Summer Cavatelli with Corn, Tomatoes and Zucchini
I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.
Foto: SkinnytasteIngredients
- 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)
Steps
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 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 3 minutes.
Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
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, 1/4 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.
Loading comments...