Go Back

Silky Sicilian Penne

from Hello Fresh
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 635 kcal

Ingredients
  

  • 2 zucchini wash, trim, quarter lengthwise, cut crosswise into 1/2 inch pieces
  • 8 oz button mushroom wash and thinly slice
  • 8 oz grape tomatoes wash, cut in half
  • 1/4 oz fresh chives wash and mince
  • 1 lemon quartered
  • 12 oz penne pasta
  • 1 tbsp Italian seasoning
  • 2 tbsp mushroom stock concentrate
  • 8 tbsp Creme Fraiche
  • 6 tbsp Parmesan cheese

Instructions
 

  • Bring a large pot of salted water to boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.
    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
    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.64-
    Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.
    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 stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in crème fraîche; season with salt and pepper.
    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 and remaining chives. Serve with remaining lemon wedges on the side.