Fresh Corn, Tomato & Italian Pepper Cavatelli

A goodbye-to-summer pasta that highlights all the best things about the end of summer with a nod to the season approaching

Some people have this assumption that to be healthy, you have to eliminate many foods, and on the top of that list is usually pasta. As a nutritionist, I actually cook pasta quite often as it’s easy to make at the end of a long day, everyone enjoys it, it’s customizable and it’s actually a good way to get your veggies in. My goal is to have people focus on what to add into their diet; and in this case, if pasta gets you to eat seasonal, fresh vegetables, it’s a win in my book. If you are gluten free/avoid gluten, or try to stay away from refined carbs, you could always use an alternative pasta like a lentil, Einkorn flour or chickpea pasta.

This recipe is great because it can easily be dairy free and you can always play around with what type of peppers you use. I found these Italian peppers at a farm stand down the road from my house, which has a very mild and sweet flavor, but you could always add a small dab of Calabrian chili spread in place of the Italian peppers, or even a bell pepper would work in a pinch. Recipe below!