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Categories:
whole wheat pasta olive oil red onion zucchini corn Grape Or salt pepper butter Parmesan cheese Provolone cheese fresh parsley
Viewed: 43 - Published at: 9 years agoIngredients
- 2 cups Whole Wheat Pasta , Such As Rigatoni
- 2 Tablespoons Olive Oil
- 1 whole Small Red Onion, Diced
- 1 whole Zucchini, Chopped
- 2 ears Fresh Corn, Cut From The Cob
- 1 cup Grape Or Cherry Tomatoes
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 4 Tablespoons Unsalted Butter
- 2 ounces, weight Freshly Grated Parmesan Cheese
- 4 ounces, weight Freshly Grated Provolone Cheese
- Fresh Parsley, For Garnish
Method
- Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil.
- Once boiling, add pasta to cook.
- Drain when finished.
- While pasta is cooking, heat a large oven-safe skillet oven medium-low heat.
- Add in olive oil, then add in onions, zucchini, corn and tomatoes with salt and pepper, stirring to coat.
- Cook for 10-15 minutes, tossing occasionally, while softened.
- While pasta and vegetables are cooking, heat a small saucepan oven medium heat.
- Add in butter and whisk constantly, stirring until bubbly and brown bits appear on the bottom, about 5-6 minutes.
- Remove and set aside.
- Turn off heat under vegetables and add in pasta.
- Drizzle in brown butter and add in Parmesan, stirring well to coat.
- Top with Provolone, then place in the oven and cook for 10 minutes, just until cheese is melted.
- Remove and serve immediately, garnishing with parsley and extra cheese if desired.
