Pasta w/Corn, Zucchini, & Tomatoes

corn, tomato and squash pasta

Last week I tried a new recipe from the Skinnytaste website: Summer Cavatelli w/Corn, Tomatoes, & Zucchini. I was on the fence about the use of sweet corn, but this was phenomenal! I will definitely be making this again. It worked up very quickly, too, so it will be a good weeknight meal once things get crazy this semester. Since this was just posted on that website, I am not going to rewrite it out here. But I will note where I made some changes, below.

  • I used pasta that I had on hand, rather than buying homemade cavatelli. Actually I used a random mixture of three different boxes that had a small amount left in each, so this was rather eclectic looking. I reduced the amount to 8oz, since I was using dried pasta, rather than the fresh called for in the recipe.
  • I chopped the zucchini in rather aggressive chunks rather than dicing it, and just used all of a medium zucchini I had on hand, rather than measuring out 1 1/4 cups.
  • I used frozen sweet corn instead of fresh.
  • And I rounded out my marinara (I didn’t have quite enough) with a blob of tomato paste, which is why I think my dish is so much redder than the original.

This was a really good dish to use up random leftovers and calls for items I tend to have on hand, so I can really see it becoming a staple pasta dish for us.

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4 thoughts on “Pasta w/Corn, Zucchini, & Tomatoes

  1. Looks delicious. Did you spring for pecorino cheese like in the original recipe or did you use Parmesan? I stock Parmesan all the time but I try to not buy those cheeses that are only needed for one recipe and I wonder if it would make a huge difference?

    1. I do think that there is a difference when I use freshly grated specialty cheeses, but it’s usually not enough for me to feel the need to buy it — at least not in a recipe like this one. Maybe for a recipe where the cheese is the whole point, but otherwise I tend to make do with what I have on hand.

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