Zucchini Peas and Onions (and potatoes.. and mushrooms..)
This pasta recipe is an old family favorite, and one of the first things I ever learned to make – or make well, and from memory – so it seems fitting that this be my first post on this blog. On a break from the typical Sunday Gravy that my Nana would make, we would occasionally have Zucchini Peas and Onions as the meal staple instead. I was young and well, dumb, because I generally didn’t opt in when she’s make that instead of spaghetti (meaning spaghetti with a marinara sauce) probably because there were too many vegetables.
I don’t really remember even liking this pasta all that much until early on in college, but it may be for that reason that this meal triggers something in me that makes me feel nostalgic for home life – returning for a brief respite from the world of soggy cafeteria food (“Spaghetti” in Madison Wisconsin meant way overcooked watery noodles with KETCHUP -yes, like Heinz ’57 – on top) for a meal that feels like a hug for your stomach.
The name is a little misleading, as the base is actually zucchini, peas, onions, potatoes and mushrooms. The mushrooms were an addition in recent iterations per my husband’s request, and it ended up being delicious so it’s become a part of the recipe.
And yes I know that this dish is starch city, but it’s also delicious and comforting, and if you’re here for keto/paleo/GF/whole30 recipes, then I promise you you’re in the wrong place.
Tonight we had dear friends come for dinner, and this was the meal I chose to make because it’s our first time entertaining in our *new home* and it just felt right. Also – shout out to said dear friends – we are feeding them not only because we love them, but also because they helped us rip out the old tile floors in the kitchen where I made this, so they truly sang for their supper.
Zucchini Peas and Onions
Serves 6
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 6 yukon gold potatoes, diced
- 2 large or 3 medium/small zuchinni
- 1 container baby bella mushrooms, sliced
- 2 cups chicken or vegetable stock
- 1 can sweet peas
- 1 lb pasta – any tube shape is good, a fusilli would work too
- fresh grated parmesan cheese
- salt & pepper to taste
Melt the butter in a heavy bottom large sauce pan or cast iron dutch oven. Add the onions and cook until translucent. Add potatoes, toss with onions and butter. Add enough stock to cover, bring to a simmer. Stir occasionally and add stock until potatoes are starting to break apart, about 20 minutes.
Add zucchini when potatoes appear soft. Continue to stir and add stock. Add sliced mushrooms when zucchini begins to break down, continue to watch until mushrooms are fully cooked.
Meanwhile, bring a pot of water to a boil. Add salt once water reaches boiling, and cook pasta per the box instructions to al dente.
Add full can of peas to the sauce, salt and pepper to taste, and a handful of grated cheese. Stir in al dente pasta once sauce is thick, plate pasta and add more grated cheese to each dish. Serve with a crusty bread (if you can handle more carbs and starch) or a nice simple salad. Or both!
the sunday gravy 