Silky Sicilian Penne & Asparagus

🥘 Ingredients

• asparagus
  1 bunch
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• chives
  2 tbsp
• crème fraîche
  2 tbsp
• grape tomatoes
  8 oz
• italian seasoning
  1 tsp
• lemon
  1 piece
• mushroom stock concentrate
  1 unit
• olive oil
  3 tbsp
• parmesan cheese
  2 tbsp
• penne pasta
  6 oz
• salt
  1 tsp
• zucchini
  1 piece

1. 

   1

   Prep all ingredients: zucchini (trimmed and halved lengthwise), asparagus (woody ends trimmed and cut into 2-inch pieces), grape tomatoes (halved), chives (finely chopped), lemon (zested and juiced), button mushrooms (cleaned), penne pasta , italian seasoning , parmesan cheese (grated), crème fraîche , mushroom stock concentrate , olive oil , butter , salt , black pepper .

   zucchini: 1 piece, asparagus: 1 bunch, grape tomatoes: 8 oz, chives: 2 tbsp, lemon: 1 piece, button mushrooms: 8 oz, penne pasta: 6 oz, italian seasoning: 1 tsp, parmesan cheese: 2 tbsp, crème fraîche: 2 tbsp, mushroom stock concentrate: 1 unit, olive oil: 3 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a large pot of salted water to a boil.
3. 

   3

   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 ⏱️ 5 minutes . Transfer to a plate.
4. 

   4

   Heat a drizzle of olive oil in the same pan over medium-high heat. Add button mushrooms and cook, stirring occasionally, until golden brown and slightly crispy ⏱️ 6 minutes . Transfer to the plate with zucchini.
5. 

   5

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup of pasta water, then drain pasta.
6. 

   6

   While penne cooks, heat butter and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add tomatoes and season with italian seasoning, salt, and pepper. Cook, stirring, until tomatoes are softened ⏱️ 3 minutes . Stir in mushroom stock concentrate and a splash of reserved pasta water.
7. 7

   Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in crème fraîche and lemon zest until melted and creamy. If needed, stir in reserved pasta water a splash at a time until pasta is evenly coated in a creamy sauce. Remove from heat, stir in chives, and season to taste. Divide between plates and top with parmesan cheese. Serve immediately.