Who’s ready for an EASY, and QUICK dinner recipe?!
I really like this one. Like, a lot. It’s delicious, and super healthy, and even tastes better the 2nd day! One of the best parts?? You only need to dirty ONE pot! That’s right…everything cooks perfectly in one big pot. How much easier is that?!
ONE POT Zucchini Mushroom Pasta
What you’ll need:
– 1 large stockpot or Dutch Oven
– 1 pound whole-wheat spaghetti (I’ve also used brown rice pasta and it turned out just as good!)
– 1 pound Cremini mushrooms, thinly sliced
– 2 zucchini, thinly sliced and quartered
– 2/3 cup peas (I used frozen)
– 2 cloves of garlic, minced
– 2 sprigs thyme (or 1 drop Thyme Essential Oil)
– Kosher salt and freshly ground pepper, to taste
– 1/3 cup freshly grated Parmesan cheese
– 1/4 cup creamline (whole / non-homogenized) milk…you can also use heavy cream
Step 1: In a large stockpot over medium high heat, combine: spaghetti, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups water; season with salt and pepper to taste.
Step 2: Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 10-12 minutes (since whole wheat pasta tends to take a little longer to cook – at least to the consistency that my family likes it). Stir in Parmesan and milk.
Step 3: Serve immediately
See…! Easy peasy, right?! If you try this recipe, I’d love to hear your results and if you experimented at all with ingredients! 🙂