Pasta with Mushrooms and Zucchini (Courgette)
Total time: 30 minutes
Everyone looks for new, interesting ways to use the summer abundance of zucchini. Combine it with pasta for an easy side dish, perfect with late summer grilling.
Ingredients:
- 1 zucchini (courgette), about 7" long (17cm)
- 2 cloves garlic
- 1 onion
- 1 tomato I used a yellow one
- 4oz (120gr) mushrooms
- 2 tsp olive oil
- 1 tbs Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
Instructions:
- Cook pasta according to package directions. When done drain.
- Slice onion, mince garlic.
- Trim and slice mushrooms.
- Roughly chop tomato.
- Cut zucchini in half the long way, then into 1/4" (6cm) slices.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chili powder, onion and sauté 5 minutes.
- Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer.
- Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 - 8 minutes.
- Stir in Worcestershire, soy sauce, pasta, combining well. Serve.