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zucchini harvest pasta

This is a light recipe that I have been making for dinner for a while now, especially on those nights when I have postponed my weekly trip to the grocery store. It is an inexpensive and simple go-to recipe, one that you may want to consider adding to your repertoire of week-night meals. In twenty minutes or less, you can create this wonderful pasta dish that is both healthy and hearty. It has all the formal aspects of a gourmet vegetarian meal. This recipe has fresh autumn zucchini from my garden, sliced mushrooms, peas, and garlic. It is tossed in a cream sauce and then topped with grated Parmigiano-Reggiano. Enjoy this restaurant-style meal at home tonight, and let me know what you think!


1lb spaghetti noodles (1/2-1 whole package)

3 tbsp Kosher salt, for pasta water

2 tbsp olive oil or butter

10 white mushrooms, sliced

1 clove garlic, pressed

1/2 cup peas, frozen or fresh

1 zucchini, sliced and then quartered

1/3 cup heavy cream

2/3 cup Parmesan, grated


1. Begin by filling a large saucepan with water. Add salt to water and allow to boil. Reduce heat and add in the spaghetti noodles. Allow to cook to desired doneness.

2. Heat olive oil or butter in a frying pan. Add in mushrooms, garlic, peas, and zucchini. Allow vegetables to soften, stirring often.

3. Drain pasta. Add in vegetable mixture and cream, then toss the ingredients together.

4. Coat pasta in heavy cream and stir in the Parmesan. Serve topped with additional grated cheese. Enjoy!

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