Ingredients
1 shallot
2 T garlic, minced
3 T olive oil
1 T unsalted butter
1/2 small yellow onion, cut into thin strips
1/4 large yellow pepper, cut into thin strips
1/4 large orange pepper, cut into thin strips
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
10 cherry tomatoes, sliced in half
1 t oregano
1 t thyme
kosher salt and pepper to taste
8 oz spaghetti
1 cup diced fresh mozzarella cheese
juice from 1/2 lemon
Preparation
Cook shallots, garlic, olive oil and butter on low for 20 minutes in skillet. Add onions, peppers, oregano and thyme, cook for another 20 minutes. In another medium pot, bring water to boil, add pasta and cook accordingly. Meanwhile, add zucchini and mushrooms to skillet on low until pasta is cooked. Drain pasta and return to pot. Add vegetable mixture and stir thoroughly. Add tomatoes, lemon juice and cheese, salt and pepper to taste and serve immediately.
