One Pot Zucchini and Mushroom Pasta

I made this recipe last weekend and am just now getting the time to add it in.  Super quick, easy, and tasty!  I actually used Chanterelles from Owl Pine instead of Creminis, but it would be delicious with either!!  Another find off of www.damndelicious.net.

 

Ingredients

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• I let mine site for 5-10 min to allow the pasta to absorb the cream and make the sauce tighter.  This is also excellent reheated as the pasta continues to absorb the sauce.