Ingredients
1 pound spaghetti
1 pound thinly sliced mushrooms
2 zucchini, thinly sliced and quartered
2 cloves garlic, thinly sliced
2 sprigs thyme
sea salt
freshly ground black pepper
1/3 cup grated parmesan
1/4 cup heavy cream
Preparation
In a large stockpot over medium high heat, combine spaghetti, mushrooms, zucchini, garlic, thyme, and 4 1/2 cups of water. Season with salt and pepper. 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.
