From Once Upon a Chef
Pasta Primavera
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 15
11 things you may not have.
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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-in (6-mm) 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))
Nutrition · per serving
- Calories
- 540 kcal
- Fat
- 25 g
- Fiber
- 6 g
- Sugar
- 11 g
- Sodium
- 695 mg
- Protein
- 16 g
- Cholesterol
- 27 mg
- Carbohydrate
- 66 g
- Saturated fat
- 7 g
As published by Once Upon a Chef.
The method
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