With zucchini in season and a garden full of herbs, I had plenty to work with for creating a quick and easy meal. For this zucchini and mushroom pasta, I sautéed shallots and garlic, tossed in some baby portabella mushrooms and julienne zucchini, added some lemon basil chiffonade, then finished it off with a dry white wine and some grated Parmesan.
Using julienne and thinly sliced vegetables makes the dish cook up faster and adds some visual interest as well. You can find julienne peelers or mandolins at many stores or online, or you can use a very sharp knife and cut thin slices and then stack the slices and thin slice again lengthwise for julienne. To chiffonade the basil, lay the leaves on top of each other, then roll them into a cigar shape. Using a sharp knife, slice across the cigar starting at one end and working your way to the other, making very thin cuts.
Recipe Notes
Gluten-free pastas that were once difficult to find are now on grocery shelves. I now make this with gluten-free pasta. Always read labels to make sure that a food item is gluten free.
You can user either lemon or Genovese basil, though we liked the fresh light flavor from the lemon basil.
Zucchini and Mushroom Pasta with Lemon Basil
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.))
Preparation
- 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.
victoria says
This looks really good! I love zucchini. I can't understand why some people run from it. Or mushrooms. I love them both.
Sue (coffeepot) says
That looks extra good Andrea and so in season.
Annemarie says
This looks great, and has such obvious appeal as a quick dinner winner. Fab light summer pasta dinner, Andrea. 🙂
Susan from Food Blogga says
What a wonderfully light, summery pasta this is, Andrea. I tried lemon-basil a few years ago and have been hooked ever since. Thanks for the delicious recipe.
paresh says
Andrea great recipe, thanks for sharing.
Archana says
What a refreshing summer pasta. I will definitely give this one a try. Thanks for sharing
Linda says
This looks so great!!!
Bunny got Blog says
I love zucchini and portabella mushroom. I made something like this last week but with out the pasta. It was my no pasta and bread week.
What beside garlic can you use. Wild Garlic Ramson or Bear Garlic .I use a lot of fresh herbs.Mainly ginger,rosemary and basil.But because of the effect of garlic though I love the taste I seldom use it. My husband and I limit it from our diets.
Claire says
This looks amazing! We have crazy amounts of lemon basil right now, and I've been trying to find new recipes to make use of it. Thank you for this!
tamar says
Could this possibly be done without white wine? Some other substitute perhaps? I would like to cook this dish this upcoming Friday but won't have access to white wine.
Andrea says
Hi Tamar. You can use water instead of the white wine.