Description
A creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked in the pot for an effortless and delicious meal.
Ingredients
Scale
- 1 pound spaghetti
- 1 pound cremini mushrooms, thinly sliced
- 2 zucchini, thinly sliced and quartered
- 2/3 cup peas
- 2 cloves garlic, thinly sliced
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup grated Parmesan cheese
- 1/4 cup heavy cream
Instructions
- Combine: In a large stockpot or Dutch oven over medium-high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups water; season with salt and pepper.
- Simmer: Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.
- Finish: Stir in Parmesan and heavy cream.
- Serve: Serve immediately.
Notes
This dish is best served immediately after the cream and cheese are stirred in. To keep it lighter, milk may be substituted for the heavy cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg