Summer Cavatelli with Corn, Tomatoes and Zucchini
Summer brings the absolute best bounty from the garden right into our kitchens—and this Summer Cavatelli with Corn, Tomatoes and …
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithmartha.com.
Cooking tools:
- Pot
- Stove
- Colander
- Ladle
- Measuring cup
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Grater
- Pepper mill
- Plate
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
- pepper
- 1/2 cup grated Parmesan cheese
- Optional: extra virgin olive oil for drizzling
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