Silky Sicilian Penne (with Zucchini and Summer Squash)

Hello all! Some of us really loved this pasta recipe originally from Hello Fresh, but slightly adjusted! You can find the original here at this webpage: 

https://www.hellofresh.com/recipes/silky-sicilian-mushroom-penne-5e39c13ff1e8243dda35c94f

This recipe makes 4 servings and takes about 35 minutes to prep and cook!

Ingredients:

2 Zucchini

2 Summer Squash

8 oz of Grape Tomatoes

1 Lemon

1/4 oz Chives

12 oz of Penne Pasta

1 TBSP of Italian Seasoning

2 cups of Chicken Stock

8 Tbsp of Sour Cream

1/2 cup of Parmesan Cheese

Get out:

• Large pot
• large pan
• Medium bowl
• Strainer
• Whisk
• Salt
• Black Pepper
• Olive Oil (1 TBSP)
• Butter (3 TBSP)

Instructions:

1. Prep

• Bring a large pot of salted waterto a boi. Wash and dry produce.
• Trim and quarter Zucchini and Summer Squash lengthwise; cut crosswise into 1/2-inch thick pieces. Halve tomatoes. Mince chives. Quarter lemon.

2. Cook Zucchini

• 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.
• Clean pan.

3. Cook Pasta

• Once water is boiling, add penne to pot. cook, stirring occasionally, until al dente, 9-11 minutes.
• Reserve 1 cup pasta cooking water, then drain.

4. Make Sauce

• While penne cooks, heat 1 TBSP butter and a drizzle of olive oil in pan used for zucchini over medium-high heat. Add tomatoes and season with 2 tsp Italian Seasoning, salt and pepper. (Use the rest of the Italian Seasoning as you feel necessary) Cook, stirring, until tomatoes are softened, 2-4 minutes.
• Stir in half the chives and juice from half the lemon
• Reduce heat to low, then stir in chicken stock and reserved pasta water.
• Whisk in sour cream; season with salt and pepper.

(Tip: Cook and add chicken to add more protein!)

5. Finish & Serve

• Add zucchini, summer squash and drained, cooked, penne to pan with sauce; stir to combine.
• Stir in 2 TBSP Butter until melted.

TIP: If necessary, add more pasta cooking water a spash at a time until pene is coated in a creamy sauce.

• Divide pasta between bowls. Sprinkle with parmesan and remaining chives. Serve with remaining lemon wedges on the side.