Silky Sicilian Penne and Sirloin Steak

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
  1 tsp
• butter
  3 tbsp
• chives
  ¼ ounce
• creme fraiche
  1/2 c
• cremini mushrooms
  8 oz
• grape tomatoes
  8 oz
• lemon
  1 unit
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• penne pasta
  12 oz
• salt
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

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

   zucchini: 2 unit, cremini mushrooms: 8 oz, grape tomatoes: 8 oz, chives: ¼ ounce, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini ; season with salt and black pepper . Cook, stirring occasionally, until golden brown and softened, ⏱️ 5 minutes . Transfer to a medium bowl . Wipe out pan.

   olive oil: 1 tbsp, zucchini, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   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.

   olive oil, cremini mushrooms
4. 

   4

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   penne pasta: 12 oz
5. 

   5

   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 grape 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, ⏱️ 3 minutes . Stir in half the chives and juice from half the lemon . Reduce heat to low, then stir in mushroom stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in creme fraiche ; season with salt and pepper.

   butter: 3 tbsp, grape tomatoes, Italian seasoning: 1 tbsp, chives, lemon, mushroom stock concentrate: 2 unit, creme fraiche: 1/2 c
6. 

   6

   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 and remaining chives. Serve with remaining lemon wedges on the side.

   zucchini, cremini mushrooms, penne pasta, Parmesan cheese: 6 tbsp