Best Pasta Primavera Recipe with Roasted Summer Vegetables

Ingredients

• 1¼ lbs (2 pints) cherry or grape tomatoes, halved
• 4 shallots, (thinly sliced)
• 5 cloves garlic, (peeled and smashed)
• ¼ cup extra-virgin olive oil, (plus more for serving)
• 2 teaspoons salt
• 1½ teaspoons sugar
• 1 medium zucchini, (cut into ¼-in (6-mm) chunks)
• 1½ cups fresh corn kernels, (from 2 ears corn)
• 12 oz fusilli ((or similar shape) pasta)
• 3 tablespoons unsalted butter
• 1 teaspoon herbes de Provence ((see note))
• ⅛ teaspoon crushed red pepper flakes
• ½ cup grated pecorino romano cheese, (plus more for serving)
• ½ cup tightly packed basil leaves, (roughly chopped)
• ⅓ cup pine nuts, (toasted (see note))