Summer Bounty 'Pasta' recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 cup mushrooms, sliced
2 shallots, chopped
1 cup cherry tomatoes, halved
1 ½ cups heavy whipping cream
2 zucchini, cut into noodle-shape strands
1 cup chopped fresh basil
salt and ground black pepper to taste

Nutrition Info

549.9 calories
carbohydrate: 17 g
cholesterol: 173.2 mg
fat: 53 g
fiber: 2.8 g
protein: 6.7 g
saturatedFat: 30.6 g
servingSize: -
sodium: 147.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and olive oil together in a deep large skillet over medium heat, cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.

  2. Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture, cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.

Recipe Yield

3 servings

Recipe Note

This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.

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