Wild Mushroom Pasta with Mushrooms & Zucchini

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Wild Mushroom Pasta with Mushrooms & Zucchini

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 tablespoons 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

  1. Heat the onion or shallot for 2 minutes in the olive oil.  Then add the zucchini, sauteing for a few more minutes.
     
  2. Then add the mushrooms and teaspoon of salt along with fresh pepper, sauteing until much of the liquid from the vegetables has evaporated.
     
  3. Next add the half and half and bring to a boil. 
     
  4. In the meantime, cook and drain the pasta. 
     
  5. Add the vegetable mixture with cheese and add more salt.  Taste for seasoning.

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