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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baked Penne with Corn, Zucchini and Basil

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

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

    Post by Lobo Fri 05 Feb 2016, 12:31 am

    Baked Penne with Corn, Zucchini and Basil Img34l
    Baked Penne with Corn, Zucchini and Basil
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    Prep Time: 35 minutes
    Cook Time: 60 minutes
    Servings: 8
    Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.






    • 1K+

    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

    Baked Penne with Corn, Zucchini and Basil Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    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.
    Williams-Sonoma Kitchen.

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