Ingredients (Serves 4)

• 400 g (14 oz) penne pasta
• 250 g (9 oz) mushrooms, sliced
• 2 medium zucchini, diced
• 1 small onion, finely chopped
• 3 tbsp extra virgin olive oil
• 60 g (2 oz) Parmigiano Reggiano cheese, grated
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare the vegetables: Wash the zucchini and dice into small cubes. Clean and slice the mushrooms. Finely chop the onion.
2. Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent. Add the zucchini and mushrooms, season with salt and pepper, and cook for 8–10 minutes until tender and golden.
3. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve a ladle of cooking water before draining.
4. Combine: Add the drained pasta to the skillet with the vegetables. Toss well, adding a splash of reserved pasta water if needed for a silky coating.
5. Finish with cheese: Remove from the heat and stir in the grated Parmigiano Reggiano until creamy and well combined.
6. Serve: Plate the pasta and garnish with extra cheese and freshly ground black pepper.