If you’re craving a vibrant and utterly delightful dish that captures the essence of the season, the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is exactly what you need. This recipe brings together tender cavatelli pasta with the sweetest fresh corn, juicy cherry tomatoes, and crisp zucchini, all tossed in a light, flavorful marinara sauce and finished with a generous sprinkle of Pecorino Romano. It’s a celebration of fresh summer produce in every bite, perfect for a quick weeknight dinner or a casual gathering with friends. The simple yet delicious combination makes this summer pasta recipe not only comforting but also bursting with color and texture that will brighten your table and your mood.
Ingredients You’ll Need
What makes this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe so special is how each ingredient shines through while blending harmoniously. The fresh vegetables deliver garden-fresh flavor and vibrant colors, while the pasta acts as the perfect canvas for the savory marinara and cheese to bring everything together.
- 1 pound fresh or frozen cavatelli: The small, pillowy pasta holds sauces beautifully and offers a satisfying chew that complements the veggies.
- 2 ears corn (kernels cut from the cob): Adds a sweet crunch and bright bursts of fresh summer flavor.
- 1 pint cherry tomatoes (quartered): These juicy tomatoes provide acidity and vibrant color, balancing the sweetness of the corn.
- 1 1/2 cups diced zucchini: Mild in flavor and tender-crisp, zucchini adds texture and nutrition.
- 2 cloves garlic (sliced): Infuses the dish with aromatic depth and a subtle hint of warmth.
- 2 tablespoons fresh basil (for garnish): Fresh and fragrant, basil brings brightness and herbal notes at the end.
- 3 teaspoons olive oil: Creates a luscious base for sautéing and finishes the dish with smooth richness.
- 1 teaspoon kosher salt: Essential for seasoning the components and enhancing natural flavors.
- Black pepper (to taste): Adds a gentle kick that ties the flavors together.
- 3/4 cup homemade marinara sauce: A lightly spiced tomato sauce that brings saucy warmth to the pasta.
- 6 tablespoons grated Pecorino Romano (plus more for serving): Sharp and salty cheese that perfects the dish’s savory profile.
How to Make Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Step 1: Boil Water and Sauté Garlic
Start by bringing a large pot of salted water to a rolling boil—this will cook your cavatelli to tender perfection. While waiting, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about a minute, just until fragrant and golden. This simple step creates a flavorful foundation that infuses the entire dish with a warm, garlicky aroma that instantly invites you to the kitchen.
Step 2: Cook Vegetables
Next, add the quartered cherry tomatoes and a sprinkle of salt to the skillet with the sautéed garlic. Let them cook for around three minutes to soften and release their juices, creating a natural, slightly sweet sauce. Then, stir in the corn kernels and diced zucchini, letting everything cook together until the vegetables are tender-crisp, which should take another two to three minutes. This careful cooking keeps the vegetables lively, providing a delightful contrast in texture to the soft pasta later.
Step 3: Add Marinara Sauce
Pour in your homemade marinara sauce and season with salt and black pepper to taste. Stir everything well and allow it to heat through for about a minute. The marinara adds a familiar tomato richness that binds the fresh vegetables and pasta together, giving the dish a comforting, balanced flavor that feels both homey and fresh.
Step 4: Cook Pasta
While the sauce simmers, cook the cavatelli according to the package instructions. Don’t forget to save about a cup of the pasta water before draining! This reserved water holds starches that work wonders for adjusting the texture of the final sauce, making everything silky instead of dry.
Step 5: Combine and Serve
Toss the cooked cavatelli right into the skillet with the vegetable and marinara mixture. Add the grated Pecorino Romano cheese, the remaining teaspoon of olive oil, and an extra ¼ teaspoon of salt, plus pepper to your liking. Stir and cook everything together for about a minute, adding reserved pasta water bit by bit to reach the perfect creamy consistency. Once everything looks glossy and perfectly coated, transfer to plates and garnish with fresh basil and more Pecorino Romano if you like. This final step brings all the flavors into harmony, creating a dish that’s bursting with taste, texture, and color.
How to Serve Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Garnishes
The key to elevating this dish is using fresh, vibrant garnishes. Bright green basil leaves scattered over the warm pasta add herbal freshness and a pop of color. A final dusting of Pecorino Romano cheese contributes a salty zing and creamy texture that ties the whole plate together beautifully. If you want to add a bit of indulgence, a drizzle of extra virgin olive oil right before serving amps up the richness and shine.
Side Dishes
This summer pasta shines on its own, but pairing it with a crisp, lightly dressed green salad or some warm, crusty bread makes for a well-rounded meal. A simple arugula salad with lemon vinaigrette can provide a peppery contrast that cuts through the richness of the cheese, while toasted garlic bread offers a satisfying crunch to scoop up every delicious bite.
Creative Ways to Present
For a charming twist, serve the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe in shallow bowls to better showcase the colorful veggies and basil garnish. You might also consider adding a sprinkle of toasted pine nuts on top for an extra layer of texture and subtle nuttiness. If you’re hosting, presenting it family-style in a large serving dish encourages sharing and conversation, making the meal feel cozy and communal.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, but it’s best to add a splash of olive oil or a little reserved pasta water before reheating to avoid dryness.
Freezing
This dish is best enjoyed fresh, but if you want to freeze it, do so before combining the cheese and fresh basil. Store the cooked pasta and vegetable-marinara mixture in a freezer-safe container for up to two months. When ready to eat, thaw in the refrigerator overnight and stir in fresh cheese and basil after reheating.
Reheating
Gently reheat leftovers over low heat on the stove, adding a small amount of water or olive oil to restore creaminess. Microwaving works too, but stir every 30 seconds to heat evenly and prevent drying out. Finish by sprinkling fresh basil and Pecorino Romano to revive the fresh, vibrant flavors.
FAQs
Can I use dried cavatelli instead of fresh or frozen?
Absolutely! Just follow the package cooking instructions carefully, as dried pasta may take a bit longer to cook. Adjust cooking time for tenderness and use reserved pasta water to help the sauce cling beautifully.
Is it possible to make this dish vegan?
Yes! Simply substitute the Pecorino Romano with a vegan cheese alternative or nutritional yeast for a cheesy flavor, and use olive oil generously. The fresh vegetables and marinara will still provide plenty of delicious summer taste.
What if I can’t find fresh corn?
Frozen corn kernels work great as a substitute and are quite convenient. Just thaw them before cooking and proceed with the recipe. The sweetness and texture will be close to fresh.
Can I add protein to this recipe?
Definitely! Grilled chicken, shrimp, or a sprinkle of toasted pine nuts all complement this dish wonderfully without overpowering the delicate summer vegetables.
How do I make homemade marinara sauce quickly?
Simmer canned crushed tomatoes with olive oil, garlic, a pinch of salt, and some fresh or dried Italian herbs for 20-30 minutes. This simple sauce is easy to prepare and perfect for this recipe’s fresh flavors.
Final Thoughts
There’s something truly magical about the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe that makes it a go-to for warm-weather dinners. It captures everything wonderful about summer produce in a fresh, colorful bowl of homemade goodness. I encourage you to give this recipe a try and enjoy the bright, cheerful flavors that make eating well feel like a celebration. Once you taste it, you’ll see why it holds a special spot in my heart—and hopefully yours, too!
Print
Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and fresh summer pasta dish featuring tender cavatelli combined with sweet corn, juicy cherry tomatoes, zucchini, and a savory homemade marinara sauce. This quick and colorful recipe is garnished with fresh basil and Pecorino Romano cheese, perfect for a light yet satisfying meal.
Ingredients
Pasta
- 1 pound fresh or frozen cavatelli
Vegetables
- 2 ears corn, kernels cut from the cob
- 1 pint cherry tomatoes, quartered
- 1 1/2 cups diced zucchini
- 2 cloves garlic, sliced
Other
- 2 tablespoons fresh basil, for garnish
- 3 teaspoons olive oil, divided
- 1 teaspoon kosher salt, divided
- Black pepper, to taste
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano cheese, plus more for serving
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a rolling boil. Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic cloves and sauté until fragrant, about 1 minute, being careful not to burn them.
- Cook Vegetables: Add the quartered cherry tomatoes and 1/4 teaspoon of salt to the skillet. Cook for 3 minutes until tomatoes begin to soften. Then add the corn kernels and diced zucchini, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
- Add Marinara: Stir in the homemade marinara sauce. Season the mixture with salt and black pepper to taste, then cook until heated through, about 1 minute.
- Cook Pasta: While the vegetables and sauce are cooking, prepare the cavatelli according to package directions in the boiling salted water. Reserve some pasta water before draining the pasta.
- Combine and Serve: Toss the drained cavatelli with the marinara and vegetable mixture in the skillet. Add the grated Pecorino Romano cheese, the remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and black pepper. Cook together for 1 minute, adding reserved pasta water gradually as needed to reach the desired consistency. Serve immediately, garnished with fresh basil leaves and additional Pecorino Romano cheese if desired.
Notes
- Use fresh or frozen cavatelli depending on availability.
- If homemade marinara isn’t available, a good-quality store-bought marinara sauce works well.
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Can be served warm or at room temperature.
- To make it vegetarian, ensure marinara sauce does not contain meat-based ingredients.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
