Zucchini Mushroom Pasta Recipe

I absolutely adore this recipe because it perfectly balances the rich, savory flavors of mushrooms and zucchini with the bright zest of lemon, making every bite a delightful surprise. Plus, it’s super easy to whip up on a busy weeknight, giving me that much-needed comfort food fix without the hassle!

There’s something about the Zucchini Mushroom Pasta that is incredibly satisfying. It is a harmonious blend of flavors.

First, you have the tender pasta. It has absorbed the aromatic notes of garlic and olive oil.

Then, there are the mushrooms. They provide an earthiness that is intensified by the grated Parmesan.

Finally, there is the zucchini. It adds just the right touch of freshness and flavor.

There is nothing heavy or dull about this dish. It is vibrant in its simplicity and unbelievably straightforward.

Zucchini Mushroom Pasta Recipe Ingredients

• Pasta: Provides carbohydrates for energy, hearty base, adaptable to flavors.
• Olive Oil: Healthy fats, enhances flavor, rich in antioxidants.
• Garlic: Adds aromatic depth, immune boosting, aids heart health.
• Zucchini: Low-calorie, fiber-rich, adds a mild, fresh taste.
• Mushrooms: Umami flavor, low in calories, source of vitamin D.
• Parmesan Cheese: Rich, nutty taste, source of calcium and protein.
• Lemon Zest: Bright, citrusy finish, boosts vitamin C (optional).

Zucchini Mushroom Pasta Recipe Ingredient Quantities

• 8 oz (225 g) pasta of your choice (e.g., fettuccine, linguine, or spaghetti)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, sliced into half-moons
• 8 oz (225 g) mushrooms, sliced
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon (optional)

How to Make this Zucchini Mushroom Pasta Recipe

1. Prepare the pasta in a large pot of salted and boiling water. Use the package instructions and an appropriate timer to ensure cooking until al dente. During the cooking, collect 1/2 cup of the water that is used to cook the pasta. After cooking, decant the pasta and set it to one side.

2. In a big frying pan, warm the olive oil at medium intensity. Then introduce the minced garlic and cook it for approximately 1 minute until aromatic.

3. Place the sliced mushrooms in the skillet and sauté until they begin to brown and become tender, which should take about 4 to 5 minutes.

4. Add the zucchini and keep on sautéing for another 3-4 minutes, until the zucchini seems tender. On my first attempt at this recipe, I chopped the zucchini too large. I used a mandoline to slice the zucchini in half lengthwise, then I cut it into half-moon shapes that were probably about 3/4-inch thick. This combination—as well as taking the time to really finely chop the onion—seemed to provide the best balance of tenderness to bite size and not overwhelming the egg as well as cooking fast enough to be done by the time you pour and set the egg. Once the zucchini is tender and off the heat, in the same skillet, spread the zucchini in as flat an even layer as you can. Then pour the egg mixture over it. As the egg sets, the moisture from the zucchini will keep the frittata light and fluffy.

5. Sprinkle the vegetables with salt, pepper, and, if you like, some red pepper flakes, and stir to combine.

6. To the skillet with the veggies, add the cooked pasta; toss it all together. If it seems too dry, add some of the reserved pasta water until you reach the consistency you want.

7. Dust the pasta with the grated Parmesan cheese and delicately stir until the cheese is melted and the pasta is coated.

8. Take the skillet off the heat and mix in the parsley. A few more tosses should ensure that the flavors are combined.

9. If you like, add the zest of a lemon to the pasta for a bright, citrusy note.

10. Warm the pasta when serving. Top with more grated Parmesan and chopped parsley, if you like. Then dig into your yummy zucchini mushroom pasta!

Zucchini Mushroom Pasta Recipe Equipment Needed

1. Large pot
2. Strainer or colander
3. Measuring cup
4. Frying pan or skillet
5. Kitchen timer
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Mandoline slicer (optional, for slicing zucchini)
10. Cheese grater
11. Citrus zester (optional, for lemon zest)

FAQ

• Can I use a different type of pasta?Absolutely, feel free to use any pasta you like or have in your kitchen. It can be something like penne, rigatoni, or even a gluten-free version. You have plenty of options.
• How can I make this dish vegan?To make it plant-based, omit the Parmesan cheese or use a cheese alternative that is plant-based.
• What other vegetables can I add?For added flavor and nutrition, you can include:

  – bell peppers
  – cherry tomatoes
  – spinach

• How do I prevent the zucchini from becoming too soggy?Prepare the zucchini on high heat, cooking for only a short time until it is just tender to keep the texture firm. The zucchini retains a lot of water, even after being cooked briefly.
• Can I make the dish spicier?Amplify the quantity of red pepper flakes or include a dash of cayenne pepper to inject more warmth.
• Is there a substitute for fresh parsley?Dried parsley can be used, but it is more concentrated and should be used in small quantities, or fresh basil or chives can be used as substitutes.
• How long will leftovers last?Keep in an air-tight container in the cooler for up to 3 days.

Zucchini Mushroom Pasta Recipe Substitutions and Variations

For the pasta: You can prefer to use whole wheat pasta or gluten-free pasta.
If you’re looking to change up the flavor profile of your dish, try these alternatives:
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Use avocado oil or butter instead of olive oil.
For the mushrooms: Replace them with bell peppers or eggplant for a varying texture and flavor.
For the Parmesan cheese: Utilize pecorino romano or nutritional yeast as a non-dairy alternative.
To substitute fresh parsley:

Basil or cilantro—both offer unique and exciting flavors that are anything but ordinary. Basil, which is more potent in flavor and scent, can be used to replace parsley in any recipe with considerable success. Cilantro can hold its own with flavor and offers more of a citrus note than parsley. It can be topped on anything from Mexican to Indian dishes, as well.

Pro Tips

1. Save the Pasta Water Wisely The reserved pasta water is key for achieving the perfect sauce consistency. Its starchiness helps the sauce adhere to the pasta while keeping it moist. Start by adding just a little and increase as needed until you reach your desired texture.

2. Perfect the Mushroom Sauté For best results, sauté the mushrooms in a single layer without stirring too frequently. This allows them to brown nicely, adding depth and umami flavor to the dish. Patience is essential here!

3. Zucchini Size Matters Make sure to slice the zucchini into uniform, thin half-moon shapes to ensure even cooking. This helps integrate the zucchini seamlessly into the pasta and prevents large chunks that could overpower other flavors.

4. Maximize Garlic Flavor Cook the minced garlic just until it becomes fragrant, about 1 minute. Avoid browning it, as this could lead to a bitter flavor. Garlic should complement, not overpower, the other ingredients.

5. Citrus Finishing Touch Adding lemon zest at the end enhances the dish with a fresh, vibrant note without overpowering the other elements. It brightens the flavors and adds a touch of elegance to the presentation.