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!
Servings: 4
Ingredients
- 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
- ⅛ 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)
Instructions
- 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!