This recipe was the result of one of those nights where you don’t know what to make, you don’t have a ton of ingredients, and don’t have much time. Those nights seem to happen quite often actually. I hate store bought Alfredo and I rarely, if ever, buy cream. My husband couldn’t handle the thought of regular spaghetti one more time. I think we had spaghetti twice a week when we were first married and still busy in college. Well we are still busy and probably still poor but we’ve stepped up how we eat pasta. This pasta is quick and easy to make, it’s a meatless meal, and can be added to. If you have other vegetables you want to throw in go right ahead, this was just all we had on hand. My husband was a little skeptical at first, but ended up really liking the pasta and took the extras for lunch the next day.Also may I suggest you consider investing in a basil plant. I love having one sitting in my kitchen window. I just break off a few leaves as needed. It makes meals like this extra fresh and extra delicious. I love the fresh tomato and basil to top this pasta!
Yield: 4 servings
Time: 30 minutes
- 1 box Penne Pasta
- 2 small zucchini, cut into 1/2″ pieces
- 3 small mushrooms
- 2 tomatoes
- 1 clove garlic
- 1/4 c fresh basil, loosely packed
- 1 c milk
- 1/2 c parmesan cheese
- 1/2 c mozarella cheese
- salt and pepper
- Step 1
Prepare pasta. Wash and chop vegetables into bite-size pieces.
Saute zucchini over medium high heat with 1 T olive oil. When tender add mushroom and garlic. Saute 1-2 minutes more.
- Step 2
Reduce heat. Add milk and let it warm, do not boil. Add cheeses and combine. Heat until sauce has reached desired consistency. Thin sauce as needed adding a little water at a time. Season with Salt and Pepper as needed. Remove from heat.
- Step 3
Chop fresh basil and tomato into small pieces. Add to sauce. Serve over pasta.