Summer Pasta Primavera

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**This post was sponsored by Pompeian. All opinions expressed in the post are my own and not those of Pompeian.

There’s nothing quite like the taste of summer vegetables and with fall quickly approaching, I’ve been trying to get in my last tastes of summer while prioritizing easy and delicious recipes that will make the transition into a busier season seamless. And for this simple Summer Pasta Primavera, I wanted to make sure I included some of my favorites: juicy ripe tomatoes, corn cut right off the cob, zucchini and fresh basil. And to complement this time saving dish even more, I also used one of my favorite olive oils, Pompeian Smooth Extra Virgin Olive Oil.

Now you may not know this, but Pompeian is known as “The Olive Oil People” and all of their olive oils are crafted by their family of farmers and olive oil craftsmen who carefully nurture the world’s best olives from their groves to your kitchen, to meet your needs and taste buds. And because I will be sautéing my vegetables for this recipe, I will be using the Pompeian Smooth Extra Virgin Olive Oil, which was made specifically for your sauteing and stir-frying needs.

Some of you may know already, that I use olive oil a LOT! And I can truly taste the difference in Pompeian Smooth Extra Virgin Olive Oil and that’s why it’s a pantry staple in my home. Not only am I eating well, but I’m living well too!

The word primavera actually means springtime in Italian and Pasta Primavera originated in New York, in the 1970s. Typically springtime vegetables are used for this dish, but I see no reason to  limit yourself to just those. I’m using summer vegetables, but feel free to use what you like or what may be in season.

Additionally, the squeeze of lemon juice, fresh basil and freshly grated parmesan cheese really make this dish sing so don’t forget to add those.

If you enjoyed my Summer Pasta Primavera, then you may also want to try my Basil Pesto Tortellini Pasta Salad.

Get the Recipe: Summer Pasta Primavera

Yield: 4 servings

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

There’s nothing quite like the taste of summer vegetables and with fall quickly approaching, I’ve been trying to get in my last tastes of summer while prioritizing easy and delicious recipes that will make the transition into a busier season seamless. And for this simple Summer Pasta Primavera, I wanted to make sure I included some of my favorites: juicy ripe tomatoes, corn cut right off the cob, zucchini and fresh basil.

5 from 3 reviews

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Ingredients

• 2 to 3 tablespoons extra virgin olive oil, such as Pompeian Smooth
• 7 oz. penne pasta, or a pasta of your choice (cooked according to package and then drained)
• 1 pint cherry tomatoes, cut in halves
• 1 ear corn, cut the corn off the cob (about ¾ cups if using canned or frozen)
• 1 medium zucchini, sliced
• 1 pinch red chili flakes, optional
• salt and pepper , to taste
• 1 medium lemon, the juice
• ¼ cup freshly grated parmesan cheese, more or less depending on your taste, plus some for topping
• a small handful fresh basil, torn

Equipment

• 1 Large Pot
• 1 Large Skillet

Instructions

• In a large pot, cook the pasta per instructions. Once done, cup out a ½ cup of hot pasta water, drain the pasta and set to the side.
• Heat the olive oil, in a large skillet, over medium heat. Add in the zucchini and sauté for 2 to 3 minutes. Next add in the corn, tomatoes, garlic, and red chili flakes. Season with salt and pepper and sauté for 3 to 5 more minutes or until all the vegetables are cooked to your liking.
• Add in the pasta and lightly fold all ingredients in together.
• Stir in ¼ cup of hot pasta water, a good squeeze of lemon juice, and the parmesan cheese. If you feel you need more pasta water, then add the rest. Taste and add, lemon juice, parmesan cheese, and salt and pepper, if needed.
• Top with freshly torn basil and more parmesan cheese, if desired and serve immediately.

Notes

To veganize this dish, simply omit the cheese or use vegan parmesan cheese. 

Serving: 8ounces, Calories: 331kcal, Carbohydrates: 51g, Protein: 11g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 131mg, Potassium: 594mg, Fiber: 4g, Sugar: 7g, Vitamin A: 802IU, Vitamin C: 51mg, Calcium: 94mg, Iron: 2mg