Dontcha hate those recipe blogs that force you to read through a 10 page essay about the time the writer had too many peppers and created this recipe to solve the epic over-pepperization crisis? And you’re thinking, “Who cares about your dang peppers?! Just give me the recipe!”
Yeah? This isn’t one of those blogs.
Here’s my recipe for Vegetarian Zucchini and Mushroom Pasta.
If you want to know how I used it to bring about world peace, you’ll have to talk to my college roommates.
Serves 8 normal people. (Or my 4 man-eating kids plus their starving parents.)
Prep time: 5 minutes. Cook time: 10 minutes. Ready in: 15 minutes.
- 2 pounds whole wheat pasta
- 2 TBSP olive oil
- 4 medium zucchinis, sliced
- 1 pound baby bella mushrooms, sliced
- 1 tsp dried basil, or 1/4 cup chopped, fresh basil
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
Fill a large stockpot with salted water, cover, and bring to a boil. Once it’s boiling, cook pasta according to package directions. Heat olive oil in a large saute pan over medium heat.
Meanwhile, slice the zucchini and mushrooms. Season mushrooms with salt and pepper, and cook in the olive oil until most of the water has cooked out, about 5 minutes, stirring occasionally. Push the mushrooms to the side of the pan and add in zucchini slices in a single layer. Cook until brown and crispy on both sides, about 2 minutes per side. Toss vegetables together.
Reserve about 1/4 cup of the pasta water, then drain the pasta. In a large bowl, toss together pasta, vegetables, and pasta water. Season with salt, pepper, and basil. Sprinkle with parmesan cheese, then toss again.