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SkinnyMS

One Pot Zucchini and Mushroom Spaghetti

Easy to make, easy to clean up, and super tasty. This dish is a nutritious and delicious vegetarian superstar.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian, Universal
Keyword: Budget-Friendly, Diabetic-Friendly, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 338kcal
Author: Chef Nichole

Ingredients

US Customary - Metric
  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 2 zucchini sliced into 1/4 inch half moons
  • 2 garlic cloves minced
  • 1/2 teaspoon dried thyme
  • 1 pound whole-wheat spaghetti uncooked
  • 4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup parmesan grated
  • 1/4 cup parsley fresh, chopped

Instructions

  • In a large skillet on medium heat add the olive oil. Once hot, add the mushrooms, zucchini, garlic, and thyme. Cook, stirring often for about 5 minutes. Add the spaghetti and water, salt, and pepper. Bring to a boil and simmer for 10 minutes or until water is absorbed and pasta is tender. Stir in the parmesan and sprinkle with parsley. Serve.

Nutrition

Serving: 1.5cups | Calories: 338kcal | Carbohydrates: 62g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 266mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 9
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SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9