Conchiglie with Zucchini and Mushrooms

Ingredients:

• 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

 Directions:

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!

Suggested local businesses for ingredients: 

• Pasta: Pasta di Solazzi (https://www.pastadisolazzi.com/)
• Butter: Sawatch Artisan Foods (https://sawatchartisanfoods.com/)
• Mushrooms: Fungus Farm Colorado (https://app.barn2door.com/fungusfarmcolorado/all)
• Harissa & Preserved Lemons: Gather Food Studio (https://gatherfoodstudio.com/)