Try this Mushroom and zucchini one pot pasta recipe, or contribute your own.
Suggest a better descriptionIn a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.
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Serving Size: 1 (1069g) | ||
Recipe Makes: 1 | ||
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Calories: 2109 | ||
Calories from Fat: 264 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 70.1mg | 22 % | |
Sodium 575.8mg | 20 % | |
Potassium 2763.5mg | 73 % | |
Total Carbohydrate 370.1g | 109 % | |
Dietary Fiber 24.2g | 97 % | |
Sugars, other 345.9g | ||
Protein 91.9g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2109
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