About the Dish

5 ounces Penne
1 Medium Shallot
1 Medium Zucchini
3 ounces Oyster Mushrooms
1 tablespoon White Cooking Wine
4 teaspoons Butter
1 Small Lemon
1 sprig Basil
1 sprig Parsley
2 tablespoons Clabbered Cream
1.5 ounces Parmesan Cheese
Per Serving
Calories 576
Total Fat 28 g
Saturated Fat 13 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 9 g
Cholesterol 59 mg
Sodium 1351 mg
Total Carbohydrates 66 g
Dietary Fiber 5 g
Sugar 7 g
Protein 19 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
Prepare your mise en place: Peel shallot, halve lengthwise and thinly slice crosswise. Halve zucchini lengthwise and thinly slice crosswise. Thinly slice mushroom stems and caps. Wash and dry lemon and herbs. Zest and juice lemon. Pick basil and parsley leaves and roughly chop.
Place a medium saucepan over high heat, and add about 6 cups water and 1 tablespoon kosher salt. When water comes to a boil add penne pasta and stir to keep pasta from sticking to itself or the pot. Cook 6-8 minutes, or until tender but not mushy. Reserve 2 tablespoons cooking liquid; drain pasta in a colander but do not rinse.
While pasta is cooking: In a large sauté pan (preferably nonstick) combine olive oil and shallots, and place over medium heat. Cook shallots 1-2 minutes. Turn heat to high and add zucchini and mushrooms. Cook 6-7 minutes, stirring continuously.
Add wine, and simmer until it is almost gone. Add pasta, reserved pasta cooking liquid, butter, remaining 1/2 teaspoon kosher salt and lemon juice. Cook 1-2 minutes, or until butter and liquids have “glazed” the pasta and there is very little liquid in pan.
Remove pan from heat. Add lemon zest, basil and parsley, and clabbered cream, and mix thoroughly to combine. Taste and adjust seasoning as desired.
Divide pasta between 2 plates and top with Parmesan. Enjoy!