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    You are in: Home / Recipes / Baked Penne With Corn, Zucchini and Basil Recipe
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    Baked Penne With Corn, Zucchini and Basil

    Baked Penne With Corn, Zucchini and Basil. Photo by Scott Binder

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Doc's Mom's Note:

    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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    Units: US | Metric


    1. 1
      Preheat an oven to 400ºF.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Set the pan over medium-low heat. Add the onion, 1 teaspoons 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.
    6. 6
      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.

    Ratings & Reviews:

    • on June 13, 2011


      This was good, but I found the effort/time involved outweighed the taste. Maybe it will be more delicious in a few days?! It definitely wasn't bad, I just like to get in and out of the kitchen and this recipe didn't quite fit that requirement. HOWEVER, gobs of yummy veggies! :-)

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    • on October 01, 2009


      I loved this recipe! Though it appears to be a simple pasta bake, there are a number of steps that make it a little time-consuming, but not difficult, such as first cooking the corn, then the zucchini, etc. But it really was worth the extra time. I will definitely make this again! The flavor was amazing! (I even used whole wheat penne.)

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    • on July 16, 2009


      This was a great! I personally give this like a really strong 4. My hubby gave it a high 3. I think that's only because he's a meat eater though. I kept trying to figure out what was the flavor I was tasting the most of, but I really think it was a few. I really love fresh basil in meals. I didn't have fresh oregano, but was still good. I halved my amount, because I didn't have enough ingredients, plus only 2 of us were eating. I was almost finished eating and I finally figured out that I was really tasting the fresh corn that kind of sweetens up when you cook it like this. The thin layer of cheese on top really gives it a good texture because it almost gives it a crunch after going in the oven. This is a great recipe for using up ingredients in your garden!! I didn't have white wine, so I used red instead, and it tasted great still. I didn't have penne, and elbow was the closest thing I had, it really probably is better with a bit chewier pasta. I'm not one to season a with too much salt, but this dish really does benefit from it.

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    Nutritional Facts for Baked Penne With Corn, Zucchini and Basil

    Serving Size: 1 (374 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 370.4
    Calories from Fat 168
    Total Fat 18.6 g
    Saturated Fat 5.7 g
    Cholesterol 21.9 mg
    Sodium 291.6 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 6.9 g
    Sugars 8.7 g
    Protein 13.8 g

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