Zucchini Pasta with Baby Bella Mushrooms

By mamapig

Ingredients

• 1 pound zucchini
• 8 oz. uncured (nitrate free) sausage, ground beef, turkey or chicken, or pork (optional)
• 3 to 4 Tbs. extra virgin olive oil
• 8 to 10 baby bella or cremini mushrooms, sliced
• 2 to 3 cloves garlic, minced
• 2 Tbs. chopped fresh basil
• 1 cup tomato sauce or 4 oz. pesto
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Using a vegetable peeler, peel the zucchini. Cut the zucchini lengthwise into ribbons using the peeler until you reach the seed core. Discard.

If using meat, heat 1 Tbs. of the oil in a large skillet. Cook the meat, breaking it up with a spoon, until cooked through. Drain the fat. Add 2 Tbs. of the oil to the skillet along with the mushrooms and garlic. Cook until the mushrooms soften, 2 to 3 minutes.

If not using meat heat 2 Tbs. of the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook for 2 to 3 minutes.

In either case add the zucchini strands to the skillet and cook until the zucchini softens, no more than 5 minutes. Add the chopped basil and salt and pepper to taste.

Serve topped with tomato sauce or pesto and sprinkled with Parmesan.