Mushroom Zucchini Pasta
This Mushroom Zucchini Pasta is a simple dish with absolutely amazing flavor and a great way to get some veggies into your diet. On the table in just 20 minutes for a great weeknight dinner option.
Servings: 6
Ingredients
- 12 ounces spaghetti (or pasta of your choice)
- 2 medium zucchini , shredded and all moisture pressed out
- 8 ounces crimini mushrooms , chopped
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic , minced
- salt and freshly ground black pepper , to taste
- 1/4 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Set a large pot of water to boil. Cook pasta according to package directions until al dente.
- While the pasta is cooking, heat a large nonstick pan over medium-high heat. Add olive oil to the pan, then add the garlic. When the garlic starts to sizzle in the oil, add the zucchini. Season with salt pepper to taste and the red pepper flakes; sauté for 3 minutes.
- Add the mushrooms and sauté for 4 more minutes.
- Add hot, drained pasta to the pan. Toss spaghetti with the zucchini and mushroom mixture.
- Add the Parmesan and mix to combine. Serve hot and enjoy!
Notes
Add a protein. This dish is delicious with the addition of cooked, crumbled pork sausage. Shredded cooked chicken is good, too.
Include yellow squash. 50/50 combo of zucchini and yellow squash is really good.
Try it with eggplant. Replace the mushrooms with diced eggplant for a different flavor.
Cut back on the garlic. A lot of garlic is pretty essential in this dish, but if 8 cloves sounds like too much to you, feel free to cut back - but not too much!
Nutrition
Calories: 424kcal · Carbohydrates: 47g · Protein: 12g · Fat: 21g · Saturated Fat: 4g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 14g · Cholesterol: 7mg · Sodium: 158mg · Potassium: 483mg · Fiber: 3g · Sugar: 4g · Vitamin A: 227IU · Vitamin C: 12mg · Calcium: 103mg · Iron: 1mg