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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Just made it and followed the recipe. Absolutely delicious! Next time I will use my largest sheet pan so the veggies get more roasted, but it still turned out great. I can always count on your recipes. Thanks for another winner!
Made this last night and my family loved it! Absolutely delicious!
Made this recipe tonight and was so yummy! As I was putting things away I realized that I did not add in the butter ~ was still so good, and since I have high cholesterol, missing the butter without actually missing it was wonderful! Will make again (may try to add a bit a butter next time 🙂
This pasta dish hit the spot on so many levels. It’s very tasty, especially the next day. It’s fast and easy to make, and it’s another great way to cook zucchini. Thanks for sharing.
I printed this out a few months ago and finally made it this evening. My husband and I absolutely loved it!! He said it was “restaurant quality”! We also discussed the taste, ingredients and other aspects of the dish and both agreed it is perfect as it is! I served it with the arugula salad with lemon and Parmesan reggiano and it was a very complimentary salad. Thank you for the BEST recipes!!
The only change I made to this recipe was a reduction of the amount of sugar and I am happy with that change. This dish was outstanding! The roasted vegetables and fresh and dried herbs were a heavenly combination. I highly recommend this recipe….it is delicious…..like so many others from Jenn. Thanks.
I gathered all my ingredients and got started on this right away. I thought I had Herbes de Provence but when I looked in my spice cabinet, I only had Bouquet Garni so I use that instead. It turned out delicious! I also added some cut up turkey breast for an additional protein and made this as a main meal. This is definitely a keeper. Thanks, Jen!
So tasty!!! Served this with beer can chicken and it was great. . Even my daughter who does not typically like pasta salad raved about it. Definitely a keeper.
What a lovely summer salad. Cook the tomatoes and veggies in my air fryer and they came out beautifully. I lowered the temperature by 25° since it’s so close to the heat. This was so good and easy to make on a summer evening.
I just made a double recipe of this when family visited for the week before the Fourth. SO good – enjoyed by young and old alike. It made a very large quantity and this recipe was the favorite of the leftovers at lunch the next day. Thank you, Jenn – your recipes are always enjoyed!
Can this be served at room temperature? Can it be made ahead of time?
Thanks.
Yes and yes. 🙂
Hope you enjoy!