https://www.copymethat.com/r/V4H1ZBcL6/pasta-with-roasted-summer-vegetables/
10836801
g4fUh47
V4H1ZBcL6
2024-04-28 22:18:25
Pasta with Roasted Summer Vegetables
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Ingredients
- 1-¼ 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
- 1-½ teaspoons sugar
- 1 medium zucchini, cut into ¼-inch chunks
- 1-½ 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)
Steps
Directions at onceuponachef.com
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