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Summer Pasta Primavera

By Once Upon a Chef

Summer Pasta Primavera

Prep:15minCook:30min

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

Updated at: Sun, 21 Jul 2024 20:35:38 GMT

Nutrition balance score

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Ingredients

4 servings

1.25 lbscherry tomatoes

or grape, halved

5 clovesgarlic

peeled and smashed

¼ cupextra virgin olive oil

plus more for serving

2 teaspoonssalt

1 ½ teaspoonssugar

medium, cut into 1/4-inch chunks

1 ½ cupsfresh corn kernels

from 2 ears corn

12 ozfusilli pasta

or similar shape

3 tablespoonsunsalted butter

1 teaspoonherbes de provence

⅛ teaspooncrushed red pepper flakes

½ cuppecorino romano cheese

grated, plus more for serving

½ cupbasil leaves

tightly packed, roughly chopped

⅓ cuppine nuts

Instructions

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Notes

7 liked

0 disliked

Delicious

Easy

Go-to

Fresh

Kid-friendly

Jackie V.· last year

Makes leftovers

I added broccoli to make this a little more filling and summery. I also added a little lemon juice, a splash of white wine, and some truffle oil. I had some mozzarella in my fridge so threw that in too. Really enjoyed this!

Chris Hare· last year

20 minutes is way to long to roast the veggies. Everything burned up. 12 - 15 was much better

Kelly B· 3 years ago

Added Asparagus 🤌🏻 Grilled corn Make sure plenty of pine nuts (didn’t have enough) Lots of pecorino! Keep extra pasta water to add if necessary Quick/easy midweek dinner Eric loved 👍🏻

Hungry Hippo· 3 years ago

One of my most favorite recipes! So simple and SO GOOD!

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