Zucchini and Portabella Spaghetti
Savor the wholesome flavors of this Zucchini and Portabella Spaghetti, a vibrant, veggie-packed twist on a classic Italian favorite. Featuring tender al dente spaghetti tossed in a savory tomato sauce infused with aromatic garlic, oregano, and basil, this dish is elevated by sautéed zucchini and hearty portabella mushrooms for a satisfying touch of earthiness. Perfectly balanced with a hint of heat from red pepper flakes and the fresh brightness of chopped parsley, this recipe is as nutritious as it is delicious. Ready in just 45 minutes, it’s an ideal weeknight meal that’s customizable with a sprinkle of Parmesan cheese for added richness. Whether you’re a vegetarian or simply craving a lighter pasta dish, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 medium zucchini
- 2 large portabella mushrooms
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
- 0.25 cup Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the spaghetti is cooking, wash the zucchini and cut them into thin half-moon slices. Clean the portabella mushrooms by gently wiping them with a damp paper towel, then slice them into thick strips.
Finely dice the onion and mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and sauté for 3-4 minutes, until it becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the zucchini slices to the skillet and cook for another 3-4 minutes, until they are tender but still slightly crisp.
Pour in the crushed tomatoes, then add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine and let the sauce simmer for 10 minutes, allowing the flavors to meld.
Add the cooked spaghetti to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Taste and adjust seasoning if needed. Sprinkle the chopped fresh parsley over the top and toss to combine.
Serve immediately, garnished with grated Parmesan cheese if desired. Enjoy your Zucchini and Portabella Spaghetti!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 63.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1026 mg | 79% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3898 mg | 83% | |
*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.
