Summer Cavatelli Pasta with Grilled Corn, Burst Tomatoes, and Zucchini Ribbons

A vibrant and fresh summer pasta dish featuring sweet grilled corn, juicy cherry tomatoes, and delicate zucchini ribbons tossed with al dente cavatelli in a light garlic-herb sauce.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

1 package cavatelli pasta

2 ears of corn

2 cup cherry tomatoes

2 medium zucchini

4 clove garlic

¼ cup olive oil

½ cup fresh basil

¼ cup fresh parsley

1 tsp lemon zest

¼ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

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Instructions

1
Husk the corn. Grill the ears of corn over medium-high heat, turning occasionally, until lightly charred and tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
10 min
2
While the corn grills, prepare the zucchini. Using a vegetable peeler, create long, thin ribbons from the zucchini, stopping when you reach the seedy core. Set aside.
3
Cook the cavatelli pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
4
While the pasta cooks, mince the garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1 minute.
1 min
5
Add the cherry tomatoes to the skillet and cook until they begin to soften and burst, about 5 minutes. Add the grilled corn kernels and stir to combine.
5 min
6
Add the drained pasta to the skillet with the corn and tomatoes. Toss to combine. Add the zucchini ribbons, fresh basil (chopped), fresh parsley (chopped), lemon zest, salt, and black pepper. Toss gently until the zucchini is slightly wilted and everything is well combined. If the pasta seems dry, add a splash of the reserved pasta water.
7
Serve immediately, drizzled with the remaining 2 tablespoons of olive oil if desired.

Perfect With

Garlic BreadSimple Green SaladGrilled Asparagus