Baked Penne with Corn, Zucchini, and Basil

Baked Penne with Corn, Zucchini, and Basil
Baked Penne with Corn, Zucchini, and Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Kosher salt, to taste

  • 1/2 lb penne

  • 6 Tbsp olive oil, plus more as needed

  • Kernels cut from 2 ears of corn

  • Freshly ground black pepper

  • 8 zucchini, about 2 lb. total, cut into 1/2” thick half-moons

  • 1/2 yellow onion, diced

  • 10-12 large roma tomatoes, cut into 1-inch chunks

  • 1 large garlic clove, sliced

  • 1 tsp chopped fresh oregano

  • 1/4 – 1/2 tsp red pepper flakes

  • 1 Tbsp tomato paste

  • 1/4 cup white wine

  • 1/2 cup thinly sliced fresh basil

  • 6 oz fresh mozzarella cheese, cubbed

  • 2 oz Parmigiano-Reggiano cheese, grated

Directions

1. Preheat an oven to 400°. 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 Tbsp 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 Tbsp 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, tomato paste, 1 tsp salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent and golden, 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. 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, mozzerella 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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