SUMMER VEGETABLE CAVATELLI WITH FRESH CORN "CREAM"
There's a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh sweet corn. It's a wonderful dish, and was the inspiration for this simple summer vegetable pasta.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 14
Steps:
- Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible. Place corn in blender with chicken broth. Blend on high until completely smooth, about 2 minutes. For a smoother mixture, strain through a fine strainer (straining is optional).
- Heat olive oil in a large skillet over medium heat. Add pancetta; cook until pancetta is cooked but not crisp, about 3 minutes. Remove some of the grease from the pan. Add zucchini and red pepper to pan. Saute just until zucchini begins to soften, about 3 minutes. Remove from heat. Season with salt, black pepper, and cayenne pepper.
- Bring a large pot of lightly salted water to a boil; add cavatelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes or 1 minute less than recommended on the package. Drain well.
- Transfer the drained pasta to the skillet with the vegetables. Pour in corn cream. Cook and stir on medium-high heat until sauce begins to thicken, about 3 minutes. Stir in cherry tomatoes, basil, parsley, and grated cheese.
Nutrition Facts : Calories 461.3 calories, Carbohydrate 60.9 g, Cholesterol 22.9 mg, Fat 18.7 g, Fiber 5.1 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 798 mg, Sugar 6.7 g
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Malik Hasnain
[email protected]This recipe looks delicious! I love the idea of using fresh summer vegetables. I'm definitely going to try it this weekend.
Raghav Chaulagain
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. The combination of summer vegetables and creamy corn sauce is unique and flavorful. I can't wait to try it!
Lauryn Mckibbens
[email protected]This recipe is a great starting point, but I would encourage people to experiment with different ingredients and flavors. For example, you could try adding different vegetables, such as broccoli or snap peas. You could also try using a different type
Paliko Jugheli
[email protected]Overall, I thought this dish was delicious and I would definitely make it again. However, I would make a few changes next time. I would use less salt in the sauce, and I would cook the vegetables for a shorter amount of time.
Martha Tawiah
[email protected]I would not recommend this recipe to someone who is new to cooking. There are a lot of steps involved, and it is easy to make a mistake. However, if you are an experienced cook, I think you will enjoy this recipe.
Brayden Tamez
[email protected]This dish was a bit too expensive for my taste. The ingredients were all very fresh and high-quality, but I could have made a similar dish for less money using frozen vegetables and a store-bought sauce.
Qasim Khawaja
[email protected]I found this recipe to be a bit too time-consuming. It took me over an hour to make, and I had to use a lot of different pots and pans. However, the end result was delicious, so it was worth the effort.
Max Mckee
[email protected]This dish was a bit too bland for my taste. I would have liked to see more spices or herbs in the sauce. The vegetables were also a bit overcooked for my liking. However, the pasta was cooked perfectly and the sauce was creamy and smooth.
Sumon Sazzad
[email protected]I'm not a big fan of corn, but I loved this dish! The corn was cooked perfectly and it added a nice sweetness to the sauce. The vegetables were also cooked perfectly and they were still crisp and flavorful. The pasta was cooked al dente and it was th
Prem Gc
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover corn on the cob and zucchini, and I used them to make this dish. The corn added a nice sweetness to the sauce, and the zucchini added a nice crunch. The pasta was cooked pe
Spoon k
[email protected]I made this dish for a picnic and it was a huge hit! The pasta salad was light and refreshing, and the vegetables were crisp and flavorful. The dressing was tangy and flavorful, and it really brought the whole dish together.
Shannon Crim
[email protected]This dish is a great way to get your kids to eat their vegetables. The creamy corn sauce makes the vegetables more palatable, and the cavatelli is a fun and easy shape for little hands to eat.
Farman Saadat
[email protected]I was looking for a vegetarian dish to make for dinner and this one fit the bill perfectly. The vegetables were colorful and flavorful, and the sauce was creamy and rich. I served it over whole wheat pasta and it was a delicious and satisfying meal.
Chompa Das
[email protected]This recipe is a great way to use up all the fresh summer vegetables from my garden. The sauce is light and flavorful, and the vegetables are perfectly cooked. I love that this dish can be made in one pot, which makes cleanup a breeze.
CLARIS TAVERAS
[email protected]I made this dish for a potluck and it was a huge success! Everyone raved about the flavor and how easy it was to make. I will definitely be making it again soon.
Biyumbe Mbaruk
[email protected]This dish was a hit with my family! Everyone loved the creamy corn sauce and the tender vegetables. The cavatelli was a nice change from our usual pasta shapes. I will definitely be adding this recipe to my regular rotation.
Pushpa Neupane
[email protected]I'm not usually a fan of cavatelli, but this recipe changed my mind. The pasta was light and fluffy, and the sauce was creamy and flavorful. The vegetables were cooked perfectly, and the corn added a nice sweetness to the dish. I will definitely be m
KaLynn Rogers
[email protected]This cavatelli dish was an absolute delight! The combination of fresh summer vegetables and creamy corn sauce was divine. The pasta was cooked perfectly al dente, and the vegetables retained their vibrant colors and flavors. I especially loved the ad