CREAMY ZUCCHINI PENNE WITH GARLICKY PANKO plus Smoked Paprik

• servings: 2
• active time: 5
• total time: 20

Ingredients

2 zucchini

Panko Breadcrumbs

Garlic powder

Penne pasta

Smoked paprika

Mushroom stock

Cream cheese

Sour cream

Shredded Parmesan

Directions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add half the panko (all for 4), ¼ tsp garlic powder (½ tsp for 4; you'll use the rest later), salt, and pepper; cook, stirring, until golden and toasted, 1-2 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

3. Heat a drizzle of oil in same pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring frequenti until browned and tender, 4-7 minutes.

4. Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.

5. Reduce heat under pan to low. Stir in half the paprika (all for 4 servings), remaining garlic powder, and ¼ tsp sugar (½ tsp for 4); cook, stirring, until fragrant, 30 seconds. Stir in ⅓ cup reserved pasta cooking water (½ cup for 4), stock concentrate, cream cheese, and sour cream. (If pasta isn't done cooking, ladle water directly from the pot.) Bring to a simmer and cook, stirring, until thoroughly combined, 1-2 minutes. Taste and season with salt and pepper.

6. Stir drained pasta into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan and top with as much garlicky panko as you like.

Notes

Can add shrimp or chicken

Nutrition

• Calories: 650