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Silky Sicilian Penne

Silky Sicilian Penne

tossed with Mushrooms, Zucchini & Tomatoes

Web Description: Mad for mushrooms? The fab fungi is the backbone of this pasta recipe along with rich mushroom stock, bringing all those deep, earthy flavors that you know and love. We’ve added al dente penne, zucchini, tomatoes, a lemony, chive-flecked crème fraîche sauce, and a sprinkling of Parmesan cheese. Get ready for this umami-packed dish to hit your dinner table.

Tags:
Veggie
Calorie Smart
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Button Mushrooms

4 ounce

Grape Tomatoes

¼ ounce

Chives

1 unit

Lemon

6 ounce

Penne Pasta

(Contains Wheat)

1 tablespoon

Italian Seasoning

1 unit

Mushroom Stock Concentrate

4 tablespoon

Crème Fraîche

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

1.5 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories640 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber6 g
Protein20 g
Cholesterol55 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Large Pan
Medium Bowl
Strainer
Whisk

Instructions

Prep
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 mushrooms (skip if your mushrooms are pre-sliced!). Halve tomatoes. Mince chives. Quarter lemon.

Cook Zucchini
2

• 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, 4-6 minutes. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Cook Mushrooms
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.

Cook Pasta
4

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

Make Sauce
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 stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.

Finish & Serve
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 and remaining chives. Serve with remaining lemon wedges on the side.