One Pot Creamy Zucchini and Mushroom Pasta

I love this one-pot Summery pasta dish! I just love how easy they are to make, it’s ready in less than 30 minutes, and I only one pot to clean! Oh, and it’s filled with nutritious ingredients that taste great. Yay!

In this One Pot Zucchini and Mushroom Pasta recipe, you basically throw everything into your favorite pot (uncooked pasta and all) and let it simmer up for about 10 short minutes. The pasta absorbs all the water or while releasing its starches, creating a super creamy, flavorful sauce. How good is that?

Now, if you are not eating pasta these days, well, we just can’t be friends! Oh ok, I lie, we can totally be friends! So here are a few variations for you. If you’re on a pasta free meal plan, or a gluten-free diet, never fear: you can swap in zucchini noodles. The dish will only take a couple of minutes to cook and only needs a splash of water.

one-pot pasta, one-pot veggie pasta recipe, summer pasta recipe

main course, pasta

Yield: 6

Author: Lauren Lane

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One-Pot Creamy Zucchini and Mushroom Pasta

I love this one-pot Summery pasta dish! It is ready in less than 30 minutes and you only have 1 pot to clean! Bonus. it’s filled with nutritious ingredients that taste great too! Yea!

Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients:

• 1-2 tablespoons olive oil (Cervasi preferred)
• 3/4 pound mushrooms, sliced
• 1 medium zucchini, sliced into 1/2 inch half moons
• 3 cloves garlic, minced
• 1 pound uncooked macaroni, farfalle  or other short pasta works best. (Cervasi preferred) Note: if using spaghetti, you will need to break the noodles in half...I know, I'm breaking my own rules here;)
• 4 1/2 cups chicken or vegetable broth. (Or water will work too!)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1 lemon zested
• 1/2 lemon juiced
• 1/3 cup grated Parmigiano-Reggiano (found in the cheese section in the deli area of your grocery store)

Instructions:

1. In a large skillet on medium heat add the olive oil. Once hot, add the mushrooms, zucchini, and garlic. Cook, for about 2  minutes. (don't add more vegetables then the recipe calls for because you will need that water to cook the pasta and if you add additional veggies, they will absorb the water.
2. Next, add the pasta, broth (or water) and salt, and pepper. Using a spoon work the pasta down into the water.  Now, bring the pasta to a boil and then cover.  Be sure to cover the pot!  Reduce heat to a simmer and cook for 7-10 minutes or until water is mostly absorbed and pasta is tender.  If you happen to need more water, just add a splash.
3. While it's cooking, e sure you take the lid off and stir a couple of times to keep the pasta from sticking. A glass lid is nice, so you can see what's happening there.
4. Once pasta is cooked, add the cream and stir.
5. Turn the heat off, and add the lemon zest, lemon juice, and parmesan.  Taste to see if you need more salt and pepper.  Adjust seasoning and serve!

Notes:

• If you’re on a pasta free meal plan, we can't be friends. JK, I've got you. If you are going to use zucchini noodles (or zoodles), you can decrease the water to about 1/3 cup and add the noodles/water as directed in the recipe. • Veggie variations: -swap the mushrooms for a couple of handfuls of spinach (add spinach at the end with the cream) OR, add chopped asparagus or peppers instead of the mushrooms and zucchini moons. Add these veggies when you would add the zucchini and mushrooms.. - Add any fresh herbs you have on hand, Basil, thyme, or parsley work best IMO.

Calories

419.08

Fat (grams)

12.54

Sat. Fat (grams)

6.01

Carbs (grams)

63.37

Fiber (grams)

4.21

Net carbs

59.16

Sugar (grams)

5.01

Protein (grams)

13.86

Sodium (milligrams)

399.13

Cholesterol (grams)

27.14

https://www.lauren-lane.com/blog/one-pot-creamy-zucchini-and-mushroom-pasta

© Lauren Lane

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