Skinnytaste · by Gina Homolka★ 5.0 (124)
Summer Cavatelli with Corn, Tomatoes and Zucchini
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 31%
CARBS 54G60% OF CAL
4G FIBER5G SUGAR45G OTHER
FAT 10G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer pasta with fresh corn, cherry tomatoes, and zucchini tossed in marinara and finished with pecorino and basil. Quick, vegetarian, and bursting with seasonal flavors.
mainitalianpasta🍲 stockpot🍳 skilletgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound fresh or frozen cavatelli
- 3 teaspoons olive oil
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes (quartered)
- 1 1/2 cups diced zucchini ((6 1/2 oz) )
- 2 cloves garlic (sliced)
- 1 teaspoon kosher salt
- black pepper (to taste)
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano (plus more for serving)
- 2 tablespoons fresh basil (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 31%
CARBS 54G60% OF CAL
4G FIBER5G SUGAR45G OTHER
FAT 10G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 675mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.