Pasta La Scala

(Sue Halferty)

 

6 T. unsalted butter

4 T. minced parsley

3 cloves garlic, crushed

1 tsp. dried basil

1 lb. mushrooms, sliced

1 tsp. salt

2 T. fresh lemon juice

fresh ground pepper

4 small unpeeled zucchini, (1 lb. total)

1 lb freshly cooked spaghetti

cut into 1/4 Julienne

 

 

Melt 2 T. butter in large skillet over medium heat.  Add 1 garlic clove and cook 3 minutes.  Add mushrooms and lemon juice and toss until well combined.  Add zucchini, 2 T. parsley and seasonings and blend well.  

 

Cover, increase heat to medium-high and cook until vegetables are steamed through, 3 to 5 minutes, shaking pan frequently. 

 

Place remaining butter and garlic in large serving bowl.  Add hot pasta and remaining parsley, toss well.  Top with vegetables and toss again.