Pasta with Zucchini and Mushrooms

• Vegetarian

• Produce

  • 8 oz Crimini mushrooms
  • 8 cloves Garlic
  • 2 Zucchini, small to medium

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on bellyfull.net

Description

Ingredients

• • 1 pound thin spaghetti
• • 2 small to medium zucchini, shredded and moisture removed
• • 8 ounces crimini mushrooms, chopped
• • 1/4 cup extra-virgin olive oil
• • 8 cloves garlic, minced
• • Salt and freshly ground black pepper
• • 1/4 teaspoon red pepper flakes
• • 1/2 cup freshly grated Parmesan cheese

Directions

• Set a large pot of water to boil. Cook pasta according to package directions until al dente, about 8 minutes.
• While the pasta is cooking, heat a large non-stick pan over medium-high heat. Add olive oil to the pan, then add the garlic. When the garlic starts to sizzle in the oil, add the zucchini. Season with salt pepper to taste, and the red pepper flakes; sauté for 3 minutes. Add the mushrooms and sauté for 4 more minutes.
• Add hot, drained pasta to the pan. Toss spaghetti with the zucchini and mushroom mixture. Add the Parmesan and mix to combine. Serve hot.