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
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.
Notes
- You can substitute cavatelli with orecchiette or small shells.
- Enhance with grilled shrimp or chicken for added protein.
- Enjoy as a chilled pasta salad with an extra drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 15 mg
