Brown Butter Garden Vegetable Pasta Bake
- 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
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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg