- 2 clovesgarlic
- 2 small bunchesgreen onions (scallions)
- 4 fl ozheavy cream
- 4 ozParmesan cheese
- 2 capsportobello mushrooms
- 16 ozspaghetti pasta
- 1 mediumzucchini squash
-  black pepper
-  butter, unsalted
- 1Wash and dry the fresh produce.
2 caps portobello mushrooms 1 medium zucchini squash 1 small bunch green onions (scallions)
- 2Remove the stems of the portobello mushrooms. Using a spoon, carefully scrape out the gills, making sure not to damage the rim of the mushrooms. Dice mushrooms into ¼" cubes and add to the pot.
- 3Trim and discard the ends of the zucchini; small dice the zucchini into ¼" cubes and add to the pot.
- 4Trim off and discard the root ends of the garlic; peel and mince or press the garlic and add to pot.
2 cloves garlic
- 5Remove the stem ends of the green onions. Slice in ¼" pieces, add about ¾ of the green onions to pot (save the rest for garnishing).
1 small bunch green onions (scallions)
- 6Season with thyme, salt & pepper. Add butter.
¼ tsp thyme 1 tsp salt ¼ tsp black pepper 1 tbsp butter, unsalted
- 7Add dried spaghetti, breaking noodles in half to help them cook faster, and add water to the pot.
16 oz spaghetti pasta 6 cup water
- 8Bring water to a boil, reduce heat to medium-high, water should remain at a low boil for the entire cooking process. Ensure pasta is mostly submerged in cooking liquid while cooking. Stirring frequently, simmer, uncovered, until pasta is cooked through, vegetables have softened and liquid has reduced. About 8-10 minutes.
- 9Grate 1 cup of Parmesan.
4 oz Parmesan cheese
- 10Stir in heavy cream and Parmesan. Garnish with reserved green onions. Serve immediately. Enjoy!
4 fl oz heavy cream