Time to taste for seasoning and I like truffle oil so I let a few drops into the pan and stir. Happy cooking! Set aside. Looks absolutely delish! This dish is so simple yet elegant. What a perfect seasoning for this dish. A nice toothy bite and the best part is this sauce created with the oil, chili flakes, garlic, zucchini and mushrooms plus the truffle oil . Oh you bet I finish the pasta in the sauce skillet! There is nothing like that aged flavor of a good Parmigiano Reggiano, and the earthiness of the extra virgin olive oil and finally a splash of color from the parsley, to finish the dish. So good! The zucchini adds freshness that marries perfectly. Big mistake. Cheers! Thank you. Add onions, diced zucchini and mushrooms and saute for 2-3 minutes. Drizzle the whole thing with extra pesto and grate a little Parmesan over the top. A food blog featuring seasonal recipes with bright flavors. Heat oven to 375ºF. Ingredients. If I had to name one combo that I think if #1 in the world of penne, that would be zucchini and mushrooms. Use tongs to turn and coat in the pesto. :). However, I also like to finish with a little olive oil. My take on a fresh pasta dish incorporating vibrantly green zucchini and succulent earthy mushrooms, combined with the pungent nature of garlic and a bite of spicy chili flakes, not forgetting about that lovely bite of freshly grated Parmigiano Reggiano! Chicken with Zucchini Ribbons, Mushrooms, and Spinach Pesto, Bacon-Wrapped Dates with Maple Glaze and Pistachios, Delicata Squash Soup with Charred Corn and Cilantro Oil, Butternut Squash Lasagna with Pancetta, Spinach, Goat Cheese, and Sage Béchamel, Chicken Tortilla Soup (Instant Pot Recipe), Steak, Gorgonzola, and Arugula Sandwiches, Blueberry Cornbread Muffins (Gluten-Free), Asian Turkey Burgers with Sriracha Sesame Mayo and Roasted Potato Wedges, Ricotta Cheesecake with Ginger Snap-Pistachio Crust and Cranberry-Orange Sauce, Matcha Green Tea & Blackberry Yogurt Pops, Marinated Flank Steak Salad with Chimichurri, Red Potato Salad with Dill and Horseradish. Most of my Sunday lu, Happy Saturday morning! Hi Megan love your enthusiasm. Just elevates all the veggie flavors so nicely! Cook until just heated, about 30 seconds. I'm quite positive I am not the first or last person to use this method, but it still made me feel pretty dang resourceful, and I know you have a vegetable peeler laying around, right? Cheers! Better yet, in a saltapasta skillet Here in Sweden boiled pasta is always served on the side and you’re supposed to take that and then top it with as much sauce as you wish. Sleep. I love the combo of fresh green zucchini and meaty mushrooms. A simple but always delicious meal…this is a great spring pasta dish. We would like to hear your feedback on cooking pasta, do you like to finish the pasta in the pan or do you like when it is put in a serving dish with the sauce (whatever it is, white or red) on top? This pasta is amazing!!! It is always a welcome dish in our home and with spring in the air, making light vegetarian pasta dishes that are healthy and tasteful, is easy and comforting. The ribbons are reminiscent of pasta, minus the guilt. Once the pan is hot, add the sliced mushrooms and sprinkle with salt and pepper. Cook pasta for a minute sooner than the allocated time on the package . Our normal routine and freedom has been squeezed and revamped. I believe this week's grocery run was done by me on Mother's Day after spending the whole day traveling back from Texas...and only because we purposefully cleaned out our fridge before the trip. This will give you incredible flavor as the sauce really mingles with the pasta. So glad you liked it! Rate this recipe While in contrast the rich pungent aroma of the Parmigiano balances the aromas. This past weekend we had a virtual c, Just a mid-afternoon treat. Thank you Aleta. -Cook angel hair pasta according to package directions. Simple & yummy, perfect combo for a quick lunch! Bring to a boil over high heat (leave spinach until the end). Once the pan is hot, add the sliced mushrooms and sprinkle with salt and pepper. package of mushrooms, sliced1 large chicken breast, or 2 smaller onesspinach pesto (recipe follows)olive oilsalt, pepper, and garlic powderParmesan, for garnishing spinach pesto:2 big handfuls of baby spinach leaves3 cloves garlic, peeled3 Tbsp. The trick is to not cook the zucchini too long (as in no longer than about 30 seconds), or it will become one big globbity-gloop of squashy mush, and no one wants to eat that.