Got this recipe from WilliamSonoma.com & it is one of my favorite pasta dishes.Kitchen tested many times,very tasty & very good dish most especially for kids who don’t like eating “veggies” or vegetables & lack fiber in their diet.
as per package direction,rinse under cold water,set aside
6 oz Mozzarela cheese,grated
1/2 cup thinly sliced fresh basil
1/4-1/2 tsp red pepper flakes
Corn kernels from 2-3 ears of corns
2 oz Parmigiano Reggiano cheese,grated
1/2 yellow onion,diced
1 tbsp.tomato paste ,6 tbsp.olive oil,divided
1 small can of tomato sauce or 2 pcs.of sliced tomatoes
Salt & pepper
8 zucchini so,cut into half moons
PROCEDURE:In a non-stick skillet over medium heat warm 2 tbsp.oil,add the corn kernels,season with salt & pepper,cook stirring occasionally until golden brown(6-8 minutes),set aside.Add oil to the pan until warm,add zucchini,season with salt & pepper until golden brown(6-8 minutes) set aside to the bowl with corn.Saute the onion then garlic until translucent (2 minutes),Stir in tomatoes,oregano,paper flakes(5minutes)Stir in tomato paste cook(1minute) Add the wine & cook until the wine has reduced sauce fairly thick(3 minutes)Add the pasta,tomato sauce,basil,Mozzarela & 1/2 of the Parmigiano to the bowl with the vegetables. Stir in to combine,Transfer to the fry pan & sprinkle the remaining Parmigiano on top.Transfer that special kind of pan shown in the picture to the oven.Bake for 20-25 minutes@ 350 degrees until golden brown on top.Serves 8.