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.