Mushroom Pasta with Shaved Vegetables

Last weekend we took a quick weekend trip to the North Carolina shore. My husband had some business in Wilmington, NC and I tagged along. Lucky for me, on Saturday morning, there was a wonderful farmers market and art show in the historic downtown that I stumbled upon. The mushroom stand at any market is always one of my favorites! This beautiful basket had some Lion’s Mane, Pink and Pearl Oyster Mushrooms, Chestnut Mushrooms, and some Shiitakes at the bottom. Perfect ingredients for a simple dinner after the drive home.

Mushroom Pasta with Shaved Vegetables

1 zucchini

1 yellow summer squash

1 red onion - thinly sliced

1 carrot

2 garlic cloves, minced

olive oil

2 tablespoons butter

10 oz of mushrooms, roughly chopped

juice of ½ lemon

¼ cup of white wine

zest of one lemon

salt and pepper to taste

12 ounces of pasta ( I used whole wheat Busiate)

Cook the pasta to the desired tenderness, drain and reserve.

Cut the ends off the zucchini and summer squash and shave them with a vegetable peeler making long strips. Stop once you hit the center with all the seeds. This is the part that is full of water and makes the vegetable soggy. Keep the ribbons and discard the center with the seeds or freeze for later use in making vegetable broth…here. With the vegetable peeler shave the carrot into long ribbons

Melt the butter with the olive oil over medium-low heat. Add the vegetables and cook until tender. Add garlic and cook for two minutes. Remove from the heat, add the lemon zest, lemon juice, and red pepper flakes. Toss well. Add pasta and toss to coat.

In a separate pan, add 2 tablespoons of olive oil to a sauté pan over medium heat. Once shimmering, add the chopped mushrooms and cook until tender, about 10 minutes. Add ¼ cup white wine to pan and deglaze for 1 minute. Reserve.

Plate the vegetables and pasta and add mushrooms on top. Season with salt and pepper.