August 12, 2010
Here’s a quick and easy summery pasta dish that can use up some of that zucchini surplus! With summer drawing to a close (sob!), zucchini is everywhere, and so this is a great weekday meal if you’re a little rushed and have pounds of zucchini sitting on your counter.
I knew I wanted to prepare a pasta dish that used thin slices of zucchini, so I went from there. What would go well with zucchini? In the end, I decided to sauté the zucchini slices in olive oil with garlic, onion and mushrooms, added a little bit of cream, then tossed in with the pasta. I topped it with fresh basil from the balcony garden and some grated Parmesan. In all, the dish probably took less than 30 minutes to prepare, and was bursting with fresh summery flavours. This is extremely versatile as well, so if you have other favourite veggies you’d like to include, just toss them in the pan!
Zucchini & Mushroom Pasta with Garlic and Onion
Adapted from Dirty Gourmet
¼ cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 onion, chopped
2 -3 zucchini, thinly sliced
½ – 1 pound mushrooms, sliced
2-3 tablespoons cream
Salt and pepper
Fresh basil, finely chopped
Parmesan cheese, grated
½ pound pasta
1. Heat olive oil in pan. Add garlic and onion and sauté over medium high heat.
2. Add mushrooms and zucchini and continue to sauté until soft.
3. Add cream, salt and pepper and reduce heat to low. Simmer while pasta cooks.
4. Prepare pasta.
5. Add pasta to the zucchini mixture. Top with fresh basil and Parmesan cheese.
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