Recipe from How Sweet It Is
Brown Butter Garden Vegetable Pasta Skillet
Author:
Ingredients
- 1 stick of unsalted butter
- 1 lb of pasta **I used rigatoni because the ridges help hold the sauce**
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 3 ears of fresh corn, cut off the cob, or 1 cup of frozen corn
- 1 large zucchini, chopped
- 1 pint of grape or cherry tomatoes
- 4 cloves of garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated parmesan cheese
- 6 slices of provolone cheese
- 1 tablespoon of chopped fresh parsley
Instructions
- Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter for 5-6 minutes or until bubbly and small brown bits appear on the bottom of the pan.
- Keep your eye on the butter the entire time and immediately remove from the heat once you see the brown bits.
- Whisk for an additional 30 seconds once off the heat. Set aside and let cool completely.
- Make sure you remove the pan from the heat as soon as you see it start to clear and the brown bits are forming at the bottom of the pan. (See [url href=”http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/” target=”_blank”]How Sweet’s[/url] step by step instructions with photos of the process)[br][br]
Pre-heat your oven to 400 F[br][br]
- While you brown butter is cooling, cook your pasta according to package directions.
- At the same time heat a large oven-safe skillet oven medium-low heat. Add the olive oil.
- Add the onions, zucchini, corn and tomatoes. Season with salt and pepper and stir. Cook for 10-15 minutes, stirring occasionally, until the vegetables have softened.
- Add the cooked pasta and drizzle in the brown butter. Add the parmesan cheese and stir well to coat. Top with provolone cheese, then place in the oven and cook for 10 minutes or until cheese is melted and slightly golden.
- Remove from the oven, sprinkle with parsley and extra parmesan cheese. Serve immediately.
Notes
The butter goes from a light yellow color to bubbly, then a clear brown but can burn quickly.[br]Next time I’m am swapping out the provolone cheese for mozzarella. The provolone was too strong of a taste for me.
Emily J. Goodman 