• INGREDIENTS:
  • 8 oz sliced FunGuy white button mushrooms
  • 1 package (16oz) spaghetti
  • Salt and water for boiling
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 zucchini, thinly sliced into ribbons
  • 2 carrots, thinly sliced into ribbons
  • 1 cup raw broccoli florets
  • Pinch of salt
  • 2 sprigs fresh thyme, stems removed
  • 1 lemon, juiced
  • Parmesan cheese

The Italians refer to this beautiful time of year as primavera – like the light, lovely pasta dish of the same name.

Here’s a recipe for fresh slices of mushrooms and vibrant ribbons of veggies all nested in long strands of spaghetti. An easy meal that’s healthy, quick, and satisfying!

DIRECTIONS:

  1. Bring a pot of salted water to boil on the stove and add pasta. Allow to cook 7 minutes and add in broccoli.
  2. Allow pasta to cook an additional 2-3 minutes or until spaghetti is just cooked and broccoli is cooked through but still vibrant green. Drain of excess water.
  3. While pasta cooks, prepare mushrooms and vegetables.
  4. Heat olive oil in a sauté pan over medium high heat. Add in garlic and cook until fragrant, about 1 minute.
  5. Place mushrooms in pan and allow to cook 5-6 minutes. Add in zucchini, carrots and thyme, sautéing until cooked through, about 4-5 more minutes. Season with salt and remove from heat.
  6. Put spaghetti and broccoli into a large pasta bowl and add in mushrooms and vegetables. Cut the lemon in half and squeeze the juice over the pasta and toss to combine.
  7. Serve pasta with parmesan shavings on top.

Have a fun meal!