Silky Sicilian Penne & Asparagus

🥘 Ingredients

• Italian Seasoning
  ⅔ tbsp
• Parmesan cheese
  6 tbsp
• black pepper
  1 tsp
• butter
  3 tbsp
• button mushrooms
  8 oz
• chives
  ¼ oz
• creme fraiche
  1/2 c
• grape tomatoes
  8 oz
• lemon
  1
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• penne pasta
  12 oz
• salt
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl
• strainer
• whisk

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Halve grape tomatoes . Mince chives . Quarter lemon .

   zucchini: 2 unit, button mushrooms: 8 oz, grape tomatoes: 8 oz, chives: ¼ oz, lemon: 1
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, 4-6 minutes. Turn off heat; transfer to a medium bowl . Wipe out pan.

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

   3

   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. 

   4

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

   penne pasta: 12 oz
5. 

   5

   While penne cooks, heat ½ TBSP butter (1 TBSP for 4 servings) 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 mushroom stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Using a whisk , whisk in creme fraiche ; season with salt and pepper.

   butter: 3 tbsp, Italian Seasoning: ⅔ tbsp, 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 needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan cheese and remaining chives. Serve with remaining lemon wedges on the side.

   Parmesan cheese: 6 tbsp