Name:

HF Silky Sicilian Penne

Description

Tossed with Mushrooms, Zucchini, & Tomatoes

Serves 2-4

Prep time: 5 minutes

Cook time: 30 minutes

Calories 630

Ingredients
1 Zucchini (2 for 4)
4 oz Button Mushrooms (8 oz for 4)
4 oz Grape Tomatoes (8 oz for 4)
1/4 oz Chives
1 Lemon
6 oz Penne Pasta (12 oz for 4)
1 TBSP Italian Seasoning
2 tsp Mushroom Stock Concentrate (4 tsp for 4)
4 TBSP Creme Fraiche (8 TBSP for 4)
3 TBSP Parmesean Cheese (6 TBSP for 4)

Instructions
1. Prep
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into 1/2 inch thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.
2. Cook Zucchini
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.
Turn off heat; transfer to a medium bowl and wipe out pan.
3. Cook Mushrooms
Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes.
Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.
4. Cook Pasta
Once water is boiling, add penne to pot. Cook, stirring occasionaly, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain.
5. Make Sauce
While penne cooks, heat 1/2 TBSP butter (1 TBSP for 4) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian seasoning (2 tsp for 4), salt, and pepper. (Use the rest of the Italian seasoning as you like). Cook, stirring, until tomatoes are softened, 2-4 minutes.
Stir in half the chives and juice from half the lemon.
Reduce heat to low, then stir in stock concentrate and 1/4 cup reserved pasta cooking water (1/3 cup for 4).
Whisk in creme fraiche; season with salt and pepper.
6. Finish & Serve
Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4) until melted. If needed stir in more pasta cooking water a splash at a time until pasta is coasted in a creamy sauce.
Divide pasta betwen bowls. Sprinkle with parmesan and remaiing chives. Serve with remainig lemon wedges on the side.

Length

35

Calories

630

Servings

Date Created

Created By

Jade Smidt

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