Penne With Zucchini & Mushrooms

1 Tbs olive oil
1/4 cup dry white wine
3 garlic cloves, minced
2 Tbs dried minced onion
1 zucchini, diced
8oz button mushrooms, sliced
1 28oz can plum tomatoes, coarsely chopped, drained
2 tsp minced thyme
fresh ground pepper to taste
6 cups cooked penned pasta
2 Tbs grated Parmesan cheese

1) In a heavy skillet over medium heat, heat the oil and wine together. Add the garlic and onion and saute for 1 minute. Add the zucchini and saute for 5 more minutes.
2) Add the mushrooms and saute until mushrooms begin to brown, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat, cover and simmer 10 minutes. Add the minced thyme and freshly ground black pepper.
3) Toss the sauce with the cooked penne. Top with Parmesan cheese.

Review: The original recipe called for rigatoni and eggplant. I made using zucchini and rotini. We topped this with Parmesan after taking the pic. We both had 2 bowls, because this was so yummy. I'm not sure what the magic combo was here, but it was greatly enjoyed by both of us.