Silky Sicilian Penne & Scallops tossed

Name: Silky Sicilian Penne & Scallops tossed with Mushrooms, Zucchini & Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 1 Zucchini; 4 tbsp Crème Fraîche; 10 oz Scallops; 1 Lemon; 6 oz Penne; 1 tbsp Italian Seasoning; 4 oz Tomato; 1/4 oz Chives; 1 Mushroom; 4 oz Mushroom; tsp Salt, tsp; tsp Black Pepper, tsp

with Mushrooms, Zucchini & Tomatoes

By Recipe0 System

If you’re mad for mushrooms or a fan of fungi, this pasta will treat you right: It’s loaded with ’shroom slices! They’re the flavor backbone of this recipe along with rich mushroom stock, bringing all those deep, earthy flavors that you know and love. We’ve added al dente penne, zucchini, tomatoes, a lemony, chive-flecked crème fraîche sauce, and a sprinkling of Parmesan cheese. Get ready for this umami-packed dish to hit your dinner table.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1 Zucchini
4 tbsp Crème Fraîche
10 oz Scallops
1 Lemon
6 oz Penne
1 tbsp Italian Seasoning
4 oz Tomato
1/4 oz Chives
1 Mushroom
4 oz Mushroom
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve tomatoes. Mince chives. Quarter lemon.

Pat scallops dry with paper towels; season generously all over with salt and pepper.
2

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.
3

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes.

Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.
4

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.
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 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, 2-4 minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4).

Whisk in crème fraîche; season with salt and pepper.

Meanwhile, heat 1 TBSP butter and a drizzle of oil in a medium, preferably nonstick, pan over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Turn off heat.
6

Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

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

Serve scallops atop pasta.

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