Spaghetti with Mushroom and Zucchini
Ingredients
- 6 oz uncooked spaghetti - 170 grams
- 6 oz mushrooms - 170 grams
- 1 medium zucchini
- 6 oz grape tomatoes - 170 grams
- 3 cloves garlic
- 1 lemon
- 2-3 tbsp olive oil
- 1 tbsp butter
- ¼ cup grated Parmesan cheese
- 1 handful basil leaves - for decoration
- ½ tsp red pepper flakes - (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to boil, then add spaghetti and cook according to package instructions until al dente (about 9-11 minutes). Reserve ½ cup of pasta water, then drain.
- Prepare the Veggies: While spaghetti is cooking, slice mushrooms. Trim and halve zucchini lengthwise then cut into ¼ inch thick half-moons. Mince garlic. Zest the lemon then cut it into quarters. Halve grape tomatoes.
- Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and saute until golden brown, about 5-7 minutes. Transfer to a plate.
- In the same pan, heat one tablespoon of olive oil on medium-high heat. Add zucchini, season with salt and pepper, and cook for 5 minutes until golden brown and tender. Transfer to the plate with mushrooms.
- Heat a drizzle of olive oil (if needed) in the same pan over medium-high heat. Add tomatoes, season with salt and pepper and cook until softened, about 3 minutes. Add in the minced garlic and saute for about 30-60 seconds or until fragrant.
- Then add mushrooms, zucchini, half of lemon zest, juice of half a lemon, half the Parmesan, cooked pasta, and ¼ cup of reserved pasta water. Stir to combine. Then add 1 tablespoon butter and stir until melted. Toss over medium heat for about 2 minutes, until cheese is melted and sauce thickens and coats the pasta. You can add more pasta water as necessary, until spaghetti is coated in the sauce.
- To serve, top each plate with the rest of Parmesan cheese, basil leaves, lemon zest, a quarter of lemon on the side and a sprinkle of red pepper flakes (optional).
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