If you’re craving a vibrant dish that sings with the flavors of summer, you have to try this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe. It’s a celebration of fresh, seasonal produce combined with the comforting heartiness of tender cavatelli pasta. The sweetness of corn, juicy pop of cherry tomatoes, and mild crunch of zucchini all come together in a lightly sauced, flavorful medley that’s sure to become your go-to summer dinner. Every bite bursts with sunshine and warmth, making this dish perfect for a simple weeknight meal or a friendly gathering around the table.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most memorable meals, and this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is no exception. Each component plays a key role—freshness from the veggies, richness from the cheese, and that satisfying texture from the pasta.
- 1 pound fresh or frozen cavatelli: The perfect pasta shape to hold onto sauce and veggies for every bite.
- 2 ears corn (kernels cut from the cob): Adds sweetness and a delightful pop of texture.
- 1 pint cherry tomatoes (quartered): Juicy bursts that balance the dish with acidity and color.
- 1 1/2 cups diced zucchini: Mild and slightly crunchy, it soaks in flavors beautifully.
- 2 cloves garlic (sliced): An aromatic base that elevates all the other ingredients.
- 2 tablespoons fresh basil (for garnish): Herbal freshness that brightens up the finished dish.
- 3 teaspoons olive oil: Used to sauté and finish—adds richness and silky texture.
- 1 teaspoon kosher salt: Essential for balancing flavors throughout.
- Black pepper (to taste): Gives a gentle warmth and depth.
- 3/4 cup homemade marinara sauce: Adds a comforting, tangy backdrop without overpowering the produce.
- 6 tablespoons grated Pecorino Romano (plus more for serving): Sharp and salty, this cheese rounds out the dish perfectly.
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; this is where your pasta will cook to tender perfection. At the same time, warm 2 teaspoons of olive oil in a large skillet over medium heat, then add the sliced garlic. Cook it gently until fragrant, around one minute—this step releases its warm, nutty aroma, setting the foundation for the entire dish.
Step 2: Cook Vegetables
Next, add the quartered cherry tomatoes along with a pinch of salt to the skillet. Let them cook for about three minutes so their juices start to break down and create a natural, slightly sweet sauce. Then stir in the fresh corn kernels and diced zucchini, cooking until they’re tender yet still keep a bit of crunch, usually 2 to 3 minutes.
Step 3: Add Marinara Sauce
Pour in your homemade marinara sauce, and season everything with salt and black pepper to taste. Give it all a good stir and allow it to heat through for about one minute. This step blends the fresh sweetness of the veggies with the rich tomato base, creating a beautiful harmony of flavors.
Step 4: Cook the Pasta
While the veggies simmer, cook your cavatelli pasta according to the package instructions. Remember to save a cup of the pasta water before draining—it will come in handy to loosen the sauce later for a silky finish.
Step 5: Combine and Serve
Return your skillet to medium heat and toss the drained cavatelli into the vegetable and marinara mixture. Add the grated Pecorino Romano cheese, remaining olive oil, and season with an additional 1/4 teaspoon salt and pepper. Stir and gently cook everything together for about one minute, gradually adding reserved pasta water to achieve your desired sauce consistency. Serve right away, garnished with fresh basil and more Pecorino if you like—this is where the dish really shines.
How to Serve Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Garnishes
The magic of this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe goes beyond the main ingredients—fresh basil is your best friend here. Tear or chiffonade the basil leaves just before serving to preserve their bright flavor and add a pop of lovely green. A final sprinkle of Pecorino Romano cheese will add a salty bite that perfectly contrasts the sweetness of the vegetables.
Side Dishes
This dish stands on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a rustic Italian bread for soaking up every last bit of sauce. Light roasted vegetables, such as asparagus or bell peppers, can also complement the flavors without overpowering them.
Creative Ways to Present
For an impressive presentation, serve this pasta in shallow bowls, allowing the colors of the corn, tomatoes, and zucchini to take center stage. Add a handful of microgreens on top or drizzle a little extra virgin olive oil to give everything an alluring shine. If you’re hosting friends, plating with some parmesan shards can elevate the visual appeal even more!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe, store them in an airtight container in the refrigerator. The flavors tend to deepen overnight, making for a tasty next-day meal. Keep it for up to three days for the best freshness.
Freezing
While the fresh vegetables in this recipe are best enjoyed immediately, you can freeze the cooked pasta portion without the vegetables and sauce. Freeze it in a tightly sealed container for up to two months. When ready to eat, thaw in the fridge overnight and combine with freshly sautéed veggies and sauce.
Reheating
To reheat, warm the pasta and vegetable mixture gently on the stove over medium-low heat. Add a splash of water or olive oil to loosen the sauce as needed, and stir frequently to ensure everything heats evenly without drying out. Avoid microwaving if possible to preserve texture and flavor.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works well when fresh isn’t available. Just thaw it before adding to the skillet and drain any excess water to avoid making the dish watery.
What can I substitute for Pecorino Romano?
If you don’t have Pecorino Romano, Parmesan is a great substitute. It provides a similar salty and nutty flavor, though Pecorino is a bit tangier.
Is this recipe vegetarian or vegan?
This version is vegetarian since it includes cheese, but to make it vegan, omit the Pecorino Romano and ensure the marinara sauce contains no animal products. You might add nutritional yeast for a cheesy flavor.
How do I make homemade marinara sauce?
A simple marinara involves sautéing garlic and onions, then simmering crushed tomatoes with salt, pepper, and herbs until thickened. It’s fresh, flavorful, and easy to prepare ahead.
Can I use other pasta shapes?
Cavatelli is ideal because its ridges hold sauce so well, but feel free to experiment with shells, orecchiette, or penne—anything that can capture the veggies and sauce in each bite!
Final Thoughts
I can’t recommend this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe enough—it’s a beautiful tribute to all the best parts of summer cooking without any fuss or complicated steps. Whether you’re a dedicated pasta lover or just looking for a fresh way to enjoy your garden’s bounty, this dish brings both comfort and brightness to your table. Give it a try, and I promise it will quickly become one of your favorite seasonal recipes to share with family and friends.
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 Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and vibrant summer cavatelli pasta dish featuring sweet corn, juicy tomatoes, and tender zucchini tossed in a homemade marinara sauce and garnished with Pecorino Romano and fresh basil. Perfect for a light yet satisfying meal ready in just 20 minutes.
Ingredients
Pasta and Vegetables
- 1 pound fresh or frozen cavatelli
- 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)
- 1 teaspoon kosher salt (divided)
- Black pepper, to taste
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano cheese, 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 for the pasta. Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute, ensuring not to burn the garlic.
- Cook Vegetables: Add the quartered cherry tomatoes and 1/4 teaspoon of kosher salt to the skillet with the garlic. Cook for 3 minutes until the tomatoes start to soften. Then add the corn kernels and diced zucchini, cooking until the vegetables are tender-crisp, about 2 to 3 minutes.
- Add Marinara Sauce: Stir in the 3/4 cup of homemade marinara sauce with the vegetables. Season with additional salt and black pepper to taste, then cook everything together until heated through, about 1 minute.
- Cook Pasta: In the boiling water, cook the cavatelli according to the package instructions (usually about 3 to 5 minutes for fresh pasta). Reserve about 1/4 cup of pasta cooking water, then drain the pasta.
- Combine and Serve: Toss the cooked cavatelli with the marinara vegetable mixture in the skillet. Add the 6 tablespoons of grated Pecorino Romano, the remaining 1 teaspoon of olive oil, 1/4 teaspoon kosher salt, and black pepper. Cook together for 1 minute, adding reserved pasta water as needed to achieve a saucy consistency. Serve immediately, garnished with fresh basil and additional Pecorino Romano cheese if desired.
Notes
- Fresh or frozen cavatelli can be used, but adjust cooking times accordingly.
- Homemade marinara sauce adds freshness but store-bought can be substituted for convenience.
- Reserve pasta water to help adjust sauce consistency and improve coating on pasta.
- For a vegetarian option, ensure marinara sauce contains no animal products.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
