Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella
Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella is a light and flavorful pasta dish that combines tender zucchini, sweet corn, and fresh basil with penne pasta. Topped with toasted pine nuts, creamy mozzarella, and a hint of lemon, this dish offers a perfect balance of textures and tastes, making it a delightful and satisfying meal.
Ingredients
- Fine sea salt
- ¾ lb good-quality dried penne
- 2 tbsps extra-virgin olive oil
- 1 small red or yellow onion , thinly sliced
- 2 large garlic cloves , minced
- 2 medium zucchini , cut into ¼-inch by 3-inch sticks Kernels from 2 ears fresh corn
- ¼ tsp crushed red pepper flakes
- 1 tbsp unsalted butter
- 1 cup loosely packed fresh basil leaves , coarsely chopped
- ¼ cup pine nuts , toasted
- 2 oz mozzarella cheese , torn into bite-size pieces
- 2-3 tbsps freshly squeezed lemon juice
- Freshly shaved parmesan cheese , for garnish
- Your best extra-virgin olive oil , for garnish
- Lemon wedges , for serving
WINE PAIRING
- Furmint
Instructions
- BRING a large pot of water to a boil and salt it generously (add 1 tbsp of salt for every 4 quarts). Cook the penne according to package instructions until just shy of al dente, about 10 minutes. Drain the pasta, reserving at least 2 cups pasta water for the sauce.
- HEAT the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it starts to brown lightly, about 5 minutes. Add the garlic and cook, stirring constantly, until it becomes fragrant, 30 seconds. Add the zucchini, turn the heat up to high, and cook, stirring occasionally, until the zucchini softens, 6 to 8 minutes. (You will need to add up to 1 cup of the reserved pasta water, a little at a time, as the zucchini cooks and becomes dry and sticks to the pan.)
- ADJUST the heat to medium and add the corn, ½ tsp of salt, the red pepper flakes, and the butter. Cook, stirring occasionally, for 2 minutes more. Add the penne and ½ cup of the pasta water, and stir well to incorporate. Cook, stirring often, until the pasta is well coated and the sauce has thickened, about 2 minutes.
- TURN OFF the heat and add half of the basil, the pine nuts, and the mozzarella. Add the lemon juice to taste and stir well to incorporate it. Scoop the penne into individual shallow bowls, making sure to evenly distribute the zucchini and corn. Top with the remaining basil, a fresh shaving of parmesan, and a drizzle of your best extra-virgin olive oil. Serve with lemon wedges if you wish.
Notes
The Vegetable Butcher by Cara Mangini • Workman Publishing • Photography by Matthew Benson
Nutrition
Calories: 300kcalCarbohydrates: 34gProtein: 8gFat: 16gSaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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Thanks for your article. i made it last night. it was delicious