Spring Penne • Apollo Career Center %
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Spring Penne

Yield 2 servings

Olive Oil


½ oz green onion, sliced thin

Lemon, one quartered

Zucchini, cut into ½ in pieces

Mushrooms, sliced thin

Grape tomatoes, halved

Penne Pasta, cook according to package, reserve 1 cup pasta water

Parmesan Cheese, ¼ c

Chicken or vegetable stock, ½ c

Crème Fraiche or Sour Cream, ¼ c

Heat a drizzle of olive oil in a large saute pan over medium heat.  Add zucchini and season with salt and pepper.  Cook, stirring occasionally, until golden brown and soft, 4-6 minutes.  Transfer to a medium bowl.  Add another drizzle of olive oil and add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes.  Turn off heat; season with salt and pepper, then transfer to the bowl with the zucchini.  Wipe out pan.

Heat 1 tbsp butter and a drizzle olive oil into the saute pan over medium heat.  Add tomatoes and season with salt and pepper, and Italian seasoning.  Cook and stir until tomatoes are softened, 2-4 minutes.  Stir in half the green onion and juice from half the lemon.  Reduce heat to low, stir in stock and ¼ c reserved pasta water.  Whisk in cream, season with salt and pepper.

Add zucchini, mushrooms and drained pasta to pan with sauce.  Stir in 1 Tbsp butter until melted.  If necessary add more preserved pasta water a splash at a time until pasta is coated win a creamy sauce.

Divide among plates and sprinkle with parmesan cheese and remaining green onion.  Garnish with the remaining lemon wedges.