Summer Cavatelli with Corn, Tomatoes and Zucchini – Cooking With Martha

Ingredients

• 1 lb cavatelli pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, diced
• 1/4 cup fresh basil leaves, chopped
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Optional: extra virgin olive oil for drizzling