Summer Cavatelli with Corn, Tomatoes and Zucchini

Name: Summer Cavatelli with Corn, Tomatoes and Zucchini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pound fresh or frozen cavatelli; 3 teaspoons olive oil; 2 ears corn; 1 pint cherry tomatoes; 1 1/2 cups diced zucchini; 2 cloves garlic; 1 teaspoon kosher salt; black pepper; 3/4 cup homemade marinara sauce; 6 tablespoons grated Pecorino Romano; 2 tablespoons fresh basil

User Reviews

5.0

330 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 servings
Calories
2975 kcal
Course
Dinner
Cuisine
Italian

Summer Cavatelli with Corn, Tomatoes and Zucchini

Iris Warren

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I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

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Ingredients

Servings

1 pound fresh or frozen cavatelli
3 teaspoons olive oil
2 ears corn (kernels cut from the cob)
1 pint cherry tomatoes (quartered)
1 1/2 cups diced zucchini ((6 1/2 oz) )
2 cloves garlic (sliced)
1 teaspoon kosher salt
black pepper (to taste)
3/4 cup homemade marinara sauce
6 tablespoons grated Pecorino Romano (plus more for serving)
2 tablespoons fresh basil (for garnish)

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Instructions

Bring a large pot of salted water to a boil.
In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.
Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
Serve right away with fresh basil and additional grated cheese if desired.

Notes

If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition Information

Show Details

Serving 1.3cups Calories 297.5kcal (15%) Carbohydrates 59.5g (20%) Protein 10.5g (21%) Fat 5g (8%) Saturated Fat 1.5g (8%) Cholesterol 7.5mg (3%) Sodium 184mg (8%) Fiber 3g (12%) Sugar 4g (8%)