Zucchini Pappardelle With Tomatoes And Feta

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3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/2 teaspoon finely grated lemon zest

Salt and freshly ground black pepper

Four 1/2-pound zucchini, or 2 zucchini and 2 yellow squash

1 garlic clove, minced

1 teaspoon coarsely chopped thyme

1/2 teaspoon coarsely chopped rosemary

1/4 teaspoon crushed red pepper

20 cherry or grape tomatoes, halved

6 ounces feta cheese, preferably French, cut into small dice (1 cup)

3 ounces pitted Calamata olives, chopped (1/2 cup)

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