Pasta, Zucchini, Tomato, Corn Bake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

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 wine
• 1/2 cup thinly sliced fresh basil
• 6 ounces mozzarella cheese, grated
• 2 ounces parmigiano-reggiano cheese, grated

Recipe

• 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.