If you’re growing zucchini in your garden this summer (or if you have friends who share their garden bounty), here’s a delicious pasta recipe you can use it in! This recipe, in addition to zucchini, has mushrooms, green onions, and cherry tomatoes, all sauteed in minced garlic, butter, and olive oil. It’s also flavored with some fresh chopped basil and Provolone and Parmesan cheese—lots of great savory flavor!
Another nice thing is that there’s no baking involved—this pasta dish cooks up in a large skillet on your stovetop, which makes it great for warm-weather months when you don’t want to use your oven. Serve this pasta with a simple salad and some garlic bread.—it makes a wonderful meal!
- 8 ounces uncooked rotini or fusilli
- 2 medium-size zucchini, thinly sliced
- 1/2 pound (8 ounces) fresh mushrooms, sliced
- 4 green onions, thinly sliced (use both the white and darker green parts)
- 2 cloves of garlic, minced
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 1/2 cups grape or cherry tomatoes
- 2 Tablespoons finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces Provolone cheese, shredded
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions.
- While pasta is cooking, in a large skillet, saute the zucchini, mushrooms, green onions, and minced garlic in the butter and olive oil for 5 to 7 minutes.
- Add the grape or cherry tomatoes, the basil, salt, and pepper; cover and simmer for 3 to 5 minutes.
- After pasta is done cooking, drain well and add to the cooked veggies in the large skillet, tossing with a large spoon to evenly distribute the pasta with the veggies.
- Sprinkle with the Provolone cheese and Parmesan cheese and toss again to coat the veggie/pasta mixture with the cheese. Serve immediately.