Penne with Mushrooms and Zucchini

Penne ai Funghi e Zucchine

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

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.


  • ¾ pound zucchini
  • 2 medium cloves garlic
  • 3 tablespoons


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. 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,