Name: Pasta Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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-in (6-mm) 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))

Nutrition Information

Recipe Image

Fork on a blue plate with pasta primavera.

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This pasta primavera gets a summery spin with roasted tomatoes, sweet corn, and zucchini—it’s fresh, flavorful, and so easy to make.