Fresh Summer Pasta Primavera

Name: Fresh Summer Pasta Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 to 6
Cuisine: Italian
Ingredients: 1.25 pounds cherry or grape tomatoes, halved; 4 shallots, thinly sliced; 5 cloves garlic, peeled and smashed; 0.25 cup extra virgin olive oil, plus more for serving; 2 teaspoons salt; 1.5 teaspoons sugar; 1 medium zucchini, cut into quarter inch chunks; 1.5 cups fresh corn kernels; 12 ounces fusilli pasta; 3 tablespoons unsalted butter; 1 teaspoon herbes de Provence; 0.125 teaspoon crushed red pepper flakes; 0.5 cup grated pecorino Romano cheese, plus extra for serving; 0.5 cup fresh basil leaves, roughly chopped; 0.33 cup toasted pine nuts

This bright pasta primavera uses roasted tomatoes, sweet corn, and tender zucchini to bring the best flavors of summer to your dinner table.

By Daily Recipes Book· 🌍 Italian· July 15, 2026

dailyrecipesbook.com

Prep

30 minutes

Cook

30 minutes

Total

1 hour

Serves

4 to 6

Pasta primavera is one of my favorite ways to celebrate the season. While the name means springtime, this version relies on sun ripened summer produce that feels light, fresh, and incredibly satisfying without being too heavy. It is a wonderful main course for a warm evening, but it also works beautifully as a side dish alongside grilled meats.

One of the best things about this recipe is that it holds up perfectly at room temperature. This makes it an excellent choice for a potluck or a picnic lunch the next day. If you want a quick tip, toast your pine nuts in a dry pan for just a minute or two until they are golden and fragrant, as it really deepens their nutty flavor.

Ingredients

1.25 pounds cherry or grape tomatoes, halved
4 shallots, thinly sliced
5 cloves garlic, peeled and smashed
0.25 cup extra virgin olive oil, plus more for serving
2 teaspoons salt
1.5 teaspoons sugar
1 medium zucchini, cut into quarter inch chunks
1.5 cups fresh corn kernels
12 ounces fusilli pasta
3 tablespoons unsalted butter
1 teaspoon herbes de Provence
0.125 teaspoon crushed red pepper flakes
0.5 cup grated pecorino Romano cheese, plus extra for serving
0.5 cup fresh basil leaves, roughly chopped
0.33 cup toasted pine nuts

Instructions

1
Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with foil.
2
On the baking sheet, toss the halved tomatoes, sliced shallots, smashed garlic, olive oil, salt, and sugar until everything is well coated.
3
Spread the vegetables in a single layer and roast for 20 minutes, or until the tomatoes have burst and started to brown.
4
While the tomatoes roast, bring a large pot of salted water to a boil and cook the fusilli until al dente.
5
Remove the baking sheet from the oven and scatter the zucchini and corn over the roasted tomato mixture. Return the pan to the oven and roast for an additional 5 minutes until the zucchini is tender.
6
Drain the pasta and return it to the pot. Add the roasted vegetable mixture along with all the flavorful juices from the pan.
7
Stir in the butter, herbes de Provence, red pepper flakes, grated cheese, fresh basil, and toasted pine nuts until everything is well combined and glossy.
8
Taste and adjust the seasoning with extra salt or cheese if desired, then serve warm with a final drizzle of olive oil.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is delicious served cold or at room temperature, but if you prefer it hot, gently reheat it in a pan with a splash of water to loosen the sauce. Feel free to swap the pecorino for Parmesan if that is what you have on hand.

#Vegetarian #Pasta #Summer Recipes #Healthy #Dinner

Made this recipe? Let us know how it went.