Summer Cavatelli with Corn, Tomatoes, and Zucchin

Rating: 4.98 from 112 votes
Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

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

Instructions:

Boil Water: Bring a large pot of salted water to a boil.
Sauté Garlic: In a large skillet over medium heat, add 2 teaspoons of olive oil and sliced garlic. Cook until golden and fragrant (about 1 minute).
Add Tomatoes: Add quartered cherry tomatoes and 1/4 teaspoon of salt to the skillet. Cook for 3 minutes until the tomatoes soften.
Cook Vegetables: Add corn and diced zucchini, cooking until tender-crisp (about 2-3 minutes).
Combine Ingredients: Stir in the marinara sauce, season with salt and pepper, and heat through (about 1 minute).
Prepare Cavatelli: Cook the cavatelli according to package directions, reserving some pasta water before draining.
Mix: Toss the cooked cavatelli with marinara and vegetables. Add grated cheese, remaining olive oil, 1/4 teaspoon salt, and pepper. Cook for an additional minute, incorporating reserved pasta water as needed.
Serve: Serve immediately, garnished with fresh basil and extra grated cheese if desired.

Nutritional Information (per serving):

Calories: 297.5 kcal
Carbohydrates: 59.5 g
Protein: 10.5 g
Fat: 5 g
Fiber: 3 g
Sodium: 184 mg

Notes:

Vegetarian cheese options are available if you’re avoiding cheese with rennet.

This dish is quick, healthy, and perfect for summer! Enjoy the fresh flavors of the vegetables combined with the pasta.