Name: Creamy Sun-Dried Tomato Pasta with Zucchini, Mushrooms & Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 1 small pkg fresh basil; 1 ½ cups frozen peas; 6 cloves garlic; 355 ml heavy whipping cream; 85 g Parmesan cheese; ½ medium red onion; 425 g rotini pasta; 12 sun-dried tomatoes, oil-packed; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Creamy Sun-Dried Tomato Pasta with Zucchini, Mushrooms & PeasCreamy Sun-Dried Tomato Pasta with Zucchini, Mushrooms & Peas — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

1 small pkg fresh basil

1 ½ cups frozen peas

6 cloves garlic

355 ml heavy whipping cream

85 g Parmesan cheese

½ medium red onion

425 g rotini pasta

12 sun-dried tomatoes, oil-packed

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 1 cup cooking water before draining and set aside.)

Meanwhile, wash and dry the fresh produce.

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons; thinly slice mushrooms. Place both in a large bowl.

Peel, halve, and slice onion into thin half-moons; peel and mince garlic. Add both to the bowl with the other veggies.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, finely grate Parmesan. Place in the reserved bowl and set aside.

Thinly slice sun-dried tomatoes.

When the veggies are done, add sun-dried tomatoes, cream, and spices to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to low and cook, stirring occasionally, until sauce thickens, 3-4 minutes.

While the sauce simmers, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add cooked pasta, Parmesan, basil, and peas to the pot with the veggies; stir to combine. Continue to cook, stirring frequently, until cheese is melted and peas are tender, 2-3 minutes more.

Add reserved pasta water to the pot, a few tablespoons at a time, while stirring, to reach a saucy consistency (you may not need all of the reserved water). Remove from heat.

To serve, divide pasta between plates or bowls and enjoy!

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