Can I use a different type of pasta if I can’t find cavatelli?

Absolutely! While cavatelli’s chewy, rustic shape is perfect, feel free to swap in gnocchi, orecchiette, small shells, or even penne. Just cook as you normally would and proceed with the recipe.

Do I really need to use fresh corn and tomatoes?

For the ultimate summer flavor, nothing beats fresh. However, frozen corn or high-quality canned tomatoes can be used in a pinch, especially when you’re in a rush or out of season.

Is there a way to make this dish gluten-free?

Yes! Simply substitute your favorite gluten-free pasta brand. Everything else in the recipe is naturally gluten-free—just check the marinara and cheese labels to be sure.

What can I do if my sauce seems too thick or dry?

This is where that reserved pasta water comes in. Add it, a splash at a time, tossing until the sauce is glossy and clings beautifully to the pasta.

Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe

Description

This Summer Cavatelli with Corn, Tomatoes, and Zucchini is a vibrant vegetarian main course, perfect for warm-weather dining. The fresh vegetables and tender cavatelli pasta are tossed in a light marinara sauce and finished with Pecorino Romano and basil for a flavorful, quick weeknight meal.

Ingredients

Units Scale

Pasta & Vegetables

- 1 pound fresh or frozen cavatelli
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes (quartered)
- 1 1/2 cups diced zucchini (about 6 1/2 oz)
- 2 cloves garlic (sliced)
- 2 tablespoons fresh basil (for garnish)

Sauces & Cheese

- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano (plus more for serving)

Oils & Seasoning

3 teaspoons olive oil
1 teaspoon kosher salt
Black pepper (to taste)

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Instructions

Boil Water and Cook Pasta: Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package directions. Reserve some of the pasta cooking water before draining.
Sauté Garlic: In a large skillet over medium heat, add 2 teaspoons of the olive oil. Add the sliced garlic and cook for about 1 minute, until golden and fragrant.
Cook Tomatoes: Add the quartered cherry tomatoes and 1/4 teaspoon salt to the skillet. Cook for about 3 minutes, until the tomatoes soften.
Add Corn and Zucchini: Add the corn kernels and diced zucchini to the skillet. Cook for 2 to 3 minutes, until the vegetables are tender crisp.
Stir in Marinara: Pour in the marinara sauce, season with salt and black pepper, and cook for another minute until everything is heated through.
Combine Pasta and Sauce: Add the drained cavatelli to the skillet with the vegetables and sauce. Toss well to combine, adding some reserved pasta water if needed for desired consistency.
Add Cheese and Olive Oil: Stir in the grated Pecorino Romano, remaining teaspoon of olive oil, 1/4 teaspoon salt, and black pepper to taste. Cook for 1 minute, allowing the cheese to melt and coat the pasta.
Serve and Garnish: Serve immediately, garnished with fresh basil and extra grated cheese if desired.

Notes

If avoiding cheese with animal rennet, use vegetarian-friendly Parmesan options such as Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan.
You can substitute Pecorino Romano with Parmesan or another hard cheese, if preferred.
Frozen corn can be used if fresh corn is not available.
For gluten-free, substitute with gluten-free pasta.
Best enjoyed immediately while fresh.

Nutrition

Serving Size: 1.3 cups
Calories: 297.5 kcal
Sugar: 4 g
Sodium: 184 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 59.5 g
Fiber: 3 g
Protein: 10.5 g
Cholesterol: 7.5 mg