Mushroom and Zucchini Pasta
A delightful Mushroom and Zucchini Pasta dish that's easy to prepare and full of flavor.
Equipment
- Large pot
- Large nonstick pan
Ingredients
- 12 oz. spaghetti or pasta of your choice
- 2 medium zucchini shredded and all moisture pressed out
- 8 oz. crimini mushrooms chopped, button also works
- ½ cup extra-virgin olive oil
- 8 cloves garlic minced
- salt to taste
- freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes
- ½ 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 and 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!
Nutrition
Serving: 1servingCalories: 424kcalCarbohydrates: 47gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 158mgPotassium: 483mgFiber: 3gSugar: 4gVitamin A: 227IUVitamin C: 12mgCalcium: 103mgIron: 1mg
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