Summer Cavatelli Pasta with Corn Zucchini and Toma

Name: Summer Cavatelli Pasta with Corn Zucchini and Toma
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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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

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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