Summer Cavatelli Pasta with Corn and Zucchini
This summer cavatelli pasta with corn and zucchini is a quick and easy vegetarian dinner featuring fresh summer flavors, a creamy marinara sauce, and vibrant, nutrient-packed veggies for a wholesome meal.
Equipment
- Large pot
- Large skillet
- Wooden spoon
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
- to taste Black pepper
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano, plus more for serving
- 2 tablespoons fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. This will cook the cavatelli perfectly al dente.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute.
- Stir in the tomatoes and 1/4 teaspoon salt. Let them soften for about 3 minutes, releasing their juices.
- Add the corn and zucchini, cooking for 2–3 minutes until tender and crisp.
- Pour in the marinara sauce, seasoning with salt and black pepper as needed. Heat through for 1 minute.
- Meanwhile, cook the cavatelli according to its package instructions. Reserve some pasta water before draining.
- Toss the cooked cavatelli with the marinara-vegetable mixture. Stir in the Pecorino Romano, the remaining olive oil, and adjust seasoning with salt and black pepper to taste. Thin the sauce with reserved pasta water if needed.
- Serve hot, garnishing with fresh basil and additional Pecorino Romano as desired.