Slice the zucchini lengthwise, the cut into ¼ inch thick half moons.
2 medium zucchini
In a large saucepan, heat the olive oil over medium heat, then add the mushrooms, zucchini, and minced garlic and saute for about 5 minutes, until the vegetables start to soften.
Add in the water, penne pasta, thyme, salt, and pepper. Bring to a boil.
3 ½ cups water, 12 ounces penne pasta, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon pepper
Lower the heat and simmer uncovered for 10-12 minutes, until the pasta is tender. All the water should be absorbed.
Add the Parmesan cheese and toss gently to coat. Serve immediately.
½ cup Parmesan cheese
Video
Notes
This dish is budget-friendly and hearty and may actually serve 6-8 people (unless you are feeding hungry teenage boys, haha!), especially if you have some side dishes as well.
You can easily double this recipe as long as you have a pot big enough to contain everything. In this case, you may need to add cooking time.
This is a great covered dish for a potluck or to take to a family in need of a hot meal.