I cook for my family at least three times a week – sometimes making multiple meals in one day so my husband has something to take to work. AKA meal prep! We do a lot with quinoa or gluten free pasta. And I am a BIG fan of single pot meals. So when I came across this delicious looking One Pot Zucchini and Mushroom Pasta I knew I had to give it a try. With some modifications, of course. I almost ALWAYS add chicken breasts (if the recipe is vegetarian), half an onion and one garlic clove. Which I did this time around – but I just wasn’t as excited about it as I usually am. Which is where the crowdsourcing comes in.
I would love to know how you, dear reader, would change this recipe. Maybe some red pepper flakes would have given it a jump. I hate that it is basically one color – maybe some cherry tomatoes would have done the trick. I’ll keep playing with it and if I come up with a good solution, I’ll let you know. But for now – this is what I did. The below yields six servings at 433 calories, per My Fitness Pal.
1lb gluten free spaghetti (no reason why you can’t use traditional pasta, we just tend to keep things GF at my house)
1lb zucchini (thinly sliced and quartered)
8oz mushrooms (thinly sliced)
8.5 oz can peas (drained)
One clove garlic (minced)
1/2 yellow onion (diced)
1lb chicken breast
one sprigs thyme
1tbs olive oil
1/3 cup grated Parmesan
1/4 cup heavy cream
Sadly, my adding chicken made this a two pot affair, but such is life.
In a large pot over medium-high heat, combine spaghetti, mushrooms, zucchini, thyme and 4 1/2 cups water; season with salt to taste.
While this comes to a boil, heat up a tablespoon of oil in a deep dish pan. Add the chicken, onions and garlic. When cooked halfway through, I dice up the chicken into bite sized pieces and then add it back to the pot, allowing it to cook thoroughly. Season with salt and pepper to taste.
Bring the pasta mixture to a full boil before reducing the heat and allowing simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes total. Five minutes in, I added the peas. Once cooked through, drain and then fold in to the pan with the chicken
Stir in Parmesan and heavy cream. Serve immediately. And then let me know what it’s missing – because I just wasn’t as happy as I thought I would be.