Pasta Zucchini Mushroom Toss with Garlic Herb Sauce for One
Elevate your solo dining experience with this flavorful Pasta Zucchini Mushroom Toss with Garlic Herb Sauce for One—an easy, 25-minute recipe that’s big on flavor and perfect for weeknights. Featuring tender strands of spaghetti tossed with golden sautéed zucchini and earthy mushrooms, this dish is infused with the aromatic warmth of garlic, oregano, and basil, and finished with a hint of red chili flakes for gentle heat. A splash of reserved pasta water creates a light, glossy sauce to coat the pasta perfectly, while optional parmesan adds creamy depth. Designed for one, this simple yet gourmet meal is a satisfying way to turn humble ingredients into a restaurant-worthy dinner. Serve it hot with a sprinkle of extra cheese or chili flakes for a personal touch. Keywords: quick pasta recipe, zucchini mushroom pasta, garlic herb sauce, dinner for one, vegetarian pasta dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams spaghetti or other pasta of choice
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small zucchini
- 100 grams mushrooms
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried basil
- 0.25 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, prep the vegetables. Mince the garlic, slice the zucchini into thin half-moons, and slice the mushrooms.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced zucchini and mushrooms to the skillet. Sauté for 5-7 minutes until the vegetables are tender and slightly golden.
Sprinkle in the dried oregano, dried basil, and red chili flakes. Stir well to coat the vegetables in the herbs. Add salt and black pepper to taste.
Lower the heat and toss the cooked pasta into the skillet with the vegetables. Add a splash of the reserved pasta water to help the sauce coat the pasta evenly.
Optional: Stir in the grated parmesan cheese for added creaminess and flavor.
Cook for an additional 1-2 minutes, tossing everything together until fully combined. Remove from heat.
Serve immediately. Garnish with extra parmesan cheese or a sprinkle of red chili flakes, if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
