Brown Butter End-of-Summer Pasta Skillet

I will admit that I am loving the cooler weather.  But I’m not going to miss summer vegetables.  A few of my favorites:  corn and zucchini.  So before summer fades away, pull together a few of your favorite summer vegetables, drizzle them with brown butter and bake them with cheese.  It’ll make the end of summer a little more tolerable.

 

While your pasta water is coming to a boil, begin to saute your onions and zucchini in a smidge of olive oil (I used about half a tablespoon).  Saute for about 5 minutes and then throw your pasta (2 cups dry) into the boiling water (I used gluten-free corn pasta from TJs and it takes about 8 minutes to cook).  Also, add your corn and tomatoes into the skillet with the zucchini and onion.

Cook for about 10 more minutes.  While all that is going on, yes your stove-top will be busy, brown your butter.  I used about 1 1/2 tablespoons.  Simply melt in a small skillet over medium heat and whisk constantly until bubbly and brown bits begin to form.

 

Drain the pasta and add it to the vegetables (turn off all heat on the stovetop) and then drizzle with the brown butter and add in 1/4 cup grated Parmesan.  Combine and top with provolone (I used a provolone mozzarella mixture because I live in a small town where you can’t find provolone – it’s ridiculous).  Bake at 400 degrees for 10 minutes.

 

Brown Butter Garden Vegetable Pasta Skillet!

 

The original recipe contained double the amount of cheese and butter that I used but this “lightened” version was still awesome.  Dig in and enjoy the end of summer.

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