| 1 box | PLUS® Penne |
| 3 tablespoons | extra virgin olive oil |
| 1 | shallot, chopped |
| 1 | fennel bulb, sliced thin |
| 3 cups (3 small) | zucchini, sliced thin |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | Romano cheese, grated |
HEAT oil in a skillet; add shallots and sauté shallots for five minutes over medium heat.
ADD zucchini and fennel. Season with salt and pepper. Cook until completely cooked through about 6 minutes.
COOK pasta according to directions. Drain, reserving 1/2 cup of water. Add pasta to skillet and sauté with sauce adding in reserved water. Stir in cheese before serving.