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Summer Pasta Primavera

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

Summer Pasta Primavera

Photo by Johnny Miller (Clarkson Potter, 2021)

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 is a modern version of the classic pasta primavera made popular in the 1970s by Le Cirque restaurant in New York City that a NYT food columnist called “by far, the most talked-about dish in Manhattan.” The dish is rich in flavor so I serve it as a main course, but it also makes a fantastic side to grilled chicken or Italian sausage.

What you’ll need To Make Summer Pasta Primavera

ingredients for pasta primavera

Classic pasta primavera is made with heavy cream, but this version gets its richness from a combination of olive oil, butter, and pecorino romano cheese. Toasted pine nuts add more rich flavor and crunch. For the pasta, most short noodle shapes will work – good options include fusilli, penne, farfalle, gemelli, or campanelle.

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.

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!

Pasta Primavera Video Tutorial

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Photo by Johnny Miller (Clarkson Potter, 2021)

Summer Pasta Primavera

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

  • 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

  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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Comments

  • This is an easy and delicious pasta dish! It’s a perfect sauce! Wow!

    • — Carolyn on January 6, 2024
    • Reply
  • If I use frozen corn do I cook it first or just thaw and then roast? Thanks!

    • — Becky on October 17, 2023
    • Reply
    • Hi Becky, no need to cook it first. Hope you enjoy!

      • — Jenn on October 18, 2023
      • Reply
  • Loved this and so did my husband who is usually not fond of meatless meals! I love all your recipes, and I know they will always turn out with your specific instructions and video! Thank you!

    • — Pam on October 8, 2023
    • Reply
  • I’ve made this twice now for dinner parties. It is delicious and healthy and I’ve gotten so many compliments. Last time we doubled the recipe so we could have leftovers. Yum!

    • — Katharine on September 10, 2023
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  • I’ve made this many times. Definitely a favorite. Could the vegetables be roasted and frozen for later use?

    • — Christine on September 7, 2023
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    • Yep good idea!

      • — Jenn on September 10, 2023
      • Reply
  • This is a delicious change from a traditional pasta salad. I loved the sweetness of the corn. I reduced the salt slightly, added red and yellow bell peppers to the tomatoes, and added the garlic with the zucchini and corn so that it wouldn’t get too brown, but followed the recipe otherwise. The leftovers the next day were excellent.

    • — Sadie on September 4, 2023
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  • Hi Jenn…we so enjoyed this amazing recipe! I’m going to double it and bring it to a barbecue this weekend. I have to swap out the pine nuts due to an allergy. What type of nut would you recommend to replace them? Thanks in advance!

    • — Donna on August 31, 2023
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    • This would be nice with pistachios or slivered almonds. And glad you like it!

      • — Jenn on September 1, 2023
      • Reply
  • I printed your recipe for-well it doesn’t matter because they are all so incredible! I did make one of the pasta recipes and it was to die for. Please put out another cook book. I only have four million other cookbooks that I can throw out now! You are the ONE!! Haven’t made anything that my family isn’t crazy about. Mary C.

    • — Mary Campanale on August 29, 2023
    • Reply
    • ❤️❤️

      • — Jenn on August 29, 2023
      • Reply
  • Absolutely delicious! I made this last night for family and the pasta received rave reviews. We have an abundance of garden vegetables at the moment, and the balance of cherry tomatoes, corn, zucchini, along with the pasta was simply lovely. The basil and pine nuts added at the end rounded off all the amazing flavors. Great recipe!

    • — Cammy on August 27, 2023
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  • Delicious! I did not have the basil or the pine nuts, but this was a great summer dish, I used a box of barilla tri-color rotini.

    • — Beth on August 23, 2023
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  • One of my absolute FAVORITE summer meals. The only thing I do differently is add asparagus tips in place of the zucchini. It’s such a fresh, light, satisfying seasonal supper. Don’t forget to pair this deliciousness with a glass of chilled Sauvignon Blanc, everyone! Thanks as always, Jenn. Always on point!

    • — Sarah Pfennigs on August 10, 2023
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  • Absolutely delicious!!!! Thank you.

    • — Estelle Crawford on August 6, 2023
    • Reply
  • This was absolutely delicious! Jenn, if you only knew how often your name comes up at meal time, as we use SOOO many of your recipes! This will be at the top of my recipe pile, with an easily garnered “10 stars” from everyone at my table! Thanks!

    • — Karen on July 30, 2023
    • Reply
  • Loved this! Doubled the recipe for a family gathering. My uncles went back for seconds and thirds, then asked for the recipe.

    • — tj on July 27, 2023
    • Reply
  • Fantastic pasta recipe. Easy to make. I followed the recipe exactly as provided. We’ll be having this again soon.

    • — Laura on July 24, 2023
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  • I’ve made this twice. Second time for the neighborhood picnic. I couldn’t find my pine nuts in the freezer, so I used walnuts that I ran thru the food processor for a couple pulses. I added a few tbs of diced sun-dried tomatoes for a little more zing. On the first roasting my veggies get really caramelized and I liked that. Super great dish.

    • — Patt Quinn on July 16, 2023
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  • This was a wonderful dish! So flavorful and satisfying but not heavy. Perfect pasta dish for summer! Definitely a keeper!

    • — Nancy on July 16, 2023
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  • This Pasta Primavera salad is another keeper! I have not been disappointed yet!
    Thank you, Jen for recipes, instructions and delicious ideas❣️

    • — Elena in NC on July 13, 2023
    • Reply
  • Just made it and followed the recipe. Absolutely delicious! Next time I will use my largest sheet pan so the veggies get more roasted, but it still turned out great. I can always count on your recipes. Thanks for another winner!

    • — Kathleen on July 11, 2023
    • Reply
    • Made this last night and my family loved it! Absolutely delicious!

      • — Penny on July 13, 2023
      • Reply
  • Made this recipe tonight and was so yummy! As I was putting things away I realized that I did not add in the butter ~ was still so good, and since I have high cholesterol, missing the butter without actually missing it was wonderful! Will make again (may try to add a bit a butter next time 🙂

    • — Cathy Sandford on July 11, 2023
    • Reply
  • This pasta dish hit the spot on so many levels. It’s very tasty, especially the next day. It’s fast and easy to make, and it’s another great way to cook zucchini. Thanks for sharing.

    • — Colleen L. on July 11, 2023
    • Reply
  • I printed this out a few months ago and finally made it this evening. My husband and I absolutely loved it!! He said it was “restaurant quality”! We also discussed the taste, ingredients and other aspects of the dish and both agreed it is perfect as it is! I served it with the arugula salad with lemon and Parmesan reggiano and it was a very complimentary salad. Thank you for the BEST recipes!!

    • — Andie Ruppert on July 10, 2023
    • Reply
  • The only change I made to this recipe was a reduction of the amount of sugar and I am happy with that change. This dish was outstanding! The roasted vegetables and fresh and dried herbs were a heavenly combination. I highly recommend this recipe….it is delicious…..like so many others from Jenn. Thanks.

    • — Mary B on July 10, 2023
    • Reply
  • I gathered all my ingredients and got started on this right away. I thought I had Herbes de Provence but when I looked in my spice cabinet, I only had Bouquet Garni so I use that instead. It turned out delicious! I also added some cut up turkey breast for an additional protein and made this as a main meal. This is definitely a keeper. Thanks, Jen!

    • — Susan on July 10, 2023
    • Reply
  • So tasty!!! Served this with beer can chicken and it was great. . Even my daughter who does not typically like pasta salad raved about it. Definitely a keeper.

    • — Nancy Campbell on July 8, 2023
    • Reply
  • What a lovely summer salad. Cook the tomatoes and veggies in my air fryer and they came out beautifully. I lowered the temperature by 25° since it’s so close to the heat. This was so good and easy to make on a summer evening.

    • — Janet Cox on July 6, 2023
    • Reply
  • I just made a double recipe of this when family visited for the week before the Fourth. SO good – enjoyed by young and old alike. It made a very large quantity and this recipe was the favorite of the leftovers at lunch the next day. Thank you, Jenn – your recipes are always enjoyed!

    • — Grandma on July 6, 2023
    • Reply
  • Can this be served at room temperature? Can it be made ahead of time?
    Thanks.

    • — Val on July 6, 2023
    • Reply
    • Yes and yes. 🙂
      Hope you enjoy!

      • — Jenn on July 6, 2023
      • Reply
  • The best summer zucchini dish ever!!! I love and so does my family!!!!

    • — Gina B on July 6, 2023
    • Reply
  • I purchased your digital cookbook and found this recipe while flipping through to determine what should be on the dinner menu for this evening. It was a hit and had such great flavor! Around minute 15, I used parchment paper to cover the vegetables roasting in the oven because the shallots were beginning to brown too much, and I didn’t want to burn them. It worked really well, and the dish turned out beautifully. To finish my dish, I cooked some cut up chicken tenderloins seasoned with some salt and pepper and then added the chicken to the dish. Thank you for adding another dish to my dinner rotation!

    • — Heather E on June 28, 2023
    • Reply
  • This is one of my favorite summer pasta recipes. Last night when I was contemplating ingredients in my fridge, I pulled out this recipe and substituted the corn and zucchini for asparagus and peas. The rest of the recipe I pretty much followed completely. The result was a success with compliments from my husband and son and hardly any leftovers (the biggest compliment of all)! I’ve named it Spring Pasta Primavera.. Thank you for the original recipe and inspiration Jenn!

    • — Nicole S. on June 22, 2023
    • Reply
  • Could you add rotisserie chicken to this for an entree?

    • — Beverly on June 10, 2023
    • Reply
    • Sure!

      • — Jenn on June 12, 2023
      • Reply
  • This was so delicious! I love your recipes. But it always take me three times as long to make 😅. I’m just on the slower side I guess. Thank you so much!

    • — Esther on June 1, 2023
    • Reply
  • Best summer pasta recipe ever. It was delicious. Going into the rotation. Thank you!

    • — Tracy on May 24, 2023
    • Reply
  • Another excellent recipe, I will be keeping this in my rotation this summer and passing along! Also very easy to alter for my vegan daughter who is home from college. You are always my go-to!!

    • — Jenn Latessa on May 23, 2023
    • Reply
  • Fantastic recipe. I prepared it as a make ahead side, and observed it room temperature, and still delicious. Used the full lb of pasta in the box and just increased the tomatoes and shallots a bit. This is a repeat recipe!

    • — Donald Marek on May 15, 2023
    • Reply
  • With the exception of the cheese, the pasta and a few of the spices everything was fresh picked out of our garden, even the garlic, and the corn!! This dish was a hit. I paired it with Marry Me Chicken by the Modern Proper, a garden salad with roasted butternut squash, and a few bottles of wine and garlic bread. What could be better? Mmmmmmm Ina Garten brownies for dessert? I invited 2 other couples to join, I had never previously made either of the dishes and was super surprised with my first bite. I think my eyes lit up when I exclaimed “This is really good!” Can’t wait to try more of your recipes. I love your cookbook.

    • — Pam on September 21, 2022
    • Reply
  • Do you think this is best served immediately or made in advance and served cold/room temp.? I’m sure either works, just would like your professional opinion? Thanks! Love all of your recipes; haven’t tried one yet I’ve not enjoyed.

    • — andi on August 25, 2022
    • Reply
    • Hi Andi, it’s truly good hot, cold, or at room temperature, but if I had to pick, I’d probably say hot is my favorite. Hope you enjoy it!

      • — Jenn on August 25, 2022
      • Reply
  • This was delicious!! Made no changes. The roasted tomatoes were everything.

    • — Nicky on August 25, 2022
    • Reply
  • I am wondering if anyone has added Italian sausage to this? I was thinking that might be tasty? I love the veggie version, but my husband is a meat-eater, and I thought the sausage would appeal to him.

    • — Kelly on August 14, 2022
    • Reply
    • Did you try that? It sounds good.

      • — Laurie Welsh on July 6, 2023
      • Reply
  • If I wanted to make this in steps how far in advance could I roast the veggies and then mix with cooked pasta at later time?

    • — Janice on August 3, 2022
    • Reply
    • Hi Janice, You could roast the veggies up to 2 days ahead. Enjoy!

      • — Jenn on August 4, 2022
      • Reply
  • Would this go well as a side with your Parmesan Crusted Chicken recipe or your Easy Parmesan Chicken?

    • — Heather on July 28, 2022
    • Reply
    • Hi Heather, It’d be really good with the Parm Crusted Chicken. 😊

      • — Jenn on July 28, 2022
      • Reply
      • Ok great, thanks! What about your Easy Chicken Parmesan recipe? Would it go as a side with that one?

        • — Heather on July 28, 2022
        • Reply
        • It would work, but I think it’d be better with the other one.

          • — Jenn on July 28, 2022
          • Reply
          • Ok, thank you for answering all my questions! 🙂

            • — Heather on July 28, 2022
          • This may be a silly question but do you need to boil the corn first or put it in the oven raw off the cob with the zucchini?

            • — Alicia on August 9, 2022
          • Not a silly question! You put it in the oven raw. Hope you enjoy the pasta!

            • — Jenn on August 10, 2022
  • This was so good we went back for seconds and thirds! No fusilli in the house so I used gemelli, no shallots so used red onion. Added a bit of dried tarragon, rosemary and oregano as well as thyme for the herbes de provence. Parm instead of pecorino. Even with the substitutions, this was so tasty! Perfect summer produce pasta.

    • — susan on July 24, 2022
    • Reply
  • Very yummy and easy to assemble. Can’t wait for leftovers.

    • — Heather on July 23, 2022
    • Reply
  • This recipe is Summer in a bowl! I was able to use tomatoes, basil and zucchini from my garden. I love the addition of pine nuts too. Will definitely make again.

    • — Jude on July 20, 2022
    • Reply
  • Delicious! Will make again and again.

    • — Alex on July 18, 2022
    • Reply
  • I made this last night for myself. I was so tickled by how sweet and yummy it tasted. The roasted veges were so yummy. I don’t usually care for the little tomatoes but, I committed to the recipe and followed it except I added asparagus and broccolini for fun. OMGoodness, such a delicious wonderful meal warm and then, cold the next day for lunch. Thank you again for another fabulous recipe.

    • — laurie welsh on July 18, 2022
    • Reply
  • Not crazy about zucchini. What, if anything, can be substituted?

    • — Alan Cronson on July 18, 2022
    • Reply
    • Hi Alan, you could use more tomatoes and corn. Another option is to replace the zucchini with eggplant. If you do that, I’d roast the eggplant the entire time along with the tomatoes, etc. I’d love to hear how it turns out!

      • — Jenn on July 18, 2022
      • Reply

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