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    You are in: Home / Recipes / Pasta, Zucchini, Tomato, Corn Bake Recipe
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    Pasta, Zucchini, Tomato, Corn Bake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    LisaAD's Note:

    Pasta with summer vegetables

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    Ingredients:

    Serves: 8

    Yield:

    casserole

    Units: US | Metric

    Directions:

    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. Serves 8.
    7. 7
      Williams-Sonoma Kitchen.

    Ratings & Reviews:

    • on August 28, 2011

      55

      Fabulous! Had fresh zucchini, tomatoes and corn on hand, and browsed for a good recipe. Tried this one, and loved it. Delicious. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pasta, Zucchini, Tomato, Corn Bake

    Serving Size: 1 (374 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 370.4
     
    Calories from Fat 168
    45%
    Total Fat 18.6 g
    28%
    Saturated Fat 5.7 g
    28%
    Cholesterol 21.9 mg
    7%
    Sodium 291.6 mg
    12%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 6.9 g
    27%
    Sugars 8.7 g
    35%
    Protein 13.8 g
    27%

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