One Pot Zucchini Mushroom Pasta                                                                      by Samantha Tingey

Ingredients

                  1 pound spaghetti

                  1 pound cremini mushrooms, thinly sliced

                  2 zucchini, thinly sliced and quartered

                  2/3 cup peas

                  2 cloves garlic, thinly sliced

                  2 sprigs thyme

                  Kosher salt and freshly ground black pepper, to taste

                  1/3 cup grated Parmesan

                  1/4 cup heavy cream

Instructions

         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.