One Pot Zucchini Mushroom Pasta

One Pot Zucchini Mushroom Pasta

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.
  • Prep: 10 min
  • Cook: 15 min
  • Total: 25 min
  • Serves 6
One Pot Zucchini Mushroom Pasta

Carbohydrate Counts

Carbs-per-gram ratio: 0.1518

Serving Size 418g (about 64g carbs)

Carb calculations Weight Carbs
Spaghetti 454g (332g)
Cremini mushrooms (15g)
Zucchini (14g)
Peas 100g (15g)
Heavy cream (4g)
Net Weight 2504g (380g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 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 . ( Adapted from Damn Delicious.
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