Silky Sicilian Penne (Hello Fresh)

 Ingredients:

1 zucchini, trimmed and sliced into 1/2' slices then quartered.

4 oz grape tomatoes, halved

1 lemon, quartered

1 TB Italian seasoning

4 TB Creme Fraiche

4 oz Cremini mushrooms, thinly sliced

1/4 oz chives, minced

6 oz penne

1/4 c mushroom stock (or vegetable stock)

1/4 c Parmesan cheese, shredded into slivers

Directions:

1. Bring a large pot of water to a boil. Once boiling, add penne and cook to al dente (9-11 minutes). RESERVE 1 cup of pasta cooking water.

2. Meanwhile, heat a drizzle of 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, about 4-6 minutes. Transfer to a bowl.

3. Heat a large drizzle of oil in pan and add mushrooms and cook, stirring occasionally until brown and slightly crispy (5-7 minutes).Turn off heat, season with salt and pepper, and transfer to bowl with zucchini. Wash out frying pan.

4. Heat frying pan with 1 TB butter and a drizzle of olive oil over medium-high heat. Add tomatoes and season with 1tsp Italian seasoning, salt and pepper. Cook until tomatoes are softened (2-4 minutes). Stir in half the chives and juice from half the lemon. Reduce heat to low and stir in stock. Whisk in creme fraiche, season with salt and pepper. Add mushrooms, zucchini and drained penne to pan with sauce. Stir to combine, add 1 TB butter, stir until melted. 

4. Serve in bowls and top with Parmesan cheese and remaining chives. Serve with lemon wedge.

Makes 2 servings (about 700 calories).