I lost count of how many servings Hen had. This is definitely a keeper. Note: I recommend grinding up the walnuts as the chopped pieces were too big to adhere to the pasta. I suggest peeling the zucchini thinly using a carrot peeler and boiling it with the pasta - adding it toward the end of the cook time so it doesn't end up becoming mush. I'd consider adding a few more mushrooms, and Hen enjoyed the addition of parmesan cheese on the top.
8 oz whole grain linguine
2 medium zucchini, sliced
1 medium onion, chopped
8 oz button mushrooms, sliced
1 tbls dried oregano
2 - 4 med. garlic cloves, depending on how much spice/heat you want
1/4 tsp crushed red pepper flakes
1/2 cup chopped walnuts, dry-roasted*
2 tsp olive oil
1/2 tsp salt
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander, reserving 1/2 cup pasta water.
Meanwhile, lightly spray a large skillet or Dutch oven with olive oil spray. Cook the zucchini and onion over medium-high heat for 8 minutes, or until beginning to lightly brown on the edges, stirring frequently. Remove the pan from the heat. Transer the zucchini mixture to a plate.
Lightly spray the pan with olive oil spray. Cook the mushrooms, oregano, garlic, and red pepper flakes for 4 minutes, or until the mushrooms begin to lightly brown, stirring occasionally.
Stir the zucchini mixture into the mushroom mixture. Stir in the pasta and reserved pasta water. Cook for 30 seconds, or until most of the liquid has evaporated. Remove from the heat.
Stir in the walnuts, oil, and salt.