Wednesday, June 11, 2014

Brown Butter Vegetable Garden Skillet

A few days ago I posted a Farmer's Market Skillet recipe that I made for lunch.  For dinner tonight, I took it a step further with the leftover ingredients I had.  Enjoy!

2 tablespoon olive oil
1 garlic clove minced
1 zucchini, chopped
1 small red onion, chopped
1/2 cup grape tomatoes, halved
2 ears of corn, fresh off the cob
2 cups whole wheat pasta
3 tablespoons butter, unsalted
1/4 cup grated parmesan cheese
1 tablespoon parsley, plus some for garnish

Prepare pasta according to directions. Drain and set aside when finished. 

In a small skillet, heat butter over medium heat. Whisk until bubbly and brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside. 

In a large skillet, heat olive oil over medium heat.  Add garlic and red onion. Cook and stir for 2-3 minutes. Next, add in the zucchini and corn.  Cook until zucchini begins to soften and brown.

Remove from heat and add in pasta, tomatoes and parsley. Drizzle in brown butter and parmesan, stir to combine.  

Garnish with extra parsley. 

Serve immediately.

**If desired, sprinkle extra cheese on top when serving. I used mozzarella.**

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