Friday, June 27, 2014





  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 cup cherry tomatoes
  • 1 large zucchini, chopped
  • 2 fresh ears of corn, cut from the cobs
  • 2 cups pasta (I used penne)
  • 1/2 cup mozzarella cheese, shredded
  • 4 tbsp. butter


  1. Preheat the oven to 400 F and bring a pot of water to a boil for the pasta. Boil pasta according to package directions and set aside until ready to use.
  2. While pasta is cooking, brown your butter. Melt butter in a small saucepan over medium-high heat. Once it’s melted, continue cooking while whisking/stirring constantly The butter will foam and then turn a rich brown color. As soon as it does, remove from heat and set aside until ready to use.
  3. In a large oven-safe skillet, heat oil over medium heat. Add onion, tomatoes, zucchini and corn and stir to coat everything in oil. Sprinkle with salt and pepper and cook for 10-15 minutes, stirring occasionally, until veggies have softened and browned in spots.
  4. Once vegetables are cooked, stir in pasta, followed by brown butter and half the shredded cheese. Top pasta mixture with rest of cheese then bake in oven at 400 F for 10 minutes.

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