|5 min||15 min||6|
|20 mushroom(s)||Cremini (Italian) mushroom (thinly sliced)|
|2/3 cup||Frozen green peas|
|2 clove(s)||Garlic (thinly sliced)|
|1/4 cup||Heavy whipping cream, 38% M.F.|
|1/3 cup||Parmesan cheese, grated|
|450 gm||Spaghetti, dry|
|1 pinch||Salt (or to taste)|
|2 sprig||Thyme, fresh|
|2 medium||Zucchini (sliced and quartered)|
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.