Definitely, I’ve served it that way. I didn’t use exact measurements (since pasta salad very forgiving) but followed ingredients and it turned out great. The delicious, vegetable-packed sauce for this Summer Pasta Primavera with Peas comes together easily in one pot while the pasta cooks. Roast for 5 minutes more, until the zucchini and corn are tender-crisp. Absolutely delicious, so flavorful, beautiful and easy to make. It’s a keeper recipe! This is a PERFECT go-to if you’ve got garden surplus or you just want to put something colorful and gorgeous on your table. This is recipe is delicious just like all your other recipes that I’ve tried. This was fun to make and tasty and satisfying! A surprisingly easy meal, using ingredients that were already on hand, and yielded fabulous results. Next time I’ll use non-stick foil to line the pan and select a smaller bar pan for a 1/2 recipe. If you’d like to use something different, yellow squash or diced bell peppers would work nicely too. I’ve not been disappointed in a single one of your recipes. I made this last night for dinner…it was delicious. I can’t say the tomatoes ever browned, and in my experience, roasting doesn’t ever make zucchini and corn crisp, so those seemed odd things to judge the doneness by, but if you just follow the times and the temp settings it will all tunr out good. Save my name, email, and website in this browser for the next time I comment. Do the leftovers freeze well? I absolutely loved this, and I love how it can be modified in a variety of ways to suit one’s tastes. I used Roma tomatoes cause that’s what I had. I made it exactly to the recipe and thought it was summery, flavorful and was also great cold the next day. The flavor was very rich, and the roasting vegetables filled the kitchen with a delicious aroma! I’ve loved every recipe of yours that I’ve made so far. As I was entertaining on Sunday, I made it again…..barely any leftovers. Had given up pasta ’til this recipe came to my inbox. Add broth and peas, cook 3 minutes. Used best quality cheese and fresh picked basil from our garden. Thanks! The green beans added another veg that made this dish even more dynamic. Enjoy! Served it with side a steamed artichoke and some grilled chicken thighs. extra virgin olive oil, plus more for serving, medium zucchini, cut into 1/4-inch chunks, grated Pecorino Romano cheese, plus more for serving, tightly packed basil leaves, roughly chopped, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls, Baked Penne with Spinach, Ricotta & Fontina. This is one of our favorite Jenn recipes! Definitely a keeper. Thanks! Delicious, and a perfect way to use veggies from our CSA. Thanks for the recipe – you can teach old dogs new tricks! accidentally awhile back. Penne pasta Salt Olive oil Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic 2 tsp dried Italian seasoning 2 Tbsp fresh Then add in zucchini and sauté for 2 – 3 minutes. I realize the title of this dish is a bit of an oxymoron — the word “primavera” means springtime in Italian. Hope your family enjoys! I’ve made this so many times, and tonight I made some substitutions that I think I will keep forever. To begin, combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. I love your recipes. Hi Shawn, I’d replace the nuts with fresh mozzarella pearls. Thanks Jen…..we loved this pasta salad…..I roasted chopped red and yellow peppers and it was delicious!!! Delicious!! Thanks Melissa. These things that I’m so lucky to have make me even more aware of many others that don’t and are struggling, and fuels my commitment to serve others in ways I hadn’t before. We served alongside some leftover grilled salmon. Thanks for yet another great recipe, Jenn! What a great flavor the herbs de provence add to it! Adding it to my go-to list as we speak! Excellent! And I love that this recipe will be great no matter the season. Made exactly as written. Add in pasta and lightly fold all ingredients in together. Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into an even layer. Lots of luck. I use a convection oven so I would roast the tomatoes a little less and same for squash/zucchini. Next time I’m going to swirl in a little pesto. Remove the pan from the oven and add the zucchini and corn. Thank you so much Jenn for making cooking such a joy. Jenn, this salad is next-level good. How long do leftovers of this keep for in fridge? Thanks Jenn for this recipe! . Awaiting delivery of your book! I halved it for the two of us. And, sure, walnuts would work here as well. My whole family loved it. Next add in corn, tomatoes, and garlic and sauté for 3 – 5 more minutes or until all are cooked to your liking. Thank you! Served with arugula/corn salad with lemon and Parmesan for a complete meal. From 18 months of age to grandparents and lots in between, it was loved by all. I made this and loved the flavors, but I really hate the rolled up tomato skins that are left after the roasting process.