Pasta Primavera
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With roasted tomatoes, zucchini, and corn, this pasta primavera is a true ode to summer.
Photo by Johnny Miller (Clarkson Potter, 2021)
The word “primavera” means springtime in Italian. But, generally, when we think of pasta primavera, we think of pasta with a chorus of vegetables from any season. With roasted tomatoes, corn, and zucchini, this pasta primavera is a true ode to summer. It’s a fresh spin on the classic dish that Le Cirque restaurant made famous in the 1970s, once described by a New York Times food columnist as “by far, the most talked-about dish in Manhattan.” The dish is rich in flavor so I love serving it as a main course, but it also makes a fantastic side to grilled chicken or Italian sausage.
“This was a wonderful dish! So flavorful and satisfying but not heavy. Perfect pasta dish for summer!”
What You’ll Need To Make Pasta Primavera
- Cherry tomatoes, zucchini, and fresh corn kernels: These summer veggies add sweetness, flavor, and texture to the dish.
- Shallots and garlic: Provide a savory, aromatic base for the pasta.
- Extra-virgin olive oil: Used for sautéing the vegetables and also drizzling over the finished pasta; adds richness and enhances the flavors.
- Fusilli (or similar shape) pasta: The twisted shape holds onto the sauce and vegetables well. Penne, farfalle, gemelli, or campanelle would also work well.
- Butter: Adds richness and a silky texture to the sauce.
- Herbes de Provence: A blend of dried herbs that adds a fragrant, earthy flavor.
- Crushed red pepper flakes: Adds a touch of heat and enhances the overall flavor.
- Pecorino Romano cheese: Adds a sharp, salty flavor that complements the vegetables. Parmigiano-Reggiano may be substituted.
- Basil: Adds a fresh, aromatic element and brightens the dish.
- Pine nuts: Add a nutty flavor and crunchy texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated.
Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.
Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into an even layer.
Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
Meanwhile, cook the pasta in salted water until al dente and drain.
Add the pasta back to the pan, along with the roasted vegetables and all their juices. Add the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts.
Toss well, then taste and adjust seasoning if necessary.
Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese. Enjoy!
Video Tutorial
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Pasta Primavera
With roasted tomatoes, zucchini, and corn, this pasta primavera is a true ode to summer.
Ingredients
- 1¼ lbs (2 pints) cherry or grape tomatoes, halved
- 4 shallots, thinly sliced
- 5 cloves garlic, peeled and smashed
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 teaspoons salt
- 1½ teaspoons sugar
- 1 medium zucchini, cut into ¼-inch chunks
- 1½ cups fresh corn kernels, from 2 ears corn
- 12 oz fusilli (or similar shape) pasta
- 3 tablespoons unsalted butter
- 1 teaspoon herbes de Provence (see note)
- ⅛ teaspoon crushed red pepper flakes
- ½ cup grated pecorino romano cheese, plus more for serving
- ½ cup tightly packed basil leaves, roughly chopped
- ⅓ cup pine nuts, toasted (see note)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
- Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
- Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
- Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
- Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 540
- Fat: 25 g
- Saturated fat: 7 g
- Carbohydrates: 66 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 16 g
- Sodium: 695 mg
- Cholesterol: 27 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Absolutely delicious! My family loved it!
The flavor from the roasted tomatoes drives everything home wonderfully. I’m going to be one of those “I substituted” reviewers, and I apologize upfront. It’s roughly 90 degrees here and I was afraid my husband would divorce me if I asked him to run to the store one more time for me. I didn’t have shallots, so I used thinly sliced yellow onions. I had no zuchini nor fresh corn so I did without both. I had a couple of handfuls of spinach that I sauteed just to try and beef the dish up since I hadn’t the other two vegetables to roast. I also didn’t have Pecorino Romano, so I used Cotija cheese that I had on hand which turned out to be an awesome stand in. I was lucky enough to have just the right amount of pine nuts to toast and add. The flavors were a hit with my family. I cannot wait to have all the original ingredients and give it another go. I love your recipes and I thank you for providing the delicious framework that allowed for some substitutions.
The first recipe of yours that I made was the French Apple Cake, which is simply perfect.that was two years ago, and since then I have shared your recipe with dozens of friends, for everyone who tries it loves the simplicity and wonderful flavor
During the past two weeks I have been staying at a friend’s home at the beach, and in that time I have made 3 of your recipes: Baked Ziti, Pasta Primavera (the addition of corn is brilliant👍), and Raspberry Ricotta Cheesecake. All were delicious. Your directions are so clear and precise and there is no question left unanswered. I was especially impressed at how well the cheesecake turned out because I initially was nervous about taking it out of the oven when the center was still so jiggly, but I trust your recipes and so I followed them to a “T” and was gratified when the consensus was that this cheesecake is a 10.!
So glad you like the recipes! 🙂
Delicious, and a perfect way to use veggies from our CSA.
Great recipe. One of our favorites!
Hi Jen,
A friend passed along your chicken Marsala recipe which I thought was fabulous. I’ve loved every recipe of yours that I’ve made so far. Your Summer Pasta Primavera is, hands down, the best pasta salad I’ve ever had! It has the body of a great Italian entree, a little heat with the garlic/shallots/red pepper flakes, and the pine nuts, (while $$$) give it a nice bit of crunch. Simply fabulous. I’ll be making it again next week!!!!!! Thank you!
I made this summer pasta primavera recipe about three times. Every time, it’s always delicious and conforting. I will make this recipe many more times to come. It’s a simple dish to cook, but the flavors are there and it’s vegetarian. It was really appreciated by a friend who ate with me for lunch one day.
So good!
Hi Jen
Can I substitute the sugar for honey or even omit adding either?
Love your recipes Jen and look forward to making this pasta fish tonight.
Martine
Sure, Martine. It’s no problem to omit it. Enjoy!
This recipe was delicious! I made it as instructed minus the pine nuts. The flavor was incredible. I highly recommend making this!
Very good, I substituted asparagus for the zucchini and it was great.