Sunday, October 25, 2015

One Pot Zucchini Mushroom Pasta

The fall is a great time of the year, but it can also be super busy.  We are 2 months away from Christmas, fall sports are in full swing, and kids busy at school.  This means there might not always be enough time at the end of the day to spend hours cooking dinner.  That is why we love meals that are simple and involve either one pot or the slow cooker.  This yummy zucchini pasta with mushrooms is great for the fall and is a cinch to make.  Plus is makes great leftovers to take to work or school the next day!

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream
  • In a large stockpot or Dutch oven over medium high 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.
{recipe and image via}

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