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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/2 cup fresh basil leaves (roughly chopped)
- 6 cloves garlic (thinly sliced)
- 1/2 cup white wine (or vegetable stock for a non-alcoholic version)
- 1/4 cup extra virgin olive oil
- salt (for seasoning pasta water and pasta)
Instructions
- 1
In a large pot filled halfway with water, season with 1 tbsp salt. Boil pasta according to package instructions (9 minutes for spaghetti) until al dente. Near the end of the pasta cooking process, reserve 1/3 cup or 80 ml hot pasta water. Drain pasta in a colander and set aside.
- 2
Heat extra-virgin olive oil in a large pan on low-medium heat and sauté thinly garlic. Cook for 10 seconds or until fragrant.
- 3
Then add in cherry tomatoes, mushrooms and zucchini. Fry until veggies are soft and mushrooms are browned, about 7 minutes.
- 4
Pour in white wine and let this simmer for 1 minute. Then pour in reserved pasta water.
- 5
Throw in the chopped fresh basil leaves. Season with salt to taste. Remove the sauce off the heat.
- 6
Toss in cooked pasta and combine with the sauce. Serve immediately and enjoy!