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homemade One Pot Zucchini and Mushroom Spaghetti photo

One Pot Zucchini and Mushroom Spaghetti

A simple one-pot spaghetti with zucchini, mushrooms, garlic, and Parmesan for an easy weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • large skillet or wide sauté pan
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 2 zucchini sliced into 1/4-inch half moons
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 pound whole-wheat spaghetti uncooked
  • 4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup Parmesan grated
  • 1/4 cup parsley fresh, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium heat until shimmering.
  • Add the sliced mushrooms, sliced zucchini, minced garlic, and dried thyme to the skillet and cook, stirring often, until the vegetables are softened, about 5 minutes.
  • Push the vegetables slightly aside and add the uncooked whole-wheat spaghetti to the pan; pour in 4 cups of water and season with kosher salt and ground black pepper.
  • Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the pasta is tender and most of the water is absorbed, about 10 minutes.
  • Remove from heat, stir in the grated Parmesan until melted and evenly coated, then sprinkle with chopped parsley and serve.

Notes

  • Use a wide skillet so the pasta lays flat for even cooking.
  • Slice zucchini into uniform half-moons for even cooking.
  • Stir occasionally to prevent pasta from sticking.
  • Adjust salt to taste after adding Parmesan.