Silky Sicilian Gluten-Free Fresh Pasta

🥘 Ingredients

• Italian seasoning
  1 tsp
• Parmesan cheese
  6 tbsp
• black pepper
• butter
  1 tbsp, ½ tablespoon
• button mushrooms
  8 oz
• chives
  ¼ ounce
• creme fraiche
  1/2 c
• grape tomatoes
  8 oz
• lemon
  1 unit
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• pasta cooking water
  1 c
• penne pasta (gluten-free fresh fusilli)
  14 oz
• salt
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice button mushrooms . Halve grape tomatoes . Mince chives . Quarter lemon .

   zucchini: 2 unit, button mushrooms: 8 oz, grape tomatoes: 8 oz, chives: ¼ ounce, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and black pepper . Cook, stirring occasionally, until browned and softened, 4-6 minutes. Turn off heat; transfer to a medium bowl . Wipe out pan.

   olive oil: 1 tbsp, salt, black pepper
3. 

   3

   Heat a drizzle of olive oil in the same pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve pasta cooking water , then drain using a strainer .

   penne pasta: 14 oz (gluten-free fresh fusilli), pasta cooking water: 1 c
5. 

   5

   While pasta cooks, heat butter and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add grape tomatoes; season with Italian seasoning and more salt and pepper. Cook, stirring, until tomatoes are softened, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low; stir in mushroom stock concentrate and ¼ cup reserved pasta cooking water. Whisk in creme fraiche ; season again with salt and pepper.

   butter: ½ tablespoon, Italian seasoning: 1 tsp, mushroom stock concentrate: 2 unit, creme fraiche: 1/2 c
6. 

   6

   Add zucchini, mushrooms, and drained pasta to the pan with sauce; stir to combine. Stir in butter until melted. If needed, splash in more pasta cooking water until the pasta is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan cheese and remaining chives. Serve with remaining lemon wedges.

   butter: 1 tbsp, Parmesan cheese: 6 tbsp