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This summer pasta dish is fresh and delicious, made with sweet summer corn, cherry tomatoes, zucchini, basil and cavatelli pasta.

Summer Cavatelli with Corn, Tomatoes and Zucchini

This pasta dish just screams summer! Fresh cavatelli pasta is combined with cherry tomatoes, zucchini, corn, and marinara and topped with basil and Pecorino Romano. This meal comes together in lower than 20 minutes – perfect to whip up on busy weeknights. Do this Grilled Vegetable Orzo Pasta Salad and Warm Pasta Salad with Corn and Zucchini for more of my favorite summer pastas.

I went to Copperhill, a Long Island restaurant, a couple of years ago where they served the same pasta dish, which is what inspired this recipe. My husband really enjoyed it. He loved the summer veggies and didn’t miss the meat!

Methods to Make Summer Pasta

All the things cooks really quickly on this recipe, so make certain to have all your ingredients prepped before you start.

1. Cook the garlic for one minute in olive oil.
2. Add within the tomatoes and salt after which the corn and zucchini.
3. Pour within the marinara and season with salt and pepper.
4. Meanwhile, cook the pasta and reserve a number of the pasta water.
5. Add the pasta to the veggies.
6. Sprinkle within the cheese, remaining oil, salt, and pepper and cook for one minute.
7. If the pasta isn’t saucy enough, add in a bit of pasta water after which top with basil and more cheese.

Variations:

• Pasta: You could find fresh or frozen cavatelli at any Italian specialty store. For those who can’t find it, sub it with any short pasta, like orecchiette, fusilli, or rotini. For those who aren’t using fresh pasta, sub with 8 ounces of dried pasta.
• Meat: For those who really need meat for some extra protein, add diced chicken breast, shrimp, or Italian chicken sausage.
• Vegetables: Swap the zucchini for yellow squash or the cherry tomatoes for grape tomatoes. For those who don’t have fresh corn, frozen will work. Eggplant would even be delicious in the event you want an additional veggie.
• Cheese: Substitute Pecorino Romano with parmesan or asiago.

More Pasta Recipes You’ll Love:

Summer Cavatelli with Corn, Tomatoes and Zucchini

297.5 Cals
10.5 Protein
59.5 Carbs
5 Fats

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

I really like this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

• 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
• black pepper, to taste
• 3/4 cup homemade marinara sauce
• 6 tablespoons grated Pecorino Romano, plus more for serving
• 2 tablespoons fresh basil, for garnish

• Bring a big pot of salted water to a boil.

• In a big skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

• Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

• Add the corn and zucchini and cook until tender crisp, 2 to three minutes.

• Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

• Meanwhile, cook the cavatelli in keeping with package directions, reserving a number of the water before draining, then toss with the marinara and vegetables.

• Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding a number of the reserved pasta water as needed.

• Serve immediately with fresh basil and extra grated cheese if desired.

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

WW Points Plus: 7

Keywords: cavatelli, Kid Friendly, summer pasta