Zucchini, Mushroom and Pasta Skillet

Total Time
40mins
Prep 10 mins
Cook 30 mins

From the Worthingham Family. Stolen from a blogger.

Ingredients Nutrition

Directions

  1. Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
  2. Add mozzarella cheese and allow to melt.
  3. Meanwhile, cook pasta according to package directions.
  4. Drain pasta and add 1 jar spaghetti sauce to pasta.
  5. Serve pasta topped with veggie mix.
  6. I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.
Most Helpful

I used marinara sauce. This pasta dish is very good. DH liked that a lot. Thanks Chef Lulu :) Made for PAC Fall 2012

Boomette October 30, 2012

This is a fair recipe. For beginners it would be nice to be clear if the mozzarlella cheese should be grated or diced/cubed.
I made it without the tomato sauce but added a little chicken broth/stock and white wine.
I did not put the cheese in the skilet with the veggies I mixed it in the hot pasta then added the veggies.

Hearts April 17, 2011

This is a great recipe & a great change from "normal" pasta! I used whole wheat spaghetti (all I had!), low fat mozzarella & added Italian spices to the sauce for more flavor. I kicked up the pasta with some light butter, Parmesan cheese & garlic powder as well. I used sliced zucchini since that was all I had on hand, and after putting the dish together, I placed it in the oven for about 10 min to heat it through & melt the cheese (didn't melt it on the veggies as instructed; I let the oven do the work!). It was delicious & a great way to use up some veggies. Thanks for sharing!!

LUVMY2BOYS August 24, 2010