Zucchini Mushroom and Pasta Skillet
Discover the perfect weeknight dinner with this flavorful Zucchini Mushroom and Pasta Skillet! This easy one-skillet recipe combines tender zucchini, golden sautéed mushrooms, and al dente pasta in a savory medley of garlic, oregano, and basil. A hint of red pepper flakes adds subtle heat, while a squeeze of fresh lemon juice and a generous sprinkling of Parmesan cheese deliver a vibrant, creamy finish. Ready in just 40 minutes, this vegetarian dish is as nutritious as it is delicious, offering a satisfying meal packed with fresh flavors. Optional parsley garnish provides a pop of color and an herby touch, making it a standout choice for busy nights. Perfectly balanced and endlessly customizable, this skillet pasta is your new go-to for a quick, hearty, and wholesome dinner.
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Recipe Information
Ingredients
- 8 ounces pasta (penne, fusilli, or your choice)
- 2 tablespoons olive oil
- 2 medium zucchini
- 8 ounces mushrooms (cremini or button)
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 0.5 cups grated Parmesan cheese
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, wash and slice the zucchini into thin rounds and the mushrooms into slices. Mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms are golden.
Add the minced garlic, dried oregano, dried basil, and red pepper flakes to the skillet. Stir and cook for 1-2 minutes, or until the garlic is fragrant.
Reduce the heat to low and add the cooked pasta to the skillet. Toss to combine with the vegetables. If the mixture seems dry, add reserved pasta cooking water, 1 tablespoon at a time, until it reaches your desired consistency.
Stir in the grated Parmesan cheese and lemon juice. Season with salt and black pepper to taste.
Remove from heat and transfer to serving bowls. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6786 mg | 295% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 34.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1782 mg | 38% | |
*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.
