Silky Sicilian Penne & Shrimp

• 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. Turn off heat; wipe out pan.

Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Transfer to a plate. Turn off heat; wipe out pan.

• 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 1⁄2 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 1⁄4 cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.