Go Back
–+ servings
Summer Cavatelli Pasta

Delicious Summer Cavatelli Pasta in Under 30 Minutes

This Summer Cavatelli Pasta combines sweet corn, zucchini, and cherry tomatoes for a quick, flavorful dish ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 297.5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Cavatelli Both fresh and frozen are great choices.
For the Vegetables
  • 2 ears Corn Sweet and crunchy, adding a fresh pop; frozen corn works too.
  • 1 pint Cherry Tomatoes Quartered, juicy and slightly tart.
  • 1.5 cups Zucchini Diced, offers moisture and a mild flavor.
  • 2 cloves Garlic Sliced, imparts aromatic depth.
For the Sauce
  • 2 tablespoons Olive Oil Opt for extra virgin for the best taste.
  • 1 teaspoon Kosher Salt Enhances flavor, adjust as necessary.
  • Black Pepper Freshly ground is best.
For The Topping
  • 3/4 cup Homemade Marinara Sauce Low-sugar store-bought options work too.
  • 6 tablespoons Pecorino Romano Plus more for serving; try vegan cheese or Nutritional Yeast for a dairy-free alternative.
  • 2 tablespoons Fresh Basil For garnish; parsley can be used instead.

Equipment

  • Large Pot
  • Large Skillet

Method
 

Preparation Steps
  1. Fill a large pot with water, add a pinch of salt, and bring it to a boil (5–7 minutes).
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat and sauté sliced garlic for about 1 minute or until golden.
  3. Add quartered cherry tomatoes and 1/4 teaspoon of kosher salt to the skillet. Cook for 3 minutes.
  4. Stir in sweet corn and diced zucchini, cooking together for 2–3 minutes until the zucchini is tender.
  5. Pour in 3/4 cup of homemade marinara sauce, mix well, and heat through for about 1 minute.
  6. Add cavatelli to the boiling water and cook as per package instructions, usually around 3–5 minutes.
  7. Drain cavatelli, reserve 1/2 cup pasta water, and combine with the sautéed vegetables and sauce.
  8. Stir in 6 tablespoons of Pecorino Romano and more olive oil. Serve immediately garnished with fresh basil.

Nutrition

Serving: 1servingCalories: 297.5kcalCarbohydrates: 42gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Perfect for quick summer dinners, this dish can easily be adjusted with seasonal vegetables for variety.

Tried this recipe?

Let us know how it was!