Name: Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
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 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)

Ingredients

(Servings: 4 to 6)

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 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)

Pasta Primavera

Ingredients

Steps

Nutrition Facts

Comments

Pasta Primavera

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts