2tbspfreshly grated Parmigiano cheeseplus 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 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.
Notes
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.