Description
A refreshing summer dish featuring cavatelli pasta tossed with sweet corn, ripe tomatoes, and zucchini, perfect for warm weather dining.
Ingredients
Scale
- 12 oz cavatelli pasta
- 2 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the diced zucchini and cook for about 3-4 minutes until slightly tender.
- Stir in the corn kernels and cherry tomatoes, cooking for an additional 5 minutes until the vegetables are tender.
- Toss the cooked cavatelli into the skillet with the vegetables, mixing well to combine.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
- Feel free to add other seasonal vegetables like bell peppers or asparagus.
- This dish can be served warm or at room temperature.
- For a vegan option, ensure the pasta is egg-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Summer Cavatelli, Corn, Tomatoes, Zucchini, Pasta, Vegetarian