| 9 | 20 | 351 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 6 |
| 20 mushroom(s) | Cremini (Italian) mushroom (thinly sliced) |
| 2/3 cup | Frozen green peas |
| 2 clove(s) | Garlic (thinly sliced) |
| 1/4 cup | Heavy whipping cream, 38% M.F. |
| 1/3 cup | Parmesan cheese, grated |
| 450 gm | Spaghetti, dry |
| 1 pinch | Salt (or to taste) |
| 2 sprig | Thyme, fresh |
| 2 medium | Zucchini (sliced and quartered) |
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.
| Grain | 2.9 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.1 |
| Vegetables | 2.5 |
