Spaghetti With Mushrooms, Zucchini, And Tarragon

Recipe Ingredients

		Olive oil - as needed
1 lb	454g / 16oz	Zucchini - trimmed, diced
1/2 teaspoon	2.5ml	Dried crushed red pepper
2 lbs	908g / 32oz	Mushrooms - sliced
2 1/2 tablespoons	37ml	Chopped fresh tarragon
2 tablespoons	30ml	Chopped fresh parsley
3 tablespoons	45ml	Garlic cloves - minced (large)
12 oz	340g	Spaghetti - freshly cooked
2 oz	56g	Tomatoes - chopped (large)

Recipe Instructions

Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; saute until beginning to soften, about 3 minutes. Transfer to bowl.

Brush skillet again with oil; heat over medium-high heat. Add mushrooms; saute until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.

Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

This recipe yields 4 servings.

Per serving: calories, 418; total fat, 4 g; saturated fat, 1 g; cholesterol, 0; fiber, 9 g

Source:
Bon Appetit, September 2003

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