Summer-Time Pasta Primavera

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Summer-Time Pasta Primavera

Pasta Primavera is one of our pasta favorite dishes during the spring and summer months because it is made with lots of vegetables and fresh herbs. It is light, refreshing, colorful, and so delicious.

With roasted tomatoes, zucchini, corn and fresh herbs this classic pasta dish is a love letter to summer!

2 pints cherry tomatoes, halved
4 shallots, thinly sliced
5 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil, plus more for serving
2 teaspoons salt
1 medium zucchini, chopped
1-1/2 cups fresh corn kernels, from 2 ears corn
12 oz fusilli or penne pasta (for gluten free, we love jovial brand)
1 teaspoon herbes de Provence
1/8 teaspoon crushed red pepper flakes
1/4 cup grated parmesan or vegan parm
1/2 cup tightly packed basil leaves, roughly chopped
1/3 cup pine nuts, toasted

Preheat the oven to 450°F. Line a baking sheet with parchment.

Combine the tomatoes, shallots, garlic, olive oil, salt on the prepared baking sheet. Toss with your hands or a 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 and spread into an even layer. Roast for 5 minutes, until the zucchini and corn are slightly tender.

Cook the pasta in salted water until al dente. Drain, add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with herbes de Provence, red pepper flakes, parm, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary.

Spoon into pasta bowls and drizzle with olive oil, if desired.

If you like this recipe, you might also love our Pea Pesto Pasta