Pasta with Zucchini and Mushrooms

Pasta with Zucchini and Mushrooms, an easy weeknight vegetarian pasta dinner idea, ready in less than 30 minutes!

Why is it that Italian food is often given a bad rap? I have encountered individuals who have told me that they stay away from Italian food because it is too “fattening”. Really? 

I assume they are referring to oversauced pasta dishes covered with about an inch of melted cheese.  You certainly know what I mean. We’ve all been to these type of Italian restaurants.

I’d like to demistify this myth. Italians definitely do not eat this way at home. At least I never did! And, we also don’t eat pasta with tomato sauce all the time.

In my case, when I do enjoy pasta with a rich tomato sauce brimming with meatballs and sausage, it is usually on a Sunday evening at my mother’s house. And even then. 

Most of the time I prefer pasta loaded with lots of veggies that are simply sauted in olive oil with onions and/or garlic. No cream, no butter and no inch thick layer of cheese!

And there are so many possibilities. Here are some of my favorites! 

• Pasta with Broccoli
• Pasta with Oven Fried Zucchini
• Sicilian Pasta with Cauliflower
• Pasta with Rapini, Anchovies and Crushed Almonds 
• Pasta alla Norma 
• Pasta with Fava Beans and Peas

So that brings me to Pasta with Zucchini and Mushrooms. An incredibly simple pasta dish yet so flavorful! All it requires before serving is a sprinkling of extra Parmigiano cheese and you have the perfect meal!

When it comes to combining vegetables with pasta, unlike in other dishes, I prefer my vegetables quite soft. Almost fall apart soft so that they break down and become creamy and stick to the pasta. But you can certainly cook your vegetables less if you prefer.

I haven’t made this one in a while. It’s great revisiting old favorites! And once again, it’s practically ready in the time it takes to cook your pasta.

Prepare the Ingredients

Slice zucchini in half lengthwise and then crosswise into half moon shapes. Thinly slice the mushrooms. Finely dice an onion.

Step by Step Instructions

Fill a large pot with water and bring to a boil. Meanwhile, heat olive oil in a large skillet and sauté the diced onions along with a pinch of red pepper flakes, if desired.

Add zucchini slices and salt, and stir. Lower heat, cover and cook until tender, about 7 minutes.

Uncover, increase to medium heat, add mushrooms and some salt. 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 a couple of tablespoons of grated Parmigiano and/or Pecorino cheese to thicken the sauce.  Add freshly ground pepper, if desired, and a light drizzle of olive oil.

Serve hot with extra grated cheese at the table.

Tips and suggestions:

• Any type of pasta will do with this recipe. However, I prefer penne or rigatoni that enable the sauce to adhere to the pasta and ‘catch’ the vegetables.
• I enjoy my zucchini quite soft in this recipe, however feel free to reduce the cooking time of the zucchini for a firmer texture.
• I always recommend adding the cooked pasta to the pan with the vegetables along with a ladle or two of pasta water to help thicken the sauce and adhere to the pasta. 

You can prepare this delicous pasta dish in about 30 minutes for a busy weeknight dinner. Let me know if you try out this recipe and don’t forget to tag me with @mangiabedda or #mangiabedda on Facebook or Instagram.  Feel free to Pin the recipe for later.  Buon appetito!