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  • Writer's pictureThe Farmer's Wife

Zucchini Mushroom Pasta


  • 1 lb pasta of your choice

  • 1 large onion finely diced

  • pinch red pepper flakes optional

  • 1 lb zucchini

  • 1/2 lb package of mushrooms

  • 4 tbsp olive oil divided

  • salt and pepper to taste

  • 2 tbsp freshly grated Parmigiano cheese plus extra for serving


  • Slice the zucchini lengthwise and then crosswise into half moon shapes. Thinly slice the mushrooms. Dice the onion finely.

  • Fill a large pot with water and bring to a boil. Meanwhile, heat 3 tbsp of olive oil in a large skillet on medium high heat. Sauté the diced onions and add red pepper flakes (if using) for 3 minutes.

  • Add zucchini slices and salt, and stir.  Lower heat, cover and cook until tender, about 5 minutes.

  • Uncover, increase to medium heat and add mushrooms and salt lightly. At this point, add the pasta to the pot of boiling water and cook until al dente.

  • Cook the zucchini mushroom mixture for about 5 minutes, until the mushrooms have released their water.  Adjust seasoning, if necessary.  

  • Drain the pasta and stir into the skillet with the vegetables.  Add a ladle or two of pasta water as well as 2 of tablespoons of grated Parmigiano and/or Pecorino cheese to thicken the sauce.  Add freshly ground pepper, if desired, and drizzle with the remaining tablespoon of olive oil.

  • Serve hot with extra grated cheese at the table.


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