Silky Sicilian Gluten-Free Fresh Fusilli

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
• butter
  3 tbsp
• chives
  ¼ oz
• cremini mushrooms
  8 oz
• crème fraîche
  1/2 c
• gluten-free fresh fusilli pasta
  14 oz
• grape tomatoes
  8 oz
• lemon
  1 unit
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• penne pasta
  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 cremini mushrooms (skip if your mushrooms are pre-sliced!). Halve grape tomatoes . Mince chives . Quarter lemon .

   zucchini: 2 unit, cremini mushrooms: 8 oz, grape tomatoes: 8 oz, chives: ¼ oz, 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 golden brown and softened, ⏱️ 5 minutes . 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 pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, ⏱️ 6 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 (or gluten-free fresh fusilli pasta ) to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes . Reserve 1 cup pasta cooking water, then drain using a strainer .

   penne pasta: 14 oz, gluten-free fresh fusilli pasta: 14 oz
5. 

   5

    While penne cooks, heat ½ TBSP of butter and a drizzle of olive oil in the pan used for mushrooms over medium heat. Add tomatoes; season with 1 tsp Italian seasoning , salt, and black pepper. Cook, stirring, until tomatoes are softened, ⏱️ 3 minutes . Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in mushroom stock concentrate and ¼ cup reserved pasta water. Whisk in crème fraîche ; season with salt and pepper.

   butter: 3 tbsp, Italian seasoning: 1 tbsp, mushroom stock concentrate: 2 unit, crème fraîche: 1/2 c
6. 

   6

    Add zucchini, mushrooms, and drained penne to the pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. If necessary, add more pasta cooking water a splash at a time until the pasta is creamy. Divide pasta between bowls. Sprinkle with Parmesan cheese and remaining chives. Serve with remaining lemon wedges on the side.

   Parmesan cheese: 6 tbsp