Spaghetti With Mushrooms, Zucchini, And Tarragon
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Mushroom (sliced)21 tbsps
Tarragon (chopped fresh)2 tbsps
Parsley (chopped fresh)3 large
Garlic Cloves (minced)2 large
Tomatoes (chopped)Directions:
1
Brush large deep nonstick skillet with oil; heat over medium-high heat
2
Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes
3
Transfer to bowl
4
Brush skillet again with oil; heat over medium-high heat
5
Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes
6
Add zucchini mixture, herbs, and garlic; stir 1 minute
7
Season to taste with salt and pepper
8
Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry
9
Season with salt and pepper
10
Transfer to bowl
11
Brush large deep nonstick skillet with oil; heat over medium-high heat
12
Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes
13
Transfer to bowl
14
Brush skillet again with oil; heat over medium-high heat
15
Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes
16
Add zucchini mixture, herbs, and garlic; stir 1 minute
17
Season to taste with salt and pepper
18
Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry
19
Season with salt and pepper
20
Transfer to bowl