One-Pot Creamy Zucchini & Mushroom Pasta

Directions

1. 1. Rinse the produce and pat dry, then have everything ready at hand.
2. 2. Break the spaghetti in half and add to a large pot, starting with no heat.
3. 3. Remove mushroom stems, scrape out the gills with a spoon, and dice into ½-inch pieces; add to the pot.
4. 4. Trim ends from the zucchini, cut into ½-inch cubes, and add to the pot.
5. 5. Peel and mince or press the garlic; drop into the pot.
6. 6. Trim the green onions and slice into ¼-inch pieces; add to the pot.
7. 7. Strip thyme leaves from the stems and add to the pot along with butter, then season with salt and pepper.
8. 8. Pour enough water to just cover the noodles; bring to a boil over high heat, then reduce to a steady, low boil for the duration.
9. 9. Keep the pasta mostly submerged and simmer, stirring occasionally, until the noodles are tender and the vegetables have softened and the liquid has reduced (about 8–10 minutes).
10. 10. Finely grate the Parmesan cheese.
11. 11. Drain any excess liquid once the pasta is cooked, then return everything to the pot.
12. 12. Stir in the heavy cream and Parmesan, then serve immediately.