Summer Vegetable Cavatelli with Fresh Corn Cream

Summer Vegetable Cavatelli with Fresh Corn Cream is a delightful dish that perfectly captures the flavors of the season. This creamy pasta is filled with fresh vegetables and a rich corn sauce, making it a perfect meal for any summer day. Whether you’re having friends over or looking for a cozy family dinner, this recipe is sure to impress everyone!

Why Make this Recipe

This recipe is great because it is fresh, light, and quick to prepare. The combination of summer vegetables not only adds vibrant colors to your plate but also packs in nutrients. Plus, the fresh corn cream is a delicious way to enjoy corn at its peak ripeness. This dish caters to both meat-lovers and vegetarians, making it perfect for any crowd.

How to Make Summer Vegetable Cavatelli with Fresh Corn Cream

Ingredients:

12 oz cavatelli pasta (or your favorite short pasta)
1 tablespoon olive oil
1 cup zucchini, thinly sliced into half moons
1 cup cherry tomatoes, halved
1/2 cup diced red bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh basil, chopped
1/4 cup grated Parmesan (plus more for serving)
1 1/2 cups fresh corn kernels (about 2 ears)
1/2 cup whole milk or half-and-half
1 tablespoon unsalted butter
Pinch of salt

Directions:

Bring a large pot of salted water to a boil and cook cavatelli according to package instructions. Drain and set aside.
While the pasta cooks, make the corn cream: In a blender, combine corn kernels, milk, butter, and a pinch of salt. Blend until smooth and creamy. Set aside.
Heat olive oil in a large skillet over medium heat. Add zucchini, cherry tomatoes, and red bell pepper. Sauté for 5–6 minutes until tender and slightly caramelized.
Pour in the corn cream and bring to a gentle simmer. Season with garlic powder, salt, and black pepper.
Add cooked pasta to the skillet and toss to coat evenly. Stir in chopped basil and Parmesan cheese.
Serve warm, topped with extra Parmesan and a sprinkle of fresh herbs if desired.

How to Serve Summer Vegetable Cavatelli with Fresh Corn Cream

Serve your Summer Vegetable Cavatelli warm with a sprinkle of extra Parmesan on top. Fresh basil or parsley can add an appealing touch. This dish pairs nicely with a light salad or crusty bread for a full meal.

How to Store Summer Vegetable Cavatelli with Fresh Corn Cream

If you have leftovers, store them in an airtight container. Keep the dish in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk if needed to restore creaminess.

Tips to Make Summer Vegetable Cavatelli with Fresh Corn Cream

Use fresh seasonal vegetables for the best flavor.
Don’t skip the corn cream; it adds a special touch to the dish.
If you like a little spice, consider adding some red pepper flakes to the vegetable sauté.

Variation

You can easily switch up the vegetables in this recipe. Try adding spinach, bell peppers in different colors, or even peas for variety. If you want a protein boost, grilled chicken or shrimp can be added too.

FAQs

Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn. Just make sure to thaw it before blending.
What if I can’t find cavatelli pasta?
Any short pasta like fusilli, penne, or farfalle works well in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the corn cream and chop the vegetables ahead of time. Just cook the pasta and combine everything right before serving for the best results.