Description
A delightful creamy pasta dish filled with fresh summer vegetables and a rich corn sauce, perfect for any summer gathering.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Use fresh seasonal vegetables for the best flavor. Don’t skip the corn cream for a special touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: cavatelli, summer pasta, corn cream, vegetarian recipe, fresh vegetables