Silky Sicilian Mushroom Penne

🥘 Ingredients

• Parmesan cheese
  1/2 c
• butter
  4 tbsp
• chives
  1/2 oz
• creme fraiche
  1/2 c
• cremini mushrooms
  8 oz
• grape tomatoes
  8 oz
• italian seasoning
  2 tsp
• lemon
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  4 tsp
• penne pasta
  12 oz
• pepper
• salt
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Bring a large pot of salted water to boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Trim and thinly slice cremini mushrooms . Halve grape tomatoes . Mince chives . Quarter lemon .

   zucchini: 2 unit, cremini mushrooms: 8 oz, grape tomatoes: 8 oz, chives: 1/2 oz, lemon: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper . Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl .

   olive oil: 4 tsp, salt, pepper
3. 

   3

   Heat a large 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, then transfer to bowl with zucchini. Wash out pan.
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.

   penne pasta: 12 oz
5. 

   5

   Meanwhile, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with salt, pepper, and italian seasoning . 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 mushroom stock concentrate and 1/4 cup reserved pasta cooking water (1/3 cup for 4). Whisk in creme fraiche ; season with salt and pepper.

   butter: 4 tbsp, italian seasoning: 2 tsp, mushroom stock concentrate: 2 unit, creme fraiche: 1/2 c
6. 

   6

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

   Parmesan cheese: 1/2 c