Let’s talk pasta, quick and easy and flavor rich pasta packed with zucchini, garlic, red bell peppers, mushrooms and sprinkled with fresh grated parmesan cheese. In a word; this pasta is tonguegasmic.

zucchini, garlic pasta

Zucchini, Garlic and Mushroom Pasta

inspired by and adapted from Lori’s Mom’s Recipe

  • 4 Smallish to Medium zucchini, shredded
  • 1 Head Garlic, minced
  • 10 oz mushrooms, sliced
  • 1 red bell pepper, sliced or chopped
  • 14.5 oz box Barilla Pasta Plus Thin Spaghetti
  • Parmesan Cheese
  • 1 Tbsp Crushed Red Pepper ( start with 1/2 and go up)

Let’s Get Started

  1. Chop or slice your red bell pepper

chopped red peppers

2.  Grate your zucchini (or use your food processor that you probably should have figured out how to work by now *ahem*)

grated zucchini

3.  Mince your garlic and slice your mushrooms

I don’t have a picture of this step because I couldn’t get the lighting to work and the pictures were really bad

4.  Start your pasta water

5.  In a medium skillet over medium heat saute your garlic and mushrooms and peppers in olive oil for about 2 minutes, add in the zucchini and crushed red peppers.  Cook, stirring frequently for about 12 to 15 minutes.

veggies in pan

5.  While the veggies are cooking, add your pasta to your pasta water and cook according to box directions.

6.  Drain the pasta, Drain the veggies and toss them all together.

7.  Top with fresh grated parmesan and serve to the delight of your friends and family.

zucchini garlic and mushroom pasta

Thanks for linking up your recipes! I love seeing what y’all have been cooking and finding new people who share my love of food!

Thanks to Lori and her mom for the inspiration 😉


I’m researching photography tips and trying to figure out how to take better pictures of my food; lighting, lenses etc.. if you have any tips or websites to share… I’d be eternally grateful! Thanks y’all!

I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

20 Comments

  5. Wondering if shredded zucchini would make it past the veggie radar occupying the space right outside my boy’s mouths… hmmm…
    .-= JJ Lassberg´s most recent blog ..What’s cookin’ this week… Meatloaf! =-.

    Reply

  7. This sounds yummy, I think even my toddler would eat it. I think I’d sub baby portobella mushrooms for the regular mushrooms, I just like them better.

    Reply

  11. Your photos are great. If you used natural lighting instead, however, they would be better. This usually means making dinner for lunch so that you can take daytime pictures. For me, the best light is before lunch. Get near a window and adjust your camera to let in more light.

    Reply

  12. Mmmm another great recipe for us vegetarians! Thanks Rachel! I’ll be making this sometime this week. Quick and easy. Perfect!

    xoxo
    .-= Sara @TomTheGirl´s most recent blog ..Thank you for being a friend (Golden Girls) =-.

    Reply

  14. I think that *I* can even make this successfully! Super excited that I have everything I need to make it tonight. (I might even make a nice French loaf to go with it.) Thanks! ~W
    .-= Wendy´s most recent blog ..Crowdsourcing my life. =-.

    Reply

  16. I was given a food processor for Christmas and I still can’t remember to use it. Except for biscuits, I’ve learned that it’s totally worth dragging it out to cut the butter into the flour.

    Your pasta looks fabulous.
    .-= Heather Solos´s most recent blog ..Short Ribs Braised in Beer =-.

    Reply

  19. I tried this recipe with getting old vegs, and did up the items separately in one pan for less clean up. To add flavor I got out a veg stock cube, diluted in water, and broiled the mushrooms in it, (which allowed them to NOT shrink), then put the cooked mushrooms in a bowl. I then sauteed the slivered peppers (yellow) in the veg/mushroom leftover broth and added the last 2 tbsps of canned pesto to the broth. Simmered until tender, added just the peppers to the mushrooms, then the shredded zucchini in the pan with a tbsp of Italian salad dressing, black pepper, and onion powder, when water was absorbed, so it had a slight fried zucchini taste to it. Mixed it all up, and plopped it on top of some rice linguine with generous sprinkling of cheese. Delish no-gluten meal.

    Reply

  20. Just made this dish, and it was PERFECT! Liked it so much, this page is going into bookmarks right now. Keep up the good work.

    Reply

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