Baked Penne with Corn, Zucchini and Basil

It is Foodie Friday once again and today I am sharing a recipe that I saw a picture of in the most recent William Sonoma catalog. I was able to get the recipe from their website.

It is filled with the freshest ingredients, a lite one dish dinner and perfect for some of our hot summer days.


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.

Ingredients:
• Kosher salt, to taste
• 1/2 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
• 1/2 yellow onion, diced
• 4 tomatoes, cored, seeded and cut into 1-inch chunks
• 1 Tbs. sliced garlic
• 1 tsp. chopped fresh oregano
• 1/4 tsp. red pepper flakes
• 1 Tbs. tomato paste
• 1/4 cup white wine
• 1/2 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. Serves 8.

I most always prep all of my ingredients.



You begin with a large pot of boiling water for your pasta which I always add a French Herbed Sea Salt which is a favorite of mine and a little olive oil.




You really taste the freshness of the corn in the dish.



The fresh zucchini is delightful.



After all the other ingredients are added you then place it back into the same pan and top with the Parmesan cheese before placing in the oven to bake. If you click onto the photo below you can enlarge the photo and there in the left hand corner is the Herbed Sea Salt I use so much. I always add it to pasta water for added flavor to my pasta.





When it has baked it comes out this beautiful golden color and it is a delicious Baked Pasta dish using the fresh summer corn and other vegetables. It truly is a "Good Thing".




If you try this dish you won't be disappointed and it IS a light one dish meal.




To see other wonderful recipes of participants of Foodie Friday click on here at Designs by Gollum.