Summer Cavatelli Pasta with Corn, Tomatoes and Zucchini
This summer pasta dish is fresh and delicious, made with sweet summer corn, cherry tomatoes, zucchini, basil and cavatelli pasta.
Summer cavatelli with corn, tomatoes and zucchini
This pasta dish only screams summer! Fresh cavatelli pasta combined with cherry tomatoes, zucchini, corn and marinara sauce, topped with basil and pecorino romano. This meal is organized in less than 20 minutes and is perfect for a busy weekday night. For many of my favorite summer pasta, try this grilled vegetable orzo pasta salad and warm corn and zucchini pasta salad.
I went to Copper Hill, a long island restaurant a few years ago. So they offered a similar pasta dish. That’s what influenced this recipe. My husband really enjoyed it. He loved summer vegetables and didn’t miss the meat!
How to make summer pasta
Everything is cooked very quickly in this recipe, so be sure to have all the ingredients ready before you start.
- Boil the garlic in olive oil for 1 minute.
- Add tomatoes and salt, then corn and zucchini.
- Pour marinara sauce and season with salt and pepper.
- Meanwhile, cook the pasta and set aside some water for the pasta.
- Add pasta to the vegetables.
- Sprinkle with cheese, remaining oil, salt and pepper and simmer for 1 minute.
- If the pasta is not cheeky enough, add a small amount of pasta water and then top with basil and cheese.
variation:
- pasta: Fresh or frozen Cavatelli can be found in Italian specialty stores. If you can’t find it, add short pasta such as orecchiette, fusilli, or rotini. If you are not using fresh pasta, add 8 ounces of dry pasta.
- meat: If you really need meat for extra protein, add diced chicken breast, shrimp, or Italian chicken sausage.
- vegetable: Replace zucchini with yellow pumpkin and cherry tomatoes with grape tomatoes. If you don’t have fresh corn, you can use it frozen. If you want extra vegetables, eggplant is also delicious.
- cheese: Replace Pecorino Romano with Parmesan cheese or Asiago cheese.
More pasta recipes you will love:
Summer cavatelli with corn, tomatoes and zucchini
I love this summer’s pasta dishes made with homemade cavatelli pasta, cherry tomatoes, zucchini, corn and marinara sauce.
- 1 lb Fresh or frozen cavatelli
- 3 Teaspoon Olive oil
- 2 Corn, Kernel cut from the cob
- 1 pint Cherry tomato, one quarter
- 1 1/2 cup Dizzy zucchini, (6 1/2 ounces)
- 2 cloves garlic, Sliced
- 1 tea spoon Kosher salt
- Black pepper, taste
- 3/4 cup Homemade marinara sauce
- 6 Tbsp Grated Pecorino Romano, Plus provide more
- 2 Tbsp Fresh basil, For garnish
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Bring a large pot of salt water to a boil.
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Add 2 teaspoons of olive oil and garlic to a large frying pan over medium heat and heat for about 1 minute until it turns golden and smells.
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Add tomatoes and 1/4 teaspoon salt and cook for 3 minutes until the tomatoes are tender.
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Add corn and zucchini and simmer for 2-3 minutes until tender.
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Add marinara sauce, season with salt and pepper, and simmer for about 1 minute until heated.
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Meanwhile, cook the cavatelli according to the instructions on the package, set aside a little water before draining, then mix the marinara sauce and vegetables.
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Add grated cheese, 1/4 teaspoon olive oil, 1/4 teaspoon salt and pepper and taste for 1 minute and cook. If necessary, add a little of the reserved pasta water.
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If necessary, add fresh basil and additional grated cheese immediately.
Serving: 1.3 1.3cup, calorie: 297.5kcal, carbohydrate: 59.5g, protein: 10.5g, thick: Fiveg, Saturated fat: 1.5 1.5g, cholesterol: 7.5 7.5mg mg, sodium: 184mg mg, fiber: 3g, sugar: Fourg
WW Point Plus: 7
keyword: Cavatelli, children’s, summer pasta
