Creamy Zucchini Mushroom Pasta
Source: Grits and Pinecones Online
Ingredients
Number of Servings: 8
1 pound penne pasta
1 ½ pound fresh mushrooms sliced
1 medium zucchini cut into chunks
2 Tbsp. olive oil
2 Tbsp. butter
¾ cup white wine divided
1 Tbsp. fresh thyme
2 cloves garlic minced
⅔ cup heavy cream
6 ounces crumbled goat cheese
1 cup shredded parmesan cheese divided
1 pinch red pepper flakes
½ tsp. lemon pepper
zest of one lemon
2 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
Directions
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Cook pasta according to instructions on box and reserve one cup of pasta water and drain. Set aside.
Add butter and oil to a large skillet over medium-high heat.
When the butter has melted add the mushrooms and zucchini and toss to coat in the butter and oil mixture. Allow the mushrooms and zucchini to cook undisturbed for four to five minutes.
Add one-quarter cup of white wine and allow it to evaporate. Add the garlic and thyme, stir to combine, and continue to cook for another four to five minutes until the mushrooms are golden brown.
Remove the mushroom and zucchini mixture from the pan and set aside. Add one-half cup of white wine to the skillet and deglaze, scraping the bottom of the pan to loosen any caramelized bits of veggies.
Add the heavy cream and stir to combine. When the cream is hot, add the goat cheese, three-fourths cup of the parmesan cheese, red pepper flakes, and lemon pepper. Whisk until the cheese melts, the sauce is smooth, and it just starts to bubble.
Remove the sauce from the heat and add the lemon zest and juice. Stir to combine and add the mushroom mixture, the cooked pasta, and one-half cup of the reserved pasta water. Toss to combine. If the sauce seems too thick, add the additional reserved pasta water, a tablespoon at a time until it reaches the proper consistency.
Before serving taste and add salt if needed. Top with the remaining parmesan cheese and garnish with chopped parsley.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 544 kCal – 27% DV
Sodium – 614 mg – 26 % DV
Total Fat – 27 g – 42 % DV
Saturated Fat – 15 g
Trans Fat – 0.5 g
Protein – 25 g – 51 % DV
Cholesterol – 60 mg – 20 % DV
Total Carbohydrates – 49 g – 16 % DV