Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or spaghetti)
  • 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)
  • 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

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté until softened and fragrant (about 3 minutes). Add sliced mushrooms and cook until browned and softened, about 5-7 minutes.
  3. Stir in diced zucchini, oregano, and red pepper flakes (if using). Cook until zucchini is tender-crisp, about 3-5 minutes.
  4. Pour in white wine (or vegetable broth) and simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Add vegetable broth (or pasta water), lemon zest, and lemon juice. Bring to a simmer.
  5. Add cooked pasta to the skillet with the sauce. Toss to coat. Stir in Parmesan cheese and parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.