Cooking ~ Zucchini Penne

I have leftover anchovies in olive oil, zucchini and swiss brown mushroom in the fridge.  But they are not enough to make a dish each so I decided to marry them with penne.  Voila.. here comes the healthy-almost-vegetarian pasta!  Not forgetting, a big dollop of mashed potato stolen from Isabelle's lunch added a touch of creaminess and richness to this dish.

Ingredients:

1.  Penne (cooked)

2.  1 onion - diced

3.  Few cloves of garlic - chopped

4.  Anchovies (I used Johnny West)

5.  Yellow zucchini (peel off skin and sliced)

6.  2-3 swiss brown mushroom (sliced)

7.  Sliced spring onion

Seasoning:

1.  Salt and pepper (adjust to own liking)

2.  Balsamic vinegar

Method:

1.  Saute onion in a hot pan till they turn soft and caramalised.  Add in garlic and let it saute for another 1 minute or before they turn brown.

2.  Add in anchovies.  Break up the fillet into smaller pieces with the back of the spatula.

3.  Add in zucchini and mushroom.  Let them cook for about 1 minute. Stir.

4.  Add in salt, pepper and a sprinkle of water if mixture is too dry.

5.  Add in cooked penne.  Stir and make sure every piece of penne is well coated.

6.  Sprinkle a few dash of balsamic vinegar and stir well.

7.  Dish up and garnish with spring onion.  (If you like cheese, grate some cheese before serve)


Result:
DH - Yummy!!
Friend V - Good! Not too oily, moist enough and taste healthy :)