Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish.
1 | Heat 1 Tbs. oil in large non-stick skillet over medium heat. Add shallot; sauté 3 minutes. Mix in 1 tsp. garlic, then zucchini; sauté 1 minute. Remove from heat. Mix in peas, half of mint and half of parsley.
2 | Cook fettuccine in large pot of boiling salted water according to package directions for al dente, adding green beans to fettuccine during final 2 minutes of cooking. Drain, reserving 1/4 cup cooking liquid. Return fettuccine and green beans to pot. Add remaining 2 Tbs. oil, remaining 2 tsp. garlic, remaining mint and parsley, and lemon zest; toss to combine. Add peas mixture, and toss again. Season to taste with salt and pepper, if desired.