Protein Boost | Quick & Fresh Penne Primavera
with Shrimp & Portobello Mushroom
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
Primavera means spring in Italian. We know that’s wishful thinking right now! But we’re streaming bright vegetable colour from zucchini, cherry tomatoes and mushroom straight into this pasta night. Fresh penne makes it a quickie and shaved Parmesan makes it a goodie!
We will send you:
- 285g Shrimp (BAP-certified)
- 50g Diced onions
- 15ml Minced garlic
- 1 Green zucchini
- 140g Cherry tomatoes
- 1 Portobello mushroom
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 225g Fresh penne rigate
- 25g Shaved Parmesan (contains rennet)
Contains: Eggs • Milk • Shrimp • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt
Total Fat
28 g
Saturated Fat
13 g
Sodium
1540 mg
Total Carb
75 g
Sugars
8 g
Protein
41 g
Fibre
6 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the stem from the mushroom; medium-dice the cap.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Halve the tomatoes.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until beginning to brown.
- Add the zucchini, onions and tomatoes. Sauté, 2 to 3 min., until beginning to soften.
- Add the garlic and tomato paste. Sauté, 30 sec. to 1 min., until fragrant and dark red.
Finish the sauce & combine the pasta
- To the pan, add the demi-glace and reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
