A Classic Italian Vegetarian Pasta
If you’re looking for a pasta dish that is both comforting and refreshing, this Zucchini & Mushrooms Pasta is the perfect choice.
The earthy aroma of mushrooms pairs beautifully with the delicate sweetness of zucchini, while onion and Parmigiano Reggiano bring everything together into a creamy, flavorful plate of pasta.
This recipe is proof that you don’t need dozens of ingredients to create a meal that feels special — just fresh vegetables, high-quality pasta, and a touch of Italian tradition.
Perfect for a quick weeknight dinner, yet elegant enough to serve when entertaining guests.
Why You’ll Love This Recipe
Simple, fresh ingredients
Ready in just 30 minutes
Vegetarian-friendly
Bursting with authentic Italian flavor
Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients (Serves 4)
400 g (14 oz) penne pasta
250 g (9 oz) mushrooms, sliced
2 medium zucchini, diced
1 small onion, finely chopped
3 tbsp extra virgin olive oil
60 g (2 oz) Parmigiano Reggiano cheese, grated
Salt, to taste
Black pepper, to taste
Instructions
Prepare the vegetables: Wash the zucchini and dice into small cubes. Clean and slice the mushrooms. Finely chop the onion.
Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent. Add the zucchini and mushrooms, season with salt and pepper, and cook for 8–10 minutes until tender and golden.
Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve a ladle of cooking water before draining.
Combine: Add the drained pasta to the skillet with the vegetables. Toss well, adding a splash of reserved pasta water if needed for a silky coating.
Finish with cheese: Remove from the heat and stir in the grated Parmigiano Reggiano until creamy and well combined.
Serve: Plate the pasta and garnish with extra cheese and freshly ground black pepper.
Tips & Tricks
Substitute penne with rigatoni, fusilli, or farfalle.
Add chili flakes for a touch of heat.
Stir in a spoonful of cream for extra richness.
A sprinkle of fresh parsley or basil makes it even more aromatic.
Nutritional Facts (per serving, approx.)
Calories: 470 kcal
Carbohydrates: 65 g
Protein: 16 g
Fat: 15 g
Saturated Fat: 5 g
Fiber: 5 g
Sodium: 220 mg
Zucchini & Mushrooms Pasta
Notes
Ingredients (Serves 4)
- 400 g (14 oz) penne pasta
- 250 g (9 oz) mushrooms, sliced
- 2 medium zucchini, diced
- 1 small onion, finely chopped
- 3 tbsp extra virgin olive oil
- 60 g (2 oz) Parmigiano Reggiano cheese, grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Wash the zucchini and dice into small cubes. Clean and slice the mushrooms. Finely chop the onion.
- Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent. Add the zucchini and mushrooms, season with salt and pepper, and cook for 8–10 minutes until tender and golden.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve a ladle of cooking water before draining.
- Combine: Add the drained pasta to the skillet with the vegetables. Toss well, adding a splash of reserved pasta water if needed for a silky coating.
- Finish with cheese: Remove from the heat and stir in the grated Parmigiano Reggiano until creamy and well combined.
- Serve: Plate the pasta and garnish with extra cheese and freshly ground black pepper.
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