Olive Garden Recipes

Everything Else/Misc The Secret Recipe Archive
41

Olive Garden Heart Healthy Chicken and Pasta

8 ounces fresh pasta shells or 6 ounce dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast; boned, skinned and grilled, cut in 1-inch dice
4 medium cloves garlic, chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt and pepper
1/2 cup Parmesan, grated

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid.

Cook pasta.

Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don’t allow it to brown.

Add the spinach and nutmeg or mace, salt and pepper.

Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary.

Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well.

Serve immediately with Parmesan.

42

Olive Garden Gameroni all’Aglio

2 tablespoons olive oil
1 medium onion
1/2 cup white wine
1 1/2 pounds medium fresh shrimp, shelled
3 garlic cloves (crushed)
3 tablespoons finely chopped parsley
1/3 cup crushed red peppers
4 ounces butter
10 ounces angel hair pasta
Salt (as needed)
Pepper (as needed)

Heat the oil in a saute pan, add onion, saute 2 minutes.

Add garlic, saute 1 minute.

Add shrimp, cook 1 to 2 minutes.

Add butter, wine, red pepper (to your taste), salt, pepper.

Cook pasta in rapidly boiling salted water, drain.

Place on plate, serve shrimp over it.

43

Olive Garden Chocolate Ricotta Pie

Crust

1 1/4 cups grahamcracker crumbs
2 1/2 ounces melted butter
2 tablespoons granulated sugar

Filling

1 pound ricotta
3/4 cup confectioners’ sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semi-sweet chocolate chips
1 1/4 cups heavy cream

Crust: Mix all ingredients together well; shape inside 9-inch pie plate. Reserve and cool.

Filling: Combine ricotta, sugar, and extract in a bowl and set aside.

Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender- do not grind too fine.

Fold ingredients together and chill.

Whip heavy cream until stiff and fold into the ricotta and chocolate mix half at a time.

Spoon into the chilled crust and let sit overnight before serving.

44

Olive Garden Mostaccioli Quattro Formaggio

1 cup Cooked mostaccioli per person
1/2 teaspoon Salad oil per 1c pasta
1/2 cup Heavy cream per person
Parsley
Parmesan grate
1/2 cup Quattro formaggio mix per person

Quattro formaggio mix

2 ounces Mozzarella; shred – per persn
1 ounce Provolone; shred – per person
1 ounce Parmesan; grate – per person
1 ounce Romano – grate per person

QUATTRO FORMAGGIO MIX - Blend 4 cheeses thoroughly and place in a covered container in fridge.

Preheat a non-stick or heavy pan on medium heat. Add the creamand cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot.

Add the pasta, turn off the heat and blend the pasta into the sauce.

Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet.

Pass the Parmesan.

45

Olive Garden Spaghetti Sauce

2 lb Ground round
2 tb Oil
14 oz Can stewed tomatoes – cut up
6 oz V-8 juice
1 lb Jar Prego Spaghetti Sauce
1 Envelope onion soup mix
1/2 c Grape jelly

Brown meat in oil until pink color disappears. Crumble with fork.

Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

46

The Olive Garden Italian Pork Tenderloin

4 8-10 ounces pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
prepared veal demi glace sauce
2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
4 teaspoons parsley, chopped
1/2 cup Romano cheese

1. Prepare the tenderloins by thawing if frozen, then rinsing with water. Sprinkle them with salt and pepper on all sides. Then, in a large plastic Ziploc bag, combine the olive oil, rosemary, garlic and parsley. Add the pork tenderloins to the bag. Squeeze out excess air and seal.

Shake well to marinate the tenderloins. (If you can’t fit all 4 tenderloins in one bag, add half of the ingredients to each bag, and place 2 tenderloins in each bag.)

2. Then, place the bag with the tenderloins in the refrigerator to marinate for at least 2 hours. Occasionally, take out the bag and shake it briefly.

3. While the meat marinates, peel the potatoes and dice them into 1/2 inch pieces. Then core and seed the peppers, using a sharp knife to remove the seeds and the white pith from the inside.

Dice the pepper skin into 1/2 inch pieces. Then in a small mixing bowl, add the olive oil, rosemary, salt and pepper. Stir well to mix and combine.

Add the potatoes and peppers to the mixture and stir briefly, just to combine. Then cover the bowl tightly with plastic wrap. Place it in the refrigerator until the pork tenderloins are ready.

4. After the meat is done marinating, preheat an outdoor or indoor grill until hot. Also preheat the oven to 350F degrees. When it is hot, remove the tenderloins, from the bag and quickly shake up excess marinade. Then place the tenderloins onto the grill.

5. Also remove the potatoes from the fridge. Transfer them, oil, vegetables and all, to a large baking dish.

Then place them in the preheated oven for about ten minutes or until the potatoes are fork tender.

6. Place a meat thermometer into one of the tenderloins. They should cool until the internal temperature is about 165F degrees. When the tenderloins are done cooking, remove them to a paper towel lined plate.

7. When the potatoes are done cooking, remove the baking dish and sprinkle the potatoes with parsley and Romano cheese.

8. Place one cooked pork tenderloin on the side of a dinner plate and place about 1/4 portion of the oven-roasted potatoes on the other side. Place the demi-glace sauce in a medium saucepan and heat over high heat, while stirring, until very hot. Repeat with the remaining ingredients to make 4 plates in all.

9. Once the glaze is hot, pour a portion of it over each pork tenderloin. Garnish each plate with fresh rosemary, and serve immediately.

Makes 4 servings.

47

Olive Garden Five Cheese Lasagna

Creamsauce:

1/4 c Butter
1/4 c Flour
2 c Milk

Cheese filling:

1/4 c Sun-dried tomatoes; oil
Packed; minced
1 tb Fresh garlic; minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated parmesan cheese
1/2 c Grated romano cheese
1/2 ts Salt
1 ts Black pepper

Other:

4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or Regular if unavailable
Marinara sauce; as desired
Extra parmesan cheese
Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a simmer.

Cook and stir until thickened (3-4 minutes).

Chill while mixing other ingredients. Drain and mince tomatoes and garlic.

Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain.

Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.

Spread 1/2-cup of reserved creamsauce over top and cover lightly with foil.

Preheat oven to 350F ~ bake for 1 hour.

Remove from oven and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese.

(Can be refrigerated a day before baking if desired.)

48

Asparagus with Lemon and Minced Onions

1 bunch(s) Fresh Asparagus
1 ea Lemon
1/4 tsp Salt
1 pinch Black Ground Pepper
1 Tbsp Minced Yellow Onion

Place all of the ingredients in a saucepan.

Cut lemon in quarters, squeeze into pot and place lemon in as well.

Fill with just enough water to cover the asparagus half way and cover.

Cook at medium to high heat until the asparagus is bright green and tender.

Place asparagus and onion on platter to serve.

Garnish with sliced lemon.

49

Olive Garden Spaghetti Carbonara

3 cups ( 8 oz. by weight) mushrooms with stems, sliced 1/4 inch
6 Tbsp. shallots, minced finely
24 slices bacon, extra-thick, precooked, sliced into 1/2 inch strips
1/4 cup rendered bacon drippings ( preferable) or pure olive oil
2 lbs cooked spaghetti ( 1 lb dry weight), precooked HOT
4 Tbsp. pure olive oil
3 cups light bechamel sauce HOT ( recipe follows)
Freshly ground black pepper (3-4 good grindings)
2 tsp. parsley, finely chopped
4 Tbsp. Parmesan cheese, freshly grated
Salt to taste

Clean the mushrooms and slice vertically into 1/4 " slices. Peel the shallots and mince finely.

Set these items aside.

Precook the extra thick bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sauteeing the mushrooms and shallots or, if you prefer, use pure olive oil.

Drain the bacon on paper towels, cut across the slices into 1/2" strips and set aside.

Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.

Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute’ until they are golden, but not brown.

Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly.

Add the warm bechamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.

Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese.

Serve immediately.

BACHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 Tbsp. butter or margarine, add 6 Tbsp. all purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to cool more than blonde.

Add 3 cups of homogenized milk (don’t use skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees)

50

Olive Garden Shrimp Primavera

SAUCE

1/3 oz Butter or margarine
1 oz Pk Knorr Romaglio Pasta – Sauce Mix (or similar)
28 oz Canned tomatoes – crushed
2 tb Lemon juice
1/4 ts Red chili pepper – crushed
1/2 ts Dried basil
1/4 ts Dried marjoram
1/2 ts Black pepper

VEGETABLES

2 tb Butter
1/2 lb Mushrooms – halved
1 c Green peppers – 1" squares
1 c Red peppers – 1" squares
1/2 c Yellow onion – 1" squares
1 lb Linguini – cooked
1 lb Medium shrimp, cooked – Peeled and deveined

Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes.

In a large saute pan, melt 2 tb butter. Saute veggies about 3 minutes
until crisp-tender. Add to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil.

Spoon Shrimp Primavera sauce over hot linguini.

Sprinkle with Parmesan.

51

Olive Garden Shrimp Cristoforo

BASIL BUTTER

2 ounces Fresh basil leaves (about – 2 bunches)
10 ounces Butter – softened (2-1/2 cubes)
1 teaspoon Garlic – minced
1/4 teaspoon Salt
1/8 teaspoon Black pepper
3 tablespoons Grated parmesan cheese plus – additional for garnish
1 tablespoon Grated Romano cheese

REST OF DISH

1 pound Fresh Linguine or angel – hair pasta
1 pound Mediumshrimp – shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.

Place in food processor; with blade attachment process until finely chopped.

Process in two batches if necessary to get a uniformly chopped basil.

Remove from processor and reserve. Place butter in small mixer bowl.

Using an electric mixer, whip butter until pliable.

Add garlic, salt, pepper, parmesan and Romano cheeses, and basil; mix until well incorporated.

Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat.

Add shrimp and saute’ just until done, about 2 to 3 minutes.

Serve over hot cooked pasta.

Pass freshly grated parmesan cheese.

52

Olive Garden Seafood Torcello

1 lb Cod fillets
6 oz Clams – drained – chopped
6 oz Langostinos or rock shrimp Cooked
6 oz Crabmeat – pick over
6 oz Dry radiatore – spirelli Or Pasta – cooked

BECHAMEL SAUCE:

3 tb Butter or margarine
3 1/2 tb All-purpose flour
2 c Whole milk
1/2 ts Salt
2 tb Olive oil
2 ts Garlic – minced
1/2 c Straight sherry – not dry
1 tb Parsley – chopped
2 qt Boiling salted water

Preheat the oven to 400F~.

Line a baking sheet with foil and spray with cooking spray.

Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking.

When cooled, break the fillets in half, lengthwise, then break each half into approximately 1" pieces and set aside.

SAUCE - In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown.

Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180F degrees).

Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout.

Add the sauteed garlic to the warm bechamel sauce.

Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to the warmed sauce.

Add the cooked pasta to the sauce.

Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly.

Serve immediately.

53

Olive Garden San Remo

1 1/2 lb Green bell peppers – cut Into strips
8 oz Yellow onion – 1/2" strips
1 lb Mushrooms – halved
1/4 c Olive oil
4 ts Garlic – minced
32 oz Canned tomatoes w /juice – Cut 1/2" pcs
16 oz Tomatoes – crushed in Puree
1 1/2 ts Thyme
1/2 ts Marjoram
3/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 c White wine
4 ts Chicken bouillon granules
Flour – for dredging
2 lb Boneless skinless chicken Breast halves – cut in Olive oil as needed
1 lb Fresh spaghetti – cooked

Heat oil in Dutch oven over medium high heat.

Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.

Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon.

Lower heat and let simmer while preparing chicken.

Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary.

As pieces are browned, add to tomato-pepper sauce. When all
pieces have been added, cover and simmer 10 minutes to finish cooking chicken.

Serve sauce over pasta.

54

Olive Garden San Marco

VEGETABLES

1 c Green bell pepper – Julienne
1 c Red bell pepper – julienne
1 3/4 c Broccoli florets – cut Small
1 c Zucchini – sliced 1/4" – Then halved
1 c Yellow squash – sliced 1/4" Then halved
3 tb Olive oil

PASTA:

6 c Fresh fettuccine – cooked and drained
1 tb Olive oil

SAN MARCO SAUCE:

3 tb Olive oil
2 lb Chicken thigh meat – skinned and boned – cubed (1")
2 lg Yellow onions – diced
1 c Carrots – peeled and Julienned
1 tb Garlic – chopped fine
1 c Chicken broth
28 oz Italian plum tomatoes, Canned w /juice
1 t Dried oregano
1 t Dried rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra flour

SAUCE:

Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oil.

When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly brow ned on all sides.

Add the onions and carrots and saute, stirring constantly, until the onions are translucent, about 2 minutes.

Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot.

Stir bits and pieces loose fromthe bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot.

Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender.

Add the veggies to the sauce when the chicken meat is tender, blend
all together and turn off the heat.

Adjust the salt, pepper and herb levels to taste.

Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

55

Olive Garden Pasta with Broccoli

1 lb Fresh pasta shells – or 1 lb Medium dry shells – cooked
1/4 c Olive oil
12 oz Broccoli florets – steamed
2 ts Garlic – minced
1/4 c Green onions – sliced thin
1 c Fresh mushrooms – sliced
2 ts Fresh parsley – chopped
Parmesan – grated

BECHAMEL SAUCE:

1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 Chicken bouillon cubes – Mashed

BECHAMEL SAUCE:
Melt butter in a 2-qt saucepan over mediumheat. Stir in flour and cook for 1 minute.

Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil.

Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve.

Heat a large saute pan over medium heat and add olive oil.

Add all the broccoli, garlic, green onions and mushrooms to the saute pan.

Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden.

Add the sauteed veggies and parsley to the warm sauce and stir well.

Serve over hot pasta with Parmesan.

56

Olive Garden Pasta Frittata

12 oz Spaghetti – cooked – cut 2" Pcs
3 oz Green onions – slice
3 oz Thick bacon – cooked – Chopped
Vegetable spray or Margarine
3 tb Fontina – shredded – Heaping
Parmesan – grated

3-3/4 c FRITTATA BATTER:

6 md Eggs
2 1/2 c Half and Half
5 ts Cornstarch
Nutmeg

Preheat oven to 350F degrees.

FRITTATA BATTER - Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.

Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.

Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.

Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.

Bake in a 350F degree oven for about 25 minutes until center is set.

When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden.

Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy.

Before serving, sprinkle with Parmesan and cut into 4 wedges.

57

Olive Garden Cappellini Pomodoro

2 cloves garlic, minced
2 pounds plumtomatoes, seeded and diced
1 ounce fresh basil leaves, minced
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese
12 ounces dry angel hair pasta, cooked
1/4 teaspoon pepper

Heat olive oil and add garlic. Cook until garlic turns white.

Add tomatoes and pepper. Heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately with the remaining Parmesan.

58

Olive Garden Florentine Lasagna

1 lb fresh spinach
1 lb Fresh mushrooms – chopped coarsely
1 c Onion – chopped
1 clove Garlic – minced
2 tb Olive oil
3 c Ricotta cheese
1 2/3 c Parmesan cheese – divided
1 Egg
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Lasagna noodles
4 1/2 c Mozzarella cheese – shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.

Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.

Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.

Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.

Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan.

Repeat layering two more times and top with remaining four lasagna strips.

Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

Preheat oven to 350F and bake, covered, for 1 hour.

Remove from oven and keep warm at least 30 minutes before cutting.

Top with extra Parmesan cheese.

(Can be refrigerated a day in advance of baking if desired.)

59

Olive Garden Eggplant Parmigiana

1 Eggplant – peeled – sliced 1/4 "
Flour Oil
Seasoned salt
1 lb Jar meat-flavored Prego
1/4 c Grape jelly
14 oz Can sliced-style stewed – Tomatoes
4 sl Mozzarella cheese

Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan.

Cover loosely with foil and bake at 375F about 20 to 25 minutes or until tender.

Use 8 slices for this amount of sauce.

SAUCE - Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil

Be sure jelly is melted. Arrange 2 slices eggplant on each of 4
plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.

Place plates in 375F oven just to melt cheese and serve promptly.

60

Olive Garden Con Zucchini

SAUCE

1/3 c Olive oil
1 c Onion – chopped
1 lb Fresh mushrooms – divided
1 1/2 ts Garlic – minced
3 c Tomatoes – crushed
16 oz Canned tomatoes – diced – Drained
1 1/2 c Tomato puree
1 c Black olives – sliced – Drained
2 ts Capers – drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt

ZUCCHINI
4 lg Zucchini – sliced lengthwise 1/4 " thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni – cooked
Parmesan – grated

SAUCE - Cut 1/2 half of the mushrooms into quarters and reserve.

Finely mince remaining portion.

Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently.

Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.

Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 2 minutes.

Remove to heated platter and cover to keep warm while sauteing remaining zucchini.

Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve.

Pass extra sauce and Parmesan cheese