Spaghetti with Mushrooms, Zucchini, and Tarragon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- olive oil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 3 large garlic cloves, minced
Preparation Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté 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. 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. Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g Nutritional analysis provided by Bon Appétit
Preparation Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté 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. 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. Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g Nutritional analysis provided by Bon Appétit
