Mushroom Zucchini Pistachio Pasta with Parmesan and Lemon
This mushroom zucchini pasta with pistachios is chopped finely and is finished with lemon, Parmesan cheese, and parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- ¼ cup olive oil, divided
- 1 cup onion, diced
- 1 pound cremini or button mushrooms, chopped finely
- 2 medium zucchini, chopped finely
- 1 Tbsp garlic, minced
- ⅓ cup pistachios, chopped
- 3/4 tsp salt
- pinch black or white pepper
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, shredded
- ½ cup pasta water
- 16 oz pasta, cooked
- ¼ cup parsley, finely chopped
Instructions
- Bring a 12" pan to medium high heat and add 2 Tbsp olive oil. When hot, add onion, mushrooms, zucchini, and ½ tsp salt.
- Cook 5-7 minutes or until all liquid has evaporated in the pan.
- Make a divet in the pan and add a little olive oil and garlic. Cook 1-2 minutes or until fragrant.
- Add pistachios and stir it all together.
- Add pasta, pasta water, 2 Tbsp olive oil, black pepper, remaining salt, and 1/2 cup Parmesan cheese.
- Add salt and lemon juice to taste and plate.
- Garnish with remaining Parmesan cheese, parsley, lemon zest. Happy eating! Beckie
Notes
- This pasta has less of a sauce and more like a glossy glaze of oil. If you want more sauce then add more pasta water, oil, butter, and / or cream.