Ingredients
- 1 cup cherry tomatoes cut in half
- 1 cup thinly sliced zucchini
- 1 cup thick cut button mushrooms
- 1 large shallot, minced
- 2 tablespoon garlic, minced
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon black pepper
- 1/2–3/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 3 tablespoon fresh basil leaves (I used boxwood) – ~10 large basil leaves
- 1 1/2 cups fresh mozzarella, cubed
- 1/2 cup fresh grated parmesan cheese
- 1 lb cappellini noodles
- 2 tablespoon olive oil plus additional for drizzle
- 1 cup reserved pasta water
Instructions
- Cook the pasta per the directions on the package reserving 1 cup of the pasta water.
- In a medium skillet over medium heat, heat the oil until it shimmers.
- Add in the mushrooms, zucchini and shallots.
- Cook for 2 minutes and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Stir and cook for an additional 5 minutes or until the mushrooms and zucchini begins to soften slightly.
- Add in the garlic and red pepper flakes.
- Stir and cook for 1 minute.
- Add in the lemon juice and tomatoes.
- Cook for 2-3 minutes just until the tomatoes start to blister and soften.
- Add in the cooked pasta and parmesan cheese.
- Add in 1/2 cup of the pasta water to loosen the mixture.
- Remove from heat and stir in the basil and fresh mozzarella.
- Stir to incorporate. If thickened add a tablespoon or more of water.
- Taste and add in remaining salt and pepper if needed.
- Plate and drizzle with olive oil.
