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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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when the garden is abundant this makes a quick healthy dinner Ingredients:
olive oil, for sauteing |
1 lb zucchini, sliced |
2 lbs assorted mushrooms, sliced |
3 cloves garlic, chopped |
1 vidalia onion, sliced |
1/2 teaspoon crushed red pepper flakes |
3 tablespoons chopped fresh tarragon |
3 tablespoons chopped fresh parsley |
1/4 cup fresh basil leaf, torn |
2 tomatoes, chopped |
salt and pepper |
12 ounces spaghetti, cooked |
freshly grated parmigiano-reggiano cheese, to taste |
Directions:
1. add olive oil to a skillet to cover bottom, heat.
2. add zucchini, onions, and red pepper flakes, saute about 3-5 minutes, remove and set aside. add mushrooms, saute until softened over medium heat, about 10-15 minutes.
3. add garlic, herbs and zucchini mixture back to skillet.
4. add cooked pasta and tomatoes to skillet.
5. add some water if pasta is dry.
6. season with salt & pepper.
7. serve, topped with freshly grated cheese if desired.
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