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Easy One Pot Zucchini and Mushroom Spaghetti photo

One Pot Zucchini and Mushroom Spaghetti

A simple one‑pot pasta with zucchini, mushrooms, garlic, and Parmesan ready in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 2 zucchini zucchini sliced into 1/4-inch half moons
  • 2 cloves garlic 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

Equipment

  • large skillet or wide pot
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Heat the olive oil in a large skillet or wide pot over medium heat until shimmering.
  2. Add the sliced mushrooms, sliced zucchini, minced garlic, and dried thyme to the pan and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
  3. Add the uncooked whole-wheat spaghetti, arrange it evenly in the pan, then pour in 4 cups water and sprinkle with kosher salt and ground black pepper.
  4. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the pasta is tender and most of the water is absorbed, about 10 minutes.
  5. Stir in the grated Parmesan until melted and evenly combined.
  6. Remove from heat, sprinkle with chopped parsley, toss lightly, and serve immediately.

Notes

  • Use a wide skillet so the pasta can lie flat and cook evenly.
  • Slice zucchini into even 1/4-inch half moons for uniform cooking.
  • Stir occasionally to prevent pasta from sticking to the pan.
  • Adjust salt to taste before serving.