- ½ small pkgfresh thyme
- 4 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 118 mlheavy cream
- 227 gParmesan cheese
- 4 capsportobello mushrooms
- 283 gspaghetti pasta
- 2 mediumzucchini squash
-  black pepper
-  butter, unsalted
- 1Wash and dry the fresh produce.
4 caps portobello mushrooms 2 medium zucchini squash 1 small bunch green onions (scallions) ½ small pkg fresh thyme
- 2Add dried spaghetti to a large pot, off the heat, breaking noodles in half.
283 g spaghetti pasta
- 3Remove 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 ½-inch cubes and add to the pot.
- 4Trim and discard the ends of the zucchini; small dice the zucchini into ½-inch cubes and add to the pot.
- 5Peel and mince or press the garlic; add to pot.
4 cloves garlic
- 6Remove the stem ends of the green onions. Slice in ¼-inch pieces and add to pot.
- 7Slide the thyme leaves off the stems; discard the stems, add to the pot. Add butter and season everything with salt and pepper.
2 tsp salt ¼ tsp black pepper 1 tbsp butter, unsalted
- 8Add enough water to the pot just to cover noodles. Bring to a boil over high heat, then reduce heat to medium; water should remain at a low boil for the entire cooking process.
- 9Ensure 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.
- 10Finely grate Parmesan.
227 g Parmesan cheese
- 11When pasta is done cooking drain any excess liquid from the pot using a colander.
- 12Return pasta and veggies to the pot. Stir in heavy cream and Parmesan. Serve immediately. Enjoy!
118 ml (½ cup) heavy cream