The Pioneer Woman Tasty Kitchen
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Brown Butter Garden Veggie Skillet

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Brown butter makes it better.

Ingredients

  • 2 cups Whole Wheat Pasta , Such As Rigatoni
  • 2 Tablespoons Olive Oil
  • 1 whole Small Red Onion, Diced
  • 1 whole Zucchini, Chopped
  • 2 ears Fresh Corn, Cut From The Cob
  • 1 cup Grape Or Cherry Tomatoes
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 4 Tablespoons Unsalted Butter
  • 2 ounces, weight Freshly Grated Parmesan Cheese
  • 4 ounces, weight Freshly Grated Provolone Cheese
  • Fresh Parsley, For Garnish

Preparation

Preheat oven to 400ºF. 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, then place in the oven and cook for 10 minutes, just until cheese is melted. Remove and serve immediately, garnishing with parsley and extra cheese if desired.

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2 Reviews

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lisa rose on 5.15.2013

Really good. I made it with the sun choke pasta.

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Katie on 10.9.2012

yum! In the words of my husband “This is fantastic!”.

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