Summer Cavatelli with Corn, Tomatoes and Zucchini

skinnytaste.com

allebull

1 pound fresh or frozen cavatelli

3 teaspoons olive oil

2 ears corn (kernels cut from the cob)

1 pint cherry tomatoes, quartered

1 ½ cups (6 ½ oz) ounces diced zucchini, ¼-inch

2 cloves garlic, sliced

1 teaspoon kosher salt

black pepper, to taste

¾ cup homemade marinara sauce

6 tablespoons grated Pecorino Romano, plus more for serving

2 tablespoons fresh basil, for garnish

Directions at skinnytaste.com

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