- 1 pound spaghetti (I used this gluten free 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 (i omitted)
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup grated Parmesan
- 1/4 cup heavy cream
Throw it all in a large stockpot with 4 1/2c of water. I had to break my pasta in half for it to fit. Bring to a boil and then simmer until the pasta is soft and the liquid has reduced, about 8-10 min. NOTE: Even though I halved the recipe, I panicked at this point, realizing about the GF pasta. So I used all 4 1/2 cups THANK GOD!
RP Servings: I made 1/2 the recipe and could serve 3 for lunch easily. If anyone else wanted to eat it.
RATING: 3 stars for taste, 1 for aesthetics
Ok, gluten free pasta makes this not a fair test. It may be a 4 with regular. While mine looks *gross* it was actually ok tasting. I didn't do the whole pot with cream and cheese because I doubt I'll save it (GF pasta does weird things when it's cooked and reheated, and I know my hubby won't be eating it!). I did a little cream and cheese and more salt in my bowl. It's... Thick. Like I said, like I added a cream-of soup. But the flavor is ok. I would definitely say to give it a try with regular pasta, and make it your own with the veggies - just remember there's not much liquid in the pot!