Summery Zucchini Parmesan Mushroom Pasta

It’s light, it’s fresh, its summery, and it’s simple to make. Our favorite summer vegetables, zucchini and yellow squash, are browned and then mashed up with some caramelized onions, fragrant garlic, and fresh thyme to create a creamy sauce without even using cream! The red pepper gives it a slight kick, and the sautéed mushrooms mixed in gives us that earthy taste and silky texture that tops it all off. And then, all of this deliciousness is made even better by tossing it in some parmesan cheese and fresh basil. Okay, now I’m hungry.

First, you’re going to need to prep your ingredients. In the instructions I have you separating out a little bit of your zucchini and squash to cook separately, with the mushrooms. That’s because the onions, garlic, red pepper, thyme, and the majority of your zucchini and squash all get cooked down and mashed up together to create a sauce. The rest of the zucchini, squash, and the mushrooms are not getting mashed up, so we cook them separately!

After your ingredients are all prepped, you’re going to need to boil some pasta. I used penne, because I like how the ridges catch all the sauce, but you can use whatever kind of pasta you want! Just make sure to reserve a little bit of the pasta water so we can use it to thin out the sauce later.

While the pasta is cooking, start on cooking the sauce. It starts with garlic and red pepper, then we add the zucchini, squash, onions, and thyme. Cook down the vegetables until they’re soft, caramelized, and easy to mash. Getting them to this stage brings out all the gorgeous flavors! The zucchini becomes buttery, and the onions becomes sweet and caramelized. Mash them all up and transfer to a bowl so that you can cook the rest of the zucchini, squash, and the mushrooms for the topping. While they cook, sprinkle them with a little parmesan and some salt.

When everything is done, all you have to do is assemble! Toss the pasta in the sauce along with some pasta water to thin it out. Add in your cheese, mushrooms and zucchini, and son’t forget the fresh basil! You’re going to love this easy and healthy(?) summertime pasta dish.

Summery Zucchini Parmesan Mushroom Pasta

It’s light, it’s fresh, its summery, and it’s simple to make. Our favorite summer vegetables, zucchini and yellow squash, are browned and then mashed up with some caramelized onions, fragrant garlic, and fresh thyme to create a creamy sauce without even using cream!

• 1 lb pasta (penne)
• 2 zucchini (sliced into rounds)
• 2 yellow squash (sliced into rounds)
• 1 onion (sliced into rainbows)
• 8 oz baby portobello mushrooms (sliced)
• 4-5 cloves garlic (minced)
• 1-2 tsp red pepper flakes
• 2 tbsp fresh thyme (chopped)
• A handful of fresh basil (chopped)
• salt
• olive oil
• 1/4 cup parmesan (grated)

1. Boil your pasta according to package directions. Reserve about 1 cup of the pasta water before you drain it, to help thin out the sauce later.
2. Slice your vegetables. Separate them out into two bowls- one will be for the topping, one for the sauce. In the first bowl, put 1/4 of your sliced zucchini/squash and all of your sliced mushrooms. This is our topping. In the other bowl, put the rest of your zucchini/squash and the onions. This is our sauce. Keep the minced garlic separate, this will go in the pan first!
3. In a large pan, heat the olive oil over medium-high heat. Sauté the garlic and the red pepper together until fragrant, about 2 minutes. Toss in your zucchini, squash, onions, and thyme. Salt to taste, I use about 1 1/2 teaspoons. Cook until the vegetables are soft, then using a potato masher, mash into a chunky sauce. Transfer sauce to a bowl and set aside.
4. In the same pan, add more olive oil and toss in the rest of your zucchini/squash and the mushrooms. Season with salt, about 1/4 teaspoon, and sprinkle with about 1 tablespoon of grated parmesan. Cook until the vegetables are softened.
5. Assemble the pasta: Transfer your drained pasta back to the pot you used to boil it. Add in the zucchini sauce and a splash of pasta water and toss. Use the pasta water to thin the sauce to your desired consistency. Add in your 1/4 cup of parmesan, your zucchini/squash and mushroom topping, and fresh chopped basil. Give it one last toss, and then serve with an extra sprinkle of parmesan and basil.

Main Course