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Fettuccini with Mushrooms and Zucchini

Fettuccini with Mushrooms and Zucchini

Imagine twirling your fork into a plate of perfectly cooked fettuccini, adorned with golden-brown mushrooms and tender zucchini that dance with rich, aromatic flavors. This Italian-inspired dish is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-worthy experience you can create right in your own kitchen. Whether you're a busy home cook looking for a quick weeknight dinner or a passionate foodie seeking a delightful vegetarian option, this Fettuccini with Mushrooms and Zucchini will become your new go-to recipe that promises to impress and satisfy.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 12 oz fettuccini
  2. 1 cup mushrooms, sliced
  3. 1 medium zucchini, sliced
  4. 3 cloves garlic, minced
  5. 1/4 cup olive oil
  6. 1/4 cup grated Parmesan cheese
  7. Salt and pepper to taste

Instructions

  1. Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
  2. Add the fettuccini to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
  3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
  4. Add sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
  5. Add sliced zucchini to the skillet and continue cooking for an additional 4-5 minutes, until the zucchini is tender but still retains a slight crunch.
  6. Season the vegetable mixture with salt and pepper to taste, stirring to distribute the seasoning evenly.
  7. When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the fettuccini in a colander.
  8. Add the drained fettuccini directly to the skillet with the mushrooms and zucchini. Toss gently to combine, adding a splash of reserved pasta water if needed to help the sauce coat the pasta.
  9. Remove the skillet from heat and sprinkle grated Parmesan cheese over the pasta, stirring to incorporate.
  10. Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.

Tips

  1. Salt Your Pasta Water Generously: The key to flavorful pasta starts with well-seasoned boiling water. Add enough salt so it tastes like the sea.
  2. Reserve Pasta Water: Always save some starchy cooking water before draining. It's liquid gold for creating silky, clingy sauces that coat your pasta beautifully.
  3. Don't Overcook Vegetables: For mushrooms and zucchini, aim for a slight golden brown and tender texture. Overcooking will make them mushy and release too much water.
  4. Use Fresh Garlic: Freshly minced garlic provides a more vibrant flavor compared to pre-minced options. Sauté it quickly to prevent burning.
  5. Choose Quality Parmesan: A good quality, freshly grated Parmesan makes a significant difference in the final taste of your dish.
  6. Serve Immediately: Pasta is best enjoyed hot and fresh. Prepare your serving plates in advance to minimize cooling time.

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 12g

Fat: 18g

Saturated Fat: 4g

Cholesterol: 15mg

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