Description
This Mushroom and Zucchini Pasta is a light yet satisfying dinner that brings fresh vegetables to the forefront. By using shredded zucchini and chopped mushrooms sautéed in a garlic-infused olive oil, you create a flavorful “sauce” that clings beautifully to the spaghetti without the need for heavy cream. With its vibrant colors and savory parmesan finish, this simple pasta dish is perfect for a quick weeknight meal that tastes like it took much longer to prepare.
Ingredients
- 12 oz. spaghetti (or pasta of your choice)
- 2 medium zucchini, shredded
- 8 oz. crimini mushrooms, chopped (white button mushrooms also work)
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
Boil the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti (or your preferred pasta) according to the package directions until it is tender but still has a slight bite (al dente). Drain the pasta well.
Squeeze the Zucchini
While the pasta cooks, ensure your shredded zucchini is dry. Place the shreds in a clean kitchen towel or over a colander and press firmly to remove as much excess moisture as possible.
Sauté Aromatics and Zucchini
Heat a large nonstick pan over medium-high heat. Add the extra-virgin olive oil and the minced garlic. As soon as the garlic starts to sizzle and become fragrant (do not let it brown), add the dried shredded zucchini. Season with salt, pepper, and the red pepper flakes. Sauté for 3 minutes.
Add Mushrooms
Add the chopped crimini mushrooms to the pan with the zucchini. Sauté for another 4 minutes, stirring frequently, until the mushrooms are tender and browned.
Combine
Add the hot, drained pasta directly into the skillet. Toss the spaghetti thoroughly with the vegetable mixture to ensure every strand is coated in the garlic-infused oil and veggies.
Finish and Serve
Remove from heat. Sprinkle in the freshly grated Parmesan cheese and toss again to combine. Serve immediately while hot.
Notes
The “Press” Step: Do not skip pressing the water out of the shredded zucchini. Zucchini holds a tremendous amount of liquid; if you add it wet, it will steam the pasta rather than sauté, resulting in a soggy, watery sauce.
Garlic Watch: With 8 cloves of garlic in hot oil, things happen fast. As soon as you smell the garlic aroma, add the zucchini immediately. The moisture from the vegetables will lower the oil temperature and prevent the garlic from burning and turning bitter.
Pasta Choice: Long noodles like spaghetti or linguine work best here because the shredded zucchini twists around the strands, ensuring you get vegetables in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 590
- Sugar: 3g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 10mg
Keywords: mushroom zucchini pasta, vegetarian spaghetti recipe, easy weeknight dinner, garlic olive oil pasta, healthy pasta dishes, crimini mushroom recipes, shredded zucchini recipes