Cavatelli Pasta and Zucchini

Cavatelli Pasta and Zucchini

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: Sevres 2 as a main dish

Cavatelli are small pasta shells with a rolled edge that are usually served with thick and chunky sauces. Feel free to substitute with orecchiette, gnocchetti or rotini pasta.

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  • 1/2 cup packaged dried cavatelli pasta
  • 1 large onion, chopped (1 cup)
  • 1/4 cup thinly sliced carrot
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 (14-1/2-ounce) can Italian-style stewed tomatoes
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1/2 teaspoon fennel seed, crushed
  • 1/8 teaspoon crushed red pepper


  1. Cook the pasta in accordance with directions on package.
  2. In the meantime, place the oil into a large sauté pan over medium heat. Once it begins to shimmer, add the onion, carrot, and garlic and sauté the mixture for 5 minutes.
  3. Stir in the tomatoes, zucchini, fennel seed, and crushed red pepper, bring the mixture to a boil and then reduce the heat and simmer for 3 minutes. Transfer the pasta to the pan and toss well to combine. Serve immediately.


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