Zesty Zucchini and Mushroom Pasta
A light and fresh weeknight dinner...
Pasta has always been a comfort food for me and this dish is no different. This quick weeknight dinner can be made in less than 30 minutes with no sacrifice of flavour. Lemony and creamy with the best vegetables - can you tell I like zucchini yet?
Some Notes on the Ingredients:
Spaghettini - I personally like this shape better than regular spaghetti, but any one works!
Zucchini - Make sure you slice them thinly enough that they can be cooked all the way through in a frying pan. About a 1/2 cm thick or less.
Mushrooms - Try to cut the mushrooms a similar thickness to the zucchini for consistency.
Lemon - Using the zest adds that extra brightness and punch of lemon it needs!
Parsley - Preferably picked from Nonna’s garden.
Garlic - 3 cloves may seem like a lot, but I promise there is not a super strong garlic taste.
Notes:
You may want to add another little bit of pasta water depending on how saucy you want it to be.
The measurements of this recipe are all how I made them but play around with it and add more or less of different ingredients to your taste!
This dish will not last very well in the fridge, it is best eaten right when it’s made.
I always like to make sure I have protein with every meal, so my recommendation would be a simple grilled chicken breast!
Let me know what you think of the recipe and have a wonderful weekend :)
Emma
Looks like a great quick summer meal!