Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

This Summer Cavatelli with Corn, Tomatoes and Zucchini is a celebration of summer’s bounty! It’s a light and flavorful pasta dish that’s quick to make and bursting with fresh, seasonal ingredients. Imagine tender cavatelli pasta tossed with sweet corn kernels, juicy tomatoes, and vibrant zucchini, all coated in a light marinara sauce and finished with Pecorino Romano cheese and fresh basil. It’s a taste of sunshine on a plate!

Why You’ll Love This Recipe

  • Fresh and Flavorful: This dish highlights the best of summer produce, with a combination of flavors and textures that will delight your taste buds.
  • Quick and Easy: Ready in just 20 minutes, this recipe is perfect for busy weeknights or when you’re craving a satisfying meal without spending hours in the kitchen.
  • Versatile: Feel free to use your favorite type of pasta or add other seasonal vegetables to customize this dish to your liking.

Ingredients

Here’s what you’ll need to create this vibrant summer pasta dish:

  • Cavatelli pasta: Fresh or frozen, this shell-shaped pasta is perfect for capturing the sauce and vegetables.
  • Olive oil: For sautéing the vegetables and adding richness to the dish.
  • Corn kernels: Freshly cut from the cob for the sweetest flavor.
  • Cherry tomatoes: Quartered for bursts of juicy sweetness.
  • Zucchini: Diced for a tender and slightly sweet addition.
  • Garlic: Sliced for aromatic flavor.
  • Kosher salt: To taste.
  • Black pepper: To taste.
  • Homemade marinara sauce: Use your favorite recipe or a good quality store-bought version.
  • Grated Pecorino Romano cheese: Adds a salty, nutty flavor.
  • Fresh basil: For garnish and a touch of freshness.

How to Make Summer Cavatelli with Corn, Tomatoes and Zucchini

Step 1: Cook the Pasta and Sauté the Vegetables

Bring a large pot of salted water to a boil for the pasta. While the water is heating, sauté the garlic in olive oil until fragrant. Add the tomatoes and a pinch of salt, and cook until softened. Add the corn and zucchini, and cook until tender-crisp.

Step 2: Combine and Finish the Sauce

Stir in the marinara sauce, season with salt and pepper, and cook until heated through.

Step 3: Toss and Serve

Cook the cavatelli according to package directions, reserving some of the pasta water. Drain the pasta and toss it with the marinara and vegetable mixture. Add the grated cheese, remaining olive oil, salt, and pepper. Cook for a minute, adding some of the reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with fresh basil and additional grated cheese, if desired.

Pro Tips for Making the Recipe

  • Use fresh ingredients: For the best flavor, use fresh corn, tomatoes, and zucchini when they’re in season.
  • Don’t overcook the vegetables: You want them to be tender-crisp, not mushy.
  • Adjust the cheese: If you prefer a different cheese, you can use Parmesan or a vegetarian alternative.

How to Serve Summer Cavatelli with Corn, Tomatoes and Zucchini

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe
  • Light Summer Meal: This pasta dish is perfect for a light and satisfying summer meal.
  • Side Dish: Serve it as a side dish with grilled chicken, fish, or steak.
  • Al Fresco Dining: Enjoy it on your patio or balcony for a taste of summer al fresco.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently on the stovetop with a splash of water or in the microwave.

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

FAQs

Can I use a different type of pasta?
Yes, any short pasta shape will work well in this recipe.

Can I make this recipe vegan?
Yes, you can use a vegan Parmesan cheese substitute and omit the Pecorino Romano.

Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or tofu would be delicious additions.

How can I make this dish spicier?
Add a pinch of red pepper flakes to the sauce or use a spicy marinara sauce.

There you have it! A delicious and easy recipe for Summer Cavatelli with Corn, Tomatoes and Zucchini that’s perfect for enjoying the flavors of the season. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Summer Cavatelli with Corn, Tomatoes and Zucchini is a light and flavorful pasta dish that’s perfect for warm weather. Fresh cavatelli is tossed with seasonal vegetables, homemade marinara sauce, and Pecorino Romano cheese for a simple yet satisfying meal.


Ingredients

Units Scale

Produce

  • 1 pound fresh or frozen cavatelli
  • 2 ears corn (kernels cut from the cob)
  • 1 pint cherry tomatoes (quartered)
  • 1 1/2 cups diced zucchini
  • 2 cloves garlic (sliced)
  • 2 tablespoons fresh basil (for garnish)

Pantry

  • 3 teaspoons olive oil
  • 1 teaspoon kosher salt
  • Black pepper (to taste)
  • 3/4 cup homemade marinara sauce

Dairy

  • 6 tablespoons grated Pecorino Romano (plus more for serving)

Instructions

  1. Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  2. Cook Vegetables: Add tomatoes and ¼ teaspoon salt to the skillet. Cook for 3 minutes. Add corn and zucchini, and cook until tender-crisp, about 2-3 minutes.
  3. Add Marinara: Stir in marinara sauce, season with salt and pepper, and cook until heated through, about 1 minute.
  4. Cook Pasta: Cook cavatelli according to package directions, reserving some pasta water before draining.
  5. Combine and Serve: Toss cavatelli with the marinara and vegetables. Add Pecorino Romano cheese, remaining olive oil, ¼ teaspoon salt, and pepper. Cook for 1 minute, adding reserved pasta water as needed for desired consistency. Serve immediately, garnished with fresh basil and additional cheese, if desired.

Notes

  • If you’re avoiding cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan as vegetarian alternatives.
  • For a spicier dish, add a pinch of red pepper flakes to the sauce.
  • This recipe can be easily doubled for a larger crowd.
  • If you don’t have fresh cavatelli, you can use dried cavatelli or another type of pasta, such as penne or rotini.

Nutrition

  • Serving Size: 1 cup
  • Calories: 380kcal
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 15mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *