I got one of those spiralizer gizmos as a gift a couple of years ago and usually forget that it’s in my kitchen cupboard. When I set out to make this zucchini and mushroom bucatini I had the same conversation with myself that I have every time I pull the spiralizer out of the cupboard; “Why don’t I use this tool more often? It’s so handy!” No, I’m not selling spiralizers here and the one I own is definitely the low end of the market, but it is a pretty cool little kitchen gadget all the same.
For this quick weeknight pasta dish I used the spiralizer to create zucchini spirals that I tossed together with fresh mushrooms and “real” bucatini pasta.
Pasta could be the world’s most perfect food. Seriously, if you’ve got pasta in the pantry you can top it with anything that you’ve got in your vegetable or deli drawer and turn it into a totally satisfying meal.
This recipe calls for spiralized zucchini which complements the bucatini without making the dish feel overly heavy. Several big cloves of garlic and an onion caramelized in the pan make this an ideal dish for dinner after a long day at work.
If you don’t own a spiralizer, just slice up the zucchini and toss it in the pan with the mushrooms. You’ll get the same taste and satisfying result.
This is comfort food, meant to make you comfortable, so go with your own style of warm fuzzy blanket here.
Serve with a crisp green salad and a glass of chardonnay.
Zucchini and Mushroom Bucatini
Equipment
- Vegetable Spiralizer (optional)
Ingredients
- 12 ounces bucatini pasta
- 2 medium zucchini squash
- 16 ounces baby portabello, crimini or shitake mushrooms quartered
- 1 large shallot
- ¼ cup white wine
- 2 Tbsp olive oil
- salt
- pepper
- Parmesan cheese, for topping
Instructions
- Set a large pot of salted water to boil for pasta. Cook pasta according to package instructions.
- Spiralize zucchini using the medium or large blade. Cut mushrooms into quarters. Thinly slice the shallot.
- Heat 2 Tablespoons olive oil in a large skillet. Add vegetables and saute until cooked through but not browned. Add white wine and cook for another 2-3 minutes. Add salt and pepper to taste.
- Reserve 1 cup of pasta water then drain pasta into a colander.
- Toss the drained pasta together in the skillet with the sauteed vegetables over medium heat. Add some of the reserved pasta water to bring the ingredients together. Heat through.
- Serve topped with ground black pepper and Parmesan cheese, if using.