Quick & Easy Zucchini Mushroom Tomato Pasta
Spaghetti tossed in a garlicky white wine and olive oil sauce with cherry tomatoes, zucchini, mushrooms and fresh basil. This easy zucchini mushroom tomato pasta is ready in 20 minutes with simple ingredients. A great main or side dish.
Ingredients
- 1 lb spaghetti or spaghettini/linguine/fettuccine
- 2 cups cherry tomato halved
- 2 cups cremini mushrooms thinly sliced (or white button mushrooms)
- 2 zucchinis diced into 1-cm cubes
- ½ cup fresh basil leaves roughly chopped
- 6 cloves garlic thinly sliced
- ½ cup white wine or vegetable stock for a non-alcoholic version
- ¼ cup extra virgin olive oil
- salt for seasoning pasta water and pasta
Instructions
- In a large pot filled halfway with water, season with 1 tablespoon salt. Boil pasta according to package instructions (9 minutes for spaghetti) until al dente. Near the end of the pasta cooking process, reserve ⅓ cup or 80 ml hot pasta water. Drain pasta in a colander and set aside.
- Heat extra-virgin olive oil in a large pan on low-medium heat and sauté thinly garlic. Cook for 10 seconds or until fragrant.
- Then add in cherry 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.
- Toss in cooked pasta and combine with the sauce. Serve immediately and enjoy!
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Nutrition
Calories: 612kcal | Carbohydrates: 95g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 28mg | Potassium: 886mg | Fiber: 6g | Sugar: 8g | Vitamin A: 726IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 3mg