Once Upon a Chef · by Jennifer Segal★ 5.0 (230)
Pasta Primavera
NUTRITION · PER SERVING60M COOK
CAL 38%·PRO 50%
CARBS 91G47% OF CAL
12G FIBER13G SUGAR65G OTHER
FAT 35G42% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pasta tossed with roasted tomatoes, zucchini, and corn with herbs and pecorino. Summery and flavorful, this vegetarian pasta dish is simple to make.
mainitalianpasta🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 60M
CAL 38%·PRO 50%
CARBS 91G47% OF CAL
12G FIBER13G SUGAR65G OTHER
FAT 35G42% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 2536mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 368mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.