This is the perfect weeknight recipe. In 25 minutes you get a fresh, homemade meal that's delicious, healthy, and your kids will gladly eat. As an added bonus, there's only a handful of dishes when you're done.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
4 ½ cups water
Pour water into a large stock pot and heat over medium heat.
454g / 1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
100g / ⅔ cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
While water is heating up, add spaghetti, mushrooms, zucchini, peas, garlic, thyme, salt, and pepper. Bring mixture to a boil and stir. Reduce heat and simmer, uncovered, until pasta is al dente and liquid has reduced, about 10 minutes.
⅓ cup grated Parmesan
¼ cup heavy cream
Stir in cheese and heavy cream. Serve immediately.
From MakeBetterFood.com. . (makebetterfood.com/recipes/one-pot-zucchini-mushroom-pasta/). Adapted from Damn Delicious.
Kosher salt and freshly ground black pepper, to taste
⅓ cup grated Parmesan
¼ cup heavy cream
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Pour water into a large stock pot and heat over medium heat.
While water is heating up, add spaghetti, mushrooms, zucchini, peas, garlic, thyme, salt, and pepper. Bring mixture to a boil and stir. Reduce heat and simmer, uncovered, until pasta is al dente and liquid has reduced, about 10 minutes.
Stir in cheese and heavy cream. Serve immediately.
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