Wild Mushroom Pasta with Mushrooms & Zucchini
By: Al Dente Pasta
This lighter and healthier version of fettuccine Alfredo is made with 1/2 and 1/2 instead of cream. Wild mushroom pasta with mushrooms & zucchini is sure to become one of your new favorite Italian pasta recipes!
Ingredients
- 2 tablespoon olive oil
- 1 cup chopped onion or 1/3 cup chopped shallots
- 1 pound mushrooms, your choice, wiped clean and sliced
- 3 zucchini, sliced (ord diced sweet red pepper or thawed peas)
- 1 cup either half and half or evaporated skim milk
- 1/2 cup grated Parmesan, plus more for garnish
- 1 teaspoon kosher salt
- Fresh ground pepper
Instructions
- Heat the onion or shallot for 2 minutes in the olive oil. Then add the zucchini, sauteing for a few more minutes.
- Then add the mushrooms and teaspoon of salt along with fresh pepper, sauteing until much of the liquid from the vegetables has evaporated.
- Next add the half and half and bring to a boil.
- In the meantime, cook and drain the pasta.
- Add the vegetable mixture with cheese and add more salt. Taste for seasoning.