Pasta With Zucchini, Tomatoes And Mushrooms
8 oz sliced mushrooms
1 pint cherry tomatoes, quartered
1 large or 2 small zucchini, diced
1 small red onion, finely chopped
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons salt plus extra for the pasta
1 teaspoon coarse black pepper
1 lb short pasta
1/2 cup grated Parmesan cheese
Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.
With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.
Cool the pasta in boiling salted water until al dente instructions on the pasta package.