Wash and slice zucchini and mushrooms into thin slices.
Add veggies to the pot and add in two tablespoons of truffle oil. Cook on medium heat. Keep stirring so that all veggies get coated with the oil and do not burn- you can add more oil if it gets absorbed quickly.
Once the mushrooms are all browned, remove from the pot and transfer to a mixing bowl. Then use the pot to boil the pasta. (I only boil it for eight minutes since I LOVE my pasta al dente!)
Drain pasta, then combine veggies and pasta into the pot.
Add in three to five tablespoons of pesto sauce- you can make it (like I did with my new food processor!) or buy it made at the grocery store. Also, if you have sun-dried tomatoes, cut them into thirds and add into the pasta mix. Combine all well by mixing and sprinkle in some Parmesan cheese.
Serve on a fun plate (I chose a recycled palm leaf), top with some more Parmesan cheese and enjoy!
