Silky Sicilian Penne

🥘 Ingredients

• butter
  4 tbsp
• chives (minced)
  4 tbsp
• cremini mushrooms (trimmed, thinly sliced)
  16 oz
• crème fraîche
  ¼ cup, ¼ cup
• grape tomatoes (halved)
  ½ cup, ½ cup
• italian seasoning
  4 tsp
• lemon (quartered)
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  6 tbsp
• parmesan cheese
  4 tbsp
• penne pasta
  16 oz
• zucchini (trimmed, quartered lengthwise, cut into ½-inch pieces)
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   zucchini cremini mushrooms grape tomatoes chives lemon penne pasta olive oil butter italian seasoning mushroom stock concentrate crème fraîche parmesan cheese

   zucchini: 1 unit (trimmed, quartered lengthwise, cut into ½-inch pieces), cremini mushrooms: 8 oz (trimmed, thinly sliced), grape tomatoes: ½ cup (halved), chives: 2 tbsp (minced), lemon: 1 unit (quartered), penne pasta: 8 oz, olive oil: 3 tbsp, butter: 2 tbsp, italian seasoning: 2 tsp, mushroom stock concentrate: 1 unit, crème fraîche: ¼ cup, parmesan cheese: 2 tbsp
2. 

   2

   Bring a large pot of salted water to a boil ⏱️ 5 minutes . Wash and dry all produce. Prepare the vegetables and lemon as listed above.

   lemon: 1 unit
3. 

   3

   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 ⏱️ 5 minutes . Transfer to a medium bowl .

   olive oil: 3 tbsp, zucchini: 1 unit
4. 

   4

   Heat a large drizzle of olive oil in the same pan over medium-high heat. Add cremini mushrooms and cook, stirring occasionally, until golden brown and slightly crispy ⏱️ 6 minutes . Turn off heat, season with salt and pepper, then transfer to the bowl with zucchini. Wash out pan.

   cremini mushrooms: 8 oz
5. 

   5

   Once water is boiling, add penne pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve ¼ cup pasta cooking water, then drain well.

   penne pasta: 8 oz
6. 

   6

   While penne cooks, heat 1 tbsp butter and a drizzle of olive oil in the cleaned pan over medium-high heat. Add grape tomatoes and season with 1 tsp italian seasoning , salt, and 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 reserved pasta cooking water. Whisk in crème fraîche ; season with salt and pepper.

   butter: 2 tbsp, grape tomatoes: ½ cup, italian seasoning: 2 tsp, chives: 2 tbsp, mushroom stock concentrate: 1 unit, crème fraîche: ¼ cup
7. 7

   Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in remaining butter until melted. If necessary, add more pasta cooking water a splash at a time until penne 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: 2 tbsp