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Pasta with Roasted Summer Vegetables

5 stars based on 31 votes

You guys, where did the summer go? Wasn’t it just June last week, when I was stressed out over all the end-of-the-school-year craziness? Now I’m shopping for backpacks and feeling that familiar angst of school starting in September. My plan is to savor these last few weeks of summer every way I can: invite friends over to roast s’mores by a fire, sip rosé on the patio, and go camping with the kids in the backyard (just kidding, I’m not doing that!).

I’m also determined to eat ALL the corn, tomatoes and zucchini. This summer-in-a-bowl pasta with sharp Pecorino Romano, crunchy pine nuts, and fresh basil is a great way to use up all that seasonal produce. It’s rich in flavor so I serve it as a main dish, but it also makes a fantastic side to grilled Italian sausage if you have leftovers.

how to make pasta with roasted summer vegetables

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.

how to make pasta with roasted summer vegetables

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

how to make pasta with roasted summer vegetables

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 and even layer.

how to make pasta with roasted summer vegetables

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

how to make pasta with roasted summer vegetables

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

how to make pasta with roasted summer vegetables

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.

how to make pasta with roasted summer vegetables

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

how to make pasta with roasted summer vegetables

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Pasta with Roasted Summer Vegetables

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 and 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.

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

Reviews & Comments

  • 5 stars

    This was delicious!!
    I had seconds :))
    Thank you!

    - Ildi on September 24, 2017 Reply
  • 5 stars

    Excellent meal!! Our young kids loved it too. Easy to make and prep. Thanks for the great recipe!

    - Lisa on September 18, 2017 Reply
  • 5 stars

    Loved this recipe! Quick, easy and even my picky eater enjoyed it!

    Do you think walnuts would be a good substitute for pine nuts? I tend to have those around more frequently than pine nuts.

    - Karen on September 18, 2017 Reply
    • Glad you enjoyed it! And, sure, walnuts would work here as well.

      - Jenn on September 18, 2017 Reply
  • 5 stars

    Hi Jen, Just made this delicious pasta dish. I have just recently been told I have a gluten sensitivity, so I did use a gluten free pasta. Still looking for a pasta I enjoy, but when I added the lovely roasted vegetables and herbs it was so comforting and yummy. Exactly what I was craving.
    Thank you again for a great hit.

    - Candy P Scanlon on September 16, 2017 Reply
  • 5 stars

    This recipe was delicious! A family member is allergic to pine nuts so i left those out, but we never missed them! My daughter who usually hates zuchini loved it! i served it warm and will definitely makeit again.

    - Laurie on September 14, 2017 Reply
  • 5 stars

    Delicious is our evaluation of this recipe! I followed the recipe except for the basil. My family isn’t a fan of the bold flavor. My husband asked me to make it again so that means it’s a star recipe!! Thanks Jenn!

    - Judy on September 14, 2017 Reply
  • 5 stars

    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!

    - Jodie on September 14, 2017 Reply
  • 5 stars

    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!

    - Sarah Pugh on September 14, 2017 Reply
  • 5 stars

    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.

    - Dave Ehlers on September 12, 2017 Reply
  • 5 stars

    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!

    - Liesel on September 7, 2017 Reply
  • 5 stars

    Delicious! Made this dish two times in one week! Now my kids are going to make this when they are away at college.

    - Linda on September 3, 2017 Reply
  • 5 stars

    My family loved this recipe! Even my picky son!

    - Karen on September 2, 2017 Reply
  • 5 stars

    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.

    - Naomi on September 2, 2017 Reply
  • 5 stars

    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!!!!!

    - Abbie S on August 30, 2017 Reply
  • 5 stars

    This is summer in a bowl! Delicious!

    - Lisalen on August 29, 2017 Reply
  • 5 stars

    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!

    - Sarah on August 29, 2017 Reply
  • 5 stars

    Made this last week with a few modifications and it was a huge hit. Loved the way the veggies turn out roasted this way and how it all comes together with the pasta. Included two medium bulbs of fennel that we got in our weekly farm box and it was a nice addition. Did not include the corn. A great way to celebrate the bounty of our summer and fall growing season.

    - lizbeth on August 29, 2017 Reply
  • 5 stars

    Another winner! Perfect dish for this time of year to take advantage of great end of season fresh produce. Shame it won’t be as tasty to make all year round.

    - Liza on August 28, 2017 Reply
  • 5 stars

    Made this for dinner tonight and it was AMAZING! Everyone enjoyed it – adults & kids – and fought over the seconds.

    - Tracy on August 28, 2017 Reply
  • 5 stars

    I made this last night for dinner…it was delicious. I was so glad when the dog asked to go out in the middle of the night – I snuck a few forkfuls of it cold while she was taking care of her business! Will be making this many more times all through late summer!

    - Mary on August 28, 2017 Reply
  • 5 stars

    One word…. AMAZING!!!

    - Paulie on August 28, 2017 Reply
  • 5 stars

    I made this on Saturday as my contribution to a dinner invitation. There was nothing left of it.
    As I was entertaining on Sunday, I made it again…..barely any leftovers. Looks and smells delicious but most importantly is super tasty and fresh.
    I already added it to my list of go to dishes.

    - Paola on August 28, 2017 Reply
  • 5 stars

    My family loved this pasta side! It’s a keeper recipe! I have a bumper crop of cherry tomatoes so thought I tried the recipe and I’m happy I did.

    - Judy on August 28, 2017 Reply
  • 5 stars

    Made this for dinner with gluten free pasta. It was fabulous—wonderful combination of summer flavors—used fresh thyme from the garden in place of herbs de provence. Roasted the vegetables the night before. Rewarmed gently in microwave and then tossed with freshly cooked pasta—a fast on the table dinner for a busy worknight–

    - Sandy on August 27, 2017 Reply
  • 5 stars

    I have made similar pasta/veggie recipes that were bland but this version is DELICIOUS! Jenn, I love how your recipes are always so full of flavor. For those wondering about the pasta measurement, it’s 3/4 of a box.

    - Carrie on August 27, 2017 Reply
  • 4 stars

    Recipe smelled delicious while baking, but was somewhat disappointing. I only subtracted 1-star because, in hindsight, the recipe was compromised due some procedural errors I made. There are only 2 of us so I made a half recipe. Error #1 was using an 11×17 sheet pan. After 15 minutes @ 450 some of the tomatoes and onions around the edges were already overly dark and stuck to the pan bottom. All of the juices had evaporated. Next time I’ll use non-stick foil to line the pan and select a smaller bar pan for a 1/2 recipe. If your cherry tomatoes are very small in size (as mine were) I think they may not yield as much juice as well. I proceeded with the recipe by adding the zucchini and corn and baking for another 5 minutes. To make up for the lost juices I added a few tablespoons of water. Final analysis: I felt the veggie mixture seemed somewhat oily rather than juicy. The dish was flavorful, but rather ordinary. While I love pine nuts, I felt they were an odd choice—much to delicate to stand up to the robust Italian herbs and salty Pecorino Romano. I plan to make the recipe a 2nd time—watching cooking times more carefully, cutting vegetables in somewhat bigger pieces, cutting back on oil (and using non-stick foil) and omitting the pine nuts.

    - EllieO on August 27, 2017 Reply
  • How long do leftovers of this keep for in fridge?

    - Stephanie on August 26, 2017 Reply
    • Hi Stephanie, I’d say 3 to 4 days.

      - Jenn on August 27, 2017 Reply
  • 5 stars

    This pasta dish is amazing! I made it for dinner last night and served it with chicken. From 18 months of age to grandparents and lots in between, it was loved by all. I had hoped for leftovers, but alas……..

    - Cherie McCallum on August 25, 2017 Reply
  • 5 stars

    Easy to make and delicious!! The mixture of textures and flavors is spot-on.

    - Iralyn on August 24, 2017 Reply
  • 5 stars

    Made this recipe tonight for dinner. Was DELICIOUS !! YUMMM Yumm…
    Next time, I’m going to add chicken, as we love chicken.
    Thanks Jenn for this recipe! And all of your other great recipes 🙂

    - John on August 24, 2017 Reply
  • 5 stars

    Delicious. And I didn’t have pine nuts or fresh basil. The sweetness made it. Thanks again for a great dish!

    - Carol S on August 24, 2017 Reply
  • 5 stars

    Wow!!!! The flavors in this dish, amazing. You never fail us Jen!!!!! Keep the recipes coming…nomnomnomnom

    - Lisa Engel on August 24, 2017 Reply
  • Looks wonderful. Is there a way to prepare this/ reheat to bring to a potluck dinner?

    - Donna on August 24, 2017 Reply
    • Hi Donna, It reheats well so go ahead and prepare it ahead and reheat in the microwave. If it seems a little dry, just add some olive oil. It’s also good at room temperature.

      - Jenn on August 24, 2017 Reply
  • What can you subitute for the herbes de Provence?

    - Rob on August 24, 2017 Reply
    • Hi Rob, Fresh or dried thyme will work (use a tablespoon if using fresh).

      - Jenn on August 24, 2017 Reply
  • This looks amazing! My husband has a nut allergy. Do you think this would be just as good without or do you have an idea for an alternative?

    - SHAWN NEVINS on August 24, 2017 Reply
    • Hi Shawn, I’d replace the nuts with fresh mozzarella pearls. It’s nice to have texture contrast.

      - Jenn on August 24, 2017 Reply
  • Jenn, you are a goddess. I can’t wait to make this. Probably this weekend. Was looking for a great recipe for end-of season corn and tomatoes. You never disappoint!

    - Lisa on August 24, 2017 Reply

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