A simple savory zucchini and mushroom pasta recipe packed with fresh garden flavors and crispy lemony breadcrumbs. A quick vegetarian summer dinner.
- 12 ounces of pasta (any kind works)
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1/2 cup panko bread crumbs
- zest of 1 lemon
- 1/8 teaspoon red pepper flakes
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 2 small zucchini, thinly sliced
- 1 cup white wine or vegetable broth
- 1/4 chop roughly chopped basil
Bring a large pot of water to boil. Add a couple of good pinches of salt and pasta. Cook according to the package directions until al dente. Save about a cup of the pasta water before draining the pasta and set aside.
Heat a large deep pan or Dutch oven over medium-low heat. Add 2 tablespoons of olive oil. When hot, add the breadcrumbs and cook for about 5 minutes until brown. Stir often. When done, remove from the pan and set aside on a plate. Mix in the lemon zest and 1/2 teaspoon of salt.
Return the pan to heat and add the remaining 2 tablespoons of olive oil. Add the red pepper flakes and onion and saute for about 10 minutes until soft and golden. Add the mushrooms, add the remaining salt, and cook for another 5 minutes. Pour the wine or broth into the pan and simmer for a minute before adding in the zucchini. Continue cooking another 5 minutes or so until the zucchini is tender. Avoid overcooking and creating mushy zucchini.
Off heat, toss the pasta with the vegetables and basil until combined. Serve warm topped with lemon breadcrumbs.
If the dish ends up too thick, or you plan to reheat it later, add some of that pasta water you saved. This starchy water helps to make a sauce.
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetable pasta, vegetarian, zucchini, mushrooms, pasta, breadcrumbs, lemon