Campanelle Pasta with Zucchini and Mushrooms

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This is a healthy vegetarian dish I have made for years, especially during my single adult years.  It’s one of those quick dishes that I really didn’t do a lot of measuring and I could make enough just for me without having leftovers.

While I’m not a vegetarian, I don’t always want meat with my meals.  This is one of those dishes that is chocked full of zucchini and mushrooms with a light sauce but yet filling since it includes pasta.  I love having this for lunch on days when it’s just me and I want something hot, simple and delicious!

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Here’s how I make it.

Campanelle Pasta with Zucchini and Mushrooms

Since this is a quick cooking dish, go ahead and cook the Campanelle pasta according to package instructions and set aside.

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In a medium size skillet, I start with sauteing some fresh mushrooms in a little extra virgin olive oil for about 3-4 minutes on medium heat.

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Then I throw in some sliced onions and a pinch of salt.  Saute until they become tender, another 3-4 minutes.

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After that, I throw in some sliced zucchini, garlic and fresh cracked pepper for about 30 seconds.  If I have fresh yellow squash, I’ll do a mix of both the green and yellow.  Just makes it more colorful and delicious!

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Pour in the cooking sherry and bring to a boil.  Let it continue to boil for a minute or so, just to cook off the alcohol.

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Throw in the cooked Campanelle pasta and toss.  Cook just long enough to heat through and allow the sauce to work it way into the crevices of the pasta, maybe 30 seconds.  I like my zucchini and squashes to be hot but still crunchy, so I’m careful to quickly heat the pasta and call it done.

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And that’s all there is to it!

For some other pasta ideas, check out these recipes!

Cauliflower Alfredo with Linguine   Baked Penne Pasta   Creamy Sun-dried Tomato Basil Chicken with Linguine   Pesto Pasta

Here are links to my Cauliflower Alfredo, Baked Penne Pasta, Creamy Sun-dried Tomato Basil Chicken with Linguine and Pesto Pasta.

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While I love the campanelle pasta for this dish, you can use other pastas such as, penne, ziti, Armoniche, Radiatore or Cavatappi.  Since this is a thin sauce, use a pasta that has crevices the sauce can seep into.

What is your favorite pasta shape?

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Here’s the printer friendly recipe.

Campanelle Pasta with Zucchini and Mushrooms

Cook Time: 10 minutes

Yield: 2-3 servings

Campanelle Pasta with Zucchini and Mushrooms

This is one of those dishes that is chocked full of zucchini and mushrooms with a light sauce but yet filling since it includes pasta.

Ingredients

  • 8 ounces dried campanelle pasta, cooked according to package instructions
  • 1 Tablespoon extra virgin olive oil
  • 1 - 8 ounce package fresh button mushrooms, sliced
  • 1 medium yellow onion, sliced. About 1 cup.
  • pinch of salt
  • 1 1/2 cups zucchini, cut lengthwise and sliced about 1/4 inch thick
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon fresh cracked pepper
  • 1 cup cooking sherry

Instructions

  1. In a medium size skillet, I start with sauteing some fresh mushrooms in a little extra virgin olive oil for about 3-4 minutes on medium heat.
  2. Throw in the sliced onions and a pinch of salt. If the pan is dry, add a little more extra virgin olive oil. Saute until they become tender, another 3-4 minutes.
  3. Add the sliced zucchini, garlic and fresh cracked pepper for about 30 seconds.
  4. Pour in the cooking sherry and bring to a boil. Let it continue to boil for a minute or so, just to cook off the alcohol.
  5. Throw in the cooked Campanelle pasta and toss. Cook just long enough to heat through and allow the sauce to work it way into the crevices of the pasta, maybe 30 seconds.
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