Penne With Zucchini Basil And Eggs Recipes

BAKED PENNE WITH CORN, ZUCCHINI AND BASIL

Steps:

• 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 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
• Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
• Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. 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 to the bowl with the vegetables 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.

PENNE WITH ZUCCHINI, BASIL, AND EGGS

Steps:

• 1 Cut the zucchini into 1/4-inch-thick sticks about 11/2 inches in length. Pat the pieces dry. 2 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the zucchini and cook, stirring frequently, until lightly browned, about 10 minutes. Season to taste with salt and pepper. 3 In a medium bowl, beat the eggs with the cheese and salt and pepper to taste. 4 While the zucchini cook, bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce. 5 Toss the pasta with the egg mixture. Add the basil and toss well. Stir in a little of the cooking water if the pasta seems dry. Add a generous grinding of pepper and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.