Pasta with zucchini, tomatoes and mushrooms
6 servings
ingredients
8 ounces sliced mushrooms
1 pint cherry tomatoes, quartered
1 large or 2 small zucchini, diced
1 small red onion, finely chopped
2 garlic cloves, chopped
1/3 cup extra virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons salt plus extra for the pasta
1 teaspoon of coarse black pepper
1 pound short pasta
1/2 cup grated parmesan cheese
directions
Heat oil in a large pan. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, add 1 teaspoon of salt, zucchini, garlic and tomatoes. Cook for about 5 minutes until the zucchini is soft. Add herbs, remaining salt and pepper. Turn the heat down to very low.
Using a slotted spoon or spider, scoop out the pasta and add to the sauce. Mix well over heat and cook for 2 minutes, Remove from heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.
Cool the pasta in boiling salted water until the instructions on the pasta package are al dente.
Posted by Jovina Coughlin in Cheese, Healthy Italian Food, Mushrooms, Onions, Pasta, Tomatoes, Vegetables, Zucchini