Mushroom Zucchini Pasta

Ingredients
8 ounces pasta
1 tablespoon extra virgin olive oil
8 ounces mushrooms sliced
2 medium zucchini sliced into quarter or half moons
½ white onion diced
4 cloves garlic minced
½ teaspoon dried thyme
¼ teaspoon crushed red chili flakes optional
½ cup milk any unflavored, unsweetened type
1 tablespoon cornstarch
½ cup broth chicken or veggie
1 lemon zest and juice
⅓ cup grated parmesan
¼ cup reserved pasta water
salt and pepper to taste
Garnish
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan
Instructions
Bring a large pot of salted water to a boil and add the pasta, stirring occasionally until pasta is al dente.
Meanwhile, heat a large skillet over medium-high heat. Add olive oil.
When olive oil is fragrant, add onion, garlic, zucchini, mushrooms, thyme, a pinch of salt and pepper, and chili flakes (if using). Stir vegetables and sauté 4-6 minutes, until veggies are tender.
While the vegetables are cooking, make a slurry by whisking the cornstarch into the milk.
When veggies are tender, add the milk and cornstarch slurry and broth and stir. The slurry will thicken quickly as it heats.
Add lemon zest, lemon juice, and parmesan and stir.
Before draining pasta, reserve ¼ cup of the pasta cooking water. Then drain pasta and add pasta to skillet with the veggies and sauce. Stir to evenly coat the pasta in the sauce.
If needed, add 2 tablespoons to the full ¼ cup of pasta water until you’ve got the saucy texture you want.
Garnish with chopped parsley and grated parmesan, serve, and enjoy!