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Pasta Primavera

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)

Prep 15m

Cook 30m

Total 45m

This Pasta Primavera recipe is bursting with the flavors of summer. Cherry tomatoes, zucchini, and fresh corn are sautéed with shallots and garlic, then tossed with fusilli pasta. Finished with grated pecorino cheese, basil, and toasted pine nuts, this dish is a celebration of seasonal ingredients.