Summer Cavatelli Pasta with Corn Zucchini and Toma - Chef YoYo

Name: Summer Cavatelli Pasta with Corn Zucchini and Toma - Chef YoYo
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

chefyoyo.com

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