Baked penne with corn, zucchini and basil

By Dolllady1030

a Williams-Sonoma recipe

Ingredients

• 1/2 lb penne
• 6 tbs olive oil,plus more as needed
• 2 ears corn, kernels cut off
• fresh ground black pepper, to taste
• 8 zucchini, about 2 lbs, cut into half moons
• 1/2 yellow onion, diced
• 4 tomatoes, cored, seeded and cut into 1 in chunks
• 1 tbs sliced garlic
• 1 tsp fresh oregano
• 1 tbs tomato paste
• 1/4 cup white wine
• 1/2 cup thinly sliced fresh basil
• 6 oz. mozzarella cheese, grated
• 2 oz Parm-Reggiano cheese, grated

Preparation

Step 1

-pre-heat oven to 400 deg

-cook pasta in salted water about 8 min. drain and rinse in cold water. set aside

-in a 12-in nonstick fry pan over medium-high heat warm 3 tbs of olive oil. add the corn, season with salt and pepper and cook until corn is lightly golden, 6 to 8 min. transfer to large bowl and set aside.

-return the pan to medium-high heat, warm 3 tbs olive oil. add zucchini,season with salt and cook, stirring occasionally until the zucchini is tender and golden brown, 6 to 8 min. add to the bowl with the corn...do in batches if necessary.

-set pan over medium-low heat. add onion, 1 tsp salt and pepper to taste. cook until onion is translucent, about 2 min. stir in tomatoes, garlic, oregano and cook until tomatoe soften and begin to form a sauce about 5 min. stir in tomato paste and cook for 1 min. add wine and cook until wine has reduced and sauce is fairly thick, about 3 min more.

-add the pasta, tomato sauce, basil, mozzarella and half of the p-r cheese to the bowl with the vegetables. transfer to oven-ready dish and sprinkle with remaining p-r cheese and bake until golden brown on top, about 20-25 min.
serves 8