Baked Penne With Corn Zucchini And Basil

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Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. July 2009 williams-sonoma.

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Steps

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Preheat an oven to 400f.

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Bring a large pot of water to a boil over high heat.

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Generously salt the water , add the pasta and cook , stirring occasionally , until al dente , about 8 minutes.

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Drain the pasta and rinse under cold running water.

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Set aside.

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In a 12-inch nonstick fry pan over medium-high heat , warm 3 tbs.

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Of the olive oil.

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Add the corn , season with salt and black pepper and cook , stirring occasionally , until the corn is lightly golden , 6 to 8 minutes.

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Transfer to a large bowl.

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Set aside.

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Return the pan to medium-high heat and warm the remaining 3 tbs.

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Olive oil.

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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.

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Add to the bowl with the corn.

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Repeat with the remaining zucchini , adding more oil to the pan as needed.

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Set the pan over medium-low heat.

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Add the onion , 1 teaspoons salt and black pepper , to taste.

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Cook , stirring occasionally , until th.

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Ingredients

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kosher salt, penne, olive oil, corn, fresh ground black pepper, zucchini, yellow onion, tomatoes, garlic, fresh oregano, red pepper flakes, tomato paste, white wine, fresh basil, mozzarella cheese, parmigiano-reggiano cheese