Summer Cavatelli with Corn, Tomatoes and Zucchini: Easy and Fresh
A delicious summer dish featuring fresh corn, vibrant tomatoes, and zucchini tossed with cavatelli pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces cavatelli pasta
- 2 cups corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook cavatelli according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add zucchini and corn, cooking until tender.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Drain the pasta and add it to the skillet, tossing everything together.
- Season with salt and pepper, and garnish with fresh basil.
Notes
- For added flavor, consider adding fresh cheese or crushed red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Summer Cavatelli, Corn, Tomatoes, Zucchini, Fresh Pasta