Delicious Summer Vegetable Cavatelli with Fresh Corn “Cream” Recipe :- Creating a mouthwatering Summer Vegetable Cavatelli with Fresh Corn “Cream” is a lovely way to appreciate the colorful tastes that are associated with the season. A creamy sauce created from puréed corn is used in this dish to blend fresh corn, cherry tomatoes, zucchini, and basil with cavatelli pasta.
Delicious Summer Vegetable Cavatelli with Fresh Corn “Cream” Recipe
An additional ingredient is basil. A wonderful vegetarian recipe that brings out the delicacy of summer vegetables, this dish is the perfect example. Come with me as we go into the process of preparing this savory and reassuring dish.
Ingredients:
- 12 oz cavatelli pasta (or any pasta of your choice)
- 4 ears of corn, husked and kernels removed (about 3 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 2 small zucchinis, diced
- 1/2 cup vegetable broth (or pasta cooking water)
- 1/2 cup heavy cream (or half-and-half for lighter option)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, thinly sliced, for garnish
Instructions:
Prepare the “Cream” made from corn by: The corn should be blanched by first bringing a big pot of water to a boil. Cook the corn kernels for around three to four minutes, or until they are soft. Discard the liquid and immediately place it in a bowl filled with cold water to cool down. The brilliant hue is preserved as a result of this.
Proceed to purée the corn by first allowing it to cool, then transferring approximately two cups of the kernels to a blender or food processor of your choice. Blend with a half cup of water until it is completely smooth. Put aside for later. Prepare the Cavatelli Pasta by Cooking: Create a boil in a large saucepan of water that has been seasoned.
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The cavatelli pasta should be cooked until it reaches the al dente stage, as directed on the package. Before draining the pasta, set aside half a cup of the water used to boil it. Step three: Prepare the Vegetable Sauce! The butter and olive oil should be heated together in a large sauté pan or skillet over medium heat until the butter melts.
Cook the garlic that has been minced for approximately one minute, until the aroma is released. Cherry tomatoes and zucchini that has been diced should be added to the skillet. Allow the tomatoes to cook for approximately four to five minutes, stirring them occasionally, until they begin to soften and release their juices. Mix the Sauce into the Mix:
After the corn combination has been puréed, pour it into the skillet along with vegetable broth (or water enough to boil pasta). Allow to come to a simmer after stirring to mix. A low heat setting should be used, and the heavy cream (or half-and-half) should be stirred in. Give the sauce a gentle simmer for two to three minutes so that it can slightly thicken.
Fifth, Complete the Dish: After the cavatelli pasta has been cooked, add it to the skillet. Make sure the pasta is uniformly coated with the sauce by gently tossing it. Mix in the grated Parmesan cheese until it is completely melted and mixed into the mixture. Add salt and pepper to taste, and season with salt. Sixth, serve: The Summer Vegetable Cavatelli should be distributed evenly across the serving bowls or plates.
Nutrition:
- Calories: Around 400-450 calories per serving, depending on portion size and ingredients used.
- Protein: Approximately 12-15 grams per serving, primarily from the pasta, cheese, and vegetables.
- Carbohydrates: About 60-65 grams per serving, mainly from the pasta and vegetables.
- Fat: Around 15-20 grams per serving, mostly from the butter, olive oil, and cheese.
- Fiber: Provides dietary fiber from the vegetables and whole grain pasta.
- Vitamins and Minerals: Rich in vitamin C, vitamin A, potassium, and other essential nutrients from the fresh vegetables.
