Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Courgette and Mushroom Pasta is not just a recipe—it's a journey through the vibrant flavors of Italian cuisine that will make your taste buds dance with joy! Imagine tender vegetables, perfectly cooked pasta, and a hint of garlic creating a symphony of flavors that's both simple to prepare and incredibly delicious. Whether you're a busy home cook or a passionate food lover, this recipe promises to elevate your meal game in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pasta
- Courgettes (zucchini)
- Mushrooms
- Olive oil
- Garlic
- Parmesan cheese
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: pasta, courgettes (zucchini), mushrooms, olive oil, garlic, Parmesan cheese, salt, and pepper.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
- While the water is heating up, prepare the vegetables. Rinse the courgettes and mushrooms under cold water. Slice the courgettes into thin rounds and chop the mushrooms into bite-sized pieces.
- Once the water is boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic (2-3 cloves, depending on your preference) and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced courgettes to the skillet and cook for about 3-4 minutes, stirring occasionally, until they start to soften.
- Next, add the chopped mushrooms to the skillet. Season with salt and pepper to taste, and continue to cook for another 5-7 minutes, or until the mushrooms are tender and the courgettes are cooked through.
- Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander.
- Transfer the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding a splash of the reserved pasta water to help combine the ingredients and create a light sauce.
- Grate fresh Parmesan cheese over the pasta, mixing it in until melted and creamy. Adjust seasoning with more salt and pepper if needed.
- Serve the courgette and mushroom pasta hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired. Enjoy your Italian-inspired meal!
Tips
- Choose fresh, firm vegetables for the best flavor and texture. Look for bright green courgettes and firm, unblemished mushrooms.
- Don't overcook the vegetables! The key is to keep them tender-crisp to maintain their natural flavors and nutritional value.
- Reserve some pasta water before draining. The starchy water helps create a silky sauce and helps ingredients stick together.
- Use freshly grated Parmesan cheese for maximum flavor. Pre-grated cheese often lacks the depth of flavor of fresh cheese.
- For extra flavor, consider adding a pinch of red pepper flakes or some fresh herbs like basil or parsley before serving.
- If you want to make this dish more substantial, you can add grilled chicken or shrimp for additional protein.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg