Zucchini and Mushroom Pasta with Lemon Basil
Servings 4
Calories 618kcal
Equipment
- large skillet
- 8-quart pot with lid
Ingredients
- 3 tablespoons olive oil
- 3 shallots thinly sliced into rings
- 4 cloves garlic minced
- 8 ounces baby portabella mushrooms thinly sliced
- 2 medium zucchini julienned
- 2 handfuls lemon basil leaves cut into chiffonade (or you can use Genovese basil)
- 8 ounces dry white wine
- ¼ cup grated Parmesan or vegan option
- 16 ounces gluten-free pasta cooked (Prepare while cooking the vegetables.)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the shallots and garlic, and saute until wilted and limp.
- Add the mushrooms and saute for 2 minutes, then add the zucchini. Cook until the zucchini softens, about 4 minutes.
- Add the basil chiffonade and white wine, and cook until the wine reduces by about one half. Add the grated Parmesan and cook for 2 more minutes. Toss with the cooked pasta.
Nutrition
Calories: 618kcal | Carbohydrates: 102g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 113mg | Potassium: 625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 1mg