Description
A vibrant and fresh summer pasta dish featuring tender cavatelli tossed with sweet corn, juicy cherry tomatoes, and zucchini, all enhanced with garlic, red pepper flakes, fresh basil, lemon juice, and a sprinkle of Parmesan cheese. Perfect for a light, seasonal meal full of bright flavors.
Ingredients
Scale
Pasta
- 1 pound fresh cavatelli pasta
Vegetables & Aromatics
- 2 cups fresh corn kernels (from about 2 ears of corn)
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, diced
- 3 cloves garlic, minced
Seasonings & Garnishes
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn or sliced
- 1 tablespoon lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Cook Vegetables: Add the fresh corn kernels, diced zucchini, and red pepper flakes (if using) to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes release their juices and start to soften.
- Toss Pasta with Vegetables: Add the drained cavatelli to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water gradually to create a light, flavorful sauce that coats the pasta evenly.
- Season: Season the dish with salt, freshly ground black pepper, and lemon juice. Toss well to ensure all ingredients are evenly coated with seasoning.
- Add Cheese and Herbs: Remove the skillet from heat and stir in the freshly grated Parmesan cheese and torn or sliced fresh basil leaves, mixing thoroughly to combine.
- Serve: Serve the pasta immediately, garnished with extra Parmesan cheese and basil leaves if desired for added flavor and presentation.
Notes
- Use fresh, high-quality ingredients for the best flavor especially fresh pasta and fresh corn in season.
- Adjust red pepper flakes to your preferred spice tolerance or omit entirely for a milder dish.
- If fresh cavatelli is unavailable, dry pasta of similar shape can be used but may require longer cooking time.
- Reserved pasta water is key for achieving the right sauce consistency, so add it gradually.
- This dish is best served immediately but can be reheated gently in a skillet with a splash of water or broth.
- For a vegetarian version, ensure Parmesan is suitable or substitute with a vegetarian hard cheese.
