Mushroom Zucchini Pasta

Ingredients
(serves 2)
½ - 1 zucchini (personal preference)
200g Baby Bella Mushrooms (or any preferred mixed of mushroom)
200g penne (or any pasta type preferred)
1 tablespoons butter
2 cloves garlic (smashed)
3 tablespoons oil/olive oil
Grated Parmigiano-Reggiano

1 tsp chicken stock concentrates
Salt

Methods:-
1. Bring a pot of salt water to boil, cook pasta per instruction.

2. In the mean time, trim off the ends of the zucchini and cut into ½ inch slices, set aside.

3. Cut the mushrooms into ½ inch thick slices, set aside.

4. In a large saute pan over medium heat, warm 1 tablespoons of oil and ½ tablespoon of butter. Add the zucchini and sauté, tossing often, until tender and slightly brown on both sides. Season with salt. Dish out, set aside.

5. Do the same saute for mushroom. Mushroom is cooked when it releases liquid. Dish out, set aside.

6. Using the same pan, heat 1 tablespoon of oil and saute the garlic. When the garlic release aroma, add in pasta, sauteed mushroom & zucchini and chicken stock concentrates. Toss when to mix.
7. If needed, add more butter / pasta boiling water. Season to taste and serve with generous shavings of parmigiano-reggiano.