salt and freshly ground black pepper, to taste
spaghetti 1 pound cremini mushrooms, thinly sliced 2 zucchini, thinly sliced and quartered 2/3 cup peas 2 cloves garlic, thinly sliced 2 sprigs thyme Kosher salt and freshly ground black pepper, to taste 1/3 cup grated Parmesan 1/4 cup heavy creamIn a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Serve immediately.
Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batter and fried. 3 medium unpeeled zucchini. cut each in half crosswise and then cut each half lengthwise into 8 wedgesOr 1 pound fresh mushrooms, cleaned or 1 pound cauliflower broken into flowerettes (51/2 to 6 cups) or 1 large onion, cut into 1/4-inch slices and separated into rings (about 4 cups) In medium bowl combine flour, salt, oregano, and garlic powder. Fry zucchini, mushrooms, and cauliflower about 2 minutes
Crustless Spinach, Prosciutto and Mushroom QuicheUmami. It’s a simple onepotpasta dish made with fresh tomatoes (yes, I know it’s winter — so go ahead and use canned tomatoes if you like), and a whole lot more tomato flavor from sun-dried tomatoes and some extra richness from tomato paste
Heat a large skillet or pot over medium heat and add the olive oil. Add in penne pasta and broth. If you don’t have a lid for your pot or skillet, you can place a large baking sheet over the skillet/pot to cover