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.