BAKED PENNE WITH CORN, ZUCCHINI AND BASIL
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. July 2009 Williams-Sonoma.
Provided by Docs Mom
Categories Penne
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 400ºF.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
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Usman Khan Niazi
[email protected]Yum!
Waxford Rana
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. The veggies are always tender and flavorful, and the cheese is melted and gooey. I highly recommend this recipe.
Shahadat Hossain Shamim
[email protected]This recipe was okay. It wasn't anything special, but it was easy to make and it tasted fine. I probably wouldn't make it again.
achiko kuchashvili
[email protected]Meh.
Naya Khaled
[email protected]This dish was a disaster! The pasta was overcooked and mushy, and the cheese was burnt. The veggies were also bland and tasteless. I would not recommend this recipe.
Lion
[email protected]Not bad! The veggies were a bit overcooked for my taste, but the flavors were good. I think I'll try roasting the veggies next time instead of boiling them.
rage salaad
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning, maybe some garlic or Italian seasoning. The cheese was also a bit too thick and gooey for my liking.
Sardar Ali baloch
[email protected]Easy and tasty! I used whole wheat penne and it turned out great. I also added some chopped sun-dried tomatoes for extra flavor. Will definitely make this again.
Kayla Guyton
[email protected]This dish was delicious! The corn and zucchini added a nice sweetness to the dish, and the basil gave it a fresh, herby flavor. The cheese was melted and gooey, and the pasta was cooked perfectly. I would definitely make this again.
Akaid hossain
[email protected]I tried this recipe last night and it was a hit with my family! The veggies were tender and flavorful, and the cheese was melted and bubbly. The pasta was cooked perfectly al dente. Will definitely be making this again!
Daton Gale
[email protected]This baked penne dish was an absolute delight! The combination of corn, zucchini, and basil created a vibrant and flavorful experience. The cheese added a gooey richness that tied all the ingredients together perfectly. I highly recommend this recipe