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)
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
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 15mg
