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–+ servings
Zucchini Mushroom Pasta

Delicious Zucchini Mushroom Pasta in Just 20 Minutes

Enjoy this Zucchini Mushroom Pasta, a comforting vegetarian dish perfect for busy weeknights, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Tagliatelle Pasta Can swap with fettuccine, linguine, or spaghetti
For the Vegetables
  • 1 medium Zucchini Can substitute with summer squash
  • 8 oz Baby Bella Mushrooms White button or chestnut mushrooms are alternatives
  • 1 medium Onion Consider shallots for a milder taste
  • 2 cloves Garlic Cloves Fresh garlic is preferred
For the Sauce
  • 1 cup Pesto Use homemade or high-quality store-bought
  • 2 tbsp Olive Oil Can replace with vegetable or avocado oil
  • 1/2 tsp Red Pepper Flakes Adjust to taste or omit for less heat
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For the Garnish
  • 2 tbsp Parsley May substitute with basil or omit
  • 1/4 cup Parmesan Cheese Optional; can be omitted for dairy-free

Equipment

  • pot
  • Skillet

Method
 

Cooking Steps
  1. Boil the Pasta: Bring a medium pot of salted water to a boil. Add the tagliatelle pasta and cook until al dente, about 8-10 minutes.
  2. Heat the Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  3. Sauté the Vegetables: Add minced garlic and sliced onion to the skillet, sauté for 2 minutes. Add sliced mushrooms and zucchini, cook for 3-5 minutes.
  4. Season and Flavor: Sprinkle red pepper flakes, salt, and black pepper into the skillet. Add pesto and mix well.
  5. Combine Pasta and Sauce: Drain the pasta, reserve some pasta water, and add to the skillet. Toss gently, adding pasta water if needed.
  6. Garnish and Serve: Remove from heat, stir in chopped parsley, and serve hot, garnished with Parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 12mgSodium: 550mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This recipe is perfect for meal prep and tastes great as leftovers. Feel free to mix in your favorite vegetables.

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