Optional: chili flakesfresh herbs (like basil or parsley) for garnish
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini and mushrooms, sautéing until they begin to brown and soften, about 5-7 minutes.
Add the minced garlic to the skillet, cooking for another 1-2 minutes until fragrant.
Lower the heat, add the cooked pasta to the skillet with the vegetables. Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.
Season with salt and pepper to taste. Stir in the grated Parmesan cheese until the pasta is evenly coated.
Serve hot, garnished with optional chili flakes and fresh herbs if desired.
Notes
• Sauté the vegetables over medium-high heat to get a nice color without making them mushy.
• Reserve some pasta water to help thicken the sauce and make it cling to the pasta.
• Use fresh garlic and Parmesan for the best flavor.
• Don’t overcook the pasta; al dente works best with this type of sauce.
• Add chili flakes for a spicy kick if you like your pasta with a bit of heat.