How To Make Summer Cavatelli with Corn, Tomatoes and Zucchini
Summer cavatelli is a quick and easy dish that’s perfect for those warm nights. The twenty-minute dish has corn, fresh tomatoes, and zucchinis.
- 1lbcavatelli,fresh or frozen
- 3tspolive oil
- 2ears corn,kernels cut from the cob
- 1pintcherry tomatoes,quartered
- 6½zucchini,(1½ cups), diced
- 1tspkosher salt
- black pepper,to taste
- ¾cupmarinara sauce
- 6tbsppecorino romano,grated, plus more for serving
- 2tbspfresh basil,for garnish
Bring a large pot of salted water to a boil.
In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook for about 1 minute, until golden and fragrant,.
Add the tomatoes and ¼ teaspoon salt and cook for 3 minutes, until the tomatoes soften.
Add the corn and zucchini and cook for 2 to 3 minutes until tender crisp.
Add the marinara, season with salt and pepper and cook for about 1 minute until heated through.
Meanwhile, cook the cavatelli according to package directions,reserving some of the water before draining, then toss with the marinara and vegetables.
Add the grated cheese, remaining teaspoon olive oil, ¼ teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
Serve right away with fresh basil and additional grated cheese if desired.
- Calories: 429.20kcal
- Fat: 7.41g
- Saturated Fat: 2.31g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.74g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 75.64g
- Fiber: 6.88g
- Sugar: 12.89g
- Protein: 17.37g
- Cholesterol: 9.24mg
- Sodium: 600.10mg
- Calcium: 162.31mg
- Potassium: 1088.90mg
- Iron: 2.61mg
- Vitamin A: 70.28µg
- Vitamin C: 49.44mg
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