For this cooking show, Zucchini is the lead role. This ideal summer vegetable, is fresh and delicate in flavor, but with this supporting cast, it is sure to shine.

 

You can’t go wrong with a delicious pasta dish, whether it’s tuesday night dinner or a potluck crowd pleaser. Penne cooked to perfection, coated in a dainty white wine and garlic sauce, tossed with meaty mushrooms and beautiful green zucchini chunks.

 

What you need:

  • 2 tbsp olive oil
  • 1 large onion (diced)
  • 4- 5 garlic cloves (minced)
  • 1 (8oz) pkg mushrooms (sliced)
  • 3 med-large zucchini (cubed)
  • 2 tbsp of each butter/margarine and flour
  • 1/3 – 1/2 cup white wine
  • 1 tsp italian seasoning
  • 1 1/2 tsp of each salt and pepper

Begin by heating a large skillet to med-high heat, add olive oil, onions and garlic. Cook until until onions are translucent, then add mushrooms and butter. Cook about 5-7 mins.

Add in the flour and stir until thick. Deglaze with white wine, stir, and let simmer 10-15 mins. (wine will reduce)

Lastly, add zucchini, salt, pepper and italian seasoning. Cook for an additional 5 mins, until zucchini is just cooked through.

Toss with penne.

Sprinkle with parsley and parmesan cheese (optional)


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