Name: Summer Cavatelli with Corn, Tomatoes and Zucchini Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb cavatelli; 3 tsp olive oil; 2 ears corn; 1 pint cherry tomatoes; 6½ zucchini; 2 cloves garlic; 1 tsp kosher salt; black pepper; ¾ cup marinara sauce; 6 tbsp pecorino romano; 2 tbsp fresh basil

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.

Preparation: 5 minutes

Cooking: 15 minutes

Total: 20 minutes

Serves:

Ingredients

1lbcavatelli,fresh or frozen
3tspolive oil
2ears corn,kernels cut from the cob
1pintcherry tomatoes,quartered
6½zucchini,(1½ cups), diced
2clovesgarlic,sliced
1tspkosher salt
black pepper,to taste
¾cupmarinara sauce
6tbsppecorino romano,grated, plus more for serving
2tbspfresh basil,for garnish

Instructions

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.