pasta primavera with corn, zucchini and tomatoes

I’m excited to be back in the kitchen cooking an absolutely wonderful Pasta Primavera dish. If you know me, you know that Roy and I love creating fabulous pasta dishes like the Celebration Seafood Pasta from the book, or this Tomato and Sausage Pasta from the blog. But as I gear up for @cookbycolor’s September Whole30 group, I am loving this grain-free option that has only one ingredient: hearts of palm! If you’ve never had hearts of palm, it is sustainably harvested from the inner core of palm trees. It is mildly sweet, plus it is high in Vitamin B-6. It makes the perfect grain-free pasta option!

I loaded this Pasta Primavera up with incredible, in-season vegetables like roasted tomatoes, sauteed corn, zucchini, and fresh herbs. Since I’m not on Whole30 quite yet, you can bet I topped this pasta dish with some fabulous feta and fresh grated parmesan! However, you could easily make this delicious meal vegan with a drizzle of olive oil instead. And you can even make a Whole30 version without the cheese and corn!

two plated dishes of pasta primavera with cheese

What I love about this pasta dish is all of the seasonal vegetables it uses. To me, there is almost nothing better than cutting the delicious sweet corn right off the cob, biting into the crispiness of browned zucchini, or adding the perfect roasted tomatoes to the dish. Remember, you can always use my Tomato Confit in place of fresh tomatoes for this recipe.

If you make this recipe, be sure to rate and review it below to let me know what you think! After you try this deliciousness, you can also try our Vegan Crispy Mushroom Marinara. It is another delightful grain-free pasta dish with hearts of palm noodles. Let’s get cooking!

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pasta primavera with corn, zucchini and tomatoes

Grain-Free Pasta Primavera

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  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Pasta
  • Diet: Gluten Free


This fabulous pasta dish is grain-free and packed with amazing seasonal vegetables for a perfect weeknight meal.


2 cups cherry tomatoes, or Tomato Confit

7 tablespoons extra virgin olive oil, divided

2¼ teaspoons kosher salt, divided, plus more to taste 

2 packages vegetable pasta noodles 

3 cups sliced zucchini, about 1¼ pounds

1 teaspoon freshly ground black pepper, to taste 

4 ears of corn, cut off the cobb 

¼ cup fresh herbs; we used basil, chives, and parsley 

½ cup sheep’s milk feta cheese in brine, crumbled (you can also use cow’s milk feta)

½ cup freshly grated parmesan 


Preheat oven to 400F. 


Place the tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil and ½ teaspoon salt. Place the pan in the oven and cook until blistered, about 20 minutes. Remove from the oven and set aside. 


Being gentle, to keep the delicate noodles intact, remove the noodles from the package and place it in a colander. Rinse with room temperature water for about 1 full minute. Set aside to drain.


In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Working in batches so as not to overcrowd the pan, add the zucchini slices in a single layer, sprinkle with ¼ teaspoon salt and sauté until crispy and brown, about 3 minutes a side. Transfer to a large bowl. Repeat until all zucchini is sautéed.


In the same pan, add 2 tablespoons olive oil, the corn, ½ teaspoon salt, and ¼ teaspoon pepper. Quickly stir to combine and sauté until golden brown, about 3-5 minutes. Transfer to the large bowl with the zucchini.


In the same pan, add 2 tablespoons olive oil, the noodles, and 1 teaspoon of salt. Add the zucchini, corn, and tomatoes and toss gently. Turn off the heat.


Add the feta, parmesan, fresh herbs and remaining ¾ teaspoon black pepper and toss gently to combine. Season with more salt if needed. Serve and Enjoy!