Recipes Main Courses Vegetables Baked Penne with Corn, Zucchini and Basil
Baked Penne with Corn, Zucchini and Basil

Baked Penne with Corn, Zucchini and Basil

Baked Penne with Corn, Zucchini and Basil is rated 5.0 out of 5 by 12.
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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.

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.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Fresh Vegetable Taste Really Comes Out! This recipe is light and flavorful. The freshness of the corn, zucchini and herbs really comes out. It's tough to put the oven on to 400 degrees in the middle of a NJ summer but for this recipe we'll do it again, it's a keeper!
Date published: 2016-08-06
Rated 5 out of 5 by from Very easy plus it's all veggies! As a seasoned cook & baker, this was a very easy but tasty recipe. I had tons of elbow macaroni left over so I used that instead of buying penne.
Date published: 2016-03-06
Rated 5 out of 5 by from Always a crowd pleaser This dish is a fantastic way to use up vegetables and herbs from your summer garden. It's absolutely delicious and always a crowd pleaser. I typically make it with lentil penne pasta, for a gluten free alternative, and it's just as good. Also, I've made it on the stove in a dutch oven and skipped the final step of baking, without having much negative affect.
Date published: 2015-10-23
Rated 5 out of 5 by from Unexpectedly fantastic I made this entree for vegetarian friends we were hosting for dinner. I love meat and was hesitant I would like this dish - would there be enough substance, flavor, etc. The entree turned out wonderfully and exceeded expectations. It was easy to prepare and extremely tasty. I would highly recommend. If you want a bit of extra yum, add butter along with the OO when cooking the veggies. A side note - my kids did not like this dish, but they are pretty picky.
Date published: 2015-08-09
Rated 5 out of 5 by from Great looking, great tasting! There's a bit of prep work for this dish, but I liked the results enough to make it again. I made this for children so I used chicken stock in place of the wine and skipped the red pepper flakes. It came out wonderful and I love the use of two types of cheese. This recipe is a keeper!
Date published: 2015-08-04
Rated 5 out of 5 by from Great Dish! This dish was super yummy! Easy to make and fresh tasting. I used fewer zucchini and next time I would choose smaller ears of corn as I chose large ones and there was just a bit too much corn. Other than that, it was a fabulous veggie pasta! Will make again.
Date published: 2014-08-30
Rated 5 out of 5 by from Sum even better than parts I was puzzled at rave reviews, but wow was this good. I used less zucchini than specified, halved grape tomatoes instead of regular tomatoes and fresh mozzarella that had been marinated in olive oil and herbs. Used the olive oil marinade to cook the corn and zucchini. Most zucchini with pasta dishes are mushy, but browning the slices makes a huge difference. Ditto for the fresh corn kernels. Very colorful too. Oh, and I baked it in a casserole dish instead of skillet.
Date published: 2014-07-12
Rated 5 out of 5 by from Exceptional Flavor Easy to make, with fresh flavors, and a nice texture with the corn. Great family meal.
Date published: 2013-06-06
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