7 SmartPts

SUMMER CAVATELLI WITH CORN, TOMATOES AND ZUCCHINI

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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 (6 1/2 oz) ounces diced zucchini, 1/4-inch
  • 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

DIRECTIONS:

  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
  3. Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
  4. Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
  5. Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
  6. Meanwhile, cook the cavatelli according to package directions,reserving some of the water before draining, then toss with the marinara and vegetables.
  7. Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
  8. Serve right away with fresh basil and additional grated cheese if desired.

[irp posts=”18374″ name=”Corned Beef Hash”]

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NUTRITION INFORMATION

Yield: 6 servings, Serving Size: Scant 1 1/3 cups

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 7
  • Calories: 297.5 calories
  • Total Fat: 5g
  • Saturated Fat: 1.5g
  • Cholesterol: 7.5mg
  • Sodium: 184mg
  • Carbohydrates: 59.5g
  • Fiber: 3g
  • Sugar: 4g
  • Protein: 10.5g

 

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