Creamy zucchini and caper pasta

Cut the zucchini into matchsticks, remove the stems from the shiitake mushrooms and cut them into quarters, then thinly slice the stems, and roughly chop the capers

Boil the spaghetti until it is slightly firm. (Guideline: about 1 minute before the recommended cooking time.)

While the spaghetti is cooking, heat a frying pan, add butter, sauté the zucchini and shiitake mushrooms, and season with salt and freshly ground black pepper

Add one-third of the capers, then add the parsley, tomato sauce, and heavy cream

Add the cooked spaghetti to the frying pan, add the Parmesan cheese and mix

Arrange on a plate, sprinkle with the remaining capers and parsley, and it's done