Summer Cavatelli with Corn, Tomatoes and Zucchini
This delightful summer pasta recipe features freshly made Cavatelli paired with juicy cherry tomatoes, tender zucchini, and sweet corn, all brought together with a rich marinara sauce. It's a quick and satisfying dish that embodies the essence of the season!
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Ingredients
- 1 pound fresh or frozen cavatelli
- 3 teaspoons olive oil
- 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
- 2 ears corn
- 1 pint cherry tomatoes
Instructions
- 1
Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.
- 2
In a spacious skillet over medium heat, pour in 2 teaspoons of olive oil and introduce the minced garlic, sautéing until it turns golden and releases its aroma, which should take about 1 minute.
- 3
Incorporate the chopped tomatoes along with 1/4 teaspoon of salt, and let them cook for 3 minutes, or until they begin to soften.
- 4
Stir in the corn and zucchini, cooking the mixture until the vegetables are tender yet still crisp, which should take about 2 to 3 minutes.
- 5
Pour in the marinara sauce, season with additional salt and pepper, and heat through for approximately 1 minute.
- 6
While the sauce is warming, prepare the cavatelli according to the instructions on the package, remembering to set aside some pasta water before draining. After draining, combine the cavatelli with the marinara sauce and vegetables.
- 7
Mix in the grated cheese, the remaining teaspoon of olive oil, 1/4 teaspoon salt, and adjust with black pepper to taste. Cook for 1 minute, adding a bit of the reserved pasta water if needed for a smoother consistency.
- 8
Serve immediately, garnished with fresh basil and extra grated cheese if you like.
Nutrition Information
Notes & Tips
- If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.