Dig into the succulent zucchini that is part of this dish: Penne with seasoned and roasted zucchini, sweet corn and fresh herbs such as basil and oregano. The vegetables in this dish are roasted until caramalized, lightening up a savoury bowl of pasta.
2 large zucchini, halved lengthwise then sliced crosswise
1 large red onion, chopped
4 cloves garlic, crushed
4 tbsps olive oil
Kernels from 2 ears of corn
1 ½ cups penne
1/3 cup fresh basil leaves, chopped
1 tbsp fresh oregano, finely chopped
1 tsp coarse sea salt (or use as desired)
1 tbsp freshly ground pepper (or use as desired)
Walnuts, crushed (use as desired; you can also substitute with Parmesan)
Preparation Time: 10 Minutes Cook Time: 40 Minutes
Preheat oven to 450°F.
In a large bowl, mix together zucchini, tomatoes, garlic, onion, salt and pepper. Drizzle with 3 tbsps of the olive oil and stir until vegetables are evenly coated. Transfer to baking sheet and spread in an even layer.
Bake for 20 – 25 minutes. Stir in the corn and bake for another 12 – 15 minutes, until the vegetables are sweet and golden brown. Stir minimally while baking in order to allow for the vegetables to caramelize.
Meanwhile, bring a large pot of salted boiling water to boil over high heat. Stir in the pasta, then adjust heat to maintain a low boil. Cook, stirring occasionally, until pasta is tender. Drain and return pasta to pot.
Add the caramelized vegetables, along with 1 tbsp of olive oil, stir gently and combine. Gently stir in the basil and oregano. Serve topped with walnuts and enjoy.
Look no further than zucchini if you want a vegetable that’s versatile. Zucchini can be eaten raw or cooked and one of the best ways to bring out the flavour is to roast it seasoned and with sweet peppers or onions coated with a bit olive oil. You can even make it into a tasty dip (see Roasted Vegetable Dip).
It is important to follow the clear instructions outlined in order to keep this amazing dish fresh and flavourful.
See more: Cooking Green Goodness