Spaghetti with Mushrooms, Zucchini, and Tarragon Recipe

Spaghetti with Mushrooms, Zucchini, and Tarragon Recipe

  • Olive oil
  • 1 pound zucchini, trimmed, diced
  • 1/2 teaspoon dried crushed red pepper
  • 2 pounds mushrooms, sliced
  • 21/2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 3 large garlic cloves, minced
  • 12 ounces spaghetti, freshly cooked
  • 2 large tomatoes, chopped
  1. Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté 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.
  2. 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.
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