Once Upon a Chef

Calling All Pasta Lovers! This Pasta Primavera Tastes Like Summer. ☀️

This is the best past primavera I have ever eaten, and I made it!! 😎                     -Sue K.

Ingredients for Summer Pasta Primavera

• 2 pints cherry tomatoes, halved • 4 shallots, thinly sliced • 5 cloves garlic, peeled and smashed • ¼ cup extra virgin olive oil • 2 teaspoons salt • 1½ teaspoons sugar • 1 medium zucchini, cut into ¼-inch chunks • 1½ cups fresh corn kernels • 12 oz fusilli pasta •3 tablespoons unsalted butter • 1 teaspoon herbes de Provence  •  ⅛ teaspoon red pepper flakes • ½ cup grated Pecorino Romano  • ½ cup chopped fresh basil • ⅓ cup pine nuts

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.

Roast 

Roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. 

Add Zucchini & Corn

Add the zucchini and corn and toss (the tomatoes will collapse; that's okay). Roast for 5 minutes more, until the zucchini and corn are tender-crisp.

Boil the Pasta

Cook the pasta in salted water until al dente, then drain.

Combine Pasta & Veggies

Add the pasta back to the pot, along with the roasted vegetables, butter, cheese, herbs, pepper flakes, and pine nuts. 

Toss & Serve

Toss well, then spoon into bowls. Drizzle with olive oil and serve with grated cheese.