Zucchini and Portabella Spaghetti

READY IN: 25mins
Recipe by Spinnenkatie

This recipe doesn't have tomato sauce, but it's nice and moist anyway! (Olive oil and vegetable jucies take care of dryness) I was digging around in the kitchen, craving pasta but not wanting red sauce again and threw this together. It's easy and it was a hit!

Top Review by Mia in Germany

Extremely yummy! Tastes like pasta with veggies and pesto, gotta love it :) I used gluten free pasta and instead of parmesan cheese pecorino which didn't really make a difference in taste I guess. Thanks for sharing!
Made for PAC Fall 2012

Ingredients Nutrition

Directions

  1. Cook the pasta as directed on the package.
  2. In a large skillet, saute the onion and garlic for 2 minutes.
  3. Add the mushrooms and olive oil to the skillet and saute for 2 more minutes.
  4. Add the squash and basil and saute for 5 minutes.
  5. When the pasta is finished, add it and the parmesan to the veggies and stir. It's ready!
  6. If wanted, you can add meatballs to this for some extra protein. (I have a recipe for turkey meatballs as well).

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