This pasta dish is a gorgeous recipe to stay healthy and fit while enjoying the beauty of eating. As your mouth reaches the nirvana of pleasures with each bite from the well-cooked pasta, your vitamin stores go up with the vibrant veggies you get.
So... You want some?
I do not like the juicy taste of zucchini much. If you are like me, follow my directions and bake the zucchini instead of cooking. This way you'll get drier and crispier zucchini.
500g of pasta
250g of zucchini
350g of mushroom
6-7 leaves of spinach
2 cloves of garlic
very tiny bits of grated ginger
Heat the oven to 180 degrees.
Chop all your ingredients except pasta. At the same time, fill a pot with 5 glasses of water and bring it to a boil.
Heat some olive oil in a small pan and sauté the garlic and ginger to give some flavor. When they start to brown add your chopped mushrooms.
Cook the pasta in the boiling water for 10 minutes.
When your mushrooms begin coloring up, add the spinach into the pan and give them a stir. Try not to burn the spinach. Add salt and pepper and when they are all cooked, stop the heat.
Spread the zucchini slices on the baking sheet with olive oil and salt & pepper. Bake them until they roast which takes around 5-10 minutes.
Drain the pasta and stir into the pan with all the vegetables and mushrooms at low heat. Add some olive oil, salt, and black pepper.
For zucchini, I think thin slices with a full moon shape is the best
If you don't want to bake the zucchini, just add the zucchini into the pan in which mushrooms cook.