If you’re craving a vibrant, fresh, and utterly delightful pasta experience, this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is an absolute must-try. Bursting with the sweet crunch of corn, juicy bursts of cherry tomatoes, and tender zucchini, all tossed in a light marinara and Pecorino Romano cheese, it’s a celebration of summer’s best flavors in one bowl. This dish is perfect for lively weeknight dinners or casual gatherings where you want something simple yet impressive. The mix of colorful vegetables with the chewy cavatelli creates a texture and taste harmony you and your loved ones won’t soon forget.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, offering vibrant color, texture, and flavor while keeping the dish light and fresh. You’ll notice how the simplicity of these ingredients truly allows the summer produce to shine.
- 1 pound fresh or frozen cavatelli: The star pasta with a soft, pillowy texture perfect for holding the sauce.
- 2 ears corn (kernels cut from the cob): Adds a sweet crunch that brightens every bite.
- 1 pint cherry tomatoes (quartered): Juicy and tangy, these provide a fresh pop of color and acidity.
- 1 1/2 cups diced zucchini: Offers a subtle earthiness and tender bite contrasting the corn.
- 2 cloves garlic (sliced): Infuses the dish with aromatic depth and savory warmth.
- 2 tablespoons fresh basil (for garnish): Adds a fragrant herbal freshness for the finishing touch.
- 3 teaspoons olive oil: Used to sauté and enrich the flavors with silky smoothness.
- 1 teaspoon kosher salt: Enhances and balances the natural sweetness of the vegetables and pasta.
- Black pepper (to taste): Adds a subtle spicy note that lifts the whole dish.
- 3/4 cup homemade marinara sauce: Binds everything together with its rich tomato goodness.
- 6 tablespoons grated Pecorino Romano (plus more for serving): Brings a salty tang and creamy finish that complements the veggies beautifully.
How to Make Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Step 1: Boil Water and Sauté Garlic
Get the pasta water going by bringing a large pot of salted water to a rolling boil. While waiting, heat 2 teaspoons of olive oil in a spacious skillet over medium heat. Add the thinly sliced garlic and cook it gently until you smell its beautiful aroma—this takes about one minute and is key to infusing the dish with that inviting warmth.
Step 2: Cook Vegetables
To the garlic-infused oil, toss in the quartered cherry tomatoes along with ¼ teaspoon of salt. Let them cook just long enough, around three minutes, to soften and release their juice, creating a light base of flavor. Next, add the fresh corn kernels and diced zucchini. Stir everything together and cook until these veggies are tender-crisp, which should take another 2 to 3 minutes. This keeps their vibrant color and fresh sweetness intact.
Step 3: Add Marinara Sauce
Spoon in the homemade marinara sauce, stirring it into the skillet to coat the vegetables evenly. Sprinkle in salt and black pepper to taste, then cook the mixture for about one minute until everything is heated through and the sauce thickens slightly—a beautiful medley of summer flavors now enhanced with savory depth.
Step 4: Cook the Cavatelli Pasta
While your sauce and vegetables meld, cook the cavatelli according to the package instructions. Remember to scoop out a cup of the pasta water before draining—this starchy water is a secret weapon to help your sauce cling perfectly to the pasta, giving you that silky, luscious finish.
Step 5: Combine and Serve
Now, toss the freshly cooked cavatelli with the warm marinara vegetable mixture. Add the grated Pecorino Romano cheese along with the remaining olive oil, ¼ teaspoon salt, and black pepper. Cook everything together for about a minute, slowly adding the reserved pasta water as needed until you achieve a luscious sauce consistency that hugs every tender pasta piece. Serve immediately, generously garnished with fresh basil and a bit more Pecorino for that final flavor pop.
How to Serve Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe
Garnishes
Fresh basil leaves bring a bright, herbal note and fresh aroma that contrasts beautifully with the savory richness of the cheese and marinara. For an extra touch, sprinkle more grated Pecorino Romano right on top—this adds a salty, creamy finish that makes each forkful irresistibly savory and layered in flavor.
Side Dishes
This Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe pairs wonderfully with a crisp green salad tossed in a light vinaigrette to complement the pasta’s richness without overwhelming it. Artisan bread or garlic bread also makes a wonderful companion, perfect for soaking up any remaining sauce on your plate.
Creative Ways to Present
For a festive touch, serve the pasta in colorful bowls that highlight the bright vegetables. You can also plate individual portions with a small sprig of basil on top and a sprinkle of Pecorino, making it look restaurant-worthy at home. Another fun idea is to serve the pasta slightly warm and then let guests add their preferred garnishes like chili flakes or a splash of extra virgin olive oil for a customizable experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be sure to store any fresh basil separately to keep it vibrant and green.
Freezing
If you want to freeze the dish, it’s best to do so without the fresh basil garnish. Place the cooled pasta in a freezer-safe container and freeze for up to 2 months. When ready, thaw it overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the pasta slowly in a skillet over low heat. Add a splash of water or broth to help loosen the sauce as it heats, stirring frequently to prevent sticking. Avoid the microwave to preserve the texture and flavor as much as possible.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just as well and is often picked at peak freshness, so it retains its sweetness. Just thaw it before adding to the skillet for best results.
What can I substitute if I don’t have fresh basil?
If fresh basil isn’t available, try fresh parsley or even a sprinkle of dried Italian herbs, but fresh basil’s bright aroma and flavor are hard to beat in this recipe.
Is this recipe suitable for vegetarians?
Yes, this delicious Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is entirely vegetarian. Just be sure your marinara sauce doesn’t contain meat products.
Can I use another type of pasta?
While cavatelli is ideal for its texture and shape, you can substitute with other small pasta shapes like orecchiette or gnocchetti. The sauce will cling nicely to these as well.
How can I make this dish vegan?
To make it vegan, simply omit the Pecorino Romano cheese or replace it with a plant-based vegan cheese alternative or nutritional yeast for a cheesy flair.
Final Thoughts
This Summer Cavatelli with Corn, Tomatoes, and Zucchini Recipe is a true celebration of the season’s freshest ingredients, ready in just 20 minutes and guaranteed to impress. It’s one of those recipes that feels like a warm hug from summer sunshine—bright, fresh, and satisfyingly comforting. Give it a try soon, and watch it become a fast favorite in your recipe rotation!
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 Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Summer Cavatelli with Corn, Tomatoes, and Zucchini is a fresh and colorful pasta dish perfect for warm-weather dining. Featuring tender cavatelli pasta tossed with sweet corn, juicy cherry tomatoes, and crisp zucchini sautéed in garlic and olive oil, all combined with homemade marinara sauce and finished with sharp Pecorino Romano cheese and fresh basil. A light yet satisfying meal ready in just 20 minutes.
Ingredients
Pasta
- 1 pound fresh or frozen cavatelli
Vegetables
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes (quartered)
- 1 1/2 cups diced zucchini
- 2 cloves garlic (sliced)
Herbs and Garnish
- 2 tablespoons fresh basil (for garnish)
Seasonings and Sauces
- 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 (plus more for serving)
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. While waiting, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Cook Vegetables: Add the quartered cherry tomatoes and 1/4 teaspoon salt to the skillet. Cook for 3 minutes, allowing the tomatoes to soften slightly. Then add the corn kernels and diced zucchini, cooking until they are tender-crisp, about 2 to 3 minutes.
- Add Marinara Sauce: Stir in the homemade marinara sauce, season with additional salt and pepper to taste, and cook until heated through, about 1 minute, blending the flavors together.
- Cook Pasta: Meanwhile, cook the cavatelli pasta according to package directions in the boiling water. Before draining, reserve some pasta water to adjust the sauce consistency if needed.
- Combine and Serve: Toss the cooked cavatelli with the marinara and sautéed vegetables in the skillet. Add the grated Pecorino Romano cheese, remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and pepper. Cook for 1 more minute, adding reserved pasta water as needed to achieve the desired sauce consistency. Serve immediately, garnished with fresh basil and extra Pecorino Romano cheese if desired.
Notes
- Reserve some pasta water before draining to loosen the sauce if it becomes too thick.
- Use fresh basil for the best flavor as a garnish.
- You can substitute frozen corn if fresh ears are not available; just thaw before use.
- For a vegan option, omit Pecorino Romano or use a plant-based cheese alternative.
- Adjust salt and pepper seasoning according to your taste preference.
