Dinner for 4
Pasta Primavera
Roasted tomatoes, shallots, zucchini, and corn coat fusilli with butter, herbs, basil, and grated pecorino.
Typical price
$13.62for 4 servings
$3.41 per serving$13.62 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: onceuponachef.com
- 60 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
ItalianVegetarianFamilyLunchesDinners
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Cherry and grape tomatoes$0.30/oz typical | 20 oz | $6.00Typical price |
| Leeks and shallots$3.49/lb typical | 0.65 lb | $2.18Typical price |
| Garlic$0.75 each typical | 0.5 | $0.38Typical price |
| Zucchini and summer squash$1.79/lb typical | 0.5 lb | $0.90Typical price |
| Corn kernels$0.09/oz typical | 7.5 oz | $0.67Typical price |
| Pasta$0.10/oz typical | 12 oz | $1.20Typical price |
| Butter$0.40/oz typical | 1.5 oz | $0.60Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 1 oz | $0.80Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.37Typical price |
| Total for the servings shown | $13.62 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarDried herbs, spices and seasoning blends
Not included in the cost.
Ingredients
- 1 1/4 lb cherry or grape tomatoes
- 4 shallots
- 5 cloves garlic
- 1/4 cup extra-virgin olive oil (optional)
- 2 tsp salt
- 1 1/2 tsp sugar
- 1 zucchini
- 1 1/2 cups fresh corn kernels
- 12 oz fusilli pasta
- 3 tbsp unsalted butter
- 1/8 tsp crushed red pepper flakes
- 1/2 cup grated pecorino romano cheese (optional)
- 1/2 cup tightly packed basil leaves
Steps
- Heat the oven to 425 F and place tomatoes, shallots, garlic, olive oil, salt, and sugar in a 9-by-13-inch pan.
- Roast the vegetables for 25 minutes, stirring once.
- Boil salted water in a large pot, cook the fusilli until tender, and reserve 1 cup pasta water before draining.
- Melt the butter in a large skillet over medium heat, then cook the zucchini, corn, herbes de Provence, and red pepper for 8 minutes.
- Add the roasted vegetables and pasta to the skillet, then toss with enough pasta water to coat everything.
- Stir in the basil, pine nuts, and pecorino, then cook for 5 minutes.
Swaps
- Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- Pasta for Egg noodlesabout $0.04/oz more at typical prices
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