Description
A delightful and comforting zucchini mushroom pasta dish made with earthy mushrooms, fresh zucchini, cherry tomatoes, and aromatic garlic, all tossed in olive oil.
Ingredients
Scale
- 2 medium zucchinis
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese (optional)
- Fresh basil (for garnish, optional)
Instructions
- Prepare the zucchinis by washing them thoroughly. If spiralizing, slice both ends and use a spiralizer. Alternatively, cut into half-moons for even cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced mushrooms and sauté for about 5-7 minutes until golden brown.
- Add minced garlic and zucchinis to the skillet and sauté for about 3-4 minutes until the zucchini softens but retains some bite.
- Stir in halved cherry tomatoes and sauté for another 2-3 minutes, seasoning with salt and pepper to taste.
- Remove from heat and optionally sprinkle with grated Parmesan cheese, gently tossing to combine.
- Serve the mixture on plates, garnished with fresh basil leaves and a wedge of lemon on the side.
Notes
For a vegan version, substitute Parmesan with nutritional yeast. You can also add cooked protein like chicken or shrimp, or toss in red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg
Keywords: zucchini pasta, vegetarian pasta, easy pasta recipe, healthy pasta, simple dinner recipe, mushroom pasta