Silky Sicilian Penne

Ingrédients

1 zucchini

8 oz. Mushrooms

4 oz. Grape tomatoes

1 lemon

6 oz. Penne

1 T. Italian seasoning

1/4 c. Chicken stock

4 T. Crème fraîche (or sour cream)

1/4 c. Parmesan cheese

Instructions

1. Bring large pot of salted water to a boil. Wash and dry produce. Slice and dice zucchini into quarters. Slice mushrooms. Halve tomatoes.

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. Transfer to a medium bowl.

3. Heat a drizzle of olive oil in same pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, and slightly crispy, 5-7 minutes. Season with salt and pepper. Transfer to bowl with zucchini.

4. Add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

5. Heat 1/2 T. butter and a drizzle of olive oil in same pan over medium-high heat. Add tomatoes, season with 1 t. Italian seasoning, salt and pepper. Cook, stirring, until tomatoes are softened, 2-4 minutes.

6. Stir in juice from half the lemon. Reduce heat to low, then stir in chicken stock. Whisk in crème fraîche, season with salt and pepper.

7. Add zucchini, mushrooms, and drained penne to pan. Stir to combine. Stir in 1 T. butter until melted. Divide pasta between bowls. Sprinkle with Parmesan. Serve with remaining lemon wedges.