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–+ servings
This is a square photo of the plate filled with pasta and veggies.

Zucchini Mushroom Pasta

Priscilla Lawrence
This zucchini mushroom and leek pasta recipe is loaded with veggies and flavor, tossed in a delicious light creamy sauce and finished with parmesan and fresh lemon.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 535 kcal

Equipment

Ingredients
  

  • 1 pound pasta of choice
  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 zucchini chopped
  • 1 medium leek chopped, white part only
  • 4-5 cloves garlic minced
  • ½ cup broth chicken or vegetable
  • ⅔ cup half and half
  • ½ tablespoon Dijon mustard
  • ¼ cup reserved pasta water
  • ¼ cup freshly grated parmesan
  • 2 ½ tablespoons fresh lemon juice about 1 medium lemon
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, optional

Instructions
 

  • Prepare a pot of salted water to cook the pasta.
  • In a large skillet heat up olive oil on high heat. Then reduce heat and add the sliced mushrooms, chopped leeks and chopped zucchini. Sauté for 7-8 minutes, stirring often until softened.
    This is a picture of the vegetables being sautéed in a large skillet.
  • Add minced garlic, salt and pepper, continue cooking for 1-2 minutes.
    This is a picture of the skillet full of veggies with added garlic.
  • Then add the broth, half and half, Dijon mustard, a sprinkle of salt and pepper. Stir everything and bring to a low-boil. Then cook until sauce had thickened, about 8-9 minutes.
    This is a picture of the skillet with the broth and half and half added.
  • Follow pasta instruction on package, drain pasta once al dente and set aside. Make sure to reserve at least ¼ cup of pasta water.
    This is a picture of a colander filled with cooked pasta.
  • Add the reserved pasta water and parmesan and continue cooking for 3-4 minutes.
    This is a picture of the skillet with the parmesan and pasta water added.
  • Add the pasta and the lemon juice to the skillet , stir everything well. Adjust salt and pepper. Portion pasta in plates or bowls, sprinkle with fresh chopped parsley and more parmesan, serve and enjoy!
    This is a picture of the skillet with pasta and lemon added.

Notes

  • Try to cut the zucchini and mushrooms about the same size so they cook evenly.
  • If you can't find leeks, you can replace them with onion.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 75.1g | Protein: 20.4g | Fat: 11.6g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.5g | Cholesterol: 16.6mg | Sodium: 259.5mg | Potassium: 686.7mg | Fiber: 6g | Sugar: 7.3g | Vitamin A: 651.7IU | Vitamin C: 17.6mg | Calcium: 166.2mg | Iron: 2.6mg
Keywords healthy comfort food, pasta dish, vegetarian
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