Name: Summer Cavatelli with Corn, Tomatoes and Zucchini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 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)