Step 1

PREP VEGGIES. Cut zucchini in half lengthwise, then very thinly slice the halves. Mince the garlic. Finely slice or chiffonade the basil by layering the whole leaves on top of each other and then rolling and slicing thin strips.

Step 2

COOK PASTA. Bring a large pot of water up to a boil. Add a teaspoon of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.

Step 3

COOK VEGGIES. While the pasta cooks, preheat a large skillet or frying pan on medium high heat.  Add the olive oil and mushroom slices, spreading out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the zucchini slices and minced garlic. Stir to combine, the zucchini only need a light cook since the slices are so thin.

Step 4

MAKE THE SAUCE. Stir and taste for seasoning and add ½ to 1 teaspoon of the salt if needed.

Step 5

FINISH SAUCE. Add the half and half and ½ cup of the reserved pasta water. Add the drained pasta, parmesan cheese, and sliced fresh basil, then fold gently in the sauce to coat. Taste for seasoning and add a pinch of salt if needed.

Step 6

SERVE. Pour the pasta and sauce out onto a serving platter or individual plates. Garnish with parmesan and fresh basil leaves. Enjoy!