Zesty Zucchini Mushroom Pasta
Table of Contents
Recipe Introduction
Quick Hook
Fancy a quick and tasty dinner? Ever wondered how to get your greens in, without it feeling like a chore? This Zucchini Mushroom Pasta: 5 Steps recipe is your answer.
It's packed with flavour, easy to make, and honestly, dead simple.
Brief Overview
This Pasta Primavera Recipe is a real celebration of simple, fresh ingredients. Although Italian in spirit, it's been tweaked and loved by cooks around the world.
This recipe is proper easy and takes about 35 minutes start to finish. It makes 4 servings, perfect for a family dinner.
Main Benefits
The star here is definitely the vegetables, giving you a decent dose of vitamins and fiber. Serve this up on a busy weeknight.
What makes this dish special is the zesty lemon garlic sauce, which just lifts the whole thing.
Craving that cozy, comforting food feeling without the fuss? Me too! That's why this Zucchini Mushroom Pasta is always in my rotation. It's basically a hug in a bowl.
This dish has simple elements. It delivers big on flavour. Who doesn't love a vibrant plate of squash and zucchini pasta recipes ?
Speaking of flavour, that lemon garlic combo? Oh my gosh, it's a game changer! It brings out the best in the zucchini mushrooms .
Seriously, every bite is a party in your mouth. Let's get cracking on the ingredients!
Ingredients
- 1 pound (450g) pasta (penne, fusilli, or spaghetti work well)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped (about 1 cup/150g)
- 8 ounces (225g) cremini mushrooms, sliced
- 2 medium zucchini, diced (about 2 cups/300g)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) dry white wine (optional vegetable broth can be substituted)
- 1/4 cup (60ml) vegetable broth or pasta water
- Zest and juice of 1 lemon
- 1/4 cup (15g) grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Right then, now we have all our ingredients. Let's get started. Trust me, this is going to be a quick zucchini mushroom pasta sensation.
The result? a beautiful vegetarian zucchini pasta recipe . That delivers the goods, every time. You know it.
Ingredients & Equipment for Your Zesty Zucchini Mushroom Pasta: 5 Steps
Right, let's talk ingredients! It all starts with picking the best bits and bobs. You know? Kinda like choosing your favourite sweets from the corner shop. Oh my gosh, I'm already hungry!
Main Ingredients
Okay, for the pasta itself, you'll need 1 pound (450g) of your fave. I love penne or fusilli. But spaghetti totally works too, yeah? For the base sauce, you will need 2 tablespoons olive oil .
Now, for the stars of the show: the mushrooms . Get 8 ounces (225g) of cremini, sliced nice and thick. Look for ones that are firm and not too slimy, yeah? Seriously, nobody wants slimy shrooms! Then grab 2 medium zucchini , diced that's about 2 cups (300g) .
Fresh zucchini should be firm to the touch.
Seasoning Notes
Honestly, the seasoning is where the magic really happens. We're talking 1/2 teaspoon of dried oregano for that classic Italian vibe.
And a 1/4 teaspoon of red pepper flakes, if you fancy a bit of a kick.
A key element is the lemon! You need the zest and juice of 1 lemon . Freshly grated Parmesan is also vital.
About 1/4 cup (15g) to stir in. Plus loads more for serving, obvs! Don't forget a good ol' pinch of salt and freshly ground black pepper.
If you don't have white wine (the recipe calls for 1/2 cup (120ml) of it ) some vegetable broth will work great as a substitute.
Equipment Needed
You don’t need a fancy kitchen, promise! Just a large pot for the pasta. And a large skillet or sauté pan for the veggies.
A colander to drain the pasta, of course. You may also want a microplane for zesting the lemon. But that's optional, really.
Pasta And Zucchini deserves the best preperation, but it's all about having fun. Easy Weeknight Pasta Dinner , it is! I remember one time, I tried to make this with my nan, using only a camping stove and some random veg from the garden, Zucchini Mushrooms .
Even then, it was still belting. Give Zucchini Mushroom Pasta a chance.
Zesty Zucchini Mushroom Pasta: 5 Steps to Deliciousness
Fancy a quick, easy, and veggie packed dinner? Then, this Zucchini Mushroom Pasta is your new best mate. Honestly, it is one of my go-to Easy Weeknight Pasta Dinner recipes.
Perfect for a lazy Tuesday or a Friday night in. It's like a hug in a bowl. So simple and comforting, you know?
Prep Like a Pro
- Mise en place is key. Get all your veggies chopped: onion, mushrooms, Zucchini Mushrooms and zucchini. Mince your garlic and measure out all your spices.
- Pro tip? Chop everything while the pasta water heats. Saves loads of time.
- Safety first! Watch your fingers when chopping. No one wants a side of plaster with their Pasta And Zucchini !
Zucchini Mushroom Pasta: 5 Steps – Let's Get Cooking!
- Boil your pasta. Big pot of salted water, get it going. Cook to al dente. Save ½ cup of pasta water!
- Sauté the aromatics. Medium heat , olive oil, garlic, and onion. About 3 minutes until softened.
- Add mushrooms. Cook until browned, about 5- 7 minutes . Don't overcrowd the pan!
- Toss in zucchini. Season with oregano and red pepper flakes. Cook until tender crisp, 3- 5 minutes .
- Deglaze and combine. Wine (or broth), lemon zest, lemon juice. Toss with pasta, Parmesan, and parsley. Season!
Nailing That Pasta Primavera Recipe
- Want extra flavor? Brown your mushrooms properly. Don’t rush it.
- Avoid a dry pasta. Use that reserved pasta water to loosen the sauce if needed.
- make-ahead? Sauté the veggies earlier in the day. Just add them to the cooked pasta and sauce at dinner time. You know, for a Quick Zucchini Mushroom Pasta .
Recipe Notes for Zesty Zucchini & Mushroom Pasta: 5 Steps
Right, let's dive into some extra bits and bobs for this Zucchini Mushroom Pasta: 5 Steps recipe. Honestly, this pasta is so simple, it practically cooks itself.
But, a few little tweaks can make all the difference.
Serving Suggestions: Make it Look Fancy!
Presentation wise, don't just chuck it in a bowl! Twirl the pasta onto plates. Sprinkle with extra Parmesan and parsley . A lemon wedge on the side adds a pop of colour and extra zing.
As for sides, a simple green salad with a light vinaigrette is perfect. Or some crusty bread for sopping up that delicious sauce.
Maybe a glass of crisp white wine, or sparkling water if you're not feeling boozy.
Storage Tips: Leftovers? What Leftovers?
Alright, let's get to it, if you somehow manage to have leftovers, you can keep them in the fridge for up to 3 days .
Make sure it's in an airtight container, though.
Freezing isn't ideal, as the zucchini can get a bit mushy. But, if you absolutely must, freeze in individual portions.
Reheat gently in a pan with a splash of water or broth to loosen it up. Honestly? Best eaten fresh!
Variations: Mix it Up!
Fancy a change? You can make it a Vegetarian Zucchini Pasta Recipe easily by swapping out any non-vegetarian ingredients.
For a seasonal twist, try using squash and zucchini pasta recipes with butternut squash in the autumn or pasta primavera recipe using asparagus and peas in the spring. Get creative, people!
Nutrition Basics: Good For You!
This dish is packed with vitamins. Think of it as your dose of goodness for the day. Each serving has approximately 400 calories.
It’s also a good source of protein and fiber . You know, for a quick zucchini mushroom pasta dish, it is rather healthy! I found this pasta especially nice for my body.
Look, cooking should be fun. Don't be afraid to experiment. This Zucchini Mushroom Pasta recipe is your starting point. Make it your own! Enjoy your Easy Weeknight Pasta Dinner .
Frequently Asked Questions
Can I make this Zucchini Mushroom Pasta: 5 Steps recipe ahead of time?
While this Zucchini Mushroom Pasta: 5 Steps dish is best served fresh, you can prep some components ahead of time. Chop the vegetables (zucchini, mushrooms, onion, garlic) and store them in airtight containers in the fridge up to a day in advance.
You can even cook the pasta ahead of time, toss it with a little olive oil to prevent sticking, and refrigerate it. When you're ready to eat, just sauté the veggies and sauce, then toss with the cooked pasta. Note that the pasta may absorb more of the sauce if it sits for too long.
What are some good substitutions if I don't have all the ingredients for this Zucchini Mushroom Pasta: 5 Steps dish?
No worries, you can easily adapt! If you don't have zucchini, yellow squash or bell peppers make excellent substitutes. Out of cremini mushrooms? White button mushrooms work just fine. If you're missing the white wine, simply use extra vegetable broth instead.
For a vegan version, use nutritional yeast instead of Parmesan cheese or try a vegan hard cheese alternative from your local store; there are some corkers out there these days.
How do I store leftover Zucchini Mushroom Pasta: 5 Steps?
Store any leftover Zucchini Mushroom Pasta: 5 Steps in an airtight container in the refrigerator. It will keep for up to 3 days. When reheating, you may want to add a splash of vegetable broth or water to loosen the sauce, as the pasta tends to absorb it upon refrigeration.
You can reheat it in the microwave or in a skillet over medium heat.
Can I add protein to this Zucchini Mushroom Pasta: 5 Steps recipe?
Absolutely! Adding protein will make this pasta dish even more satisfying. Grilled chicken or shrimp would be fantastic additions. You could also add some cooked Italian sausage or even some white beans for a vegetarian option. For a quicker fix, toss in some cooked chickpeas or edamame.
Is this Zucchini Mushroom Pasta: 5 Steps recipe healthy?
This pasta dish is relatively healthy, packed with vegetables and relatively low in fat (depending on how much parmesan you chuck in!). Zucchini and mushrooms are both low in calories and high in nutrients. Using whole wheat pasta instead of regular pasta will increase the fiber content.
Be mindful of the amount of Parmesan cheese you use, as it's high in fat and sodium. You can also reduce the amount of olive oil to keep the calorie count down.
My sauce is a bit watery. How can I thicken it up in this Zucchini Mushroom Pasta: 5 Steps recipe?
If your sauce isn't as thick as you'd like in this Zucchini Mushroom Pasta: 5 Steps recipe, there are a few tricks to thicken it up! First, make sure you've simmered it long enough to reduce the liquid.
You can also mix a teaspoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the sauce and simmer until thickened. Alternatively, stir in a tablespoon of cream cheese or mascarpone for a richer, thicker sauce.
A knob of butter stirred in at the end can also help emulsify the sauce and add richness.
Zesty Zucchini Mushroom Pasta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 400 calories |
|---|---|
| Fat | 12g |
| Fiber | 5g |