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Summer Cavatelli with Corn, Tomatoes and Zucchini: A Fresh Delight

Summer Cavatelli with Corn, Tomatoes and Zucchini
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A delightful summer dish featuring fresh corn, ripe tomatoes, and zucchini, served with cavatelli pasta.

Ingredients

Scale
  • 12 ounces cavatelli pasta
  • 2 cups corn kernels
  • 2 cups diced tomatoes
  • 1 medium zucchini, diced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup fresh basil, chopped

Instructions

  1. Cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add minced garlic and sauté for 1 minute.
  4. Stir in corn, tomatoes, and zucchini. Cook for about 5-7 minutes until vegetables are tender.
  5. Season with salt and pepper. Add the cooked cavatelli and basil. Toss to combine.
  6. Serve warm.

Notes

  • For more flavor, add grated Parmesan cheese before serving.
  • Feel free to substitute any seasonal vegetables you have on hand.

Nutrition

Keywords: Summer Cavatelli, Corn, Tomatoes, Zucchini

Find it online: https://homerecipejournal.com/summer-cavatelli-with-corn-tomatoes-and-zucchini/