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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Made this recipe and it was a perfect way to use a large amount of our CSA at once and it was parent / toddler and baby approved!! I made it exactly to the recipe and thought it was summery, flavorful and was also great cold the next day. Next time I’m going to swirl in a little pesto. Great recipe!
Such a delicious and easy dish! I followed the recipe as written, substituting the dried thyme for the Herbs de Provence. The flavor was very rich, and the roasting vegetables filled the kitchen with a delicious aroma! I reheated some of the leftovers at work the next day, and a coworker asked what smelled so good. Thanks for another great recipe, Jenn!
Wonderful dish. I did make just a couple adjustments. First, on the roasting of the tomatoes, I added about a 1/2 teaspoon of anchovy paste (you’re going to have to trust me on this one). It adds sooo much depth to roasted veggies like this. There is no fishy taste at all, it will be that taste that others will never be able to put their finger on.
David, I’m intrigued by the anchovy paste suggestion. Do you toss it with the veggies before roasting?
Truly delicious! Such a great combination of vegetables to roast – we loved how the garlic, shallots and tomatoes “melted” and the zucchini and corn stayed crisp. Nice textures, especially when adding the toasted pine nuts. This was easy to prepare (and clean up!). We served alongside some leftover grilled salmon. I may try to add some bacon as a topping next time. Thanks for yet another great recipe, Jenn!
Delicious! Made this dish two times in one week! Now my kids are going to make this when they are away at college.
My family loved this recipe! Even my picky son!
Made this the other night but just made 1/2 batch for two of us. It was delicious!! We had it as a side dish with grilled bacon wrapped pork ribeyes. The summer vegie flavor combination with the grilled meat was wonderful.
Had given up pasta ’til this recipe came to my inbox. I don’t know how you do it time and time again. You are a tremendous talent who should open a restaurant! (I’m sure you’ve been told!)
Who would think a pasta recipe with some vegetables thrown in would garner such richness, and intensity of flavor that made my family crave all night! Thanks for yet another winner!!!!!
This is summer in a bowl! Delicious!
This is a PERFECT go-to if you’ve got garden surplus or you just want to put something colorful and gorgeous on your table. I absolutely loved this, and I love how it can be modified in a variety of ways to suit one’s tastes. I added orange bell pepper and chickpeas. Can’t wait to have it again for dinner tonight!