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 16.
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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 Incredible meal I make this often for many years now. I actually skip the tomato paste because the small amount of sauce the tomatoes produce I think is necessary and absolutely divine & makes the dish!
Date published: 2023-01-30
Rated 5 out of 5 by from Wonderful vegetable forward pasta Excellent recipe! Loved how the star of this dish is vegetables. Zucchini can often turn out watery without a lot of flavor, yet this is packed with umami.
Date published: 2021-09-02
Rated 5 out of 5 by from Omg delicious I was looking for a good, simple summer recipe to make for dinner. I, like others, were confused by the 5 star reviews but omg the dish did not disappoint. Like someone else said it’s not the parts but the whole. Amazing amazing. Will make again!! I didn’t modify the recipe except I used 5 large zucchini Instead of 8 and I thought it was plenty!
Date published: 2021-08-10
Rated 5 out of 5 by from Love this Recipe This is a delicious recipe, using some of the best of summer produce..My family loves it , , and it is the essence of summer. It is however a little fiddly,lots of chopping and separate sautéing makes it more of a project than a quick meal.
Date published: 2020-08-02
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
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