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    Home » Pasta

    Zucchini and Mushroom Pasta with Lemon Basil

    Jul 31, 2008 · Modified: Dec 7, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 11 Comments

    Jump to Recipe Print Recipe

    Zucchini and Mushroom Pasta with Lemon Basil - Andrea Meyers

    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.

    Lemon basil bush - Andrea Meyers

    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 - Andrea Meyers
    Print Pin

    Zucchini and Mushroom Pasta with Lemon Basil

    Prep Time15 mins
    Cook Time20 mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: basil, gluten free, pasta, squash, summer, vegetarian, zucchini
    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.))
    US Customary - Metric

    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.

    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
    Tried this recipe?Share in the comments!

    More Recipes with Zucchini

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    Zucchini-Olive Oil Cake with Lemon Crunch Glaze - Andrea Meyers
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    Reader Interactions

    Comments

    1. victoria says

      July 31, 2008 at 9:53 am

      This looks really good! I love zucchini. I can't understand why some people run from it. Or mushrooms. I love them both.

      Reply
    2. Sue (coffeepot) says

      July 31, 2008 at 1:38 pm

      That looks extra good Andrea and so in season.

      Reply
    3. Annemarie says

      July 31, 2008 at 2:52 pm

      This looks great, and has such obvious appeal as a quick dinner winner. Fab light summer pasta dinner, Andrea. 🙂

      Reply
    4. Susan from Food Blogga says

      July 31, 2008 at 5:47 pm

      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.

      Reply
    5. paresh says

      August 04, 2008 at 10:12 am

      Andrea great recipe, thanks for sharing.

      Reply
    6. Archana says

      August 06, 2008 at 5:09 am

      What a refreshing summer pasta. I will definitely give this one a try. Thanks for sharing

      Reply
    7. Linda says

      August 07, 2008 at 9:50 pm

      This looks so great!!!

      Reply
    8. Bunny got Blog says

      August 11, 2008 at 9:43 pm

      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.

      Reply
    9. Claire says

      June 21, 2011 at 9:26 pm

      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!

      Reply
    10. tamar says

      July 04, 2011 at 10:39 am

      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.

      Reply
      • Andrea says

        July 04, 2011 at 11:54 am

        Hi Tamar. You can use water instead of the white wine.

        Reply

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