Pasta Primavera
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I am obsessed with Jenn’s recipes and my family and I have loved every one of the many we’ve tried. This pasta is just ridiculously good. My 11 year old and I made it together in about 35 minutes and everyone, from my picky vegetarian teen to my meat loving husband, cleaned their bowls and begged for more. I can’t stop thinking about which friends and family members I can share this with. Thank you so much Jenn! You’ve brought so much joy into our house.
😊
Delicious summer recipe! My whole family loved it. It makes quite a lot, but the leftovers held up very well. I opted to omit the butter at the end and used pasta water instead. Turned out great. Thanks!
Well Jenn you have done it again ….make me look fabulous in my family’s eyes! This dish is a perfect summer meal! I’m trying to do more plant based eating and was shocked when my hubby and son raved about it and then took 2nds and 3rds! Now I’m a bit upset I don’t have anything to eat tomorrow 😕.
Will this work with coarsely chopped big red tomatoes instead of cherry tomatoes?
Sure Daria, that will work. Hope you enjoy!
It did, and it was AMAZING! My kids still refused to eat it (because it was delicious, I suppose), but I don’t care! More for me! 🙂 Definitely entering our frequent rotation list. Thank you Jen – your recipes are amazing!
😊
Delicious summer dinner! I love the idea of adding fresh mozzarella mentioned in an earlier comment. Will make again and again.
Delicious!! I did add 1/2 cup pasta water as another reviewer suggested. Yummy enough for company.
We made this last night and really loved it. It is a perfect summer dinner. My husband, who is a novice cook, made it mostly by himself and had no problem following the recipe. It looked exactly like the photo and tasted fabulous! We will definitely make it again.
O. M. G. Jenn, this might be the best recipe of yours I have made – and I have made a lot of them! If you are reading this review, make this immediately!
The roasted tomatoes are the best part – they come out super sweet and with an amazing flavor. I roasted the veggies over the weekend and then put the rest of it together on a week night for a fast meal. I added pre-cooked chicken sausage to it to please my husband, but it really doesn’t need that in terms of flavor if you’re looking for a vegetarian dish. Served with arugula/corn salad with lemon and Parmesan for a complete meal.
Jenn, this salad is next-level good. I’ve used tricolor rotini (for more color), added a bit more zucchini for more veg and it turned out great. Pairs well with a mild Italian sausage.
Jenn, an update! I’ve made this so many times, and tonight I made some substitutions that I think I will keep forever. I used a chopped yellow onion because I had no shallots and after checking if your roasted green bean recipe was done at the same temp and time as this one I added green beans cut in halves or thirds. Flavors were more defined and people ate more tonight than ever before! The green beans added another veg that made this dish even more dynamic. Thanks again for such great inspiration!
This was fantastic! Easy to make and very tasty. I reserved a bit of the pasta water to increase the sauciness, which worked well, and also added some bococcini balls. Delicious.