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Pasta Recipe

Pasta Recipe recipe image
This hearty pasta dish combines tender zucchini and earthy mushrooms in a rich, creamy egg and cheddar sauce. The addition of dried dill and basil adds a fresh, aromatic herbal note that balances the savory cheese. It&# 226;ÂÂs a comforting, home-style meal that feels indulgent yet remains simple to prepare. Perfect for a cozy weeknight dinner or a potluck contribution, this recipe brings everyone to the table with its warm, cheesy appeal. The texture is soft and satisfying, with the pasta absorbing the flavorful mixture. ItâÂÂs a versatile vegetarian main that pairs well with a simple green salad or crusty bread.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 579.1
Dietary: Vegetarian
Description
This hearty pasta dish combines tender zucchini and earthy mushrooms in a rich, creamy egg and cheddar sauce. The addition of dried dill and basil adds a fresh, aromatic herbal note that balances the savory cheese. It&# 226;ÂÂs a comforting, home-style meal that feels indulgent yet remains simple to prepare. Perfect for a cozy weeknight dinner or a potluck contribution, this recipe brings everyone to the table with its warm, cheesy appeal. The texture is soft and satisfying, with the pasta absorbing the flavorful mixture. ItâÂÂs a versatile vegetarian main that pairs well with a simple green salad or crusty bread.
Ingredients
  • 1 Tbsp. dried dill weed
  • 1 pound Zucchini, peeled and cubed
  • 1 Small onion, chopped
  • 2 Tbsp. butter
  • 4 Eggs, slightly beaten
  • 2 C. cheddar cheese, grated
  • 1/2 pound Mushrooms, sliced
  • 1 teaspoon Dried basil
Directions
  1. 1
    Cook pasta according to package directions until al dente, then drain and set aside.
  2. 2
    Melt butter in a large skillet over medium heat.
  3. 3
    Add chopped onion and sliced mushrooms to the skillet; cook until softened and browned, about 5-7 minutes.
  4. 4
    Add cubed zucchini to the skillet and cook until tender, about 5 minutes.
  5. 5
    Remove skillet from heat and stir in dried dill and dried basil.
  6. 6
    In a large bowl, combine the cooked pasta, vegetable mixture, and beaten eggs.
  7. 7
    Fold in the grated cheddar cheese until evenly distributed.
  8. 8
    Transfer the mixture to a baking dish or return to the skillet if oven-safe.
  9. 9
    Bake at 350ðF (175ðC) for 20-25 minutes until the eggs are set and the top is golden.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 579.1kcal
% Daily Value *
Total Fat 46.3g72%
Saturated Fat 29.1g146%
Cholesterol 132.5mg45%
Sodium 808.8mg34%
Total Carbohydrate 9.1g4%
Dietary Fiber 2.1g9%
Sugars 5.0g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Substitutions: You can use any hard cheese like Monterey Jack or Gouda instead of cheddar. Fresh spinach or broccoli can replace some of the zucchini for variety.

Tip: If you prefer a creamier texture, add a splash of milk or cream to the egg mixture before combining.

Keywords: zucchini, mushroom, pasta, cheddar, eggs, dill, basil, butter, onion, vegetarian, dinner, casserole, cheese, creamy, easy, comfort food
Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-50/