Summer Cavatelli with Corn, Tomatoes and Zucchini
User Reviews
5
Summer Cavatelli with Corn, Tomatoes and Zucchini
Description
This Summer Cavatelli with Corn, Tomatoes and Zucchini recipe brings together fresh or frozen cavatelli pasta with a simple vegetable sauté of garlic, cherry tomatoes, corn kernels, and diced zucchini. The vegetables are gently cooked in olive oil until tender-crisp and combined with homemade marinara sauce. Once the pasta is cooked and drained, it is tossed in the sauce along with Pecorino Romano cheese, which adds a salty sharpness and creamy texture to the dish. The finishing touch of fresh basil adds an herbal aroma and flavor. The pasta cooks to a tender bite while the vegetables retain slight firmness, creating a pleasant textural contrast.
The dish is served right away to enjoy the freshness of the vegetables and basil. It pairs well with a simple green salad or crusty bread for a seasonal lunch or light dinner. The balance of the savory marinara and fresh garden vegetables gives a slightly sweet, gently acidic flavor profile perfect for warmer months when corn and zucchini are at their peak.
If avoiding cheese made with animal rennet, consider using vegetarian Parmesan options such as Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan to maintain flavor while adhering to dietary preferences.
Ingredients
- 1 pound cavatelli fresh or frozen
- 3 teaspoons olive oil
- 2 corn kernels cut from the cob, ears
- 1 pint cherry tomato quartered
- 1 1/2 cups zucchini 6 1/2 oz, diced
- 2 cloves garlic (sliced)
- 1 teaspoon kosher salt
- black pepper (to taste)
- 3/4 cup marinara sauce homemade
- 6 tablespoons Pecorino Romano cheese plus more for serving, grated
- 2 tablespoons basil for garnish, fresh
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
- Vegetarian Parmesan alternatives can be used to avoid cheese with animal rennet.
- Use fresh or frozen cavatelli based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2975 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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