RIGATONI WITH MUSHROOMS, ZUCCHINI, AND ONIONS

1 pound rigatoni, ziti, or any other medium pasta shape, uncooked
2 garlic cloves, cut into slivers
1 medium onion, halved lengthwise, and cut into thin slices
4 tablespoons olive or vegetable oil
1 tablespoon fresh rosemary leaves
6 parsley sprigs, coarsely chopped
1/2 cup chicken broth
8 ounces assorted mushrooms, thinly sliced
2 medium zucchini, halved lengthwise, and thinly sliced
salt and freshly-ground black pepper (to taste)
6 tablespoons grated parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, saute the garlic, onion, and oil in a large frying pan over medium heat.

Add rosemary, parsley, and chicken broth; simmer until sauce has reduced by half (about 4 minutes).

Add mushrooms and zucchini and cook an additional 4 minutes.

When pasta is done, drain and add to sauce. Add salt and pepper to taste. Toss well until the pasta is coated. Toss in Parmesan cheese. Garnish with additional parsley, if desired. Serve immediately.

Mark Strausman, Campagna Restaurant, New York, NY

Servings: 4
Source: Perfect Pasta