Summer Pasta Primavera
This post may contain affiliate links. Read my full disclosure policy.
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
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
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.
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!
Pasta Primavera Video Tutorial
You may also like
- Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls
- Ratatouille
- Baked Penne with Spinach, Ricotta & Fontina
- Spring Risotto with Asparagus & Peas
- Orecchiette with Sausage and Broccoli
- Fusilli Alla Caprese
Photo by Johnny Miller (Clarkson Potter, 2021)
Summer Pasta Primavera
With roasted tomatoes, zucchini, and corn, this pasta primavera is an 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.
Hi Jenn, what do you mean by “smashed garlic”? Does one just flatten it with a knife and then dice it? Thanks! Love all your recipes.
Hi Hannah, yes, you would smash it with the side of your knife, but no need to dice it after smashing. Hope that clarifies and that you enjoy the dish!
My wife made this for dinner this evening and it was absolutely delicious! I just printed it off so she can make it again!
Loved this for dinner and then again as a cold pasta salad the next day! It keeps really well for a day or two. Just drizzle with a bit more olive oil and cheese.
The entire family thought this was delicious. I’ve not been disappointed in a single one of your recipes.
What a great dish! My husband and I cooked it up together and it was ready and very delicious in no time at all. I will definitely pass this on to others. Very impressed!
Hi Jenn
I was wondering could you use gluten free pasta for this meal? Looks delicious!
Thanks
Melissa
Hi Melissa, I definitely think you could use gluten-free pasta here. Enjoy!
I made this tonight as a side dish. I usually NEVER muck with Jennifer’s recipe, as one would never mess with perfection, BUT…I eliminate the corn,& roasted red peppers. Bring it was rainy & cold, my 41/2 granddaughter &I made homemade fusilli. Otherwise, NO other changes, & it was heavenly delish. Can’t wait for to make this again, using veggies from my garden.
Thanks, Jen for another home run.
Awaiting delivery of your book! Lots of luck
Hi Jenn! This is recipe is delicious just like all your other recipes that I’ve tried. My husband actually said that I’ve been “hitting it out of the park lately”. I want to make this recipe for a party I am having and I want to do as much in advance as possible. Could I roast all the vegetables the night before and the day of just reheat them in the oven or will all the juices dry out?
Thank You!!
Tamara
Hi Tamara, You can absolutely roast the veggies the day before — shouldn’t make any difference. Just keep them on the same pan so you don’t lose all the juices. Enjoy!
I love your recipes and this is my absolute favorite one so far!! It is so delicious!
How long does this store in refrig?
Hi Palma, it should keep nicely in the fridge for about 3 days.
Can I add sliced pepperoni for my husband as he “needs” meat at every dinner?
Sure, sausage would be good too. 😊
This is one of my favorite go-to recipes, and not just at the end of summer. I typically make it as directed in the recipe; however, if I am out of a listed ingredient or just want to experiment a bit, I will make substitutions (i.e., add sweet potatoes or butternut squash in place of the corn; pecans or walnuts for the pine nuts; Parmesan for the Romano cheese; other dried herbs for the herbes de Provence). Since I generally have a rotisserie chicken in the refrigerator, I will sometimes add it to make it a substantial main course. And, or course, adding garbanzo beans or other beans is never a bad idea. I love how I can use it as a basic method and take liberties with the ingredients. It always turns out fantastic. I make half of the recipe since there are only two of us, and it makes more than we can eat, so I look forward to eating it later as a cold pasta salad. Absolutely delicious!
Wow! So good — this recipe is amazing (and easy)!!
This was such a simple and delicious recipe. When I first saw the recipe, I wasn’t expecting much in terms of flavour, but the tomatoes and roasted shallots really give this pasta its taste. The zuchinni and corn are great additions adding some texture to the pasta dish. I used Grana Padano instead and it tasted superb! Definitely adding this to my recipe box!
I made this a couple of weeks ago. Very easy and the flavors were awesome! It was screaming “the end of summer” in a bowl! Leftovers were just as good!! I will definitely be making this again!
Kathy
This was delicious!!
I had seconds :))
Thank you!
Excellent meal!! Our young kids loved it too. Easy to make and prep. Thanks for the great recipe!
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.
Glad you enjoyed it! And, sure, walnuts would work here as well.
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.
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.
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!
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!
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!
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.
David, I’m intrigued by the anchovy paste suggestion. Do you toss it with the veggies before roasting?
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!
Delicious! Made this dish two times in one week! Now my kids are going to make this when they are away at college.
My family loved this recipe! Even my picky son!
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.
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!!!!!
This is summer in a bowl! Delicious!
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!
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.
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.
Made this for dinner tonight and it was AMAZING! Everyone enjoyed it – adults & kids – and fought over the seconds.
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!
One word…. AMAZING!!!
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.
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.
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–
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.
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.
How long do leftovers of this keep for in fridge?
Hi Stephanie, I’d say 3 to 4 days.
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……..
Easy to make and delicious!! The mixture of textures and flavors is spot-on.
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 🙂
Delicious. And I didn’t have pine nuts or fresh basil. The sweetness made it. Thanks again for a great dish!
Wow!!!! The flavors in this dish, amazing. You never fail us Jen!!!!! Keep the recipes coming…nomnomnomnom
Looks wonderful. Is there a way to prepare this/ reheat to bring to a potluck dinner?
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.
What can you subitute for the herbes de Provence?
Hi Rob, Fresh or dried thyme will work (use a tablespoon if using fresh).
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?
Hi Shawn, I’d replace the nuts with fresh mozzarella pearls. It’s nice to have texture contrast.
I just made and totally forgot to add the pine nuts. It. Was. Delicious!!.
Can’t imagine it would be any better with them. (I love pine nuts, btw.)
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!