Cooking during the week can be a challenge, especially when you want to keep it simple and quick. Fortunately, a delicious pasta dish can save the day without sacrificing taste or nutrition. Today’s recipe features a delightful combination of mushrooms and zucchini, all enveloped in a rich marinara sauce. Let’s dive into making this easy and healthful Mushroom & Zucchini Pasta Marinara.
This meatless pasta dish exemplifies my love for vegetables, which is fortunate since my partner shares a passion for veggies—though he might lean more towards chicken or steak. Personally, I enjoyed the dish as it is, but I did add some grilled chicken on his plate with extra marinara sauce to satisfy his tastes.
For the sauce, you can use homemade marinara if you prefer; however, if you’re short on time, an organic store-bought version works just fine. Making marinara sauce is incredibly straightforward. Start by sautéing 2-3 cloves of minced garlic in 2 tablespoons of olive oil until aromatic, then stir in a 28-ounce can of organic crushed tomatoes. Season with salt, pepper, oregano, a few basil leaves, and a pinch of sugar to taste. Allow the mixture to simmer for about 10 minutes, and if you desire a smoother texture, blend it with an immersion blender. Easy, right?
Mix your veggies with garlic and olive oil
Mushroom & Zucchini Pasta Marinara
Ingredients:
2.5 cups marinara sauce
1/2 pound dry spaghetti pasta
1 large green zucchini
2.5 cups of mushrooms (I used baby bella)
Sea salt, oregano, red pepper flakes & pepper to taste
3 tablespoons chopped parsley
2 tablespoons olive oil
3 cloves of garlic, finely chopped
1. Start by cubing the zucchini, place it in a strainer, and sprinkle some salt over it. Allow it to sit for about 15 minutes to help draw out excess moisture, preventing sogginess.
2. Meanwhile, cook the pasta according to package instructions and slice the mushrooms.
3. Heat 2 tablespoons of olive oil in a saucepan and add the garlic. Cook for approximately 2 minutes, keeping a close eye to ensure the garlic doesn’t burn. Once fragrant, add the sliced mushrooms. Rinse the zucchini under cold water, pat dry, and add to the pan with the mushrooms. Cook together for 5-7 minutes until the vegetables are tender.
4. When your pasta is done cooking, drain it and mix it into a large pot. Stir in the marinara sauce along with salt, pepper, red pepper flakes, and oregano to taste. (Feel free to adjust according to your preferences; I personally enjoy adding extra pepper and oregano, sometimes even a dash of Tabasco.)
5. Combine the cooked vegetables with the pasta mixture, stirring well, and garnish with freshly chopped parsley. For added flavor, consider topping with grated Parmesan and a hint of garlic powder.
Combine your pasta with marinara sauce, salt, pepper, red pepper flakes, and your favorite herbs.
Feel free to customize this pasta dish to suit your taste. During busy weekdays, I often rely on whatever ingredients I have on hand. I usually stock mushrooms, zucchini, tomatoes, garlic, bell peppers, spinach, red onions, and asparagus—any of these would make a great addition to the pasta.
Now that you’ve seen my beloved pasta recipe, I’m curious: What’s your go-to dish during the hectic week?
