Spaghetti with Mushrooms, Zucchini, and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Called French pasta at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare. Ingredients:
olive oil |
1 pound zucchini, trimmed, diced |
1/2 teaspoon dried crushed red pepper |
2 pounds mushrooms, sliced |
21/2 tablespoons chopped fresh tarragon |
2 tablespoons chopped fresh parsley |
3 large garlic cloves, minced |
12 ounces spaghetti, freshly cooked |
2 large tomatoes, chopped |
Directions:
1. Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
2. Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.
3. Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g Nutritional analysis provided by Bon Appétit
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