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Full detail recipe with description nutritional info and time and question answer zucchini Mushroom spaghetti
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Here’s a complete recipe for Zucchini Mushroom Spaghetti, including a description, full instructions, nutritional information, prep/cook time, and a Q&A section at the end.
Zucchini Mushroom Spaghetti
Description:
Zucchini Mushroom Spaghetti is a wholesome, vegetarian pasta dish combining the earthy flavors of mushrooms with the fresh, slightly sweet taste of zucchini. Tossed in a light garlic olive oil or marinara sauce, this dish is simple, hearty, and packed with nutrients. It’s perfect for a quick weeknight dinner or a healthy meal prep option.
Ingredients (Serves 4)
8 oz (225 g) spaghetti (whole wheat or gluten-free optional)
2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1 ½ cups mushrooms, sliced (cremini or button)
2 medium zucchinis, spiraled or julienned
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp chopped fresh basil (optional)
Grated Parmesan cheese or vegan alternative, for serving
Instructions
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package instructions (usually 8–10 minutes).
Drain and set aside, reserving ½ cup of pasta water.
Step 2: Saute the Vegetables
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add garlic and onions, sauté until fragrant and translucent (about 2–3 minutes).
Add mushrooms, cook for 5–7 minutes until they release their juices and brown.
Add zucchini, oregano, and red pepper flakes. Cook for 3–5 minutes until zucchini softens slightly but remains tender.
Step 3: Combine and Serve
Toss cooked spaghetti with the sautéed vegetables. Add a splash of pasta water if needed to loosen the sauce.
Season with salt and pepper to taste.
Garnish with fresh basil and Parmesan cheese.
Serve hot.
Optional Add-ins
Cherry tomatoes (halved and added with the zucchini)
Baby spinach or kale (stir in at the end)
Grilled chicken or tofu for added protein
Marinara sauce for a saucier version
Nutritional Information (Per Serving)
Approximate values for standard version with olive oil and Parmesan:
Calories: 360 kcal
Protein: 11 g
Carbohydrates: 52 g
Fat: 12 g
Fiber: 6 g
Sugar: 5 g
Sodium: 150 mg
(For gluten-free, vegan, or higher protein versions, values will vary.)
Time Required
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Q&A Section
Q: Can I use zoodles (zucchini noodles) instead of spaghetti?
A: Yes! Swap spaghetti for spiralized zucchini for a low-carb, gluten-free option. No need to boil—just sauté lightly and serve immediately.
Q: What kind of mushrooms work best?
A: Cremini, button, or shiitake all work well. Cremini offer a rich, umami flavor.
Q: Can I make it vegan?
A: Absolutely! Omit the Parmesan or use a vegan cheese alternative.
Q: Can I add protein?
A: Yes. Grilled chicken, shrimp, or pan-fried tofu are excellent additions.
Q: How can I meal prep this dish?
A: Cook the veggies and pasta separately. Store in airtight containers and combine when ready to eat. Keeps well
l in the fridge for 3–4 days.
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