You guys, where did the summer go? Wasn’t it just June last week, when I was stressed out over all the end-of-the-school-year craziness? Now I’m shopping for backpacks and feeling that familiar angst of school starting in September. My plan is to savor these last few weeks of summer every way I can: invite friends over to roast s’mores by a fire, sip rosé on the patio, and go camping with the kids in the backyard (just kidding, I’m not doing that!).
I’m also determined to eat ALL the corn, tomatoes and zucchini. This summer-in-a-bowl pasta with sharp Pecorino Romano, crunchy pine nuts, and fresh basil is a great way to use up all that seasonal produce. It’s rich in flavor so I serve it as a main dish, but it also makes a fantastic side to grilled Italian sausage if you have leftovers.
To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated.
Arrange the vegetables in a single layer and roast at 450°F for about 20 minutes, or until the tomatoes are starting to brown.
Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into and even layer.
Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
Meanwhile, cook the pasta in salted water until al dente and drain.
Add the pasta back to the pan, along with the roasted vegetables and all their juices. Add the butter, herbes de Provence, red pepper flakes, pecorino romano, basil, and pine nuts.
Toss well, then taste and adjust seasoning if necessary.
Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese. Enjoy!
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