Summer Pasta Primavera

Tested & Perfected Recipes

With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.

I realize the title of this dish is a bit of an oxymoron — 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 an ode to summer.  It’s rich in flavor so I serve it as a main dish, but it also makes a fantastic side to grilled Italian sausage.

What you’ll need To Make Summer Pasta Primavera

ingredients for pasta primavera

To Make Summer Pasta Primavera

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.

tossing tomatoes, shallots, and garlic with oil and seasoning

Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.

roasted tomatoes, shallots, and garlic

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.

adding corn and zucchini to roasted tomatoes

Roast for 5 minutes more, until the zucchini and corn are tender-crisp.

roasted summer vegetables for pasta primavera

Meanwhile, cook the pasta in salted water until al dente and drain.

draining pasta for pasta primavera

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.

mixing the pasta with the other ingredients in pot

Toss well, then taste and adjust seasoning if necessary.

mixed pasta primavera in pot

Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese. Enjoy!

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Pasta with Roasted Summer Vegetables

With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 1-1/4 lbs (2 pints) cherry or grape tomatoes, halved
  • 4 shallots, thinly sliced
  • 5 cloves garlic, peeled and smashed
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 2 teaspoons salt
  • 1-1/2 teaspoons sugar
  • 1 medium zucchini, cut into 1/4-inch chunks
  • 1-1/2 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)
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 1/2 cup tightly packed basil leaves, roughly chopped
  • 1/3 cup pine nuts, toasted (see note)

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Edamam

  • 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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Reviews & Comments

  • 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!

    • — jackie tuckerman on January 11, 2021
    • Reply
  • 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!

    • — Alina on November 3, 2020
    • Reply
    • 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!

      • — Jenn on November 4, 2020
      • Reply
  • hi Jen, could this salad be served cold or at room temperature? thank you
    Barbara

    • — BARBARA RIDDLE on September 10, 2020
    • Reply
    • Sure – enjoy!

      • — Jenn on September 11, 2020
      • Reply
  • 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

    • — Kristen Berry on August 13, 2020
    • Reply
  • Absolutely loved this recipe! Do the leftovers freeze well?

    • — Elise Denoff on August 9, 2020
    • Reply
    • 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. 🙂

      • — Jenn on August 9, 2020
      • Reply
  • 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!

    • — Jennifer on August 6, 2020
    • Reply
  • 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!

    • — I-Rod on August 4, 2020
    • Reply
  • 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.

    • — PaulainVA on August 1, 2020
    • Reply
  • 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!

    • — 8stringfan on August 1, 2020
    • Reply
  • Absolutely delicious! My family loved it!

    • — Karen Monier on July 26, 2020
    • Reply
  • The flavor from the roasted tomatoes drives everything home wonderfully. I’m going to be one of those “I substituted” reviewers, and I apologize upfront. It’s roughly 90 degrees here and I was afraid my husband would divorce me if I asked him to run to the store one more time for me. I didn’t have shallots, so I used thinly sliced yellow onions. I had no zuchini nor fresh corn so I did without both. I had a couple of handfuls of spinach that I sauteed just to try and beef the dish up since I hadn’t the other two vegetables to roast. I also didn’t have Pecorino Romano, so I used Cotija cheese that I had on hand which turned out to be an awesome stand in. I was lucky enough to have just the right amount of pine nuts to toast and add. The flavors were a hit with my family. I cannot wait to have all the original ingredients and give it another go. I love your recipes and I thank you for providing the delicious framework that allowed for some substitutions.

    • — Anne Doherty on July 25, 2020
    • Reply
  • The first recipe of yours that I made was the French Apple Cake, which is simply perfect.that was two years ago, and since then I have shared your recipe with dozens of friends, for everyone who tries it loves the simplicity and wonderful flavor
    During the past two weeks I have been staying at a friend’s home at the beach, and in that time I have made 3 of your recipes: Baked Ziti, Pasta Primavera (the addition of corn is brilliant👍), and Raspberry Ricotta Cheesecake. All were delicious. Your directions are so clear and precise and there is no question left unanswered. I was especially impressed at how well the cheesecake turned out because I initially was nervous about taking it out of the oven when the center was still so jiggly, but I trust your recipes and so I followed them to a “T” and was gratified when the consensus was that this cheesecake is a 10.!

    • — Barbara Dedman on July 20, 2020
    • Reply
    • So glad you like the recipes! 🙂

      • — Jenn on July 21, 2020
      • Reply
  • Delicious, and a perfect way to use veggies from our CSA.

    • — Kim on July 13, 2020
    • Reply
  • Great recipe. One of our favorites!

    • — mikermeals on July 12, 2020
    • Reply
  • Hi Jen,
    A friend passed along your chicken Marsala recipe which I thought was fabulous. I’ve loved every recipe of yours that I’ve made so far. Your Summer Pasta Primavera is, hands down, the best pasta salad I’ve ever had! It has the body of a great Italian entree, a little heat with the garlic/shallots/red pepper flakes, and the pine nuts, (while $$$) give it a nice bit of crunch. Simply fabulous. I’ll be making it again next week!!!!!! Thank you!

    • — Lynn on July 8, 2020
    • Reply
    • I made this summer pasta primavera recipe about three times. Every time, it’s always delicious and conforting. I will make this recipe many more times to come. It’s a simple dish to cook, but the flavors are there and it’s vegetarian. It was really appreciated by a friend who ate with me for lunch one day.

      • — Caroline Blais on July 26, 2020
      • Reply
  • So good!

    • — Laurie on June 28, 2020
    • Reply
  • Hi Jen
    Can I substitute the sugar for honey or even omit adding either?
    Love your recipes Jen and look forward to making this pasta fish tonight.
    Martine

    • — Martine on June 27, 2020
    • Reply
    • Sure, Martine. It’s no problem to omit it. Enjoy!

      • — Jenn on June 27, 2020
      • Reply
  • This recipe was delicious! I made it as instructed minus the pine nuts. The flavor was incredible. I highly recommend making this!

    • — Lauren on June 19, 2020
    • Reply
  • Very good, I substituted asparagus for the zucchini and it was great.

    • — Andrew Greene on May 31, 2020
    • Reply

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