Baked Penne with Corn, Zucchini and Basil


  • 2 oz. Parmigiano-Reggiano cheese, grated
  • 6 oz. mozzarella cheese, grated
  • ½ cup thinly sliced fresh basil
  • ¼ cup white wine
  • 1 Tbs. tomato paste
  • ¼ tsp. red pepper flakes
  • 1 tsp. chopped fresh oregano
  • + 9 more ingredients
    • 1 Tbs. sliced garlic
    • 4 tomatoes, cored, seeded and cut into 1-inch chunks
    • ½ yellow onion, diced
    • 8 zucchini, about 2 lb. total, cut into half-moons
    • Freshly ground black pepper, to taste
    • Kernels cut from 2 ears of corn
    • 6 Tbs. olive oil, plus more as needed
    • ½ lb. penne
    • Kosher salt, to taste

Preheat an oven to 400°F. 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 he...

View full recipe at SpringPad


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