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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Another of your marvelous recipes. Made exactly as written. The flavors are complex and the texture is terrific. I added roasted shrimp for a protein and it was sensational. Thank you again!
I made it exactly per the recipe the first time and it tasted like pasta sauce. The second time I just roasted the veggies and added some Japanese eggplant. I liked it even better. Great recipe! I think the little bit of sugar is the magic ingredient.
Just made this for dinner. SO YUMMY!!! My husband said it would be okay with him if I made it everyday! A great way to use all those summer vegetables. Thanks Jenn! I’ve tried many of your recipes and all have been delicious!
So good….a bit of prep work but worth every step. I love your recipes.
Hey Jenn–
We made this tonight and loved it! I was wondering if I were to double it for a party would I need to increase the roasting time? If the vegetables still fit in an even layer than I probably wouldn’t need to, right?
As everyone else who comments says, I love ALL of your recipes. You’re amazing.
Thanks for the help!
-Kellie-jo
Hi Kellie-jo, So glad you like the recipes! Yes, if the veggies are in a single layer, increasing the recipe shouldn’t affect the roasting time too much. You may just need a few extra minutes. Hope that helps. 😊
This is the best past primavera I have ever eaten, and I made it!! 😎
Flavors were perfectly balanced. (Now that I have discovered herbes de provence, I will look for other opportunities to use it.)
I cannot wait to make this recipe for our family lobster fest. I’m sure it will be a hit!
Thank you!!
Wow! Jenn……….this pasta is fabulous! Everyone here loved it! Definitely a keeper. Thanks so much for all the great recipes!!
This pasta is delicious! I halved it for the two of us. I had a couple of leftover strips of good bacon that I chopped and added, and that gave it even more flavor. I used a mixture of green and golden zucchini. I didn’t have the cheese it called for, but always have Trader Joe’s Quattro Formaggio on hand, and it worked well. Couldn’t find the fusilli at my store, so I used mini farfalle.
It took a bit of time to prepare, but well worth it. I will definitely be making this again in the summer as I love using vegetables from my garden!
OMG..killer pasta! Made it this afternoon and, if there’s any left :), I plan to serve it tomorrow with hamburgers on the grill.
Love your recipes…and the easy to follow directions. I print the ones I use and I am needing a bigger binder
Thank you
Lucy W
Sheridan, WY
This pasta looks fabulous. Can you serve it as a pasta salad at room temperature or cold?
Yep 🙂
My hubby loves pasta and I love roasted veggies. The two combined were fabulous in this recipe! Made exactly as written and we ate it warm. Definitely hearty enough for a main dish. We thought it was a bit salty, but we have been trying to cut back our sodium intake and that is likely why. I will cut back the salt a bit next time as the pecorino is also delightfully salty. Can’t wait to make this again with plentiful end of summer produce. The addition of fresh sweet corn is delightful! Thanks, Jenn, for another winner!
Made this recipe last night. What a treat! The flavors were excellent and actually, even better was the smell of roasting the veggies. Loved the sweetness the tomatoes and corn brought to the dish. There were a few small changes that did not effect the dish at all. I need to avoid dairy, so I substituted the Romano cheese with Follow Your Heart Parmesan (Vegan). Nothing is as wonderful as cheese, but when you cant use it, the new fake options are doing a good job of getting in the neighborhood. I roughly halved the entire recipe since I was cooking for two and this turned out to be ample, with leftovers for lunch the next day, and the pasta I used was whole wheat since that was the only Fusilli I could find and it was not too course and held onto the wonderful little bits perfectly. Seems like I go through phases where I can not think of a single thing to make for dinner. This website has bailed me out so many times. Such great recipes! Thank you Jenn Segal!!!
So glad you enjoy the recipes, Janiene!! ❤️
Hi Jenn, I just tried it and I love it, absolutely love your recipes. Thank you so much❤️❤️❤️