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Conchiglie with Zucchini and Mushrooms


  • 8 oz. conchiglie pasta, cooked
  • ¼ cup butter
  • 1 small zucchini, large dice
  • 4 oz. pioppino mushrooms
  • ½ preserved lemon, diced
  • 3 garlic cloves, minced
  • 2 tablespoons harissa
  • 1 cup canned diced tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon preserved lemon juice
  • Salt and pepper


  1. Cook pasta according to directions on package. Drain and set aside.
  2.  While the pasta is cooking, in a large sauté pan, melt the butter over medium heat.  When hot, add the zucchini, season with salt and pepper and let cook for 1-2 minutes to soften.  Add the mushrooms and cook another 3-4 minutes until the mushroom and zucchini begin to soften. Add the preserved lemon and garlic and cook another 1 minute. 
  3. Stir in the harissa paste and let cook for 30 seconds to slightly toast.  Add the diced tomato and heat. Check for a final seasoning of salt and pepper. 
  4. Mix the olive oil and preserved lemon juice together in a small bowl. 
  5. Mix the pasta into the sauce and toss to heat.  Divide the pasta between 4 bowls and drizzle with the olive oil/lemon juice mixture. Enjoy!

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