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
- 12 oz fettuccini
- 1 cup mushrooms, sliced
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- 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.
- 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.
- Add sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
- 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.
- Season the vegetable mixture with salt and pepper to taste, stirring to distribute the seasoning evenly.
- When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the fettuccini in a colander.
- 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.
- Remove the skillet from heat and sprinkle grated Parmesan cheese over the pasta, stirring to incorporate.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.
Tips
- 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.
- 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.
- 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.
- Use Fresh Garlic: Freshly minced garlic provides a more vibrant flavor compared to pre-minced options. Sauté it quickly to prevent burning.
- Choose Quality Parmesan: A good quality, freshly grated Parmesan makes a significant difference in the final taste of your dish.
- 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
