From Chungah at Damn Delicious; adjustments made for Intervale Food Hub members
1 pound spaghetti
1 pound cremini or oyster mushrooms, thinly sliced
2 zucchini or yellow summer squash, thinly sliced and quartered
2/3 cup peas (fresh or frozen)
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
thinly-sliced scallions for garnish (optional)
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.
Serve immediately (try garnishing with thinly-sliced scallions!).