Summer Pasta Primavera

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

(Courtesy of Jenn Segal)

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 rich in flavor so I serve it as a main course, but it also makes a fantastic side to grilled Italian sausage.

What You’ll Need To Make Summer Pasta Primavera

(Courtesy of Jenn Segal)

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.

(Courtesy of Jenn Segal)

Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.

(Courtesy of Jenn Segal)

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.

(Courtesy of Jenn Segal)

Roast for 5 minutes more, until the zucchini and corn are tender-crisp.

(Courtesy of Jenn Segal)

Meanwhile, cook the pasta in salted water until al dente and drain.

(Courtesy of Jenn Segal)

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.

(Courtesy of Jenn Segal)

Toss well, then taste and adjust seasoning if necessary.

(Courtesy of Jenn Segal)

Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese. Enjoy!

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

Summer Pasta Primavera

(Courtesy of Jenn Segal)

Recipe by Jennifer Segal 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 of 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.

For nutritional information, please see original post.

Pair With

Arugula Salad with Lemon, Olive Oil, and Parmigiano Reggiano

Ricotta Cheesecake with Fresh Raspberries

This article was originally posted on onceuponachef.com.

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