The Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe is the very essence of warm-weather cooking—bright, colorful, and bursting with lively garden flavors. Imagine pillowy cavatelli pasta tossed with sweet summer corn kernels, juicy cherry tomatoes, and delicate zucchini, all finished with a sprinkle of Parmesan, a flutter of fresh basil, and the tangy zing of lemon zest. This dish comes together quickly, uses the absolute best of summer produce, and always feels like an invitation to linger at the table with friends. If you’re ready to fall in love with a new seasonal favorite, this one’s destined to become a go-to!

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical when simple, fresh ingredients get together and make pure summer on a plate. Each element here adds something special—the cavatelli bring their signature chew, the veggies lend sweetness and crunch, and a few flavor-powerhouses put this easy dish over the top.

12 ounces cavatelli pasta (fresh or frozen): These little ridged pastas are perfect for catching all the garden-fresh goodness in every bite.
2 tablespoons olive oil: Go for a flavorful extra virgin variety to give your dish a luxurious, velvety base.
2 garlic cloves, minced: Garlic sets the aromatic stage; sauté just until fragrant for mellow sweetness.
1 small zucchini, diced: Makes the dish feel extra summery and adds tender bites amid the pasta.
1 cup cherry tomatoes, halved: Look for ripe, vibrant tomatoes for maximum juiciness.
1 cup fresh corn kernels (from 1–2 ears): The corn adds pop and sweetness—fresh off the cob is best, but frozen will work in a pinch.
¼ teaspoon red pepper flakes (optional): Just enough to give a gentle, pleasant kick (skip if you prefer mild).
½ teaspoon salt: Lifts all the flavors together—start small, taste, and add more if needed.
¼ teaspoon black pepper: A touch of freshly ground black pepper brightens every bite.
½ cup grated Parmesan cheese: Adds that irresistible savory finish (skip or sub with nutritional yeast for vegan).
¼ cup fresh basil leaves, torn or chopped: For a fragrant, fresh, herbaceous note that screams summer.
Zest of 1 lemon: A pop of citrus that makes everything sparkle and taste restaurant-fresh.

How to Make Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

Step 1: Cook the Cavatelli

Start by bringing a big pot of salted water to a boil. Drop in your cavatelli and cook according to package directions—usually just a few minutes if you’re lucky enough to have fresh or frozen. What you’re after is al dente, with a bit of bite. Before draining, scoop out about half a cup of the pasta water; it’s liquid gold for making a silky sauce later. Set the pasta aside and get ready for the fun part.

Step 2: Sauté the Aromatics

In your largest skillet, heat the olive oil over medium. Toss in the minced garlic and let it sizzle for about 30 seconds until wonderfully fragrant—but not brown. This tiny step lays the flavor foundation for the entire Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe.

Step 3: Cook the Zucchini

Add the diced zucchini to the skillet and stir gently. Cook for about 3–4 minutes, just until the pieces start to soften and pick up a hint of golden color. You want them tender, not mushy, so they add freshness and structure to the final dish.

Step 4: Add Tomatoes and Corn

Stir in the halved cherry tomatoes and corn kernels, along with red pepper flakes if using, and season with salt and black pepper. Let everything cook together for another 3–4 minutes so the tomatoes can release some of their juices and the corn stays just-crisp. The skillet should already smell like pure sunshine.

Step 5: Combine Pasta and Finish the Sauce

Add your cooked cavatelli to the skillet, along with a splash of the reserved pasta water. Toss everything together for a minute or two so the pasta drinks up all those fresh vegetable juices and flavors. If the sauce looks a bit dry, add a little more pasta water.

Step 6: Add the Finishing Touches

Sprinkle in the grated Parmesan cheese, then add the bright lemon zest and torn basil. Toss once more; the cheese should melt beautifully, and the whole skillet will smell like a summer garden. Taste for seasoning, adjust if needed, and serve fresh and hot—or cool things off to room temp for an ultra-relaxed meal.

How to Serve Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

Garnishes

Nothing finishes off a bowl of this pasta quite like extra fresh basil leaves, a flutter of lemon zest, and a final dusting of Parmesan. You might even drizzle a little fruity olive oil on top for good measure. The colors just pop, and the flavor is out of this world.

Side Dishes

The Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe pairs gorgeously with a crisp green salad tossed in a simple vinaigrette. Add some grilled bread, or even a chilled glass of white wine, and you’ve got a meal fit for any occasion—from casual weeknight dinners to backyard soirées.

Creative Ways to Present

For a party, try serving individual portions in wide, shallow bowls for an elegant look. Or, pile the pasta onto a big platter and let everyone help themselves family-style. You can even scoop it into lettuce cups for a whimsical, bite-sized appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the pasta to an airtight container and store it in the fridge for up to three days. The flavors mellow and mingle even more overnight, making next-day lunches a treat.

Freezing

While the Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe is best enjoyed fresh, you can freeze it if needed. Cool it completely, then portion into freezer-safe containers. Freeze for up to one month. The vegetables may soften a bit more, but the flavors will still be sunshine-bright.

Reheating

To reheat, add a splash of water and warm the pasta gently on the stovetop over medium-low heat, stirring occasionally. Alternatively, use short bursts in the microwave, stirring in between. Top with fresh basil and lemon zest to revive that just-made freshness.

FAQs

Can I use a different type Main Course

Absolutely! If you can’t find cavatelli, small shells or orecchiette are perfect alternatives for capturing all those lovely bits of vegetables and sauce.

Is the recipe suitable for vegans?

With a quick swap—leave out the Parmesan or use your favorite vegan cheese—the Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe easily becomes a vegan-friendly main course full of flavor.

What proteins work best if I want to amp it up?

Grilled shrimp or chicken breast are both delicious tossed in for extra protein. Or, try white beans for a vegetarian boost that melds right into the summery flavors.

Can I turn this into a pasta salad?

Yes! This dish is fantastic chilled. Simply let it cool, add an extra swirl of olive oil, and toss before serving—it’s a wonderful make-ahead lunch or picnic addition.

Do I need to peel the zucchini?

No need to peel—with the skin on, the zucchini adds gorgeous color and slightly firmer texture. Just give it a good wash and dice.

Final Thoughts

If you’re looking for a dish that absolutely celebrates the season, the Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe will charm you every single time. It’s a warm-weather pasta that’s easy, joyful, and utterly delicious—so gather your produce, round up your friends, and make summer memories, one bowl at a time!

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy the flavors of summer with this delightful Summer Cavatelli dish featuring fresh corn, cherry tomatoes, and zucchini, all tossed in a light and flavorful sauce. This vegetarian pasta is perfect for a quick and satisfying meal.

Ingredients

Scale

Pasta:

12 ounces cavatelli pasta (fresh or frozen)

Sauce:

2 tablespoons olive oil
2 garlic cloves, minced
1 small zucchini, diced
1 cup cherry tomatoes, halved
1 cup fresh corn kernels (from 1–2 ears of corn)
¼ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper

Finishing Touches:

½ cup grated Parmesan cheese
¼ cup fresh basil leaves, torn or chopped
zest of 1 lemon

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Instructions

Cook Pasta: Boil salted water, cook cavatelli until al dente, then drain and set aside.
Prepare Sauce: Sauté garlic in olive oil, add zucchini, cherry tomatoes, corn, seasonings, and cook until tender.
Combine: Add cooked pasta and a splash of pasta water to the skillet, toss until heated through.
Finish: Stir in Parmesan cheese, lemon zest, and fresh basil. Serve warm or at room temperature.