One Pot Zucchini Mushroom Pasta
Vickie Bennett
This is a quick and easy meal, perfect for a weekday when there's not a lot of time to think about what to make for dinner and you need to get some veggies in the kids. Easy clean-up too!
1 lb. spaghetti
1 lb. cremona mushrooms, thinly sliced
2 zucchini
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
In a large stockpot or dutch oven over medium heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups water, season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Serve immediately.
This is a quick and easy meal, perfect for a weekday when there's not a lot of time to think about what to make for dinner and you need to get some veggies in the kids. Easy clean-up too!
1 lb. spaghetti
1 lb. cremona mushrooms, thinly sliced
2 zucchini
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
In a large stockpot or dutch oven over medium heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups water, season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Serve immediately.
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