Categories: Pasta
Ingredients
- 2 tbsp. butter
- 2 tbsp. olive oil
- 3 cups sliced mushrooms
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 2 cups cherry tomatoes, halved
- 1 tbsp. flour
- 1/4 cup dry white wine
- 3 large zucchini, cut into noodle-shape strands (8 cups spiralized)
- 3/4 cup chopped fresh basil
- 2 tbsp. heavy cream
- 4 tbsp. grated Parmesan
Directions
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Heat butter and olive oil in a large, deep skillet over medium heat. Add mushrooms, shallots, garlic, salt and pepper. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add cherry tomatoes and cook until they just begin to wilt, about 2 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute more. Add wine and bring to a simmer, about 1 minute.
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Stir zucchini noodles and 1/2 cup basil into tomato mixture and cook, stirring, until zucchini noodles are tender, 5-6 minutes. Stir in heavy cream and 2 tbsp. Parmesan and bring to a simmer, 1 minute.
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Spoon into bowls and top with remaining 1/4 cup basil and 2 tbsp. Parmesan. Garnish with pepper to taste.