|2 servings||calories per servings 576||protein serving 19 g||carbs per serving 66 g||total fat per serving 28 g|
Every culture that eats milk has some type of preserved cream: Sour cream, creme fraiche and crema are all peas in a the same rich pod. In the South we call ours “clabbered cream,” and it brings just enough richness to this light, bright and summery dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||5 g|
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!
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.Learn More...