Pasta with Zucchini and Mushrooms Recipe

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

Course Main Course

Cuisine Italian

Keyword pasta with zucchini and mushrooms

Prep Time 10

Cook Time 20

Servings servings

Calories 399kcal

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 7 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.

Any type of pasta will do with this recipe. However, I prefer penne or rigatoni that enables 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.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.