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zucchini mushroom pasta in a bowl on a white surface and blue tablecloth
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5 from 2 votes

Zucchini Mushroom Pasta

Creamy, flavorful zucchini mushroom pasta is great for a quick and easy dinner, whether it's date night or a make-ahead meal that you're meal-prepping!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: 30 minute, Dinner, easy, pasta, quick, Vegetarian, weeknight
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 6 ounces dry pasta I used cavatappi
  • 1 tablespoon avocado oil or olive oil
  • 2 cloves garlic, minced
  • 6 ounces baby bella mushrooms, sliced
  • 1 large zucchini, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • teaspoon black pepper
  • Juice and zest from ½ a lemon
  • ¼ cup white wine
  • 3 cups baby spinach
  • 1 cup ricotta cheese
  • ¼ cup shredded parmesan cheese
  • 1 tablespoon parsley for garnish (optional)


  • Cook pasta according to package instructions. Drain and return to pot.
  • Meanwhile, heat oil on medium heat in a large pan. Add garlic and cook for 1-2 minutes, or until aromatic. Add mushrooms and zucchini and cook, stirring occasionally, for 8-12 minutes, or until soft.
  • Season with dried oregano, dried basil, salt, and pepper. Stir in lemon juice and white wine. Let simmer for 1-2 minutes. Add baby spinach and let cook for 1-2 minutes, or until it wilts.
  • Turn off the heat. Stir in ricotta cheese. Add pasta. Top with parmesan cheese. Season with additional salt and pepper if needed. Garnish with parsley.
  • Serve and enjoy!