Summer Cavatelli Pasta with Corn Zucchini and Toma - Chef YoYo
Summer Cavatelli Pasta with Corn Zucchini and Toma is the ultimate healthy summer dinner recipe. This quick summer dinner recipe relies on fresh, vibrant allotm
Ingredients
- 500 g (17.6 oz) Cavatelli Pasta
- 3 Litres (12.5 cups) Water
- 2 Tbsp Kosher Salt (for the pasta water)
- 4 Tbsp Extra Virgin Olive Oil (divided)
- 4 cloves Garlic, finely sliced or minced
- ½ tsp Crushed Red Pepper Flakes
- 1 large Zucchini (Courgette), halved lengthwise and sliced into ¼-inch half-moons
- 2 ears Fresh Sweet Corn, kernels sliced off (or 1.5 cups frozen corn, thawed)
- 350 g (12 oz) Cherry Tomatoes, halved
- ½ cup (120 ml) Dry White Wine (optional)
- ½ tsp Sea Salt, plus more to taste
- ¼ tsp Freshly Ground Black Pepper
- ½ cup (120 ml) Reserved Pasta Water
- ½ cup (30 g) Fresh Basil Leaves, roughly chopped
- Zest of 1 Lemon
- 4 Tbsp (60 g) Unsalted Butter
- ½ cup (50 g) Grated Parmigiano-Reggiano Cheese, plus more for serving
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