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Summer Pasta Primavera

Source of Recipe

From "Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"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 dish is an ode to summer. It's rich in flavor, so I serve it as a main course, but it also makes a fantastic side to grilled Italian sausage."

List of Ingredients

â—¦ 2 pints cherry or grape tomatoes, halved
â—¦ 4 medium shallots, thinly sliced
â—¦ 5 cloves garlic, smashed
â—¦ ¼ cup extra-virgin olive oil, plus more for serving
â—¦ 2 teaspoons salt
â—¦ 1 ½ teaspoons sugar
â—¦ 1 medium zucchini, cut into ¼-inch chunks
â—¦ 1 ½ cups fresh corn kernels (from 2 ears)
â—¦ 12 ounces fusilli or similar shape pasta
â—¦ 3 tablespoons unsalted butter
â—¦ 1 teaspoon herbes de Provence
â—¦ â…› teaspoon red pepper flakes
â—¦ ½ cup finely grated pecorino Romano cheese, plus more for serving
â—¦ ½ cup tightly packed basil leaves, roughly chopped
â—¦ â…“ cup pine nuts, toasted


Recipe

Preheat the oven to 450° F. Line a baking sheet with heavy-duty aluminum foil.

Combine the tomatoes, shallots, garlic, oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated with oil. Spread the vegetables into a single layer and roast for 15 to 20 minutes, 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 crisp-tender.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, then place the pasta back in the pan. Add the roasted vegetables and all their juices to the pan, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust the seasoning if necessary. Spoon into pasta bowls and drizzle with oil if desired. Serve with more grated cheese.

Serves 4



• Sourcing Savvy:
Herbes de Provencce is a mixture of dried herbs commonly used in the Provencce region of southeastern France. It typically contains savory, marjoram, rosemary, thyme, and oregano. Most supermarkets carry it, but if you can't find it, dried thyme may be substituted.