Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Spaghetti with Mushrooms, Zucchini, And




Source of Recipe


Marla


List of Ingredients




Spaghetti with Mushrooms, Zucchini, And Tarragon

Olive Oil, as needed
1 Pound Zucchini, trimmed, diced
1/2 Teaspoon Dried Crushed Red Pepper
2 Pounds Mushrooms, sliced
2 1/2 Tablespoons Chopped Fresh Tarragon
2 Tablespoons Chopped Fresh Parsley
3 Large Garlic Cloves, minced
12 Ounces Spaghetti, freshly cooked
2 Large Tomatoes, chopped




Recipe



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.

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.