Recipe: Baked Penne With Zucchini
Penne 80 gm
Olive oil, 20 ml
Black pepper 5 gm
Zucchini, 200 gm
Onion, diced 1 no
Sliced garlic 4 clove
Oregano 1 pinch
White wine 100ml
Basil few leaves
Parmesan cheese, 50gm
Preheat an oven to 400ºF.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil., add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes.
Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the cream, garlic, cook, stirring occasionally, about 5 minutes. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top.
Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
(Recipe credit: The Surya)