Easy & Quick Zucchini Mushroom Tomato Pasta
Zucchini Mushroom Tomato Pasta. Spaghetti tossed in a white wine and olive oil with tomato, zucchini, basil and mushrooms. This easy pasta dish only takes 20 minutes or less to make. Perfect for a veggie loaded meal.
Ingredients
- 1 lb spaghettini
- 2 cups cherry tomato halved
- 2 cups cremini mushrooms sliced
- 2 small zucchinis diced
- ½ cup fresh basil leaves roughly chopped
- 5 cloves garlic minced
- ½ cup white wine
- ¼ cup extra virgin olive oil
- ⅓ cup reserved hot pasta water
- salt to taste and for seasoning pasta water
Instructions
- In a large pot filled with water, season with 2 teaspoon salt. Boil your pasta according to package instructions (9 minutes, approximately). Reserve ⅓ cup hot pasta water. Drain pasta in a colander and set aside.
- In another large pan on medium heat, add in olive oil and minced garlic. Cook until fragrant and then add in tomatoes, mushrooms and zucchini. Fry until veggies are soft and mushrooms are browned, about 7 minutes.
- Pour in white wine and let this simmer for 1 minute. Then pour in reserved pasta water.
- Throw in the chopped fresh basil leaves. Season with salt to taste. Remove the sauce off the heat.
- Add in pasta and combine well. Serve immediately and enjoy!
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Nutrition
Calories: 556kcal | Carbohydrates: 89g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 1306mg | Fiber: 6g | Sugar: 10g | Vitamin A: 933IU | Vitamin C: 46mg | Calcium: 83mg | Iron: 3mg