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Pasta with Roasted Summer Vegetables

Jennifer Segal
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Basil, tightly packed leaves

1 1/4

lbs Cherry or grape tomatoes

1 1/2 cups

Corn, fresh

5 cloves

Garlic

1 tsp

Herbes de provence

4

Shallots

1

Zucchini, cut into 1/4-inch chunks, medium

12 oz

Fusilli

1/8 tsp

Red pepper flakes

2 tsp

Salt

1 1/2 tsp

Sugar

1/4 cup

Olive oil, extra virgin

1/3 cup

Pine nuts

3 tbsp

Butter, unsalted

1/2 cup

Pecorino romano cheese, grated