INGREDIENTS:
1 lb pasta of your choice
1 large onion finely diced
pinch red pepper flakes optional
1 lb zucchini
1/2 lb package of mushrooms
4 tbsp olive oil divided
salt and pepper to taste
2 tbsp freshly grated Parmigiano cheese plus extra for serving
INSTRUCTIONS:
Slice the zucchini lengthwise and then crosswise into half moon shapes. Thinly slice the mushrooms. Dice the onion finely.
Fill a large pot with water and bring to a boil. Meanwhile, heat 3 tbsp of olive oil in a large skillet on medium high heat. Sauté the diced onions and add red pepper flakes (if using) for 3 minutes.
Add zucchini slices and salt, and stir. Lower heat, cover and cook until tender, about 5 minutes.
Uncover, increase to medium heat and add mushrooms and salt lightly. At this point, add the pasta to the pot of boiling water and cook until al dente.
Cook the zucchini mushroom mixture for about 5 minutes, until the mushrooms have released their water. Adjust seasoning, if necessary.
Drain the pasta and stir into the skillet with the vegetables. Add a ladle or two of pasta water as well as 2 of tablespoons of grated Parmigiano and/or Pecorino cheese to thicken the sauce. Add freshly ground pepper, if desired, and drizzle with the remaining tablespoon of olive oil.
Serve hot with extra grated cheese at the table.
CREDIT TO: https://www.mangiabedda.com/pasta-with-zucchini-and-mushrooms/
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