I made a mushroom scampi sauce for the first time last week and it was a big hit with John. All you need to do is sauté the mushrooms and a shallot in a tablespoon each of butter and olive oil, then add 4 minced cloves of garlic followed by a half cup each of white wine and water. Let it reduce a bit, season with salt and pepper, and the sauce is ready for the pasta.

John cooked fettuccine and made me some zucchini noodles or zoodles. When the pasta was ready he drained it reserving a half cup of pasta water. I mixed the zoodles with the mushrooms and he added the drained pasta. The heat from the pasta is all the cooking that the zoodles need. At this point I added a little reserved pasta water, stirred the whole thing together, added some parsley, and it was done.