top. Enjoy!