Dinner for 4

Pasta Primavera

Name: Pasta Primavera
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
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

$13.62for 460 minServes 4

Roasted tomatoes, shallots, zucchini, and corn coat fusilli with butter, herbs, basil, and grated pecorino.

Photo: onceuponachef.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cherry and grape tomatoes, 20 oz$0.30/oz typical	20 oz	$6.00Typical price
	Leeks and shallots, 0.65 lb$3.49/lb typical	0.65 lb	$2.18Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Zucchini and summer squash, 0.5 lb$1.79/lb typical	0.5 lb	$0.90Typical price
	Corn kernels, 7.5 oz$0.09/oz typical	7.5 oz	$0.67Typical price
	Pasta, 12 oz$0.10/oz typical	12 oz	$1.20Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Blue cheese, 1 oz$0.80/oz typical	1 oz	$0.80Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$13.62

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

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.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Family Lunches Dinners

Typical price

$3.41 per serving$13.62 for 4

City Store

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.

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.