Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or farfalle recommended)
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 medium zucchini, diced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/2 cup (120ml) dry white wine (optional – chicken broth works too!)
  • 1/4 cup (60ml) vegetable broth (or pasta water)
  • Zest and juice of 1 lemon
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup toasted pine nuts

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and red pepper flakes, and cook until fragrant. Zucchini Mushroom Pasta: 5 Steps
  3. Add mushrooms and zucchini to the skillet. Cook until softened and slightly browned.
  4. Deglaze the pan with white wine (or broth), scraping up any browned bits from the bottom. Add vegetable broth (or pasta water), lemon zest, and lemon juice. Simmer briefly to reduce slightly.
  5. Add the cooked pasta to the skillet. Toss to coat with the sauce. Add Parmesan cheese and parsley, and toss again. If the sauce is too thick, add a little more pasta water. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese, parsley, and optional toasted pine nuts.