Description
A comforting yet light pasta dish featuring tender cavatelli, sweet corn, cherry tomatoes, and zucchini, perfect for showcasing summer produce.
Ingredients
Scale
- 8 oz cavatelli pasta
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the zucchini and cook until it softens, about 2-3 minutes.
- Mix in the sweet corn and cherry tomatoes, cooking for about 4-5 minutes until the tomatoes are bursting, stirring occasionally.
- Add the cooked cavatelli to the skillet with a splash of reserved pasta water. Toss everything together until well combined.
- Stir in the grated Parmesan and fresh basil. Adjust seasoning with salt and pepper to taste.
- Serve warm and enjoy immediately!
Notes
For a vegan option, omit cheese or substitute with a plant-based alternative. This dish pairs well with a light arugula salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 10mg