Zucchini and Mushroom Bucatini
Quick zucchini and mushroom pasta recipe made with fresh vegetables and bucatini pasta.
Servings 4
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
- ΒΌ 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.