Ingredients

¾ pound zucchini
2 medium cloves garlic
3 tablespoons extra-virgin olive oil
Salt
½ pound white mushrooms
Freshly ground black pepper
½ pound fresh tomatoes
1 pound penne
2–3 sprigs fresh thyme



Method


1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Wash the zucchini, trim the ends, and cut into ½-inch chunks. 
    Peel the garlic, thinly slice it, and put it with the olive oil in a 12-inch skillet. 
    Place over medium-high heat. When the garlic begins to sizzle, add the zucchini, season lightly          with salt, and saute, stirring
    often, until the zucchini starts becoming tender and lightly browned, about 5 minutes.

3. While the zucchini is cooking, brush away any dirt from the fresh mushrooms and thinly slice              them. When the zucchini is ready, add the mushrooms and season with pepper and lightly with            salt. Cook until the liquid released has evaporated, 4 to 5 minutes.

4. While the mushrooms are cooking, peel the tomatoes and coarsely chop them.

5. When the mushrooms are ready, add about 2 tablespoons salt to the boiling pasta water, add the          penne, and stir well. Cook until aldente.

6. Reduce the heat under the sauce to medium, add the tomatoes, and season lightly with salt. Chop        enough of the thyme leaves to measure 1 teaspoon and add them to the pan. Cook until the liquid
    the tomatoes release has reduced, 3 to 4 minutes, then remove from the heat.

7. When the pasta is done, drain well, toss with the sauce