Pasta primavera roasted summer vegetables is a delightful and colorful dish bursting with flavor. It’s quick, easy, and perfect for a healthy family meal. With juicy tomatoes, crispy zucchini, and fresh corn, this recipe is an absolute must-try!
Table of Contents
What You’ll Need To Make Pasta Primavera Roasted Summer Vegetables
Key Ingredients for Pasta Primavera
- 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 (substitute: dried thyme)
- 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
Essential Cooking Tools
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
Step-by-Step Instructions
Preparing the Roasted Vegetables
To begin, preheat your oven to 450°F and line a baking sheet with aluminum foil. On the baking sheet, mix the tomatoes, shallots, garlic, olive oil, salt, and sugar. Toss until the vegetables are evenly coated. Spread them in a single layer. Roast for 15 to 20 minutes until the tomatoes begin to brown. Then, add the zucchini and corn, toss again, and roast for an additional 5 minutes until tender-crisp.
Cooking the Pasta
Meanwhile, cook the pasta in a large pot of salted water until al dente, about 8 to 10 minutes. Once cooked, drain the pasta and set it aside. The pasta will soak up the flavors from the roasted vegetables beautifully.
Combining Ingredients for the Final Dish
Once the vegetables are perfectly roasted, combine the cooked pasta with the vegetables and their juices in a large mixing bowl. Add butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and toasted pine nuts. Toss everything together until well mixed. Adjust seasoning as needed, then serve in bowls. Drizzle with olive oil and top with additional grated cheese if desired.
Tips for the Perfect Pasta Primavera
Substitutions and Variations
If you’re looking to mix things up, consider adding your favorite vegetables such as bell peppers or asparagus. You can also swap herbes de Provence with dried thyme if needed. This pasta primavera is versatile, so feel free to experiment!
Storing and Reheating Leftovers
This dish can be made ahead and served warm or at room temperature. It also works well as a pasta salad! Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to keep it moist and fresh.
FAQs
What vegetables are used in this pasta primavera recipe?
This pasta primavera recipe features cherry tomatoes, shallots, garlic, zucchini, and fresh corn.
Can this pasta primavera be served as a main dish?
Yes, pasta primavera can be served as a main dish. It’s hearty and satisfying enough for a complete meal.
How do I make the roasted marinara sauce for this recipe?
You can make a roasted marinara by blending the roasted tomatoes, shallots, and garlic with some olive oil and seasoning.
Is this pasta primavera recipe healthy?
Yes, this pasta primavera recipe is healthy, packed with vegetables, and made with wholesome ingredients.
What are some alternative vegetables I can use in this dish?
You can use bell peppers, spinach, or asparagus as alternative vegetables in this pasta primavera recipe.
Related Recipes to Try
Conclusion
This pasta primavera roasted summer vegetables is a fantastic way to celebrate the season’s bounty. It’s not only delicious but also healthy, making it ideal for family dinners or meal prep. For more inspiration, check out our recipes on Pinterest. Enjoy every vibrant bite!
Pasta Primavera Roasted Summer Vegetables: A Vibrant Delight
Equipment
- oven
- baking sheet
- Aluminum foil
- pot for boiling pasta
- skillet for toasting nuts
Ingredients
- 1¼ lbs 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 pasta or similar shape
- 3 tablespoons unsalted butter
- 1 teaspoon herbes de Provence substitute: dried thyme
- ⅛ teaspoon crushed red pepper flakes
- ½ cup grated pecorino Romano cheese plus more for serving
- ½ cup basil leaves roughly chopped
- ⅓ cup pine nuts toasted
Instructions
- Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- Mix tomatoes, shallots, garlic, olive oil, salt, and sugar on the baking sheet, then roast for 15-20 minutes.
- Add zucchini and corn, toss, and roast for an additional 5 minutes until tender-crisp.
- Cook pasta in salted water until al dente, then drain.
- Combine pasta with roasted vegetables, add butter, herbs, red pepper flakes, cheese, basil, and pine nuts, then toss.
- Serve drizzled with olive oil and topped with additional cheese if desired.