If you’re looking for a vibrant, fresh, and utterly satisfying summer meal, the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is your new best friend. This dish captures the essence of warm-weather produce with sweet corn, juicy tomatoes, and tender zucchini all mingling with chewy, comforting cavatelli pasta. The bright flavors, complemented by garlic and fresh basil, make this recipe a refreshing and wholesome celebration of summer’s bounty that’s perfect for weeknights or casual gatherings. It’s simple, colorful, and indulgently delicious without any fuss.
Ingredients You’ll Need
To bring this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe to life, you’ll want to gather a handful of fresh, uncomplicated ingredients that each play an essential role. From the sweetness of corn to the earthy tang of Pecorino Romano, every element adds flavor or texture that makes the dish so irresistible.
- Fresh or frozen cavatelli (1 pound): The chewy pasta acts as the perfect base for soaking up all the vibrant flavors.
- Corn kernels from 2 ears: Adds a natural sweetness and a satisfying juicy crunch.
- Cherry tomatoes (1 pint, quartered): Their bright acidity brightens the dish and adds color.
- Diced zucchini (1 1/2 cups): Offers mild earthiness and tender texture.
- Garlic cloves (2, sliced): Infuses the dish with aromatic depth and warmth.
- Fresh basil (2 tablespoons): A fragrant garnish that elevates every bite.
- Olive oil (3 teaspoons): Provides richness and helps meld flavors together.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing the natural flavors.
- Black pepper (to taste): Adds subtle heat and complexity.
- Homemade marinara sauce (3/4 cup): Brings a comforting tomato base that ties everything.
- Grated Pecorino Romano (6 tablespoons, plus more for serving): Adds salty, nutty, savory notes to finish the dish.
How to Make Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Step 1: Boil Water and Sauté Garlic
Start by bringing a large pot of salted water to a rolling boil. While you wait, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook just until it becomes fragrant, about one minute, being careful not to burn it. This step lays down the aromatic base for the whole dish and results in a lovely garlic-infused oil that will lightly coat the vegetables later.
Step 2: Cook Vegetables
Next, toss the quartered cherry tomatoes into the skillet with a sprinkle of salt and cook them for about three minutes. This short cook softens the tomatoes while allowing their juices to release and mingle with the garlic oil. Then, add the fresh corn kernels and diced zucchini, continuing to sauté until the vegetables are tender but retain a slight crispness, about two to three minutes. This quick cooking keeps the flavors fresh and vibrant, a hallmark of the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe.
Step 3: Stir in Marinara Sauce
Pour in the marinara sauce and season with additional salt and black pepper. Stir everything well and let it cook until the sauce is heated through, around one minute. The marinara adds a comforting tomato richness that balances the bright, fresh vegetable flavors perfectly.
Step 4: Cook the Cavatelli
Meanwhile, cook the cavatelli pasta according to the package instructions in the boiling salted water you prepared earlier. Don’t forget to reserve some of the pasta cooking water before draining—it comes in really handy for loosening the sauce later and helping everything bind beautifully.
Step 5: Combine and Finish
Return the pasta to the pan with the vegetable and marinara mixture. Toss everything together with the grated Pecorino Romano cheese, the remaining 1 teaspoon olive oil, a pinch of salt, and pepper. Allow it to cook for another minute, adding the reserved pasta water a little at a time to reach a perfect saucy consistency. The cheese melts into the warm pasta, creating a luscious coating that makes every bite a dream. Now your Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is ready to enjoy!
How to Serve Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Garnishes
A sprinkle of fresh basil leaves and a little extra grated Pecorino Romano on top makes this dish feel special and fresh. The basil adds lovely herbal brightness that contrasts beautifully with the rich cheese and sweet vegetables.
Side Dishes
This pasta is hearty on its own but pairs wonderfully with light sides like a crisp green salad with lemon vinaigrette or some crusty garlic bread to soak up any leftover sauce. A chilled glass of white wine or sparkling lemonade complements the summer flavors perfectly.
Creative Ways to Present
For a dinner party, serve the Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe in rustic bowls and scatter fresh edible flowers or microgreens on top for a charming touch. You can also serve it family-style on a large platter garnished with torn basil leaves for relaxed sharing that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe keeps well in an airtight container in the fridge for up to three days. The flavors develop even more overnight, making for a delicious next-day lunch or dinner.
Freezing
While you can freeze this pasta, it’s best to do so without the fresh basil to prevent discoloration. Portion it out and freeze in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat leftovers in a skillet over medium heat, adding a splash of water or broth to help loosen the sauce and keep the pasta from drying out. Heat until warmed through, stirring occasionally for an evenly reheated dish that tastes just as vibrant as fresh.
FAQs
Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works great when fresh corn isn’t available. Just be sure to thaw it before adding to the skillet, and it should provide the same sweet crunch that fresh corn offers in this recipe.
Can I substitute another pasta for cavatelli?
Yes, feel free to swap cavatelli with similar small, chewy pasta shapes like gnocchetti, orecchiette, or even mini shells. The key is a pasta that holds sauce well and has some bite.
Is this recipe vegan-friendly?
You can easily make this vegan by skipping the Pecorino Romano cheese or replacing it with a plant-based alternative. The rest of the dish is naturally vegan and full of flavor.
What if I don’t have homemade marinara sauce?
No worries! Store-bought marinara works just fine—choose a good-quality sauce with fresh ingredients for the best flavor. You can also jazz it up with some extra garlic or fresh herbs if you like.
How can I make this recipe spicier?
If you love a little heat, add red chili flakes along with the garlic or sprinkle some on top when serving. It adds a delightful kick without overpowering the summer vegetables.
Final Thoughts
I can’t recommend enough giving this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe a try. It’s an inviting, joyful dish that lets summer produce shine in each bite, and it comes together quickly making it perfect for any day of the week. Once you taste those sweet corn kernels and juicy tomatoes wrapped in cheesy, garlicky pasta, you’ll wonder how you ever lived without it. So grab your ingredients, turn on some good music, and enjoy a simple yet sensational meal that celebrates the season beautifully.
Print
Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and fresh summer pasta dish featuring tender cavatelli tossed with sweet corn, juicy cherry tomatoes, and sautéed zucchini, all brought together with a flavorful marinara sauce and a sprinkle of Pecorino Romano cheese. Perfect for a quick, light, and satisfying meal in just 20 minutes.
Ingredients
Pasta
- 1 pound fresh or frozen cavatelli
Vegetables
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes (quartered)
- 1 1/2 cups diced zucchini
- 2 cloves garlic (sliced)
Seasonings and Garnishes
- 3 teaspoons olive oil (divided: 2 tsp for cooking, 1 tsp for finishing)
- 1 teaspoon kosher salt (divided: ½ tsp for vegetables, ½ tsp for final seasoning)
- 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)
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Cook Vegetables: Add the quartered cherry tomatoes and ¼ teaspoon of kosher salt to the skillet. Cook for 3 minutes until tomatoes start to soften. Then add the corn kernels and diced zucchini and cook until they are tender-crisp, about 2 to 3 minutes.
- Add Marinara: Stir in the marinara sauce, season with salt and pepper to taste, and cook everything together until heated through, about 1 minute.
- Cook Pasta: Meanwhile, cook the cavatelli according to the package directions in the boiling salted water. Before draining, reserve some pasta water for adjusting sauce consistency.
- Combine and Serve: Toss the cooked cavatelli with the marinara and vegetable mixture. Add the grated Pecorino Romano cheese, the remaining 1 teaspoon olive oil, an additional ¼ teaspoon kosher salt, and black pepper to taste. Cook together for 1 minute, adding reserved pasta water as needed to achieve desired sauce consistency. Serve immediately, garnished with fresh basil leaves and extra Pecorino Romano if desired.
Notes
- Use fresh or frozen cavatelli depending on availability.
- Adjust salt and pepper according to personal taste preferences.
- Reserve pasta water adds starch to blend and loosen the sauce for a creamier texture.
- Garnish with additional Pecorino Romano and fresh basil for enhanced flavor and presentation.
- This dish is best served immediately to enjoy the freshness of the vegetables.
