Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe

Dive into a bowl of sunshine with this vibrant Summer Cavatelli with Corn, Tomatoes, and Zucchini! This easy pasta dish captures the very essence of the season—sweet corn straight off the cob, juicy cherry tomatoes bursting with flavor, and tender zucchini all tossed together with pillowy cavatelli. Everything comes together in just about 20 minutes, making it a perfect meal for those busy weeknights when you crave something satisfying, healthy, and utterly delicious without spending hours in the kitchen.

Ingredients You’ll Need

All you need are simple, real ingredients—the kind you can grab at any market or even the farmer’s stand. Here’s why each one shines in this dish:

• Cavatelli Pasta: Fresh or frozen is great. These small, chewy ‘dumplings’ hold onto every drop of sauce and veggie.
• Olive Oil: Adds richness and brings out the vegetables’ natural flavors.
• Fresh Corn Kernels: Adds sweetness and crunch. Cut them straight from the cob for maximum freshness!
• Cherry Tomatoes: For that juicy, slightly tangy burst in every bite. Quarter them so they melt into the sauce just enough, but keep their shape.
• Zucchini: Diced for a mild, creamy texture that soaks up all the summery flavors.
• Garlic: Sliced, not minced—so you get subtle hints of garlic in every bite.
• Kosher Salt and Black Pepper: For seasoning—don’t be shy, these are key for flavor.
• Marinara Sauce: Homemade is unbeatable here! If you’re in a rush, pick one with simple, real ingredients and lots of tomato flavor.
• Grated Pecorino Romano: Sharp, salty, nutty–it’s the secret to making everything pop.
• Fresh Basil: The final flourish! Fresh basil brightens everything and makes it smell like a summer garden.

Variations

• Go Vegan: Use your favorite plant-based cheese or simply skip cheese for a lighter version.
• Switch Up the Pasta: Can’t find cavatelli? Try gnocchi, orecchiette, or even penne for similar heartiness.
• More Veggies: Stir in baby spinach, summer squash, or roasted red peppers for extra color and nutrition.
• Amp Up the Protein: Toss in cannellini beans, grilled shrimp, or rotisserie chicken for a protein boost.
• Spicy Twist: Add a pinch of red pepper flakes with the garlic for gentle heat.

How to Make Summer Cavatelli with Corn, Tomatoes, and Zucchini

Step 1: Boil the Pasta

Fill a large pot with salted water and bring it to a rolling boil. Cook the cavatelli according to package instructions—eyeball it for al dente perfection! Before draining, be sure to save a cup of that starchy pasta water. It’s liquid gold for making your sauce silky.

Step 2: Sauté the Veggies

While the pasta cooks, heat most of your olive oil in a roomy skillet over medium. Add sliced garlic and gently cook until it’s golden and fragrant—about a minute. This is where your base flavor blooms!

Tumble in the cherry tomatoes and a sprinkle of salt. Let them cook for about three minutes; they’ll start to break down, releasing sweet, tangy juices.

Now, pile in your corn and zucchini. Cook for another 2-3 minutes, just until they’re juicy and still have a little crispness. Overcooked vegetables are just not what you want here—fresh is best!

Step 3: Sauce It Up

Pour in your marinara, season with a bit more salt and pepper, and let the whole thing bubble together for about a minute, just until everything is happily mingling.

Step 4: Bring It All Together

Toss your cooked cavatelli into the pan with the veggies and marinara. Add the grated cheese, another drizzle of olive oil, extra salt, and black pepper. Mix well. If the mixture looks a bit dry, add some reserved pasta water, a little at a time, until it’s glossy and saucy.

Step 5: Finish and Serve

Spoon into bowls, and don’t skimp on fresh basil or extra grated Pecorino. Serve immediately while it’s still steaming and aromatic.

How to Serve

This pasta truly doesn’t need much alongside—just a chilled glass of white wine and maybe a slice of crusty bread to mop up the sauce. If you want to stretch the meal, add a crisp green salad with a citrusy vinaigrette. Garnish every bowl with a generous sprinkle of basil and more Pecorino for that wow factor.

For a fun twist, spoon leftovers into a shallow baking dish, add a dusting of cheese, and broil for a quick pasta gratin!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up the sauce, but trust me—it tastes just as good and maybe even better the next day.

Freezing

This recipe is best enjoyed fresh. If needed, you can freeze cooled portions for up to 2 months. Just know that the fresh veggie textures will soften slightly upon reheating.

Reheating

Gently reheat in a skillet over medium-low, adding a splash of water or extra marinara to loosen things up. Cover for a minute or two so everything heats evenly and doesn’t dry out.

FAQs

Final Thoughts

This Summer Cavatelli with Corn, Tomatoes, and Zucchini is summer in a bowl—fresh, light, hearty, and endlessly flexible. It’s the kind of easygoing recipe that makes weeknight dinners feel special but doesn’t demand much effort from you. Don’t hesitate to make it your own, try new additions, and enjoy every bite. Let this be your go-to for joyful, breezy meals all season long!

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