Spaghetti with Mushrooms, Zucchini, and Tarragon


  • ½ teaspoon dried crushed red pepper
  • 2 pounds mushrooms
  • 3 large garlic cloves
  • 2½ tablespoons fresh tarragon
  • Olive oil
  • 12 ounces spaghetti
  • 2 tablespoons fresh parsley
  • + 2 more ingredients
    • 1 pound zucchini
    • 2 large tomatoes

Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by t...

View full recipe at Epicurious


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