Pasta, Zucchini, Tomato, Corn Bake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pasta with summer vegetables Ingredients:
1/2 lb penne |
6 tablespoons olive oil, plus more as needed |
2 ears corn |
fresh ground black pepper, to taste |
8 zucchini, about 2 lb. total, cut into half-moons |
1/2 yellow onion, diced |
4 tomatoes, cored, seeded and cut into 1-inch chunks |
1 tablespoon sliced garlic |
1 teaspoon chopped fresh oregano |
1/4 teaspoon red pepper flakes |
1 tablespoon tomato paste |
1/4 cup white wine |
1/2 cup thinly sliced fresh basil |
6 ounces mozzarella cheese, grated |
2 ounces parmigiano-reggiano cheese, grated |
Directions:
1. Preheat an oven to 400ºF.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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. Serves 8.
7. Williams-Sonoma Kitchen.
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