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Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

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  • 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

Find it online: https://emilyquickdinners.com/summer-cavatelli-with-corn-tomatoes-and-zucchini-recipe/