25+ Colorful and Flavorful Spring Summer Pasta Recipes for Every Occasion

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Spring and summer are the seasons when fresh produce is abundant, and there’s no better way to celebrate the vibrant flavors of the season than with a delicious pasta dish.

From light and refreshing salads to warm, comforting meals that take full advantage of seasonal vegetables and herbs, spring and summer pasta recipes offer a variety of options to keep your meals fresh, healthy, and flavorful.

Whether you’re looking for a zesty lemon pasta, a creamy tomato-based dish, or a light pasta salad with plenty of seasonal veggies, there’s a recipe here to suit every taste.

Get ready to enjoy the best that spring and summer have to offer in a bowl of pasta!

25+ Colorful and Flavorful Spring Summer Pasta Recipes for Every Occasion

With over 25 spring and summer pasta recipes to choose from, there’s no shortage of ways to incorporate seasonal ingredients into your meals.

These recipes celebrate the colors, flavors, and freshness of the season, bringing lightness and brightness to your plate.

Whether you’re preparing a casual weeknight dinner or planning a festive outdoor meal, these dishes are sure to impress.

So, embrace the warmth of spring and summer and indulge in these vibrant, tasty, and easy-to-make pasta dishes that capture the essence of the season.

Lemon Basil Pesto Pasta

This vibrant Lemon Basil Pesto Pasta offers a refreshing burst of flavor perfect for spring and summer. The creamy pesto, made with fresh basil, zesty lemon, and garlic, complements the al dente pasta, creating a delightful meal. The lemon adds a tangy kick, while the basil brings a garden-fresh aroma, making this dish perfect for warm days. Ideal for picnics or a light weeknight dinner, this dish embodies the best of seasonal ingredients.

Ingredients:

1 lb pasta (spaghetti, fettuccine, or your choice)

2 cups fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated

2 cloves garlic
1 lemon, juiced and zested
1/2 cup olive oil

Salt and pepper to taste
1/2 cup cherry tomatoes (optional, for garnish)

Instructions:

Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a food processor, combine the basil, pine nuts, Parmesan, garlic, lemon juice, and zest. Pulse until the mixture is finely chopped.
Slowly stream in the olive oil while the processor is running until the pesto reaches a smooth consistency.

Toss the cooked pasta with the pesto sauce, ensuring every strand is coated.
Season with salt and pepper to taste. Garnish with fresh cherry tomatoes if desired.
Serve immediately, enjoying the burst of fresh flavors.

This Lemon Basil Pesto Pasta is the epitome of spring and summer dining. The combination of fresh basil and lemon creates a light yet flavorful dish that’s perfect for warm-weather meals. It’s not only quick and easy to prepare but also full of vibrant flavors that will brighten your day. Whether you’re serving it at a backyard barbecue or as a simple family dinner, this dish is sure to be a hit.

Caprese Pasta Salad

The Caprese Pasta Salad brings together the best elements of the classic Caprese salad—tomatoes, fresh mozzarella, and basil—into a pasta salad that’s perfect for warm weather gatherings. Light and refreshing, this dish is tossed in a balsamic glaze, adding a sweet and tangy finish. The combination of the pasta’s chewiness, juicy tomatoes, creamy mozzarella, and the herby basil makes every bite satisfying. It’s the perfect side dish for a summer barbecue or a picnic in the park.

Ingredients:

1 lb rotini or bowtie pasta
2 cups cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine), halved

1/4 cup fresh basil leaves, torn
3 tbsp extra virgin olive oil
2 tbsp balsamic glaze

Salt and pepper to taste

Instructions:

Cook the pasta according to the package instructions. Drain and rinse under cold water to cool the pasta.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
Drizzle the olive oil and balsamic glaze over the ingredients and toss gently to combine.
Season with salt and pepper to taste, adjusting the balsamic glaze for extra sweetness or tang.

Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a refreshing side or light meal.

Caprese Pasta Salad is a perfect dish to welcome the warm months, offering an irresistible balance of textures and flavors. The sweetness of the tomatoes, the creaminess of mozzarella, and the herby freshness of basil make it a crowd-pleasing favorite. Paired with the sweet-tangy balsamic glaze, it creates a satisfying dish that’s ideal for summer meals. Whether it’s a casual lunch, a barbecue side, or a potluck contribution, this pasta salad will always be a hit.

Shrimp and Asparagus Pasta with Garlic White Wine Sauce

This Shrimp and Asparagus Pasta features succulent shrimp and tender asparagus in a savory garlic white wine sauce, making it a perfect dish for spring and summer. The combination of fresh vegetables and seafood creates a light yet satisfying meal, ideal for an elegant dinner or a special occasion. The garlic-infused sauce, enhanced with a touch of white wine and lemon, brings everything together in a harmonious burst of flavor.

Ingredients:

1 lb pasta (linguine or spaghetti)

1 lb shrimp, peeled and deveined
1 bunch asparagus, cut into 2-inch pieces
3 cloves garlic, minced

1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp olive oil

1 tbsp butter
1 lemon, juiced
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package directions. Drain and set aside, reserving a bit of pasta water.

In a large skillet, heat olive oil and butter over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the asparagus and sauté for about 3-4 minutes until tender.
Pour in the white wine and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes.

Add the cooked pasta to the skillet, tossing it in the sauce. If needed, add a little reserved pasta water to create a silky sauce.
Return the shrimp to the skillet and toss everything together with the lemon juice. Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.

The Shrimp and Asparagus Pasta with Garlic White Wine Sauce is a delightful combination of seafood and spring vegetables, making it an excellent choice for a spring or summer meal. The richness of the garlic and white wine sauce, paired with the tender shrimp and asparagus, delivers a light yet decadent dish that’s sure to impress. Whether it’s a weeknight dinner or a celebratory meal, this dish offers a perfect balance of flavors and elegance, making it an unforgettable dining experience.

Summer Veggie Pasta Primavera

Summer Veggie Pasta Primavera is a celebration of fresh, in-season vegetables tossed with pasta in a light garlic and olive oil sauce. Bursting with the vibrant colors of zucchini, bell peppers, and cherry tomatoes, this dish is as visually appealing as it is delicious. It’s a wholesome, satisfying meal that’s perfect for warm-weather days, offering a balance of textures and flavors that highlight the beauty of summer produce. Serve it as a main dish or as a side to complement grilled meats.

Ingredients:

1 lb penne or fusilli pasta
1 zucchini, sliced
1 red bell pepper, sliced

1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1/4 cup olive oil

3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese

Salt and pepper to taste
Optional: Fresh lemon zest for garnish

Instructions:

Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini, bell peppers, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

Toss the cooked pasta into the skillet with the vegetables. If needed, add some reserved pasta water to help coat the pasta in the sauce.
Stir in fresh basil and season with salt and pepper to taste.
Sprinkle grated Parmesan cheese over the dish and garnish with lemon zest if desired.

Serve immediately for a refreshing and light meal.

Summer Veggie Pasta Primavera is the perfect dish for enjoying the season’s bounty of fresh vegetables. The pasta, combined with the garlic and olive oil, allows the flavors of the veggies to shine, while the Parmesan adds a subtle richness. This dish is not only packed with nutrients but also incredibly versatile, making it an excellent choice for a variety of occasions, from family dinners to potlucks. It’s a delicious reminder of how simple ingredients can create a vibrant and satisfying meal.

Grilled Chicken and Peach Pasta Salad

Grilled Chicken and Peach Pasta Salad offers a sweet and savory combination that’s perfect for summer picnics or barbecues. The grilled chicken provides a smoky, savory contrast to the juicy, slightly caramelized peaches, while the pasta serves as a hearty base. Tossed in a tangy vinaigrette and garnished with fresh herbs, this pasta salad is a refreshing, light yet filling dish that captures the essence of summer flavors.

Ingredients:

2 chicken breasts, grilled and sliced
1 lb pasta (farfalle or fusilli)

2 ripe peaches, sliced
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey

Salt and pepper to taste

Instructions:

Grill the chicken breasts over medium heat until cooked through, about 6-7 minutes per side. Let them rest before slicing into thin strips.

Cook the pasta according to the package directions. Drain and cool under cold running water.
In a separate pan, grill the peach slices for about 2-3 minutes per side, until lightly charred and softened.
In a large mixing bowl, combine the cooled pasta, grilled chicken slices, grilled peaches, cilantro, and feta cheese.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
Pour the vinaigrette over the pasta salad and toss gently to combine.
Serve chilled or at room temperature for a refreshing summer meal.

The Grilled Chicken and Peach Pasta Salad is a unique and flavorful dish that brings together the sweetness of peaches with the savory depth of grilled chicken. The tangy vinaigrette ties everything together, making it the perfect dish for a warm day. It’s light, satisfying, and bursting with seasonal flavors, making it an ideal option for outdoor gatherings, cookouts, or a casual lunch. This recipe proves that pasta salads don’t have to be basic—they can be exciting, fresh, and full of delicious contrasts.

Garlic Shrimp and Spinach Pasta

Garlic Shrimp and Spinach Pasta is a simple yet flavorful dish that’s perfect for a quick weeknight dinner or a casual dinner party. The succulent shrimp, infused with garlic, olive oil, and white wine, pair perfectly with fresh spinach and al dente pasta. The rich, savory flavors combined with a hint of lemon make this dish a satisfying, light meal that’s full of protein and greens. It’s an elegant choice without the fuss, and sure to be a crowd-pleaser.

Ingredients:

1 lb pasta (linguine or spaghetti)
1 lb shrimp, peeled and deveined
4 cups fresh spinach

3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup chicken broth

2 tbsp olive oil
1 tbsp butter
Juice of 1 lemon

Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water.
In a large skillet, heat olive oil and butter over medium heat. Add the shrimp and sauté for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the garlic and sauté for 1 minute until fragrant.

Add the white wine and chicken broth, bringing the mixture to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the cooked pasta to the skillet, tossing everything together. Add reserved pasta water if needed to help create a silky sauce.

Return the shrimp to the skillet, then stir in lemon juice, salt, and pepper to taste.
Garnish with fresh parsley and serve immediately.

Garlic Shrimp and Spinach Pasta is a quick, flavorful, and nutritious dish that’s perfect for any occasion. The combination of shrimp and spinach is light yet satisfying, while the garlic and white wine sauce elevate the flavors, making it feel special without taking too much time to prepare. This dish is an excellent option for those seeking a healthy yet indulgent meal, and it pairs wonderfully with a crisp white wine or a refreshing salad on the side. Whether for a weeknight meal or a casual dinner party, it’s sure to impress!

Spaghetti with Fresh Tomato and Burrata

Spaghetti with Fresh Tomato and Burrata brings together the classic combination of ripe tomatoes and creamy burrata, topped on a bed of perfectly cooked pasta. This dish is a celebration of simple, high-quality ingredients, offering a fresh, summery feel with every bite. The rich, luscious burrata melts into the pasta, while the tomatoes bring a juicy burst of flavor, making this a light yet indulgent dish perfect for summer evenings. It’s easy to make yet elegant enough for a dinner party.

Ingredients:

1 lb spaghetti

2 cups cherry tomatoes, halved
2 balls of burrata cheese
1/4 cup extra virgin olive oil

2 cloves garlic, minced
Fresh basil leaves, torn (about 1/4 cup)
Salt and pepper to taste

Balsamic reduction (optional, for drizzling)

Instructions:

Cook the spaghetti according to package instructions. Drain, reserving some pasta water for later.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they soften and release their juices. Season with salt and pepper.
Toss the cooked pasta into the skillet with the tomatoes, adding a bit of pasta water to help combine the ingredients and create a light sauce.

Tear the burrata into chunks and gently toss it with the pasta until the cheese begins to melt.
Garnish with fresh basil leaves and drizzle with balsamic reduction, if using.
Serve immediately for a fresh and satisfying meal.

Spaghetti with Fresh Tomato and Burrata is the epitome of a summer pasta dish—light, creamy, and full of vibrant flavors. The sweet tomatoes and creamy burrata create a delicious contrast, making this meal not only refreshing but also indulgent in a simple way. This dish is perfect for a warm evening when you want to enjoy the taste of fresh, seasonal ingredients. Whether served for a weeknight dinner or as a special treat for guests, it’s sure to become a favorite.

Pesto Pasta with Grilled Vegetables

Pesto Pasta with Grilled Vegetables is a flavorful and colorful dish that celebrates the season’s best produce. The smoky, charred vegetables—such as bell peppers, zucchini, and eggplant—pair wonderfully with the bright and aromatic pesto sauce, creating a perfect balance of flavors. The addition of pasta makes this dish hearty yet fresh, ideal for a light lunch or a satisfying dinner on a warm summer day. It’s versatile enough to be served as a main or as a side dish.

Ingredients:

1 lb pasta (fusilli or farfalle)
1 red bell pepper, sliced
1 zucchini, sliced

1 eggplant, sliced
2 tbsp olive oil
Salt and pepper to taste
1 cup pesto (store-bought or homemade)
1/4 cup Parmesan cheese, grated
Fresh basil leaves for garnish

Instructions:

Preheat the grill or grill pan to medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
Grill the vegetables for 4-5 minutes on each side until they are charred and tender.
While the vegetables are grilling, cook the pasta according to package instructions. Drain, reserving a little pasta water.
Once the vegetables are grilled, chop them into bite-sized pieces.
In a large bowl, combine the cooked pasta, grilled vegetables, and pesto. Toss everything together, adding a little reserved pasta water to achieve the desired sauce consistency.
Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.
Serve immediately, enjoying the smoky, fresh flavors.

Pesto Pasta with Grilled Vegetables is a perfect dish for those warm, sunny days when you crave something light yet full of flavor. The smoky grilled vegetables pair perfectly with the vibrant pesto, making every bite satisfying and fresh. This dish can easily be customized based on your favorite summer vegetables, and it’s ideal for meal prepping or serving at a casual get-together. Whether you serve it as a main dish or a side, it’s sure to delight anyone who loves fresh, bold flavors.

Cucumber, Mint, and Feta Pasta Salad

Cucumber, Mint, and Feta Pasta Salad is the ultimate refreshing pasta salad, combining the crispness of cucumbers, the cooling effect of mint, and the tangy saltiness of feta cheese. Tossed in a simple lemon vinaigrette, this salad is the perfect accompaniment for summer barbecues, picnics, or as a light lunch on a warm day. It’s light, healthy, and brimming with fresh flavors, making it a delightful option for anyone seeking a cool, satisfying dish to enjoy during the hotter months.

Ingredients:

1 lb rotini or penne pasta
1 cucumber, diced
1/4 cup fresh mint leaves, chopped
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp red wine vinegar
Juice of 1 lemon
Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions. Drain and cool under cold running water to stop the cooking process.
In a large bowl, combine the cooled pasta, diced cucumber, chopped mint, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper to make the vinaigrette.
Pour the vinaigrette over the pasta salad and toss everything gently to combine.
Chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled for a refreshing, light meal or side dish.

Cucumber, Mint, and Feta Pasta Salad is a light and invigorating dish that captures the essence of summer in every bite. The cool cucumber and refreshing mint, paired with the creamy feta and tangy lemon vinaigrette, create a delightful balance of textures and flavors. This pasta salad is perfect for any summer occasion, whether it’s a picnic, barbecue, or a casual gathering. It’s easy to prepare, vibrant, and most importantly, incredibly refreshing—just what you need to cool off on a hot day.

Lemon Asparagus Pasta with Parmesan

Lemon Asparagus Pasta with Parmesan is a fresh, zesty dish that combines the bright flavors of lemon with the earthy taste of asparagus. This pasta is light yet satisfying, making it perfect for spring and summer days. The combination of al dente pasta, sautéed asparagus, and a tangy lemon sauce is complemented by the rich, salty finish of Parmesan cheese. Whether served as a main dish or a side, it’s a refreshing and healthy option that highlights the best of the season’s produce.

Ingredients:

1 lb spaghetti or linguine
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package directions. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
Add the garlic and cook for another 1-2 minutes until fragrant.
Toss the cooked pasta into the skillet with the asparagus. Add the lemon zest, lemon juice, and some reserved pasta water to help create a light sauce.
Stir in grated Parmesan cheese and season with salt and pepper.
Serve immediately, garnished with fresh parsley.

Lemon Asparagus Pasta with Parmesan is a vibrant and refreshing dish that makes the most of spring and summer ingredients. The crisp asparagus pairs beautifully with the bright lemon, while the Parmesan adds a satisfying richness. It’s the perfect dish for a light lunch or dinner, offering a balance of flavors that are both zesty and savory. This simple yet elegant pasta is a wonderful choice for anyone seeking a healthy, flavorful meal that highlights fresh seasonal produce.

Caprese Pasta Salad with Balsamic Glaze

Caprese Pasta Salad with Balsamic Glaze is a summery pasta salad that brings the flavors of the classic Caprese salad into a new format. Featuring juicy tomatoes, creamy mozzarella, and fresh basil, all tossed with al dente pasta, this salad is both refreshing and filling. The addition of a sweet and tangy balsamic glaze ties everything together, creating a dish that’s perfect for picnics, barbecues, or as a light side dish to accompany grilled meats. It’s a simple yet flavorful way to enjoy a burst of summer in every bite.

Ingredients:

1 lb rotini or fusilli pasta
2 cups cherry tomatoes, halved
8 oz fresh mozzarella balls, halved
1/4 cup fresh basil leaves, torn
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp balsamic glaze
Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and torn basil leaves.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Drizzle the dressing over the pasta mixture and toss gently to combine.
Just before serving, drizzle with balsamic glaze to add a sweet and tangy finish.
Serve chilled or at room temperature for a refreshing summer dish.

Caprese Pasta Salad with Balsamic Glaze is the perfect side dish or light meal for any summer occasion. The combination of fresh mozzarella, tomatoes, and basil provides a classic taste of summer, while the balsamic glaze adds an extra layer of flavor that’s both sweet and tangy. It’s easy to prepare, visually appealing, and satisfying enough to serve as a main or side. This dish is a great option for picnics, potlucks, or casual gatherings, and it’s sure to be a crowd favorite.

Shrimp Scampi with Garlic and Lemon

Shrimp Scampi with Garlic and Lemon is a classic Italian-American dish that’s packed with bold, vibrant flavors. The shrimp are sautéed in a garlic-infused butter sauce, accented with fresh lemon juice and zest, making it both rich and tangy. Tossed with pasta, this dish becomes a comforting yet light meal that’s perfect for spring and summer evenings. It’s quick to prepare, making it an excellent choice for a weeknight dinner or a special occasion when you want something elegant and flavorful.

Ingredients:

1 lb spaghetti or linguine
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
3 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup dry white wine
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
In a large skillet, melt butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
Stir in the white wine, lemon zest, and lemon juice. Let the sauce simmer for 1-2 minutes to meld the flavors together.
Toss the cooked pasta into the skillet with the shrimp and sauce, adding some reserved pasta water if needed to create a smooth, silky sauce.
Season with salt and pepper, and garnish with fresh parsley.
Serve immediately, enjoying the rich yet tangy flavors.

Shrimp Scampi with Garlic and Lemon is a delicious, quick, and satisfying meal that’s perfect for any occasion. The combination of garlic, lemon, and butter creates a rich yet light sauce that complements the shrimp perfectly. It’s an ideal choice for a weeknight dinner when you want something special but don’t have a lot of time to cook. Whether for a romantic dinner or a gathering with friends, this dish is sure to impress with its bold, fresh flavors and satisfying texture.

Summer Vegetable Pasta with Basil Pesto

Summer Vegetable Pasta with Basil Pesto is a vibrant dish that highlights the best seasonal vegetables, such as zucchini, bell peppers, and cherry tomatoes, all tossed with a homemade basil pesto sauce. The richness of the pesto, made with fresh basil, garlic, pine nuts, and Parmesan, perfectly complements the sweet and tender vegetables, making this a light yet hearty meal. This dish is versatile enough to be served hot or cold, making it ideal for both warm summer nights and picnics.

Ingredients:

1 lb pasta (penne or farfalle)
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/4 cup olive oil
1/4 cup pine nuts (or walnuts)
1/2 cup Parmesan cheese, grated
2 cups fresh basil leaves
2 cloves garlic
Salt and pepper to taste

Instructions:

Cook the pasta according to package directions. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the zucchini and bell pepper slices and sauté for 5-7 minutes, until tender.
Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften.
For the pesto, blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper in a food processor until smooth.
Toss the cooked pasta with the sautéed vegetables and pesto sauce. Add a bit of reserved pasta water if the sauce needs thinning.
Serve immediately, garnished with extra Parmesan cheese.

Summer Vegetable Pasta with Basil Pesto is a delightful, fresh meal that perfectly embodies the flavors of the season. The pesto sauce ties the dish together with its fragrant herbiness, while the sweet sautéed vegetables offer a wonderful contrast. It’s an ideal dish for those looking for a lighter yet satisfying option, perfect for a quick weeknight dinner or a gathering with friends. The beauty of this dish lies in its simplicity and the ability to adapt to whatever seasonal vegetables you have on hand.

Grilled Chicken and Peach Pasta Salad

Grilled Chicken and Peach Pasta Salad is a delicious, smoky-sweet salad that blends juicy grilled peaches with tender chicken, making it perfect for summer cookouts or a light, refreshing dinner. The pasta is tossed in a tangy vinaigrette, and the addition of fresh basil and crumbled feta gives this salad a unique flavor profile. The smokiness of the grilled chicken and peaches, combined with the zesty dressing, makes this dish incredibly satisfying and full of contrast.

Ingredients:

2 boneless, skinless chicken breasts
2 ripe peaches, sliced
1 lb pasta (rotini or fusilli)
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
1/4 cup crumbled feta cheese
1/4 cup fresh basil, chopped
Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper and grill for 5-7 minutes per side, until fully cooked.
Grill the peach slices for 2-3 minutes per side, until they are charred and softened.
While grilling, cook the pasta according to package instructions. Drain and rinse with cold water to cool.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
Slice the grilled chicken into thin strips. Combine the cooked pasta, grilled chicken, peaches, feta, and basil in a large bowl.
Drizzle the dressing over the salad and toss everything together.
Serve immediately or chill for 30 minutes before serving for a more refreshing flavor.

Grilled Chicken and Peach Pasta Salad is a perfect balance of sweet, smoky, and savory flavors. The juicy peaches bring a summery sweetness, while the grilled chicken adds a satisfying smokiness. Paired with a tangy vinaigrette and creamy feta, this pasta salad makes a wonderful dish for hot summer days when you crave something both refreshing and filling. It’s easy to make, versatile, and can be enjoyed as a main or side at any outdoor gathering or picnic.

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce is a comforting, yet light dish that features large pasta shells stuffed with a creamy mixture of ricotta and spinach, baked in a rich tomato basil sauce. This dish combines the best of hearty Italian flavors in a fresh and simple way. The spinach provides a nutritious twist, while the tangy tomato sauce complements the creamy filling perfectly, creating a well-rounded meal that’s ideal for a family dinner or a cozy weekend meal.

Ingredients:

1 lb jumbo pasta shells
15 oz ricotta cheese
1 cup fresh spinach, chopped
1 egg
1 cup grated mozzarella cheese
2 cups tomato sauce
1/2 cup fresh basil leaves, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and set aside.
In a bowl, combine the ricotta, chopped spinach, egg, mozzarella cheese, salt, and pepper. Mix until smooth.
Stuff each pasta shell with the ricotta-spinach mixture.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed shells on top of the sauce.
Pour the remaining tomato sauce over the shells and sprinkle with fresh basil leaves.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, until bubbly and golden.
Serve immediately, garnished with extra basil if desired.

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce is a comforting, flavorful dish that combines the richness of the ricotta filling with the tangy sweetness of the tomato sauce. The fresh spinach adds a nutritious touch to the creamy filling, making this a well-balanced and satisfying meal. Whether served on a chilly evening or as a hearty family dinner, this dish is sure to impress. It’s an easy yet delicious way to enjoy the flavors of Italian cuisine in a light, fresh form.

Pesto Zucchini Noodles with Cherry Tomatoes

Pesto Zucchini Noodles with Cherry Tomatoes is a light, healthy alternative to traditional pasta, making it an ideal dish for spring and summer. The zucchini noodles, also known as “zoodles,” are tossed with a vibrant basil pesto sauce, complemented by the sweetness of cherry tomatoes. This dish offers all the delicious flavors of pesto pasta but with a fraction of the carbs, making it perfect for those looking for a low-carb or gluten-free option. Fresh, easy to prepare, and full of bright flavors, it’s perfect for a quick, satisfying meal.

Ingredients:

4 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1/4 cup olive oil
1/4 cup pine nuts (or walnuts)
1 cup fresh basil leaves
2 cloves garlic
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions:

Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
In a food processor, combine basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper. Blend until smooth to create the pesto sauce.
In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still al dente.
Toss the zucchini noodles with the pesto sauce, adding a little reserved pasta water if needed to create a creamy consistency.
Gently fold in the halved cherry tomatoes.
Serve immediately, garnished with extra Parmesan cheese or fresh basil.

Pesto Zucchini Noodles with Cherry Tomatoes is a refreshing, guilt-free dish that makes the most of fresh summer produce. The zoodles provide a light and satisfying texture, while the pesto offers a rich, aromatic flavor. With the burst of sweetness from the cherry tomatoes, this dish is a perfect balance of healthy and flavorful. It’s an excellent option for a light lunch or dinner, and can easily be made ahead for a quick meal during busy weeks.

Grilled Shrimp and Avocado Pasta Salad

Grilled Shrimp and Avocado Pasta Salad is a delightful, hearty salad perfect for summer. The smoky grilled shrimp, creamy avocado, and tender pasta combine in this dish to create a wonderful mix of textures and flavors. Tossed in a light lemon and olive oil dressing, the salad is further elevated by the addition of crisp cucumbers and fresh herbs. This pasta salad is filling enough to serve as a main course or as a side for your summer barbecues, offering a refreshing and satisfying option for hot weather.

Ingredients:

1 lb pasta (penne or fusilli)
1 lb shrimp, peeled and deveined
2 ripe avocados, diced
1 cucumber, diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Juice of 1 lemon
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat. Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill the shrimp for 2-3 minutes on each side, until pink and opaque.
Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
In a large bowl, combine the cooked pasta, grilled shrimp, avocado, cucumber, and fresh parsley.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Grilled Shrimp and Avocado Pasta Salad is a refreshing and satisfying dish that captures the essence of summer. The creamy avocado pairs wonderfully with the smoky shrimp and light pasta, creating a filling yet light meal. With the addition of fresh parsley and the tangy lemon dressing, each bite is bursting with flavor. This dish is perfect for any summer gathering, whether it’s a picnic, potluck, or casual dinner, and can be easily made ahead for an even more convenient meal.

Lemon Garlic Shrimp Pasta with Spinach

Lemon Garlic Shrimp Pasta with Spinach is a simple yet flavorful dish that combines succulent shrimp, fresh spinach, and a zesty lemon-garlic sauce. The shrimp adds a delicious protein, while the spinach provides a nutrient-packed green that lightens up the dish. The lemon-garlic sauce, made with olive oil, fresh lemon juice, and garlic, creates a tangy base that is both refreshing and savory. This dish is perfect for a weeknight dinner or a quick and elegant meal when you’re craving something light and flavorful.

Ingredients:

1 lb spaghetti or linguine
1 lb shrimp, peeled and deveined
3 cups fresh spinach
2 tbsp olive oil
4 cloves garlic, minced
Juice and zest of 1 lemon
1/4 cup white wine (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package directions. Drain and set aside, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque.
Add the white wine (if using), lemon juice, and lemon zest to the skillet, and stir to combine.
Toss in the spinach and cook for 1-2 minutes, until wilted.
Add the cooked pasta to the skillet, tossing everything together to coat in the sauce. Add reserved pasta water as needed to create a smooth, silky sauce.
Season with salt and pepper and garnish with fresh parsley.
Serve immediately.

Lemon Garlic Shrimp Pasta with Spinach is a delightful combination of light yet satisfying flavors. The shrimp offers a juicy, savory bite, while the spinach provides a healthy green component that balances the rich garlic-lemon sauce. This dish is a quick and easy meal that brings together the perfect balance of tangy, savory, and fresh flavors. Whether you’re cooking for yourself or preparing a special meal for guests, this pasta dish is sure to impress with its vibrant and bright taste.

Note: More recipes are coming soon!

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