Zucchini Mushroom and Fresh Tomato Sauce Over Pasta
Bright, fresh, and bursting with flavor, this Zucchini Mushroom and Fresh Tomato Sauce Over Pasta is a wholesome, veggie-packed meal that celebrates the best of Mediterranean-inspired cooking. Sautéed zucchini and earthy mushrooms are lovingly simmered in a fragrant tomato sauce made with ripe, juicy tomatoes, garlic, and aromatic herbs like basil and oregano. A hint of red pepper flakes adds a subtle kick, while a splash of reserved pasta water ensures the sauce is lusciously silky. Tossed with your favorite pasta and garnished with fresh parsley and Parmesan cheese, this dish is a vibrant weeknight dinner that’s ready in under 45 minutes. Perfect for vegetarians or anyone craving a hearty yet light Italian-inspired meal, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 medium zucchini, diced
- 8 ounces button mushrooms or cremini mushrooms, sliced
- 4 cups fresh tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 12 ounces pasta of choice (spaghetti, linguine, penne, etc.)
- 2 tablespoons fresh parsley, chopped
- 0.5 cups Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet or a sauté pan, heat the olive oil over medium heat.
Add the minced garlic and diced onion to the pan. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Add the diced zucchini and sliced mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Stir in the chopped tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. If the sauce looks too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste the sauce and adjust the seasoning, if necessary.
Toss the cooked pasta with the sauce in the skillet until well-coated. Heat for an additional 1-2 minutes if needed.
Serve the pasta in bowls, garnished with fresh parsley and grated Parmesan cheese (if desired).
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 45.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1577 mg | 121% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4674 mg | 99% | |
*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.
