Maria’s Weekly Recipes: Summer Cavatelli with Corn, Tomatoes and Zucchini

Serving Size: 1.3 cups

Cals:297.5

Protein:10.5g

Carbs:59.5g

Fat:5g

I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

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 for 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 for 1 minute, adding some of the reserved pasta water as needed.

• Serve right away with fresh basil and additional grated cheese if desired.