Pasta with zucchini and mushrooms

Pasta with Zucchini and Mushrooms - A Delicious and Healthy Recipe

When it comes to simple yet comforting recipes, pasta with zucchini and mushrooms is a perfect choice. This dish not only satisfies your hunger but is also an excellent way to incorporate vegetables into your daily diet. With a rich history, pasta has been consumed for centuries, evolving from simple dishes to sophisticated delights, but this recipe remains essential due to its simplicity and vibrant flavor.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
- 300 g penne pasta
- 3 large champignon mushrooms
- 1/2 medium zucchini
- 1/2 red bell pepper
- 5 tablespoons olive oil
- 200 ml tomato puree
- salt, pepper to taste
- a few coriander seeds
- 1 tomato
- black olives (preferably pitted)
- goat cheese
- fresh basil leaves for garnish

Step-by-step preparation:

1. Preparing the ingredients: Start by washing and cleaning the mushrooms. Slice them thinly so they cook evenly. The zucchini should be peeled, cut in half, and then diced into small cubes. Finally, cut the bell pepper into small sticks to add a crunchy texture to the dish.

2. Sautéing the vegetables: In a large skillet, add the 5 tablespoons of olive oil and heat it over medium heat. Add the sliced mushrooms and sprinkle a little salt. Let them sauté for about 5 minutes, stirring occasionally, until they become golden and release their aroma.

3. Adding the zucchini and bell pepper: Once the mushrooms are ready, add the zucchini and bell pepper to the skillet. Stir gently and cover with a lid. It is important to stir occasionally to prevent the vegetables from sticking. Let them cook for 8-10 minutes, or until the zucchini becomes soft (you can check with a fork).

4. Adding the tomato puree: After the vegetables have cooked, pour the tomato puree over them. Season with salt, pepper, and coriander seeds. Let everything simmer for 5 minutes so the flavors blend perfectly.

5. Cooking the pasta: In a separate pot, boil the pasta in salted water according to the package instructions. When they are al dente, drain them and quickly rinse under cold water to stop the cooking process.

6. Assembling the dish: Add the drained pasta to the skillet over the cooked vegetables and mix well. Make sure the pasta is well coated with the tomato sauce and vegetables.

7. Serving: On a plate, place generous portions of pasta, then garnish with diced tomato, sliced olives, and crumbled goat cheese. For an extra touch of freshness, add basil leaves on top.

Serving suggestions: This pasta with zucchini and mushrooms is delicious warm, but you can also serve it cold as a pasta salad, perfect for warm days.

Useful tips:
- Choose fresh ingredients: Use fresh, seasonal vegetables for better flavor.
- Variations: You can add other vegetables like eggplant or pumpkin to diversify the recipe.
- Suitable drinks: A dry white wine or cold herbal tea will perfectly complement this dish.

Nutritional information: One serving of pasta with zucchini and mushrooms contains approximately 350-400 calories. They are rich in fiber, vitamins, and minerals, providing significant nutritional value due to the fresh vegetables.

Frequently asked questions:
- Can I use whole grain pasta? Yes, whole grain pasta is an excellent option for added fiber.
- How to store leftovers? You can store leftovers in the refrigerator in an airtight container for 2-3 days. Reheat in the oven or microwave to bring them back to life.

This pasta recipe with zucchini and mushrooms is not only a healthy choice but also an excellent way to enjoy the flavors of the season. I invite you to try it and adapt it to your personal tastes. Enjoy your meal!