Zucchini Mushroom Pasta: A Simple and Satisfying Weeknight Dinner
Zucchini Mushroom Pasta is a quick, vegetarian pasta dish featuring tender tagliatelle, sautéed zucchini and mushrooms, and a rich pesto sauce. It’s a 20-minute, flavorful meal perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 7 oz tagliatelle pasta
- 2 medium zucchini, sliced
- 1 cup baby bella mushrooms, sliced
- 1/2 onion, sliced
- 4 tbsp pesto
- 1/4 cup parsley, chopped
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tbsp salt (for pasta water)
- 1 tsp black pepper
- 2 garlic cloves, minced
- Parmesan cheese (optional, for garnish)
Instructions
- Bring a medium pot of salted water to a boil. Cook tagliatelle according to package instructions until al dente. Reserve some pasta water.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic and onions for about 1 minute.
- Add zucchini and mushrooms. Cook for about 3 minutes until tender and golden.
- Season with red pepper flakes, black pepper, and a pinch of salt. Stir in pesto and parsley.
- Transfer cooked pasta directly into the skillet using tongs. Toss to coat in the sauce.
- If needed, add reserved pasta water to loosen the sauce.
- Serve hot, garnished with parmesan cheese if desired.
Notes
- Swap tagliatelle for spaghetti, linguine, or any pasta you have.
- Add cooked chicken or white beans for extra protein.
- Use vegan pesto and skip cheese for a dairy-free version.
- Try other vegetables like spinach, cherry tomatoes, or bell peppers.
- Add lemon juice and zest for a fresh twist.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
