Ziti with Creamed Cucumbers, Mushrooms & Sun Dried Tomatoes

Sauteed cucumbers tossed in a creamy sauce with sun dried tomatoes and earthy mushrooms combined with ziti hits the spot quickly on a busy night! It’s a special little dish that will put a smile on your face. :)

  • 1/4 pound ziti rigati, cooked al dente
  • 1/2 seedless cucumber, peeled and quartered to about the length of the ziti
  • 5 oz. baby bella mushrooms, sliced
  • 1/4 cut julienned sun dried tomatoes packed in olive oil
  • 3 oz. heavy cream
  • 2 tablespoons unsalted butter
  •  sea salt & freshly ground pepper
  • freshly grated Parmesan cheese

In a colander salt the cucumbers and let them sit for about 20 minutes to draw the liquid out of them. Take a paper towel and pat them dry. In a dutch oven, melt the butter until it sizzles on medium heat, add in the cucumber until they brown lightly. Stir in the mushrooms until they brown and cooked. Next stir in the sun dried tomatoes with a little of the olive oil and saute for a few minutes. Add in the heavy cream and bring to a boil until it thickens. Season as needed with salt and fresh ground pepper. Stir in the cooked pasta and combine well. This serves 2, top with fresh Parmesan cheese and enjoy!