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

1. 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.

2. 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.

3. Spoon into bowls and top with remaining 1/4 cup basil and 2 tbsp. Parmesan. Garnish with pepper to taste.

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