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Sally Twellman

One Pot Zucchini Tetrazzini

Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 package 12-13oz Pasta (your choice)
  • 1 1/2 Tbsp butter
  • 1/2 cup onion diced
  • 1 pound mushrooms thinly sliced
  • 2 zucchini thinly sliced and quartered
  • 1 cup peas
  • 2 cloves garlic minced
  • 2-4 sprigs thyme leaves removed
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups Chicken broth vegetable broth works too for vegan and vegetarian adaptation
  • 1 1/2 cup water
  • 1/3 cup grated Parmesan
  • 1/4 cup milk your choice, cow's milk, almond, flax, soy..etc

Method
 

  1. Add mushroom, onion, zucchini, garlic and butter into a sauce pan and saute for 5-7min until softened. Add salt and pepper at this step
  2. Add broth, water, frozen peas, dried pasta and thyme leaves. Cook until pasta is Al dente and broth and water reduce into a thickened sauce. About 20min on medium-high heat
  3. Add milk and parm cheese. Stir and heat for few mins. Turn off heat and let sit for 5 min for Sauce to thicken.
  4. Serve immediately and Enjoy!
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