Pasta with zucchini and mushrooms for lunch.

This time I want to try something different and share my own recipe, I hope you’ll like it!

Ingredients:
8 oz of gemellini pasta
1 or 2 small green zucchini
1.5 pounds of wild mushrooms
1 teaspoon of unsalted butter
5 TS of seasoned bred Crumbs
1 cup of vegetable broth (add more if needed)
1/4 teaspoon of dried onion
1/4 teaspoon of dried garlic
a pinch of black pepper
1 teaspoon of olive oil
parmesan

Method:
Chop the zucchini in small dices (or use a blender). In a pan heat the olive oil with the dried onion and garlic until lightly golden and toss in the zucchini, stir and leave over medium heat for 5 minutes. Meanwhile bring the vegetable broth to a boil and start pouring it into the pan and reduce the heat to low. Stir and let it cook for about 30/40 minutes then add the mushrooms and more broth (if needed). Stir and let it cook till the sauce is creamy enough. Meanwhile bring a pot of water to a boil season with salt and cook pasta to directions. On low heat add the breadcrumbs and butter to the zucchini. Once pasta is ready drain and toss it in the pan, stir and always on low heat, add pepper and Parmesan. Voilà! You’re ready to eat!

Buon appetito!

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