Silky Sicilian Penne & Scallops
tossed with Mushrooms, Zucchini & Tomatoes
- Milk
- Shellfish
- Wheat
If you’re mad for mushrooms or a fan of fungi, this pasta will treat you right: It’s loaded with ’shroom slices! They’re the flavor backbone of this 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.
Ingredients
¼ cup
Parmesan Cheese
1 unit
Zucchini
4 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Scallops
(Contains: Shellfish)
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
¼ ounce
Chives
1 unit
Mushroom Stock Concentrate
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Pat scallops dry with paper towels; season generously all over with salt and pepper.
• 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. • Transfer to a medium bowl.
• 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, then transfer to bowl with zucchini. Wash out pan.
• 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.
• 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.
Meanwhile, heat 1 TBSP butter and a drizzle of oil in a medium, preferably nonstick, pan over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Turn off heat.
• 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.
Serve scallops atop pasta.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, mushroom-rich sauce; some found it needed more depth or spice 🍄
- Ease of prep: Most found it simple to make, though a few wanted better organization in the instructions
- Suggestions: Consider adding garlic, onions, or red pepper flakes for extra flavor; some preferred shrimp or chicken over scallops
- Leftovers: Several mentioned it reheated well, with some finding it even better the next day
- Scallops: While many enjoyed the scallops, some found them challenging to cook properly or preferred the dish without them
