Penne with Zucchini and Mushrooms

• 2 Zucchini (medium)
• 2 White Button Mushrooms, Large
• 200 grams Penne Pasta
• 2 Tablespoons Extra Virgin Olive Oil
• 1 clove Garlic, Minced
• 1 pinch Chili Flakes
• 2 Tablespoons White Wine
• 1 dash Salt
• 1/2 cups Parmigiano-Reggiano, Grated
• 2 sprigs Parsley, Chopped

1. Wash and dice zucchini and mushrooms and set them aside.
2. Bring a medium pot of salted water to boil.
3. While waiting for water to boil heat the olive oil in a large skillet over medium heat.
4. Add the garlic and chili flakes and cook for a minute.
5. Then add diced zucchini and mushrooms and cook until they start to soften.
6. Add white wine and simmer.
7. Place pasta in boiling water.
8. While pasta is cooking finish off vegetables in the pan, cooking and stirring until the wine is reduced.
9. Cook pasta according to package instructions.
10. Drain pasta (first save a cup or so of the pasta water and set aside) and toss pasta in the pan with the vegetables adding a little of the cooking water as needed to create a nice sauce.
11. Add salt to taste.
12. Finish with grated Parmigiano and parsley and a drizzle of olive oil.

zucchini, white button mushrooms, pasta, olive oil, clove garlic, chili flakes, white wine, salt, parsley

Taken from tastykitchen.com/recipes/main-courses/penne-with-zucchini-and-mushrooms/ (may not work)