Brown Butter Garden Vegetable Pasta Bake

Name: Brown Butter Garden Vegetable Pasta Bake
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 cups whole wheat pasta; 1 zucchini; 1 cup Grape or Cherry Tomatoes; 1 small red onion; 2 ears of fresh corn; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 tablespoons unsalted butter; 2 ounces freshly grated Parmesan cheese; 4 ounces freshly grated provolone cheese; Fresh parsley for garnish

User Reviews

5.0

21 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings
4 to 6
Course
Main Course
Cuisine
American

Brown Butter Garden Vegetable Pasta Bake

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 cups whole wheat pasta, like rigatoni
1 zucchini, chopped
1 cup Grape or Cherry Tomatoes
1 small red onion, chopped
2 ears of fresh corn, cut off the cob
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter
2 ounces freshly grated Parmesan cheese
4 ounces freshly grated provolone cheese
Fresh parsley for garnish

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Instructions

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, the place in the oven and cook for 10 minutes, just until cheese is melty. Remove and serve immediately, garnishing with parsley and extra cheese if desired.