Pasta with Zucchini, Mushrooms, and Pignoli Nuts
This Pasta with Zucchini, Mushrooms, and Pignoli Nuts is a delightful and simple dish that combines earthy flavors with a touch of Mediterranean flair. The slow-cooked zucchini and mushrooms create a rich, savory sauce, while the toasted pignoli nuts add a satisfying crunch.
Anchovy fillets melt into the garlic-infused olive oil, giving the dish a subtle umami depth that perfectly complements the grated Parmesan cheese. This pasta is perfect for a cozy weeknight dinner or a casual gathering with friends.
Pasta with Zucchini, Mushrooms, and Pignoli Nuts
Ingredients:
2 small zucchini cut into rounds at an angle
About 1 cup of mushrooms, sliced or cubed
About 2 tablespoons of pignoli nuts
A pinch of red pepper flakes
1 clove of garlic, crushed
2-3 oil-packed anchovy fillets
250 grams pasta. I used linguine but most shapes will work.
Coarse salt for the pasta water
Olive oil
1 or 2 handfuls of Parmesan cheese, grated
Instructions:
Prepare the Base: In a pan, heat some olive oil and cook the crushed garlic clove, red pepper flakes, and anchovy fillets until the garlic turns golden and the anchovies melt into the oil.
Cook the Zucchini: Add the sliced zucchini to the pan, allowing it to cook gently over low heat until it softens and breaks down. If the mixture starts to stick, add a little water, and continue adding water as needed to keep it cooking slowly and steadily.
Sauté the Mushrooms: In a separate pan, cook the mushrooms over medium heat without any oil until they release their juices. Stir occasionally to prevent sticking.
Combine Vegetables: Add the cooked mushrooms to the zucchini mixture and continue to cook on low heat, adding water if necessary to keep the vegetables from drying out.
Toast the Pignoli Nuts: Lightly toast the pignoli nuts in a dry pan over medium heat, tossing them frequently to ensure even toasting.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is al dente. Reserve some of the starchy pasta water before draining.
Finish the Sauce: As the pasta cooks, add a splash of the reserved pasta water to the zucchini and mushroom mixture. This will help to thicken the sauce as it cooks.
Combine and Serve: Once the pasta is cooked, drain it (reserving more pasta water if needed) and add it to the pan with the zucchini and mushrooms. Stir in the grated Parmesan cheese and cook everything together over medium-high heat for about 30 seconds, tossing well. If the mixture seems dry, add more pasta water.
Add the Final Touches: Toss in the toasted pine nuts, give everything one final toss, and then plate the dish.
Serve: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes:
Anchovy Flavor: If you’re not a fan of anchovies, you can reduce the amount or omit them. However, they dissolve completely into the sauce, adding a deep, savory flavor without a strong fishy taste.
Pasta Choices: Linguine works well with this dish, but feel free to use other pasta shapes like spaghetti, fettuccine, or even short pasta like penne.
Mushroom Varieties: While common white mushrooms work great, you can experiment with other varieties like cremini, shiitake, or oyster mushrooms for added flavor complexity.
Pignoli Nuts: Toasting the pignoli nuts enhances their flavor and adds a nice texture contrast. Be careful not to burn them as they toast quickly.
Vegan Option: To make this dish vegan, you can skip the anchovies and substitute the Parmesan cheese with a vegan alternative or nutritional yeast.
Zucchini Texture: Cooking the zucchini slowly until it falls apart creates a creamy base for the sauce, but if you prefer a bit more texture, you can cook it for a shorter time.
Adjusting Spice: The pinch of red pepper flakes adds a mild heat. Adjust the amount based on your preference for spiciness.
Pasta Water: Don’t forget to reserve some pasta water before draining. It helps to bind the sauce and add a silky texture to the dish.
Serving Suggestions: This dish pairs well with a simple green salad and a glass of white wine like Pinot Grigio or Sauvignon Blanc.
Leftovers: This pasta reheats well. If you have leftovers, add a splash of water or olive oil when reheating to revive the sauce’s consistency.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 450 kcal | Total Fat: 20g | Saturated Fat: 3g | Unsaturated Fat: 15g | Cholesterol: 10mg
Sodium: 500mg | Total Carbohydrates: 50g | Dietary Fiber: 4g | Sugars: 3g | Protein: 12g
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