Mushroom and Zucchini Pasta

Ingredients

• Pasta (8 ounces (spaghetti or your choice))
• Olive oil (2 tablespoons)
• Zucchini (2 medium, sliced)
• Mushrooms (8 ounces, sliced (cremini or button mushrooms))
• Garlic (3 cloves, minced)
• Italian seasoning (1 teaspoon)
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated (plus extra for serving))

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and zucchini, sautéing for about 5 minutes until they start to soften and develop color.
3. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for an additional 2 minutes, allowing the garlic to become fragrant but not burnt.
4. Add the cooked pasta to the skillet, tossing to combine with the sautéed vegetables. If needed, add some reserved pasta water to loosen the sauce and help it coat the pasta evenly.
5. Remove from heat and sprinkle with grated Parmesan cheese and chopped parsley. Toss again to combine.
6. Serve hot with additional Parmesan cheese on the side, and enjoy your delightful Mushroom and Zucchini Pasta!