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–+ servings
Zucchini Mushroom Pasta 1

Zucchini Mushroom Pasta

This easy, quick, and light vegetarian meal transforms humble garden vegetables into a restaurant-worthy dish in just minutes. Perfect for using up summer zucchini abundance, this pasta combines earthy mushrooms with tender zucchini ribbons for a meal that feels indulgent while remaining wholesome and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 315 kcal

Equipment

  • Large Skillet
  • Pasta Pot

Ingredients
  

Pasta and Vegetables

  • 8 oz pasta of choice fettuccine, linguine, or penne work beautifully
  • 2 medium zucchini sliced into half-moons or spiralized
  • 8 oz mushrooms cremini, button, or shiitake, sliced
  • 3 cloves garlic minced

Sauce and Seasonings

  • 2 tbsp olive oil
  • 1/4 cup reserved pasta water
  • 1/3 cup Parmesan cheese grated, plus extra for serving
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh herbs basil, parsley, or thyme
  • salt and freshly ground black pepper to taste
  • 1 tbsp fresh lemon juice

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water. Drain pasta but don't rinse.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes to develop a golden-brown sear. Stir and continue cooking for another 2 minutes until mushrooms release their moisture.
  • Add minced garlic and red pepper flakes to the mushrooms, cooking for 30 seconds until fragrant but not browned. Immediately add zucchini and sauté for 3-4 minutes or until tender-crisp. Season with salt and pepper to taste.
  • Add the drained pasta to the skillet with vegetables. Pour in the reserved pasta water and sprinkle with Parmesan cheese. Toss continuously over medium-low heat until a light sauce forms and coats the pasta, approximately 1-2 minutes.
  • Remove from heat and squeeze fresh lemon juice over the pasta. Sprinkle with fresh herbs and additional Parmesan if desired. Serve immediately.

Notes

For a protein boost, add 1 cup of white beans or 2 tablespoons of pine nuts.
To make this recipe vegan, replace Parmesan with nutritional yeast or vegan cheese.
For gluten-free diets, use chickpea or brown rice pasta.
To prevent the dish from becoming watery, don't overcook the zucchini - it should remain tender-crisp.

Nutrition

Calories: 315kcalCarbohydrates: 42gProtein: 12gFat: 11gFiber: 4gVitamin C: 23mgCalcium: 12mgIron: 15mg
Keyword Zucchini Pasta, Mushroom Pasta, Vegetarian Pasta, Quick Dinner, Weeknight Meals
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