- 1 lb medium zucchini
- 1 lb medium mushrooms
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 cup thinly sliced scallions
- 1 tbsp finely minced garlic
- 1 tbsp minced fresh basil
- Black Pepper
- 1 lb tagliatelle
- 1/2 cup chicken broth
- 2 tbsp finely minced parsley leaves
- Freshly grated Romano cheese
This Italian classic recipe is very quick to prepare with a delicate flavor. Enjoy!
1 – Scrub zucchini well and blot dry with paper towel. Trim ends and cut zucchini into 2-inch lengths. Slice each piece in half lengthwise and slice into 1/4-inch strips.
2 – Wipe mushrooms with damp cloth, trim ends and slice thinly.
3 – In a 12-inch skillet, heat olive oil over medium heat, then add 3 tbsp butter. Add scallions and saute, stirring constantly, for about 1 minute. Add garlic and saute until soft but not brown, stirring constantly, about 30 seconds. Add zucchini and cook until tender-crisp, for about 2 minutes. Stir in mushrooms and saute, stirring constantly, for about 1 minute. Add basil, 1 1/2 tsp salt and pepper: mix well and remove from heat.
4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Add half of the vegetable sauce with chicken broth to pasts and toss well. Spoon remaining sauce on top of pasta and garnish with minced parsley. Serve with additional freshly grated Romano cheese.
Serves 4 to 6