Pasta - Penne with Corn, Zucchini and Basil

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Pasta - Penne with Corn, Zucchini and Basil

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt, to taste

  • ½

    lb. penne

  • 6

    Tbs. olive oil, plus more as needed

  • Kernels cut from 2 ears of corn

  • Freshly ground black pepper, to taste

  • 8

    zucchini, about 2 lb. total, cut into half-moons

  • ½

    yellow onion, diced

  • 4

    tomatoes, cored, seeded and cut into 1-inch chunks

  • 1

    Tbs. sliced garlic

  • 1

    tsp. chopped fresh oregano

  • ¼

    tsp. red pepper flakes

  • 1

    Tbs. tomato paste

  • ¼

    cup white wine

  • ½

    cup thinly sliced fresh basil

  • 6

    oz. mozzarella cheese, grated

  • 2

    oz. Parmigiano-Reggiano cheese, grated

Directions

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 tsp. 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.


Nutrition

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