Easy Mushroom Zucchini Pasta
This mushroom zucchini pasta is creamy, delicious, and filled with golden sautéed mushrooms and tender zucchini. You’ll love how quickly this pasta with mushrooms and zucchini comes together for an easy weeknight dinner.
Servings: 4 servings
Calories: 496kcal
Equipment
- 1 Sharp Knife
- 1 Large Skillet
Ingredients
- 1 lb Pasta I used my fresh tagliatelle, but you could use any short or long pasta you like
- 1 large bunch Broccoli Rabe tough ends trimmed, chopped into 1-inch pieces
- 2 Tablespoons extra virgin olive oil
- 1 small onion finely diced
- 3-4 anchovy fillets in oil
- 8 ounces mushrooms sliced (I used button, use cremini or Baby Bella)
- 1 large zucchini cut in half moon slices
- Reserved pasta water
- ½ teaspoon Sea salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- ¼ cup grated Parmegiano Reggiano or Pecorino cheese plus extra for serving
Instructions
Prepare the broccoli rabe and pasta
- Bring a large pot of salted water to a boil. Add the pasta. About 5 minutes before the pasta is done (check package directions for timing), add the chopped broccoli rabe to the same pot. Cook until the pasta is al dente and the rabe is tender-crisp. If you're using fresh pasta, add it in when you add the pasta. Be sure to reserve pasta water (about ½ cup).
Sauté the vegetables and aromatics
- Heat the oil in a large skillet over medium heat. Add the onions and sauté until they turn translucent.
- Add the anchovies to the skillet and sauté until they soften and begin to melt into the onions.
- Add the mushrooms and cook until they soften. Add the zucchini and cook until they begin to soften a little. Pour in a splash of starchy pasta water and stir to combine.
Combine and finish
- Before draining the pasta and broccoli rabe, scoop out about ½ cup of the pasta cooking water and set aside. Drain the pasta and rabe, then add them directly to the skillet with the vegetables.
Toss and serve
- Add the grated Parmigiano Reggiano and a generous sprinkle of freshly ground pepper. Give everything a good stir to bring the flavors together. Check seasoning, and add a little salt, if needed. The cheese and anchovies are salty, plus you cook pasta in salted water, so you may not need any extra salt.
- Before serving, add more grated cheese, if you like, and a drizzle of olive oil, a touch more black pepper. Serve warm and enjoy immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use any pasta shape you like. Fresh tagliatelle cooks quickly, so keep an eye on the pot.
- Add the broccoli rabe during the last minutes of boiling so it stays bright and tender.
- Let the anchovies melt into the onions. They give the sauce depth without adding a fishy taste.
- The mushrooms will soften rather than brown in this recipe because of the moisture in the pan. Cook them until they release their liquid and turn tender.
- Add the zucchini after the mushrooms so everything cooks evenly.
- Use reserved pasta water to loosen the sauce. Add a splash at a time until it coats the pasta.
- Taste before adding more salt. Anchovies, cheese, and pasta water already season the dish.
- Parmigiano gives you a nutty finish, while Pecorino adds a sharper bite.
- Stir in a drizzle of olive oil before serving for extra richness.
- For a vegetarian option, skip the anchovies and add garlic or red pepper flakes for flavor.
Nutrition
Calories: 496kcal | Carbohydrates: 87g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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