This happens to be one of, if not the, best pasta recipe I’ve ever come across in all of bloggingdom.
I mean it – I tend to get so excited about new recipes that repeats are a rarity in my kitchen. Why make the same thing again if there are oodles of new culinary adventures waiting for me out on the glorious internet?
But this, this dish, this glorious skillet filled with penne, vegetables, brown butter (are you really surprised by this?) and tons of cheese happens to be a recipe I’ve made over 6 times in the past 6 months.
It’s seriously that good.
Normally I utilize frozen corn in place of the fresh that is called for in the recipe since finding fresh corn in the colder months is impossible. However, the weather is turning bright, cheerful, and warm, which means the produce sections of the grocery stores are becoming more and more exciting.
Fresh sweet corn, perfectly ripe zucchinis, and plump cherry tomatoes all take center stage in this one-pan-wonderful meal.
Making this again also gave me the opportunity of testing out my new cast-iron skillet, which I have to admit, is the coolest kitchen gadget/goodie I’ve bought this year.
Plus it doubles as a security device.
If you don’t own a cast iron skillet
go buy one right this second! it’s okay to use a non-stick, ovenproof skillet as well. The cast-iron just does wonders for caramelizing veggies, but the whole delicious mess gets baked in the oven so you’ll be satisfied either way.
Who knows, you may end up making it over and over again like I do!
I’ve even heard that there’s a farmers’ market in my new town every Friday in the summer (WOOO) so I know I’ll be on the lookout for all the veggies I need for this dish. If you happen to really love a certain vegetable not in the meal or particularly loathe one that is included, feel free to substitute as you please! Just as long as the product can withstand 15 minutes of sauteing, you should be good. I’ve done this with fresh spinach before and that is amazing.
But enough of my blathering on, go make it yourself and see!
Fresh Veggie Pasta Skillet
Barely Adapted from How Sweet It Is
- 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
- Preheat the oven to 400 degrees 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.
- 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.
- 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.
- 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 degrees for 10 minutes.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain