There’s something absolutely magical about a bowl of Summer Cavatelli with Corn, Tomatoes and Zucchini. Sun-ripe cherry tomatoes, crisp sweet corn, and tender zucchini mingle with chewy cavatelli pasta in a light, garlicky sauce kissed with Parmesan and fresh basil. Whether you’re gathering friends for a backyard meal or treating yourself to a simple seasonal supper, this vibrant dish captures everything delightful about summer in just one bowl.

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

Ingredients You’ll Need

Let’s talk about just how easy but impactful these ingredients really are. Each one brings its own pop of color, texture, or burst of fresh flavor, combining for a symphony of summer in every bite. Here’s what you’ll need — and why every component matters!

Cavatelli Pasta: This toothsome, ridged pasta is perfect for catching bits of sauce and veggie goodness, but you can swap for similar shapes like orecchiette or even gnocchi.
Olive Oil: Just a touch brings everything together and gives vegetables their luscious, savory edge.
Garlic: A must! It infuses the oil and veggies with a gentle aromatic warmth that’s never overpowering.
Zucchini: Summer’s green gem, lending mellow flavor and lovely color contrast. Dice it for even cooking.
Cherry Tomatoes: Sweet and juicy, they pop into a quick, fresh sauce as they hit the pan.
Fresh Corn Kernels: Use kernels cut straight from the cob for the ultimate crunchy-sweet texture.
Red Pepper Flakes (optional): A gentle heat boost, totally customizable to your spice comfort level.
Salt and Black Pepper: For pulling out all those naturally sweet, savory flavors.
Parmesan Cheese: Salty, nutty, and magical when it melts into the pasta for richness and depth.
Fresh Basil: Bright and fragrant, basil ties every flavor together with an unmistakable summery twist.
Butter (optional): For an extra creamy luxuriousness that coats every noodle effortlessly.

How to Make Summer Cavatelli with Corn, Tomatoes and Zucchini

Step 1: Cook the Cavatelli

Start by bringing a big pot of well-salted water to a rolling boil. Add your cavatelli (fresh or frozen both work beautifully) and cook just until al dente, following package directions. Don’t forget to scoop out at least 1/2 cup of the pasta water before draining — this liquid gold is key for making your sauce perfectly silky later!

Step 2: Sauté the Aromatics and Veggies

While the pasta bubbles away, warm the olive oil in a large skillet over medium heat. Toss in minced garlic and let it sizzle for about 30 seconds, letting that mouthwatering aroma bloom. Next, add the zucchini and cook for about 3 to 4 minutes until it’s just starting to soften but still has a little bite. This sets the perfect base for your fresh summer veg.

Step 3: Add Tomatoes and Corn

Stir in those vibrant cherry tomato halves and sweet corn kernels. Cook for another 3 to 5 minutes, stirring often, until the tomatoes begin to wilt and release their juices. Everything should be smelling amazing right about now, and the colors get even brighter. Sprinkle in salt, black pepper, and a pinch of red pepper flakes if you like a hint of heat.

Step 4: Bring It All Together

Add your drained cavatelli straight into the skillet with the vegetables, along with a splash of the reserved pasta water. Toss everything together so each noodle is glossy and coated with the garlicky, veggie-studded sauce. If you like a touch of extra richness, now’s the time to stir in that knob of butter and watch it melt in.

Step 5: Finish with Basil and Cheese

Take the skillet off the heat and sprinkle in the grated Parmesan and fresh chopped basil. Give everything a thorough toss so the cheese melts and basil releases its intoxicating aroma. Serve up your Summer Cavatelli with Corn, Tomatoes and Zucchini while it’s still warm and glistening.

How to Serve Summer Cavatelli with Corn, Tomatoes and Zucchini

Garnishes

A generous shower of extra Parmesan is always welcome. For a little extra flair and freshness, try a scattering of torn basil leaves or a light drizzle of olive oil right before serving. A few freshly cracked black pepper grinds add the perfect finishing touch to your Summer Cavatelli with Corn, Tomatoes and Zucchini.

Side Dishes

This pasta is perfection on its own, but it also plays well with light sides. Think a crisp arugula salad tossed in a zingy lemon vinaigrette, or warm, crusty bread to soak up every bit of sauce. Chilled rosé or sparkling lemonade is a dreamy beverage match.

Creative Ways to Present

Serve Summer Cavatelli with Corn, Tomatoes and Zucchini in big, shallow bowls to show off all the vibrant vegetables, or pile it on a family-style platter for sharing at the table. For a picnic, pack it warm in a thermos or cold as a pasta salad with an extra splash of olive oil and lemon juice.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer Summer Cavatelli with Corn, Tomatoes and Zucchini to an airtight container and store in the fridge. It keeps beautifully for 2 to 3 days, and the flavors only get cozier as they mingle together.

Freezing

While the vegetables in this pasta are best enjoyed fresh, you can freeze leftovers if needed. Place the cooled cavatelli in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating, and know the texture may become a little softer but it’ll still taste great.

Reheating

To reheat, warm your Summer Cavatelli with Corn, Tomatoes and Zucchini gently in a skillet over medium heat. Add a splash of water to loosen the sauce and restore creaminess. A sprinkle of fresh basil or extra Parmesan on top brings it back to its glory.

FAQs

Can I make Summer Cavatelli with Corn, Tomatoes and Zucchini gluten-free?

Absolutely! Just swap in your favorite gluten-free pasta and cook according to package instructions. Everything else in the recipe is naturally gluten-free, so you won’t miss a thing.

What other vegetables can I use?

This recipe loves improvising! Try adding bell peppers, yellow squash, snap peas, or even a handful of baby spinach at the end. The more color, the merrier.

How can I add protein?

Toss in some grilled chicken, shrimp, or even chickpeas for a heartier meal. If you like, sprinkle toasted pine nuts on top for extra crunch and a protein boost.

Can I use dried basil instead of fresh?

Fresh basil is ideal for that summery pop, but if you only have dried, use 1 teaspoon and add it with the vegetables to let the flavor infuse. A little squeeze of lemon juice at the end can help brighten things up.

Is this dish good hot or cold?

Summer Cavatelli with Corn, Tomatoes and Zucchini is divine hot and fresh, but it transforms into a delightfully refreshing pasta salad straight from the fridge. Perfect for picnics or quick lunches!

Final Thoughts

There’s so much to love about Summer Cavatelli with Corn, Tomatoes and Zucchini — it’s vibrant, quick to make, endlessly flexible, and absolutely packed with the best flavors of the season. You’re going to reach for this recipe again and again, so don’t wait: gather those gorgeous veggies and dive into a bowlful of sunshine tonight!

Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Summer Cavatelli with Corn, Tomatoes, and Zucchini is a delightful pasta dish that captures the essence of the season with fresh and vibrant ingredients. The combination of sweet corn, juicy cherry tomatoes, and tender zucchini tossed with cavatelli pasta creates a light and flavorful meal perfect for a summer evening.

Ingredients

Scale

Cavatelli Pasta:

12 ounces cavatelli pasta (fresh or frozen)

Vegetable Saute:

1 tablespoon olive oil
2 cloves garlic, minced
1 small zucchini, diced
1 cup cherry tomatoes, halved
1 cup fresh corn kernels (from about 2 ears)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Finishing Touches:

1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 tablespoon butter (optional for richness)

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Instructions

Cook Cavatelli: Boil salted water, cook cavatelli until al dente, then drain, reserving pasta water.
Saute Vegetables: Cook garlic in olive oil, add zucchini, then tomatoes and corn. Season and cook until tender.
Combine: Toss drained pasta with vegetables, adding reserved pasta water if needed.
Finish: Off heat, stir in butter, Parmesan, and basil. Serve warm.

Notes

This recipe is versatile; try with other summer vegetables or protein additions.
Substitute cavatelli with orecchiette, gnocchi, or penne for variation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American