Summer Pasta Primavera - Once Upon a Chef

Name: Summer Pasta Primavera - Once Upon a Chef
Ingredients: 1-1/4 lbs (2 pints) cherry or grape tomatoes, halved; 4 shallots, thinly sliced; 5 cloves garlic, peeled and smashed; 1/4 cup extra virgin olive oil, plus more for serving; 2 teaspoons salt; 1-1/2 teaspoons sugar; 1 medium zucchini, cut into 1/4-inch chunks; 1-1/2 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); 1/8 teaspoon crushed red pepper flakes; 1/2 cup grated Pecorino Romano cheese, plus more for serving; 1/2 cup tightly packed basil leaves, roughly chopped; 1/3 cup pine nuts, toasted (see note)

"(TESTED & PERFECTED RECIPES) With roasted tomatoes, corn, zucchini and fresh basil, this pasta primavera is an ode to summer...."

INGREDIENTS

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1-1/4 lbs (2 pints) cherry or grape tomatoes, halved

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4 shallots, thinly sliced

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5 cloves garlic, peeled and smashed

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1/4 cup extra virgin olive oil, plus more for serving

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2 teaspoons salt

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1-1/2 teaspoons sugar

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

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1-1/2 cups fresh corn kernels, from 2 ears corn

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12 oz fusilli (or similar shape) pasta

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3 tablespoons unsalted butter

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1 teaspoon herbes de Provence (see note)

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1/8 teaspoon crushed red pepper flakes

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1/2 cup grated Pecorino Romano cheese, plus more for serving

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1/2 cup tightly packed basil leaves, roughly chopped

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1/3 cup pine nuts, toasted (see note)

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