Description
Quick and flavorful pasta with zucchini and mushrooms, tossed in olive oil, garlic, and Parmesan. A weeknight favorite ready in 20 minutes.
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 and red pepper flakes. Sauté for 3 minutes.
Add the mushrooms and sauté for 4 more minutes, until browned and their moisture has evaporated.
Add hot, drained pasta to the pan and toss with the zucchini and mushroom mixture.
Add the Parmesan and mix until combined. Serve hot and enjoy!
Notes
Use whole wheat pasta for added fiber. For extra flavor, add a squeeze of lemon or fresh herbs at the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 424
- Sugar: 4g
- Sodium: 158mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 7mg