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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This is my #1 summer pasta dish! Its fresh, great textures and its adaptable to alot of other fresh veggies I have in the garden or fridge. I always pair it with her recipe for sheet-pan garlic butter shrimp. Both super easy and simple to get a flavorful dinner!
I made this last night for my family. It was a big hit. Roasting the veggies gives them a really good flavor. I made the Artisan bread to serve with this. An outstanding meal!
Hi Jenn,
Do I add all of the salt (2 teaspoons) to the tomato and shallot mixture? Or is part of that supposed to be reserved for the pasta cooking water? Thanks!
Hi Alina, The 2 teaspoons of salt are used in the tomato/shallot mixture. You put additional salt in the pasta cooking water. Hope that clarifies and that you enjoy!
hi Jen, could this salad be served cold or at room temperature? thank you
Barbara
Sure – enjoy!
Hi jenn,
I made this last night! It was delicious! What a great flavor the herbs de provence add to it! It’s usually the little things in your recipes that make all the difference. I just love it!
Thank you!
Kristen Berry
Absolutely loved this recipe! Do the leftovers freeze well?
Glad you liked it! I think this one is definitely best fresh, but if you have leftovers that you don’t want to go to waste you could certainly try freezing it. If you try it, please report back about how it is when you eat it the second time around. 🙂
This was the best pasta dish I have made in a long time! I randomly came across it googling “summer pasta recipes.” I love that the veggies are roasted verse sautéed as they had so much flavor and loved the addition of the corn! Already shared and have rave reviews from my family. Thank you!
I made as directed, except that I used a good Parmigiano-Romano I had at hand. It was delicious, and so perfect for a summer evening dinner al fresco! Thank you!
This is a wonderful summer dish…light and fresh tasting. I made it exactly as written, but in future I think I would add the zucchini and corn at the same time as the other vegetables. I would still cook the entire 25 or so minutes, stirring midway. I think the corn in particular would benefit from a little more roasting. This is all you need for a summer evening meal, with maybe some good bread. One note: I didn’t have herbes de provence on hand, so I looked up what it was made of, and mixed my own. Putting that on the shopping list.
This was REALLY good! I did add a medium baby eggplant, cut into 1/4 inch pieces (I had it on hand and didn’t weant to waste it) and upped the seasonings and olive oil just tad as a result, otherwise, made it exactly as written and it was delicious. It also reheated well, which I was sceptical about given the amount of butter. Definitely makes closer to six servings, especially if served with a side salad. I can’t say the tomatoes ever browned, and in my experience, roasting doesn’t ever make zucchini and corn crisp, so those seemed odd things to judge the doneness by, but if you just follow the times and the temp settings it will all tunr out good. I’ll definitely be making this one again and may add a couple of rosemary sprigs to the veggies as they roast. Cheers!