Spaghetti with Tomato, Chili, Mushroom and Zucchini

Ingredients · 4 servings

• 400 gPasta
• 40 gOlive oil
• 12 gGarlic cloves
• 5 gRed chile
• 40 gSpring onions
• 3 gRosemary
• 200 gZucchini
• 180 gPortabella mushrooms
• 400 gTomatoes
• 60 gParmesan cheese
• 2 gGround black pepper, fresh
• 10 gSalt

Equipment

stovetop, chef knife, colander, cutting board, large pot, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep and boil pasta

   Gather all ingredients and tools, then bring a large pot of salted water to a rolling boil and cook the pasta until al dente. · 10 min

   What to look for: pasta tender with a slight bite

2. 2
   Heat olive oil

   Heat the olive oil in a large skillet over medium heat until it shimmers. · 2 min

   What to look for: oil shimmering

3. 3
   Sauté aromatics

   Add the garlic cloves, red chile, and spring onions to the skillet and sauté until just golden and fragrant. · 3 min

   What to look for: lightly golden and fragrant

4. 4
   Cook vegetables

   Add the rosemary, zucchini, and portabella mushrooms, then sauté until the vegetables soften and release moisture. · 5 min

   What to look for: vegetables softened

5. 5
   Add tomatoes

   Increase the heat slightly, add the tomatoes, and sauté until the sauce thickens slightly and looks cohesive. · 6 min

   What to look for: sauce slightly thickened

6. 6
   Combine and serve

   Drain the pasta, add it to the skillet, toss with tongs to coat, then serve topped with parmesan cheese and ground black pepper. · 2 min

   What to look for: pasta evenly coated