Ingredients

The following ingredients have 4 Servings
  • 250 g penne pasta
  • 1 small onion
  • 1 and 1/2 medium zucchini
  • 2 1/2 cups  Crimini mushrooms
  • 1 clove garlic minced
  • pinch of peperoncino (dried chili peppers)
  • salt
  • 2 tablespoons extra virgin olive oil
  • a few drops white truffle oil
  • a couple sprigs chopped parsley
  • splash of white wine
  • 1/2 cup Parmigiano Reggiano

Instruction

  • Wash and dice zucchini and mushrooms.
  • Mince garlic
  • Bring a medium pot of salted water to boil. While waiting for water to boil sauté the garlic and peperoncini in olive oil.
  • Add onions, diced zucchini and mushrooms and saute for 2-3 minutes.
  • Add white wine and let dissipate.
  • Place pasta in boiling water. While pasta is cooking finish off vegetables in pan with a few drops of white truffle oil.
  • Drain pasta and toss in pan with vegetables adding a little of the cooking water as needed.
  • Finish with grated Parmigiano and parsley and a drizzle of olive oil.
  • Ready to serve.