Name: Penne with Mushrooms and Zucchini (Penne ai Funghi e Zucchine)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2–3 sprigs fresh thyme; 1 pound penne; ¾ pound zucchini; 2 medium cloves garlic; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; Salt; ½ pound white mushrooms; ½ pound fresh tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Here is a fresh and tasty combination. Zucchini makes this a lighter, fresher sauce than one with just mushrooms. A small amount of fresh tomatoes helps to bind the vegetables into a cohesive sauce. In addition to penne, I like this with shapes that have ridges or cavities to catch the sauce.

Ingredients

¾ pound zucchini
2 medium cloves garlic
3 tablespoons

Europe
Italy
Main course
Mediterranean
Vegan

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Wash the zucchini, trim the ends, and cut into ½-inch chunks. Peel the garlic, thinly slice it, and put it with the olive oil in a 12-inch skillet. Place over medium-high heat. When the garlic begins to sizzle, add the zucchini, season lightly with salt, and sauté,

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Ingredients

Method

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