With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
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.
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.
Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are 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 and drain.
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.
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. Enjoy!
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Summer Pasta Primavera.
If you find anything inappropriate please report it here.
What you’ll need To Make Summer Pasta Primavera
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.
Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are 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 and drain.
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.
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. Enjoy!
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Summer Pasta Primavera.
If you find anything inappropriate please report it here.
