This summer pasta dish is fresh and delicious, made with sweet summer corn, cherry tomatoes, zucchini, basil and cavatelli pasta.
Summer Cavatelli with Corn, Tomatoes and Zucchini
This pasta dish just screams summer! Fresh cavatelli pasta is combined with cherry tomatoes, zucchini, corn, and marinara and topped with basil and Pecorino Romano. This meal comes together in less than 20 minutes – perfect to whip up on busy weeknights. Try this Grilled Vegetable Orzo Pasta Salad and Warm Pasta Salad with Corn and Zucchini for more of my favorite summer pastas.
I went to Copperhill, a Long Island restaurant, a few years ago where they served a similar pasta dish, which is what inspired this recipe. My husband really enjoyed it. He loved the summer veggies and didn’t miss the meat!
How to Make Summer Pasta
Everything cooks really quickly in this recipe, so make sure to have all of your ingredients prepped before you get started.
- Cook the garlic for one minute in olive oil.
- Add in the tomatoes and salt and then the corn and zucchini.
- Pour in the marinara and season with salt and pepper.
- Meanwhile, cook the pasta and reserve some of the pasta water.
- Add the pasta to the veggies.
- Sprinkle in the cheese, remaining oil, salt, and pepper and cook for one minute.If the pasta isn’t saucy enough, add in a little pasta water and then top with basil and more cheese.
Variations:
- Pasta: You can find fresh or frozen cavatelli at any Italian specialty store. If you can’t find it, sub it with any short pasta, like orecchiette, fusilli, or rotini. If you aren’t using fresh pasta, sub with 8 ounces of dried pasta.
- Meat: If you really want meat for some extra protein, add diced chicken breast, shrimp, or Italian chicken sausage.
- Vegetables: Swap the zucchini for yellow squash or the cherry tomatoes for grape tomatoes. If you don’t have fresh corn, frozen will work. Eggplant would also be delicious if you want an extra veggie.
- Cheese: Substitute Pecorino Romano with parmesan or asiago.
More Summer Pasta Recipes You’ll Love:
- Baby Pasta Shells with Asparagus and Marinara Sauce
- Angel Hair Pasta with Zucchini and Tomatoes
- Balsamic Roasted Veggie and White Bean Pasta
- Orecchiette Pasta with Chicken Sausage and Broccoli
- Eggplant Gnocchi Caprese
Summer Cavatelli with Corn, Tomatoes and Zucchini
Ingredients
- 1 pound fresh or frozen cavatelli
- 3 teaspoons olive oil
- 2 ears corn, kernels cut from the cob
- 1 pint cherry tomatoes, quartered
- 1 1/2 cups diced zucchini, (6 1/2 oz)
- 2 cloves garlic, sliced
- 1 teaspoon kosher salt
- black pepper, to taste
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano, plus more for serving
- 2 tablespoons fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
- Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
- Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
- Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
- Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.
- Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
- Serve right away with fresh basil and additional grated cheese if desired.
Just delicious….highly recommend for an enjoyable summer pasta
Easy, quick and incredibly delicious. A favorite summer pasta. Delicious as leftovers and cold as well
It was a tasty, easy, versatile pasta dish, I added cubed chicken breast, next time I’ll add some peppers. The dish was filling, but not heavy.
This was good. The family enjoyed it and I will make it again. I thought it would be weird with the corn, but it wasn’t.
I used 8 ounces of Banza chickpea pasta, cavatappi, was delicious.
This is one of my favourite summer recipes.
One of my favorites too!
Next time I’ll double the sauce, but was delicious
This is so delish!
This recipe is so delicious and filling for being so light! I made it last summer and can’t wait to make it again one day this summer.
This was an easy, tasty meal that came together quickly! I didn’t have fresh basil, but I added pesto, and it was delicious. 😋
Absolutely delicious! This has become a family favorite and my teenaged daughter often will request it. Even my picky husband (who does not like pasta) enjoys this dish.
Love this (and love that I can find off-season ingredients throughout the winter for a happy burst of summer). I highly recommend this recipe, and it’s even better if you can find farmer’s market fresh ingredients!
Awesome!
This dish was so much more flavorful than I thought it would be. I think I will try to add more veggies next time though- though I am concerned that will throw off the balance in seasonings. Thanks for the great recipe!
What store bought marina sauce would you recommend with this recipe?
Raos or Delallo
I made this last night and it was delicious! I was just annoyed with myself I forgot to add the fairly eggplant I needed to use. 🙂 But I’ll just cook that and it to my leftovers. Definitely going on my meal rotation!
This was SO delicious!! I was pleasantly surprised how flavorful this dish was. I did take your suggestion and added sweet Italian chicken sausage for protein. I also chopped up 1/2 of red bell pepper and added it to the veggie mix. I used a bit more sauce (who doesn’t love leftovers?!) and added a pinch of red cracked pepper. Amazing. Pairs well with red wine. 🤣 Thanks for another yummy recipe!
This was delicious! I wanted something quick to enjoy the summer produce and found this recipe. I couldn’t find fresh or frozen cavatelli so I ended up using dried. It was so good! My husband loved it as well!
Absolutely delicious. Made exactly as the recipe stated, then added .5 T bacon drippings for a little extra flavor (didn’t need it, but everything’s better with bacon!). Will Absolutely make again.
I made this for dinner earlier in the day, left it on the stove while I ran out to run an errand, and came home to my husband eating it right over the pan, saying “this is the best f***ing thing I’ve ever eaten.” Dead quote. So good and so easy!!
Lol!
Used 8oz dry pasta and let the sauce cook down for a few minutes at the end, otherwise made as directed and it was a big hit! A great way to use up those “peak season but have been in the fridge a little too long” cherry tomatoes.
I have been anxious to try this dish at the height of summer vegetable goodness and Gina, you hit it out of the park with this recipe. I made it exactly as written using 8oz. of dried pasta because I couldn’t find fresh. A simple, clean and delicious dish that we will make again often.
Thank you so much for continuing to inspire me to cook healthy food!
Awesome!!
This has a wonderful summer flavor yet filling. I ended up using whole wheat farfalle and adding a sweet red pepper. My very picky husband said “I don’t know what that green stuff is in there but it’s still good.” LOL. A keeper. Thanks
This was delicious!! Even my husband who is picky/doesn’t love veggies loved it!!!
I love this! I like spicy so instead of the last teaspoon of olive oil I like to add a teaspoon of the Italian bamba hot pepper sauce from Trader Joe’s. Game changer!
Made this tonight and it was delicious! Will definitely be made again. I made a half recipe for the two of us and deviated somewhat only because of what I had on hand that needed to be used up; penne pasta, more zucchini, homegrown diced bell peppers and thinly sliced baby carrots. I used one large homegrown tomato, and diced in cherry tomato sized chunks. Because we are trying to lose more weight (and this trick has been very successful for us) I used only 2 oz of the pasta and substituted 2 cups cauliflower florets for the other serving of 2 oz. We just don’t miss the extra pasta! We had leftover beer can chicken breast so added a few ounces of that at the end. Otherwise, followed the recipe exactly. I made my scratch marinara from my homegrown plum tomatoes this morning. We loved it and so filling with all the veggies! My husband suggested it would also be good with shrimp added. Next time! Love your recipes & big thank you!
perfect!!
One of our summers favorites with good quality cavatelli, tomatoes and zucchini from the garden, and fresh corn from the farm stand. Sometimes we add in some cubed chicken breast for more protein, but it’s awesome just as is.
Hi, Cannot get Cavatelli Pasta here so could you suggest another pasta I could use please , regards
Maybe try a fusilli or cavatelli.
This was so good! I used Trader Joe’s Spicy Chunky Tomato & Pepper Pasta Sauce ( https://www.traderjoes.com/home/products/pdp/spicy-chunky-tomato-and-pepper-pasta-sauce-065510 ) for the marinara sauce and it wasn’t bland at all. I made it exactly as written except that I made half a recipe for the 2 of us but used a whole 6 oz zucchini from garden. We didn’t mind the extra zucchini in it.
This was absolutely delicious! I did utilize high protein pasta in place of the cavatelli. So fresh!
Honestly I was afraid this would be boring/bland, but I have so much corn, zucchini, and tomatoes that I thought this would be a good way to use it up. I only had dry short pasta and no fresh basil (😭) and it was still delicious. Great way to use up some summer surplus and pantry staples. Next time I’ll do fresh basil, fresh pasta, maybe Whole Foods Italian chicken sausage and I’m sure it will be incredible.
Wow, this was delicious. I made it as written and added a little crushed pepper for my son who likes a little heat and some sautéed chicken breast for my husband who needs to have meat. It was enjoyed by all and we will definitely make this again!!!
Thank you Gina!
Yay!!
Yum Yum! This recipe is delicious. Easy to prepare and dinner is on the table in less than 30 minutes. I made it exactly as written and my husband and I enjoyed dinner and are looking forward to leftovers tomorrow. Thank you for sharing this recipe.
Great!!!
I really want to try grilling the veggies first – do you think it would turn out too soggy with the tomato sauce??
Not sure!
I’m not a tomato fan so I subbed a red bell pepper and it was absolutely delicious. The whole family loved it!
What a lovely dish! Followed directions as written but used whole wheat penne for the pasta and added sliced red onions. Zucchini was perfect consistency. Tastes decadent and is even better the next day cold. Thanks Gina!
Since I could grab most of the produce from my garden I was interested in this recipe, but we found it kinda blah. We normally LOVE all ST recipes so I’m okay occasionally it doesn’t work. I’m not giving up on this recipe because I love the concept!
Did you happen to use 8 ounces of dry pasta or the 16 ounces of the fresh pasta? I didn’t read the recipe carefully and discovered that I made a recipe that seemed a little blah but it was because I added 16 ounces of dry pasta..
Today I went back and made the recipe minus the pasta and combined it with what I had made two days ago and it is now perfect!
Yummmy! I added onions, Italian chicken sausage and extra fresh basil.
I loved this! I didn’t have corn (bummer!) but wanted a light pasta anyway. Made this with Banza shells for added protein and fiber and it was so delicious. Highly recommend!
Made this tonight and it was a huge hit! I added italian chicken sausage and used grain free pasta. I will be making this often. Loveeeeee
This recipe is simple and absolutely delicious. I love how it’s full of fresh summer vegetables with a light sauce.
Are you supposed to cook the corn first?
It cooks in step 4.
Everyone seemed to be out of cavatelli so I used Orrechiotte pasta. May have used a bit more garlic since I love it but otherwise made as is. Delicious!!! This is a keeper!
Perfect!
This came out perfectly. It was a very fresh and filling dish. The only thing I added was crushed red pepper flakes..because I like heat with my italian. 🙂
Yum!
How is this cold as a take on pasta salad?
This is better hot
Loved this recipe. We used sweet corn from our local farmer, zucchini and sun sugar cherry tomatoes from our garden.
Next time I’ll try a veggie pasta with it.
Perfect!!
Looks delicious… but way too many carbs! Would love to see more recipes with less carbs. Thank you 😊
There is a LC button under the recipe key you can use to find low card recipes.
Some of us like/need carbs 🙃
I made this tonight and we all liked it. As a bonus we have leftovers for lunch.
Can this be reheated? Any specific instructions?
Hi, it can be reheated and they can be frozen as I am one person and I always freeze it and it’s delicious even after being in the freezer.
Hi Gina,
I can only find dried cavatelli. How much should I use?
8 oz
Made this tonight with the naked Chicken Tenders. Yum, Yum…….fresh corn is the way to go.
Thanks Gina!
Hi Gina! My husband and I have been obsessing over this pasta all summer – seriously making it every week! I am wondering if you have any recommendations for transferring the dish over to fall? What to replace zucchini with for example? Thank you for such a delicious recipe either way!
My husband doesn’t like zucchini, so we used spinach instead and it was delicious!!
I’m thinking of making it with eggplant
Awesome so light and fresh. Mmmmgood
This was absolutely DELICIOUS. Granted, I added too much tomato sauce, but, whatever, it was just delicious. I’m restraining myself from pigging out…saving it for leftovers. Thank YOU!
Made this for dinner and it was a hit with the whole family. I had to substitute the pasta for dried pasta because Walmart didn’t have this kind of pasta. I input the recipe with the dried kind I had and it only added about 20 calories. It was so good, I can’t wait to have it for lunch again today.
Another amazing recipe. I found the Cavatelli at Publix in the frozen section if anyone is looking.
Another hit Gina! Made this tonight and following meal plan this week.. yum! Used Orecchiette, it worked well! Thanks again!
I couldn’t find the pasta so I used the Datalini, added chicken breast with onion all before the veggies 🌶 🌽 🧅.
May I add that holy YUM!!! The fresh basil adds a whole twist that now I can’t resist!
Her books are the very best! I got this one in an email, I can’t wait to get her newest (yes I have them all) she has changed my way of eating. Thank you Gina!!!
Thanks Lisa!
This is really good! I didn’t have high hopes for this recipe because it’s so easy and I didn’t have zucchini or fresh pasta, but in the end it was so good. I’ll be making this again. Thank you!
Can this recipe be frozen??
Do you think I can substitute heirloom tomato instead of cherry tomato?
Sure!
Is this cavatelli from amazon considered fresh? Or would it be the same as using any dry pasta in my cabinet? I can’t find any store around me selling fresh cavatelli 🙁 Dal Raccolto Cavatelli Pasta, 1 lb (Pack of 4), 64 oz https://www.amazon.com/dp/B07GJZFVCV/ref=cm_sw_r_cp_api_i_9c39Eb8K4TBSS
This is one of my families favorite. We have it several times a year especially during the summer months.
This recipe is AMAZING!! and I’m so happy with the new feature to scale up or down the recipe
what is this scale up feature for recipes? Does that mean we can change it to serve more or less people?
To access the feature to scale the recipe up or down, click on the Print button. It’s right under the small picture in the body of the recipe ingredients. I use it a lot.
Absolutely delish, and I forgot the fresh basil !!
I’ve made this several times and love it. Tonight I made a slight change because of my personal preference of not loving tomatoes cooked… I cooked onions (I added these to recipe), garlic, zucchini and corn in oil for about five minutes. Then I added about two tablespoons of flour and mixed it in. I added about 1/4-1/2 cup of chicken broth to replace what would’ve been the tomato juice. I waited till the very end to add tomatoes and basil. Delicious!
If I want to sub in dried pasta how much to use? A half pound?
Same amount in weight
I made this tonight and it was amazing! Pretty easy too. I could see if you did not have fresh veggies this would not be good because it relies on vegetables for most of the flavor. Right now in the Midwest , corn, tomatoes and zucchini are so good and this is the perfect recipe to show them off.
I have two skinny taste cookbooks and this is one of my favorite recipes… Easy, healthy and extremely flavorful, the only thing I change is I add mozzarella pearls so kids will eat it too! Thanks for the recipe!
Fabulous recipe to use those farm stand goodies. Very flavorful.
SO GOOD! My picky husband who doesn’t like tomatoes had a second bowl. I’ll definitely be making this again!
I loved this! I’m a 12-hr shift RN and it made 5 meals for me. I used minced garlic, frozen corn-thawed, and a little extra marinara and no pasta water. Got the cavatelli at a Giant Heirloom.
This was delicious! I loved that it was so easy and quick to prepare, and really tasted like comfort food. My husband wasn’t a fan of the corn so next time I plan to substitute yellow squash for the corn.
This was AMAZING! I’ve been making all things Skinnytaste for years and this was a favorite for sure. My one year old could not get enough.
Great!!
Made this tonight almost exactly as written. I did cook the corn ahead of time. The ingredients all seemed so simple, I wasn’t expecting the flavor to pop as much as it did. Didn’t have cherry tomatoes so I chopped up two Roma tomatoes I’ve been meaning to cook. Soooooo good! Will definitely make again!
⭐️ ⭐️⭐️⭐️⭐️
Did everyone cook the corn prior to cutting off the cob?
I used bow tie pasta and goat cheese + extra garlic and pepper. Delicious pasta dish and I love that it’s full of veggies and easy to prepare! Yum.
This was so good! My entire family ate it. Honestly, I really don’t like zucchini, but I chopped them up really small, and didn’t even notice.
I made this tonight for my (very picky) fiance and I. Wow! I made enough for him to take to lunch for work but we loved it so much we split it as seconds.
Thanks for such a brilliant recipe!
Can you tell me what this means? 1 1/2 cups 6 1/2 oz ounces diced zucchini, 1/4-inch
Just fixed
has anyone ever added shrimp to this dish? Seems like it would be good!
I have and it is delicious. this dish is one of my favorites!
Awesome suggestion! I was browsing to get ideas on which proteins people have tried.
That sounds delicious! I almost always add chicken Italian style sausage for my picky, gotta-have-meat, man. 😉 But I think he’d be happy with shrimp too.
I was skeptical of this one… I haven’t had much corn with pasta before. I was actually surprised it was really really good!! I did add 1/2lb sweet Italian sausage. Yum!
What is the serving size for this meal?
1 1/3 cups
Made this tonight! It was a hit! Even my picky meat and potatoes husband loved it!
I just started to follow ur meal plan, will advise progress but I have to say I love the plans n receipes. Quick easy n delicious !!!
This is delicious! I made it once before but making it tonight again and ALL of my ingredients came from our local farmers market yesterday! I know it’s going to be even better(if that’s possible)!
Delicious and easy! I actually tripled this recipe bc im bringing to a party and wanted to have extra for us lol..i usually add some sautéed onions and crushed red pepper..and i use jarred tomato sauce-comes out great!
My garden is overflowing and the was a great way to use my veggies! It was delicious! I couldn’t find this pasta so I just used whole wheat penne….worked great, but this pasta looks interesting so I will keep my eye open for it!
Mmm, I made this last night and it was soooo delicious. Mine didn’t turn out quite as beautiful as the pictures – after mixing it all up the tomatoes mostly disintegrated. 🙂 And I used more pasta than I probably should have. But it tasted amazing all the same. This made a HUGE batch (and I think it would have even if I didn’t dump in extra pasta) so we’ll be eating this for a few days. I added hot Italian chicken sausage and think that was the perfect choice. Also… it never occurred to me before to buy fresh pasta from the store, I have always defaulted to dry. WHOA does it make a difference. I don’t know if I can go back to dry pasta ever again now.
Love this recipe just as is- so fresh and the flavors of the veggies really stand out. My daughter and I both love SkinnyTaste. She made this first and had to share.
Already made this twice for my family! Super fresh and easy! Love the flavors.
We almost EXCLUSIVELY use your recipes for dinner! Everything is delicious and this was no exception! Made as written….anti diet food wifey gave it a big thumbs up!
Made this for dinner tonight and it was so good! I don’t really like tomatoes so I swapped those for some roasted red pepper and you wouldn’t know they weren’t part of the original recipe!
Made this tonight and it was a hit with my family! Will definitely try with smaller past next time – we used fettuccine because that’s what I could find fresh and it was hard to mix the veggies throughout. The corn adds a great sweet bite!
Made this tonight with fussilli and it was fantastic! the recipe makes a ton, so we’ll have plenty of leftovers!
This is awesome! All of my favorites in a bowl – cheese, pasta, tomatoes, corn and zucchini. Used 8 oz dried Gemelli since I couldn’t find fresh or frozen cavatelli. This one’s a keeper!
This was delicious…I added some sweet italian sausage. Both my husband and two year old loved it too!
Delish! and easy. The only changes I made were minor. I added half of an orange pepper chopped and I didn’t have any marinara so just used a couple of TBS of tomato paste and added some of the pasta water.
I ate this for dinner last week and brought leftovers for lunch. It was great the first time and reheated. I had to use fettuccine because it was the only fresh pasta at my grocery store–still great! I’ll definitely make this again.
Made this tonight and probably should’ve read the comments about dried pasta first. I had to use a different pasta but similar in shape to this. My local store didn’t have cavatelli 🙁 I also added asparagus and used your recipe for the quick marinara. It’s delicious!! Thought about adding some grilled chicken pieces as well to add some more protein but haven’t yet. It’s delicious as is now!
I love this! It’s ‘Summer in a Bowl’! My daughter does not like corn so I microwave frozen corn and add it to mine. So good!
Again, another awesome meal! Thanks Gina!
So delicious! I made this along with a batch of turkey meatballs and everybody loved it. I had it cold for lunch (minus the meatballs but adding 1/4 of an avocado) and it was delicious!
Great!!
Soo good! My 7 year old went back for seconds with a comment that the zucchini was “interesting” as she gobbled it up. Will certainly make again! I used 8oz dry penne and it worked out perfect.
Great!
I made this and substituted frozen corn and whole wheat rigatoni pasta! It was delicious! I just used a little more of the marinara sauce!! I would highly recommend this!!
This is delish! I wasn’t able to find cavatelli so I had to substitute, but it was so good I don’t even care:) It made a lot so I’m covered for work lunches, I love it!
I made this last night and added garbanzo beans, it was a hit.
Has anyone substituted frozen corn? If so, how much did you use?
I made this tonight, it was delicious! I upped the garlic a little because that’s to our taste, but otherwise kept as is. Perfect summer recipe. Thanks!!
This is FANTASTIC!!! I modified based on what I had- so I used cheese tortellini instead of cavatelli. I also added chicken sausage and onions. This recipe is easy, delicious, and very easy to modify based on your personal preferences
This was absolutely delicious!! My 5 year old said it was his new favorite dinner (I was thrilled)!! Can’t wait to try more of your recipes. I’m menu planning for the next month with your site only. Very excited to start cooking again!
My daughter loves this recipe too!
OMG! I made this for dinner and eating my last bites!! Wow. This is wonderful!!! It is so filling without any meat or poultry. It really isn’t needed. I used zucchini and tomatoes from my mom’s garden and corn from a farmer’s market. Just great meal! My daughter loved it too. Thank you so much Gina!!!
I made this for dinner tonight and I added two shredded, baked chicken breast; so good! I will definitely be making this dinner, again. Thank you for the wonderful recipes!
You’re welcome Dawn!
Just made this tonight for dinner and it was a hit! I was a little nervous as the hubs usually likes meat with his dinner, but he was a fan of this dish for sure. Quick nice summer dinner, I’m already looking forward to leftovers tomorrow.
Great!
I am planning on making this tomorrow. Some people in my family like meat with their meals, so I will serve this with chicken sausage on the side. Thanks for all of the delicious, healthy recipes. They are on rotation at least once a week in my family!!
Thanks Courtney!
Made this yesterday..sooo good!
Made this yesterday..soo good!!
This, like everything else I’ve tried from your page was fantastic. But can you recheck the Smart Points value? Every calculator I can find comes up with 9 points instead of 8. Thanks again for showing me that the kitchen isn’t such a mystery!
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I plugged the numbers into the recipe builder on the WW site 2x and also came up with 9 points. I liked the recipe lot and have made it several times but am counting it as 9 points.
would i be able to sub yellow squash for the zucchini in this recipe? i have an overabundance from my garden this year! 🙂
I don’t see why not.
Just had your dee-lish grilled romaine, corn and chicken salad for dinner. My hubs was in heaven and said the salad tasted like “summer”. I think this pasta dinner will get a similar response! Can I ask if you used cavatelli made with ricotta? That’s the only version I’ve ever seen at my local market. Love your site! It’s really helped me stick with my WW journey.
What’ would you use to subsitute the zucchini?
How about Summer squash, eggplant, mushrooms or onions? Or maybe sweet bell peppers, asparagus or spinach.
Such a delightful and mouth-watering dish, Gina! Can I try this recipe with some other kind than Cavatelli pasta?
Sure!
My husband and I LOVED this dish….it is definitely a keeper and I will be making it often! Thanks Gina!
What meat would everyone suggest adding? I thought about chicken or bacon. Any other ideas?
Chicken Italian sausage or shrimp
I’m making this dish this week and plan on adding some shredded rotisserie chicken.
I diced chicken breast, sauteed it with just a little salt and pepper. Added it at the end.
If I’m using frozen corn instead of fresh, how much would I need?
This was great, I made a few small changes. I used zucchini, corn, basil and tomatoes but I also added bell pepper, a bit of red onion, broccoli, peas, chai seeds, spinach and kale (that my family didn’t even notice was in there). I only had rigatoni on hand so I used that and also using one of your other recipes as inspiration I topped everything with fresh mozzarella!
Sounds good!
I made this recipe this afternoon. Corn is cut from the cob and then sauteed with the zucchini. It was delicious while warm and still delicious at room temp when I put it away. I am guessing it will be good cold too. This is a W I N N E R !!!
I just made this (without substitutions) and it is an incredible summer dish! Thank you!
I made this recipe last night and it was great! My family all enjoyed it- thanks Gina.
This sounds so good. Would you by chance have a recipe for gluten free cavatelli .
Homemade is definitely better.
Is the corn cooked prior to cutting from the cob?
my question also ???
I would assume no, it goes in when the zucchini does (and that is uncooked)
This looks and sounds fabulous, however; there’s no chance of finding Cavatelli pasta in my remote location. What would be a good substitute?
Orecchiette, rotini, use your favorite!
Ok thanks!
This was my question too.. I looked all over for Cavatelli.. Which happens to one of my favorite pastas!!! Thank you for the rely Gina!!
Can this be made as a cold salad? If so, what type of dressing would work best with it?
I haven’t tried it cold, let me know if you do!
Made this last night, and it was so delicious and light for a 95 degree summer day. My husband didn’t know what cavatelli pasta was while grocery shopping ????, but the cavatapi we used worked well. The fresh basil really rounds out this dish. We’ll be making this again!
Glad you enjoyed it!
Can I substitute frozen corn kernels? How much?
According to my internet search, (dependjng on the size of the cob corn, of course) the general rule of thumb is about 3/4 cup of frozen corn per cob.
I wonder how this would taste cold? Looks beautiful and the flavors seem like a fabulous side dish. Let
Me know anyone who makes it, if it would. This screams summer!
We made a big batch and and 10 year old took it to school cold the next day. It was a hit!
Oh my! I have to make this this week
Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! Thanks Gina!
Great!
This looks delicious. Am making it tonight! ????
Yum! This might need to replace my original dinner plans tonight. Any idea how much dry pasta I would use in place of fresh? I have everything on hand except the pasta, but I do have some dried penne.
You would still use 1 pound
No, you wouldn’t as Gina stated in a reply below. 1 pound dry will cook up to make A LOT more than 1 pound fresh.
On average, I usually use 2 oz. of dry pasta regardless of kind, per person in my dishes. So if your cooking for 4, use 8 oz. dry. If you have big eaters in the house, you will definatly need to make some adjustments, Its always better to cook a little to much then not enough so toss in and extra couple ounces of pasta if your not sure.
One pound dried pasta yields the same amount of cooked pasta as 1 1/2 pounds fresh pasta. Notes: A staple of Italian cuisine, pasta is made with a dough that’s kneaded and then fashioned into hundreds of different shapes and sizes.
If I substitute dry pasta for the fresh or frozen would the amount still be the same?
This looks so good and I’m really looking forwad to making it!
You may have to add a little more sauce, I think it would make more.