Toss in the cheese and stir again until almost completely melted. Once the butter melts, reduce the heat to the lowest setting.Sauté for 4 to 5 minutes until nicely softened. Toss in the mushroom and zucchini, and salt and pepper. Into a skillet over medium heat, add in the olive oil.*Be sure to reserve about ¼ cup of pasta water, just in case you need it to thin out the sauce.* Once the water is boiling, add in the pasta and cook until al dente (or just a bit beyond al dente depending on how you like it cooked), according to the package instructions.Mince the garlic and thinly shred the parmigiano reggiano cheese.Next, cut the zucchini into 4 equal wedges. Dice up the zucchini and mushrooms.Start by boiling enough water to cook the pasta.When you heat it up in the microwave or on the stovetop, you can toss in a little pasta water to help get it creamy again. If you do have a lot leftover, store in a sealed container and save some of the pasta water in a separate container. This pasta doesn't make the best leftovers because of the cream sauce. Garnish with black pepper and parmesan cheese. If you need to thin the sauce out at all, add a bit of the pasta water until it reaches the right consistency. Toss in the cheese and stir again until almost completely melted.Īdd the drained pasta in and toss to coat it in the sauce. Once the butter melts, reduce the heat to the lowest setting. Sauté for 4 to 5 minutes until nicely softened.Īdd in the garlic and stir. Into a skillet over medium heat, add in the olive oil and allow it to heat up. Once the water is boiling, add in the pasta and cook until al dente according to the package directions (or just a bit beyond al dente depending on how you like it cooked). Mince the garlic and thinly shred the parmigiano reggiano cheese. Next, cut the zucchini into 4 equal wedges.ĭice up the zucchini and mushrooms. I always like to add a large pinch of salt and a drizzle of olive oil to help my pasta from sticking together. Start by boiling enough water to cook the pasta. Frequently Asked Questions About The Recipe: Garlic & Salt and Pepper- For extra flavor. Olive Oil- For an Italian flavor and to sauté the mushrooms and zucchini. It is fantastic and an absolute staple in my household. The same type of taste can't be replicated in a less expensive cheese. *Note: If you can spare the extra few dollars, spend it on upgrading the cheese to parmigiano reggiano. They sauté so well with the mushrooms and provide another level of richness in this dish.īutter, Cream and Parmesan Cheese- Combines to create a creamy, delicious sauce with just a hint of nutty flavor from the Parmesan Cheese. It's still Summer and zucchini is one of those vegetables that I find myself using all Summer long. Zucchini- One of my absolute favorite veggies to throw into pasta dishes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |