One Pot Zucchini Pasta
1 pound spaghetti or linguini
1 pound cremini or button mushrooms, thinly sliced
2 small zucchini, thinly sliced and quartered
2/3 cup petite peas
2 cloves garlic, minced
2 sprigs thyme or 1/2 tsp dried
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream or half and half
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 5 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.