Spaghetti with Zucchini, Chard, & Mushrooms
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This is a pasta dish for two people that is simple in its preparation and comforting in flavor to celebrate that late season summer zucchini. While the recipe is crafted for two servings (think low-key date night at home), it is easily scalable for 4 or more.
The key is to allow the vegetables to cook slowly, especially the zucchini. A slow cook on the zucchini allows for a caramelized-like flavor that only zucchini can give. It’s mind blowing. A little bit sweet. A little bit savory. Mixing that with the vibrant chard and a mixture of umami packed mushrooms affords a hearty balance to the pasta.
Special Equipment
Ingredients
Directions
Heat 2 tablespoons olive oil in a large nonstick skillet on medium-low heat. Once warmed, add in your zucchini slices and cook them, seasoning with kosher salt and pepper, until brown and semi-jammy—about 8 to 10 minutes—stirring occasionally.
While the zucchini cooks, bring a large saucepan or pot filled with water to boil and add a few generous pinches of kosher salt to season the water. Add in your spaghetti and cook until al dente, about 8 minutes.
Once zucchini is browed and semi-jammy, add in your chopped chard and mushrooms. Cook the vegetables until the chard is cooked down and wilted and the mushrooms begin to brown, about 5 minutes.
Add in your minced garlic, crushed red pepper flakes, kosher salt and ground black pepper to taste, hot pasta water and heavy cream. Stir everything together and simmer the sauce until slightly thickened, about 5 minutes, then remove from heat and add in your cheese. Stir to combine everything together and melt the cheese.
Add in your cooked spaghetti and toss everything together. Taste and adjust seasoning as desired. If a little more pasta water is needed, add a couple tablespoons at a time to help the sauce cling to the pasta. Ladle pasta into bowls and enjoy immediately.
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