---
title: Silky Sicilian Penne and Sirloin Steak
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/silky-sicilian-penne-and-sirloin-steak-6984e80660fdaa1d8555e13c"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags:
  - Easy Prep
rating: 4.5
rating_count: 7
source_chef: Recipe Development Team
nutrition:
  calories: 1000
  protein: 50
  fat: 52
  saturated fat: 22
  carbohydrates: 79
  sugar: 11
  fiber: 6
  cholesterol: 185
  sodium: 500
  potassium: 1530
  calcium: 230
  iron: 5.2
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/silky-sicilian-penne-sirloin-steak.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and quarter @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice @cremini mushrooms{8%ounce} (skip if your mushrooms are pre-sliced!). Halve @grape tomatoes{8%ounce}. Mince @chives{¼%ounce}. Quarter @lemon{1%unit}.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @zucchini{}; season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring occasionally, until golden brown and softened, ~{5%minutes}. Transfer to a #medium bowl{}. Wipe out pan.

Heat a drizzle of @olive oil{} in the pan used for zucchini over medium-high heat. Add @cremini mushrooms{} and cook, stirring occasionally, until golden brown and slightly crispy, ~{7%minutes}. Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Once water is boiling, add @penne pasta{12%ounce} to the pot. Cook, stirring occasionally, until al dente, ~{10%minutes}. Reserve 1 cup pasta cooking water, then drain.

While penne cooks, heat ½ tbsp @butter{3%tbsp} (1 tbsp for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add @grape tomatoes{} and season with 1 tsp @Italian seasoning{1%tbsp} (2 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) Cook, stirring, until tomatoes are softened, ~{3%minutes}. Stir in half the @chives{} and juice from half the @lemon{}. Reduce heat to low, then stir in @mushroom stock concentrate{2%unit} and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in @creme fraiche{8%tbsp}; season with salt and pepper.

Add @zucchini{}, @cremini mushrooms{}, and drained @penne pasta{} to pan with sauce; stir to combine. Stir in 1 tbsp butter (2 tbsp for 4 servings) until melted. TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with @Parmesan cheese{6%tbsp} and remaining chives. Serve with remaining lemon wedges on the side.