Summer Cavatelli with Corn, Tomatoes and Zucchini

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This summer pasta dish is fresh and delicious, made with sweet summer corn, cherry tomatoes, zucchini, basil and cavatelli.

pasta with corn, zucchini and tomatoes

Summer Cavatelli with Corn, Tomatoes and Zucchini

This pasta just screams summer! Fresh cavatelli pasta is combined with cherry tomatoes, zucchini, corn, and marinara and topped with basil and Pecorino Romano. This meal comes together in less than 20 minutes – perfect to whip up on busy weeknights. Try this Grilled Vegetable Orzo Pasta Salad and Warm Pasta Salad with Corn and Zucchini for more of my favorite summer pastas.

Summer Cavatelli with Corn, Tomatoes and Zucchini

I went to Copperhill, a Long Island restaurant, a few years ago where they served a similar pasta dish, which is what inspired this recipe. My husband really enjoyed it. He loved the summer veggies and didn’t miss the meat!

How to Make Summer Pasta

Everything cooks really quickly in this recipe, so make sure to have all of your ingredients prepped before you get started.

  1. Cook the garlic for one minute in olive oil.
  2. Add in the tomatoes and salt and then the corn and zucchini.
  3. Pour in the marinara and season with salt and pepper.
  4. Meanwhile, cook the pasta and reserve some of the pasta water.
  5. Add the pasta to the veggies.
  6. Sprinkle in the cheese, remaining oil, salt, and pepper and cook for one minute.
  7. If the pasta isn’t saucy enough, add in a little pasta water and then top with basil and more cheese.


  • Pasta: You can find fresh or frozen cavatelli at any Italian specialty store. If you can’t find it, sub it with any short pasta, like orecchiette, fusilli, or rotini. If you aren’t using fresh pasta, sub with 8 ounces of dried pasta.
  • Meat: If you really want meat for some extra protein, add diced chicken breast, shrimp, or Italian chicken sausage.
  • Vegetables: Swap the zucchini for yellow squash or the cherry tomatoes for grape tomatoes. If you don’t have fresh corn, frozen will work. Eggplant would also be delicious if you want an extra veggie.
  • Cheese: Substitute Pecorino Romano with parmesan or asiago.

Summer Cavatelli with Corn, Tomatoes and ZucchiniPasta with Corn, Tomatoes and Zucchini

More Pasta Recipes You’ll Love:

Summer Cavatelli with Corn, Tomatoes and Zucchini
Print WW Personal Points
4.94 from 46 votes
Did you make this recipe?

Summer Cavatelli with Corn, Tomatoes and Zucchini

297.5 Cals 10.5 Protein 59.5 Carbs 5 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.


  • 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


  • Bring a large pot of salted water to a boil.
  • In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
  • Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
  • Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
  • Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
  • Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.
  • Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
  • Serve right away with fresh basil and additional grated cheese if desired.



Serving: 1.3cups, Calories: 297.5kcal, Carbohydrates: 59.5g, Protein: 10.5g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 7.5mg, Sodium: 184mg, Fiber: 3g, Sugar: 4g
WW Points Plus: 7
Keywords: cavatelli, Kid Friendly, summer pasta

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  1. Everyone seemed to be out of cavatelli so I used Orrechiotte pasta. May have used a bit more garlic since I love it but otherwise made as is. Delicious!!!  This is a keeper!

  2. This came out perfectly. It was a very fresh and filling dish. The only thing I added was crushed red pepper flakes..because I like heat with my italian. 🙂 

  3. Loved this recipe. We used sweet corn from our local farmer, zucchini and sun sugar cherry tomatoes from our garden. 
    Next time I’ll try a veggie pasta with it.

  4. Looks delicious… but way too many carbs!  Would love to see more recipes with less carbs. Thank you 😊 

  5. I made this tonight and we all liked it. As a bonus we have leftovers for lunch. 

  6. Can this be reheated? Any specific instructions?

    • Hi, it can be reheated and they can be frozen as I am one person and I always freeze it and it’s delicious even after being in the freezer.

  7. Hi Gina,
    I can only find dried cavatelli. How much should I use?

  8. Made this tonight with the naked Chicken Tenders.  Yum, Yum…….fresh corn is the way to go.  
    Thanks Gina!

  9. Hi Gina! My husband and I have been obsessing over this pasta all summer – seriously making it every week! I am wondering if you have any recommendations for transferring the dish over to fall? What to replace zucchini with for example? Thank you for such a delicious recipe either way!

  10. Awesome so light and fresh. Mmmmgood 

  11. This was absolutely DELICIOUS. Granted, I added too much tomato sauce, but, whatever, it was just delicious. I’m restraining myself from pigging out…saving it for leftovers. Thank YOU!

  12. Made this for dinner and it was a hit with the whole family. I had to substitute the pasta for dried pasta because Walmart didn’t have this kind of pasta. I input the recipe with the dried kind I had and it only added about 20 calories. It was so good, I can’t wait to have it for lunch again today. 

  13. Another amazing recipe. I found the Cavatelli at Publix in the frozen section if anyone is looking. 

  14. Another hit Gina! Made this tonight and following meal plan this week.. yum! Used Orecchiette, it worked well! Thanks again!   

  15. I couldn’t find the pasta so I used the Datalini, added chicken breast with onion all before the veggies 🌶 🌽  🧅. 
    May I add that holy YUM!!!  The fresh basil adds a whole twist that now I can’t resist!
    Her books are the very best!  I got this one in an email, I can’t wait to get her newest (yes I have them all) she has changed my way of eating. Thank you Gina!!!

  16. This is really good!  I didn’t have high hopes for this recipe because it’s so easy and I didn’t have zucchini or fresh pasta, but in the end it was so good.  I’ll be making this again.  Thank you!

  17. Can this recipe be frozen??

  18. Do you think I can substitute heirloom tomato instead of cherry tomato?

  19. Is this cavatelli from amazon considered fresh? Or would it be the same as using any dry pasta in my cabinet? I can’t find any store around me selling fresh cavatelli 🙁 Dal Raccolto Cavatelli Pasta, 1 lb (Pack of 4), 64 oz

  20. This is one of my families favorite. We have it several times a year especially during the summer months.

  21. This recipe is AMAZING!! and I’m so happy with the new feature to scale up or down the recipe

    • what is this scale up feature for recipes? Does that mean we can change it to serve more or less people?

      • To access the feature to scale the recipe up or down, click on the Print button. It’s right under the small picture in the body of the recipe ingredients. I use it a lot.

  22. Absolutely delish, and I forgot the fresh basil !!

  23. I’ve made this several times and love it. Tonight I made a slight change because of my personal preference of not loving tomatoes cooked… I cooked onions (I added these to recipe), garlic, zucchini and corn in oil for about five minutes. Then I added about two tablespoons of flour and mixed it in. I added about 1/4-1/2 cup of chicken broth to replace what would’ve been the tomato juice. I waited till the very end to add tomatoes and basil. Delicious! 

  24. If I want to sub in dried pasta how much to use? A half pound?

  25. I made this tonight and it was amazing! Pretty easy too. I could see if you did not have fresh veggies this would not be good because it relies on vegetables for most of the flavor. Right now in the Midwest , corn, tomatoes and zucchini are so good and this is the perfect recipe to show them off.

  26. I have two skinny taste cookbooks and this is one of my favorite recipes… Easy, healthy and extremely flavorful, the only thing I change is I add mozzarella pearls so kids will eat it too! Thanks for the recipe!

  27. Fabulous recipe to use those farm stand goodies. Very flavorful.

  28. SO GOOD! My picky husband who doesn’t like tomatoes had a second bowl. I’ll definitely be making this again!

  29. I loved this! I’m a 12-hr shift RN and it made 5 meals for me. I used minced garlic, frozen corn-thawed, and a little extra marinara and no pasta water. Got the cavatelli at a Giant Heirloom. 

  30. This was delicious!  I loved that it was so easy and quick to prepare, and really tasted like comfort food.  My husband wasn’t a fan of the corn so next time I plan to substitute yellow squash for the corn.  

  31. This was AMAZING! I’ve been making all things Skinnytaste for years and this was a favorite for sure. My one year old could not get enough.

  32. Made this tonight almost exactly as written. I did cook the corn ahead of time. The ingredients all seemed so simple, I wasn’t expecting the flavor to pop as much as it did. Didn’t have cherry tomatoes so I chopped up two Roma tomatoes I’ve been meaning to cook.  Soooooo good! Will definitely make again! 

     ⭐️ ⭐️⭐️⭐️⭐️

  33. Did everyone cook the corn prior to cutting off the cob?

  34. I used bow tie pasta and goat cheese + extra garlic and pepper. Delicious pasta dish and I love that it’s full of veggies and easy to prepare! Yum.

  35. This was so good!  My entire family ate it.  Honestly, I really don’t like zucchini, but I chopped them up really small, and didn’t even notice.  

  36. I made this tonight for my (very picky) fiance and I. Wow! I made enough for him to take to lunch for work but we loved it so much we split it as seconds.
    Thanks for such a brilliant recipe!

  37. Can you tell me what this means? 1 1/2 cups 6 1/2 oz ounces diced zucchini, 1/4-inch

  38. has anyone ever added shrimp to this dish? Seems like it would be good!

  39. I was skeptical of this one… I haven’t had much corn with pasta before.  I was actually surprised it was really really good!! I did add 1/2lb sweet Italian sausage. Yum!

  40. What is the serving size for this meal?

  41. Made this tonight! It was a hit! Even my picky meat and potatoes husband loved it!

  42. I just started to follow ur meal plan, will advise progress but I have to say I love the plans n receipes. Quick easy n delicious !!!

  43. This is delicious! I made it once before but making it tonight again and ALL of my ingredients came from our local farmers market yesterday! I know it’s going to be even better(if that’s possible)!

  44. Delicious and easy! I actually tripled this recipe bc im bringing to a party and wanted to have extra for us lol..i usually  add some sautéed onions and crushed red pepper..and i use jarred tomato sauce-comes out great! 

  45. My cousin posted this recipe on Facebook,, I was inspired. I went to the farm down the road to gather my vegetables. Cooked it all up. In retrospect I would have added zucchini first, ,then corn, then tomatoes..I took it to an afternoon cookout. It was just okay,somewhat boring. People tried it but,there were leftovers. I’m used to people begging me for my recipes and showering me with compliments .Not this time. I was sad and disappointed.

  46. My garden is overflowing and the was a great way to use my veggies!  It was delicious! I couldn’t find this pasta so I just used whole wheat penne….worked great, but this pasta looks interesting so I will keep my eye open for it!

  47. Mmm, I made this last night and it was soooo delicious. Mine didn’t turn out quite as beautiful as the pictures – after mixing it all up the tomatoes mostly disintegrated. 🙂 And I used more pasta than I probably should have. But it tasted amazing all the same. This made a HUGE batch (and I think it would have even if I didn’t dump in extra pasta) so we’ll be eating this for a few days. I added hot Italian chicken sausage and think that was the perfect choice. Also… it never occurred to me before to buy fresh pasta from the store, I have always defaulted to dry. WHOA does it make a difference. I don’t know if I can go back to dry pasta ever again now.

  48. Love this recipe just as is- so fresh and the flavors of the veggies really stand out.  My daughter and I both love SkinnyTaste.  She made this first and had to share.

  49. Already made this twice for my family! Super fresh and easy! Love the flavors.

  50. We almost EXCLUSIVELY use your recipes for dinner! Everything is delicious and this was no exception! Made as written….anti diet food wifey gave it a big thumbs up!

  51. Made this for dinner tonight and it was so good! I don’t really like tomatoes so I swapped those for some roasted red pepper and you wouldn’t know they weren’t part of the original recipe!

  52. Made this tonight and it was a hit with my family! Will definitely try with smaller past next time – we used fettuccine because that’s what I could find fresh and it was hard to mix the veggies throughout.  The corn adds a great sweet bite!

  53. Made this tonight with fussilli and it was fantastic! the recipe makes a ton, so we’ll have plenty of leftovers!

  54. This is awesome! All of my favorites in a bowl – cheese, pasta, tomatoes, corn and zucchini. Used 8 oz dried Gemelli since I couldn’t find fresh or frozen cavatelli. This one’s a keeper!

  55. This was delicious…I added some sweet italian sausage. Both my husband and two year old loved it too!

  56. Delish! and easy. The only changes I made were minor. I added half of an orange pepper chopped and I didn’t have any marinara so just used a couple of TBS of tomato paste and added some of the pasta water.

  57. I ate this for dinner last week and brought leftovers for lunch. It was great the first time and reheated. I had to use fettuccine because it was the only fresh pasta at my grocery store–still great! I’ll definitely make this again.

  58. Made this tonight and probably should’ve read the comments about dried pasta first. I had to use a different pasta but similar in shape to this. My local store didn’t have cavatelli 🙁  I also added asparagus and used your recipe for the quick marinara. It’s delicious!! Thought about adding some grilled chicken pieces as well to add some more protein but haven’t yet. It’s delicious as is now!

  59. I love this! It’s ‘Summer in a Bowl’! My daughter does not like corn so I microwave frozen corn and add it to mine. So good!

  60. Again, another awesome meal! Thanks Gina!

  61. So delicious! I made this along with a batch of turkey meatballs and everybody loved it. I had it cold for lunch (minus the meatballs but adding 1/4 of an avocado) and it was delicious! 

  62. Soo good! My 7 year old went back for seconds with a comment that the zucchini was “interesting” as she gobbled it up. Will certainly make again! I used 8oz dry penne and it worked out perfect.

  63. I made this and substituted frozen corn and whole wheat rigatoni pasta! It was delicious! I just used a little more of the marinara sauce!! I would highly recommend this!!

  64. This is delish! I wasn’t able to find cavatelli so I had to substitute, but it was so good I don’t even care:) It made a lot so I’m covered for work lunches, I love it!

  65. I made this last night and added garbanzo beans, it was a hit.

  66. Has anyone substituted frozen corn? If so, how much did you use?

  67. I made this tonight, it was delicious!  I upped the garlic a little because that’s to our taste, but otherwise kept as is. Perfect summer recipe. Thanks!!

  68. This is FANTASTIC!!! I modified based on what I had- so I used cheese tortellini instead of cavatelli. I also added chicken sausage and onions. This recipe is easy, delicious, and very easy to modify based on your personal preferences

  69. This was absolutely delicious!!  My 5 year old said it was his new favorite dinner (I was thrilled)!!  Can’t wait to try more of your recipes.  I’m menu planning for the next month with your site only.  Very excited to start cooking again!

  70. OMG! I made this for dinner and eating my last bites!! Wow. This is wonderful!!! It is so filling without any meat or poultry. It really isn’t needed. I used zucchini and tomatoes from my mom’s garden and corn from a farmer’s market. Just great meal! My daughter loved it too. Thank you so much Gina!!!

  71. I made this for dinner tonight and I added two shredded, baked chicken breast; so good! I will definitely be making this dinner, again. Thank you for the wonderful recipes!

  72. Just made this tonight for dinner and it was a hit!  I was a little nervous as the hubs usually likes meat with his dinner, but he was a fan of this dish for sure.   Quick nice summer dinner, I’m already looking forward to leftovers tomorrow.  

  73. I am planning on making this tomorrow. Some people in my family like meat with their meals, so I will serve this with chicken sausage on the side. Thanks for all of the delicious, healthy recipes. They are on rotation at least once a week in my family!!

  74. Made this yesterday..sooo good!

  75. Made this yesterday..soo good!!

  76. This, like everything else I’ve tried from your page was fantastic. But can you recheck the Smart Points value? Every calculator I can find comes up with 9 points instead of 8. Thanks again for showing me that the kitchen isn’t such a mystery!

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • I plugged the numbers into the recipe builder on the WW site 2x and also came up with 9 points.  I liked the recipe lot  and have made it several times but am counting it as 9 points.

  77. would i be able to sub yellow squash for the zucchini in this recipe? i have an overabundance from my garden this year! 🙂

  78. Just had your dee-lish grilled romaine, corn and chicken salad for dinner.  My hubs was in heaven and said the salad tasted like “summer”.  I think this pasta dinner will get a similar response!  Can I ask if you used cavatelli made with ricotta?  That’s the only version I’ve ever seen at my local market.  Love your site!  It’s really helped me stick with my WW journey.  

  79. What’ would you use to subsitute the zucchini?

  80. Such a delightful and mouth-watering dish, Gina! Can I try this recipe with some other kind than Cavatelli pasta?

  81. My husband and I LOVED this dish….it is definitely a keeper and I will be making it often!  Thanks Gina!

  82. What meat would everyone suggest adding? I thought about chicken or bacon. Any other ideas?

  83. If I’m using frozen corn instead of fresh, how much would I need?

  84. This was great, I made a few small changes. I used zucchini, corn, basil and tomatoes but I also added bell pepper, a bit of red onion, broccoli, peas, chai seeds, spinach and kale (that my family didn’t even notice was in there). I only had rigatoni on hand so I used that and also using one of your other recipes as inspiration I topped everything with fresh mozzarella!

  85. I made this recipe this afternoon. Corn is cut from the cob and then sauteed with the zucchini. It was delicious while warm and still delicious at room temp when I put it away. I am guessing it will be good cold too. This is a W I N N E R !!!

  86. I just made this (without substitutions) and it is an incredible summer dish! Thank you!

  87. I made this recipe last night and it was great! My family all enjoyed it- thanks Gina.

  88. This sounds so good. Would you by chance have a recipe for gluten free cavatelli .
    Homemade is definitely better.

  89. Is the corn cooked prior to cutting from the cob?

  90. This looks and sounds fabulous, however; there’s no chance of finding Cavatelli pasta in my remote location. What would be a good substitute?

  91. Can this be made as a cold salad? If so, what type of dressing would work best with it?

  92. Made this last night, and it was so delicious and light for a 95 degree summer day. My husband didn’t know what cavatelli pasta was while grocery shopping ????, but the cavatapi we used worked well. The fresh basil really rounds out this dish. We’ll be making this again!

  93. Can I substitute frozen corn kernels? How much?

    • According to my internet search, (dependjng on the size of the cob corn, of course) the general rule of thumb is about 3/4 cup of frozen corn per cob.

  94. I wonder how this would taste cold? Looks beautiful and the flavors seem like a fabulous side dish. Let
    Me know anyone who makes it, if it would. This screams summer!

  95. Oh my! I have to make this this week

  96. Sautéed zucchini and corn are my go to summer snack, I just so happen to have cavatelli in the freezer so this is the perfect dish for tonight! Thanks Gina!

  97. This looks delicious. Am making it tonight! ????

  98. Yum! This might need to replace my original dinner plans tonight. Any idea how much dry pasta I would use in place of fresh? I have everything on hand except the pasta, but I do have some dried penne.

    • You would still use 1 pound

      • No, you wouldn’t as Gina stated in a reply below. 1 pound dry will cook up to make A LOT more than 1 pound fresh.

    • On average, I usually use 2 oz. of dry pasta regardless of kind, per person in my dishes. So if your cooking for 4, use 8 oz. dry. If you have big eaters in the house, you will definatly need to make some adjustments, Its always better to cook a little to much then not enough so toss in and extra couple ounces of pasta if your not sure.

    • One pound dried pasta yields the same amount of cooked pasta as 1 1/2 pounds fresh pasta. Notes: A staple of Italian cuisine, pasta is made with a dough that’s kneaded and then fashioned into hundreds of different shapes and sizes.

  99. If I substitute dry pasta for the fresh or frozen would the amount still be the same?
    This looks so good and I’m really looking forwad to making it!