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Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

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with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30
Note: Too much mustard and vinegar.

  • 12oz potatoes
  • 1tsp dried thyme
  • 4tsp Dijon mustard
  • 5tsp red wine vinegar
  • 1zucchini
  • 1tsp garlic powder
  • 10oz chicken cutlets
  • 4oz button mushrooms
  • 1½tsp sour cream
  • 1oz chicken stock concentrate
  • salt & pepper
  • cooking oil
  • butter


Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

Turn off heat, transfer to a cutting board. Wipe out pan.

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Szechuan Chicken

Szechuan Chicken

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Yield: 2 Servings

Scott Nowell

Maybe not authentic, but it varies so much it’s impossible to know what is.

Chicken:

  • 2oz boneless skinless chicken breasts

Vegetables:

  • ½onion, chopped 1-inch pieces
  • ½lb button mushrooms, sliced
  • ¼cup carrot, sliced ⅛-inch-thick on diagonal or matchsticks
  • 1zucchini, quartered and sliced ½ inch thick
  • ½cup celery sliced diagonally lengthwise to match sticks
  • ½cup bamboo shoots sliced to match sticks (optional)
  • ½cup water chestnuts, sliced (optional)
  • 2cloves garlic, minced
  • equal amount of ginger minced
  • 4-8dried Szechuan peppers
  • 1TBS vegetable oil

Sauce:

  • 1cup chicken stock
  • 1TBS corn starch
  • 2tsp soy sauce
  • ¼cup Hoisin sauce

Velvet the Chicken:

Slice breasts in half or thirds, length wise to make thin cutlets. Slice cutlets on diagonal into ⅛ to ¼ inch thick slices. In a bowl add sliced chicken, salt, egg white, white pepper, sesame seed oil, 1½ TBS of corn starch and 1 TBS of oil. Mix everything together well. Marinate for 15 minutes.

Premix sauce:

In a small bowl, mix 1 TBS corn starch into 1 cup chicken stock with 2 tsp soy sauce and ¼ cup hoisin sauce. Whisk to combine. Set aside.

Stir fry:

Heat 2 tsp oil in wok until starting to smoke. Add garlic and ginger, cook for 15 seconds and add the chicken. Stir fry until cooked through. Remove to bowl.

Heat 2 tsp oil in wok and add Szechuan peppers. Stir fry 30 seconds. Add vegetables and stir fry for 2-3 minutes until starting to soften. Remove to bowl with chicken.

Sauce & finish:

Add premix sauce into wok, stir and bring to a boil and cook until thickened.

Return chicken and vegetables to wok and mix with sauce until heated through and sauce boils.

Adjust seasoning with additional soy, hoisin as needed.

Remove from heat, serve.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds
Yield: 2

Tasty and simple. Sumac has a nice lemony flavor. Bulgur wheat? A lot like brown rice.

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1yellow onion
  • 1garlic clove
  • 1tsp chili powder
  • 2tsp better than bouillon chicken (BTB)
  • 25 oz chicken cutlets
  • 1apricot jam
  • ½oz sliced almonds
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half- moons. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

Cook bulgur:

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.

Stir in bulgur, 1 tsp BTB chicken, 1 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

HFA

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3-5 minutes per side. Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.

Stir in jam, 1 tsp BTB chicken, and ½ cup water. Simmer until thickened, 2-3 minutes.

Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.

Finish & serve:

Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.

Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice, season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.

Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.

Shrimp Boil

Shrimp Boil

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Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, add salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Seafood Kabobs

Seafood Kabobs

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Yield: per Kabob

Scott Nowell

My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
The skewers were about 18” long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.

For the Marinade:

  • ⅓cup extra virgin olive oil
  • zest of 2 lemons
  • 4garlic cloves minced
  • ¼cup packed chopped fresh parsley
  • 1tsp oregano
  • 1tsp paprika
  • ½tsp coriander
  • ½tsp red pepper flakes

For the Seafood & Veg:

  • 1salmon steak about 1-inch thick
  • 2-4shrimp (16-20) peeled and deveined
  • 1onion, cut into 8 wedges
  • ½zucchini, cut into ¾ to 1-inch-thick rounds.
  • 3-4button mushrooms, can be cut into halves
  • Kosher salt

Combine the marinade ingredients in a small bowl. Reserve 2 TBS of the marinade in a separate bowl for later.

Pat the shrimp and salmon dry and season with kosher salt. Place the shrimp and salmon in a large bowl and pour the marinade all over. Toss to combine.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the skewers: (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

18” Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp.

12” Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp.

To grill on an outdoor grill: Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully oil the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers and close the lid. Cook skewers for 2 to 3 minutes on each side or until no longer translucent.

To grill on an indoor griddle or cast-iron grill: Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers and cook on one side about 3 or 4 minutes. Turn skewers over and cook another 2 to 3 minutes.

To broil: Adjust oven rack to be 5- to 6-inches below the burner. Place skewers on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers over and broil for an additional 2 to 3 minutes.

Transfer the grilled skewers to platter and spoon the remaining marinade your reserved earlier over the grilled skewers. Add a splash of lemon juice. Serve immediately.

Leftovers: To store leftover grilled shrimp, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

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Penne with Lemon Parmesan Cream Sauce, Bell Pepper, Zucchini & Peas

Yield: 2

Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30

  • 1red bell pepper
  • 1lemon
  • 4oz cream sauce base
  • 4oz peas
  • 1zucchini
  • 2scallions
  • 10oz shrimp or chicken
  • 6oz penne pasta
  • 1TBS Tuscan heat spice (see below)
  • 2TBS crème fraîche
  • 1veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast veggies:

Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Make sauce:

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.

Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in crème fraîche until smooth.

Toss pasta:

Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.

Tip: For an extra-rich experience, stir in another 1 TBS butter.

Serve:

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Tuscan Heat Spice

Makes 1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel
Salmon Limone

Salmon Limone

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Yield: 2

Adapted from: Hello Fresh

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.

Note: Tasty, but directions need improvement. I’m changing from stove top only to salmon finished in oven.
Prep: 5 Cook: 30

  • 2scallions
  • 1heaping tsp chicken stock concentrate (BTB)
  • 1zucchini
  • 1tomato
  • 2½oz Israeli couscous
  • 10oz salmon
  • ½tsp Italian seasoning
  • lemon crema (see below)
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Preheat oven to 425°F.

Cook salmon:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

Pat salmon dry with paper towels. Season all over with salt, and pepper.

Add salmon, skin sides down, and cook until skin is crispy, 3- to 5-minutes.

Flip salmon and place pan in oven. Roast until opaque and cooked through, 7- to 10-minutes more. Remove from oven and set aside.

Cook couscous:

While the salmon is cooking, melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to the pot with the couscous. Cover to keep warm

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon Crema

  • 1-2TBS sour cream
  • ½lemon or lime, zested
  • water
  • salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Silky Sicilian Penne with Chicken

Silky Sicilian Penne with Chicken

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Mushrooms, Zucchini & Tomatoes

Yield: 2

Silky Penne with a rich mushroom stock, a lemony, chive-flecked crème fraîche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese.
Prep: 5 Cook: 30

  • 1zucchini
  • ¼oz chives or scallions
  • 10oz chicken breast
  • 1TBS Italian seasoning
  • 3TBS Parmesan cheese
  • 4oz button mushrooms
  • 4oz grape tomatoes
  • 1lemon
  • 6oz penne pasta (or Cavatappi)
  • 1oz mushroom stock concentrate
  • 4TBS crème fraîche (or sour cream)
  • salt & pepper
  • 1TBS olive oil
  • 1tsp cooking oil
  • 1½TBS butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives or scallions. Quarter lemon. Cut chicken into ¼-inch-thick bite sized slices.

Cook zucchini:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.

Cook mushrooms:

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.

Season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Cook chicken:

Heat a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add chicken and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.

Turn off heat, season with salt and pepper. Transfer to bowl with mushrooms and zucchini. Wipe out pan.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Make sauce: 

While penne cooks, heat ½ TBS butter and a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning, salt, and pepper.  Cook, stirring, until tomatoes are softened, 2- to 4-minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water.

Whisk in crème fraîche, season with salt and pepper.

Finish & serve:

Add zucchini, mushrooms, chicken, and drained penne to pan with sauce, stir to combine. Stir in 1 TBS butter until melted.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Pork Sausage Cavatappi Bolognese

Pork Sausage Cavatappi Bolognese

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with Roasted Zucchini & Parmesan

Yield: 2

Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or sautéed zucchini.
Prep: 5 Cook: 30

  • 1zucchini
  • 6oz cavatappi pasta
  • 1oz chicken stock concentrate
  • 1yellow onion
  • 1tbs Italian seasoning
  • 9oz Italian pork sausage
  • 1½oz tomato paste
  • 1½tbs sour cream
  • 3tbs parmesan cheese
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice the onion.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.

Optional: In a hot skillet, add a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. Sauté zucchini until lightly browned, 4-6 minutes.

Tent with foil to keep warm.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Cook onion & sausage:

While pasta cooks, remove sausage from casing, discard casing.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5- to 6-minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3- to 4-minutes (it’ll finish cooking in the next step).

Make sauce:

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water, and a big pinch of salt and pepper. Bring to a simmer, cook until sauce has slightly thickened, and sausage is cooked through, 2- to 3-minutes.

Reduce heat to medium low.

Finish & serve:

Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBS butter into pan until thoroughly combined.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Italian Seasoning Blend

Makes: 1½ TBS

  • ½tsp garlic powder
  • ½tsp oregano
  • ½tsp basil
  • ½tsp black pepper
  • ½tsp parsley