Spaghetti with Mushrooms, Zucchini, and Tarragon |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| olive oil | 1 pound zucchini, trimmed, diced | 1/2 teaspoon dried crushed red pepper |
| 2 pounds mushrooms, sliced | 2-1/2 tablespoons chopped fresh tarragon | 2 tablespoons chopped fresh parsley |
| 3 large garlic cloves, minced | 12 ounces spaghetti, freshly cooked | 2 large tomatoes, chopped |
| 1 | Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; saute until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; saute until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper. |
| 2 | Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl. |