Summer Pasta Primavera


  • 1 lb tomatoes, cut into chunks
  • 2-4 sweet peppers, cut in ¼-inch chunks
  • 4 medium shallots, diced
  • 5 garlic cloves, diced
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 1/2 tsp sugar
  • 2 medium zucchini, cut in ¼-inch chunks
  • 1 1/2 cups corn kernels from 2 ears
  • 12 oz pasta, fusilli or similar shape
  • 3 Tbsp unsalted butter
  • 1 tsp dried thyme
  • 1/8 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup basil leaves, chopped
  • 1/3 cup pine nuts, toasted


  1. Preheat oven to 450. Line a baking sheet with foil. Combine the tomatoes, peppers, shallots, garlic, oil, salt and sugar on the prepared baking sheet. Toss with your hands or rubber spatula until the vegetables are evenly coated with oil. Spread into a single layer and roast for 15-20 minutes, until the tomatoes are just starting to brown. Remove pan from oven and add the zucchini and corn. Toss and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are crisp-tender.
  2. Meanwhile, bring a large pot of water to a boil. Cook the pasta. Drain, then place the pasta back in the pan. Add the roasted vegetables and all their juices to the pan, along with the butter, thyme, red pepper flakes, cheese, basil and pine nuts. Toss well, then taste and adjust seasoning. Serve in pasta bowls with more grated cheese.
Source: Once Upon A Chef – revised and tested by Andrea

Featured recipes

Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420