26+ Delicious Summer Fresh Pasta Recipes to Keep You Cool and Satisfied

When the temperature rises, the last thing you want is a heavy, overly rich meal.

That’s where fresh, summer-inspired pasta recipes come in—offering all the satisfaction of a hearty dish without the weight.

From juicy tomatoes and crisp cucumbers to fragrant herbs and zesty citrus, summer produce transforms simple pasta into vibrant, flavorful meals that are quick to prepare and refreshing to eat.

Whether you’re hosting a backyard gathering, planning a picnic, or just looking for a light weeknight dinner, this collection of 26+ summer fresh pasta recipes has something for every palate.

Expect combinations like grilled peach with burrata, lemon basil pesto, shrimp with avocado, and so much more—all designed to celebrate the flavors of the season while keeping things cool and breezy in the kitchen.

26+ Delicious Summer Fresh Pasta Recipes to Keep You Cool and Satisfied

With over 26+ creative and refreshing recipes to choose from, your summer pasta game is about to reach a whole new level.

These dishes are proof that pasta doesn’t have to be heavy or complicated—just fresh ingredients, a bit of inspiration, and the joy of summer on your plate.

Whether you go for something fruity, creamy, herby, or spicy, there’s a perfect warm-weather pasta waiting to be enjoyed.

Lemon Basil Ricotta Tagliatelle

Bright and zesty, this Lemon Basil Ricotta Tagliatelle is a celebration of fresh summer flavors.

Creamy ricotta pairs beautifully with aromatic basil and tart lemon, creating a velvety sauce that lightly coats ribbons of homemade or store-bought tagliatelle. This dish is simple, elegant, and perfect for alfresco dining.

Ingredients:

• 12 oz tagliatelle (fresh or dried)
• 1 cup whole milk ricotta cheese
• Zest and juice of 1 large lemon
• 1 garlic clove, finely grated
• ½ cup fresh basil leaves, chopped
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• Optional: Grated Parmesan and lemon wedges for garnish

Instructions:

1. Cook tagliatelle in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, mix ricotta, lemon zest, lemon juice, garlic, and olive oil in a large bowl until smooth. Add salt and pepper to taste.
3. Add the hot pasta directly into the ricotta mixture. Add a splash of reserved pasta water to loosen the sauce if needed.
4. Stir in chopped basil and toss until everything is evenly coated.
5. Serve immediately with optional Parmesan and lemon wedges.

This recipe is a great example of how just a few quality ingredients can come together quickly to create a fresh and satisfying summer meal.

It’s light, bright, and effortlessly creamy without being heavy — exactly what you crave when it’s hot out.

Roasted Cherry Tomato & Burrata Spaghetti

This pasta is bursting with the sweetness of roasted cherry tomatoes and the richness of creamy burrata.

The roasted tomatoes create a jammy, almost saucy base that coats every strand of spaghetti, while the burrata oozes into the dish for extra indulgence. It’s a fresh, flavor-packed dish that tastes like summer on a plate.

Ingredients:

• 12 oz spaghetti
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp balsamic vinegar
• ½ tsp red pepper flakes
• Salt and pepper to taste
• 1 ball of burrata cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, garlic, and balsamic vinegar. Roast for 20–25 minutes until blistered and juicy.
2. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
3. In a large pan, combine roasted tomatoes (and their juices) with the remaining olive oil and red pepper flakes. Add pasta and toss to combine, adding a splash of pasta water to coat.
4. Plate the pasta and top with torn burrata and fresh basil.

The magic of this recipe lies in its contrast of temperatures and textures: warm, roasted tomatoes meet cool, creamy burrata, making each bite luxurious yet refreshing.

Ideal for summer nights when you want something elegant but low-effort.

Zucchini & Mint Pesto Fusilli

This Zucchini & Mint Pesto Fusilli is a creative twist on classic pesto, swapping out traditional basil and pine nuts for cooling mint and lightly sautéed zucchini.

It’s bright, herbaceous, and light — exactly the kind of pasta that feels right after a day in the sun.

Ingredients:

• 12 oz fusilli or rotini pasta
• 2 medium zucchini, chopped
• 1 garlic clove, minced
• 1 cup fresh mint leaves
• ⅓ cup grated Parmesan
• ¼ cup almonds or walnuts
• ½ cup olive oil
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. In a pan, heat a tablespoon of olive oil over medium heat. Sauté chopped zucchini and garlic for about 5 minutes until soft and lightly golden. Let cool slightly.
2. Cook fusilli in salted boiling water until al dente. Reserve ½ cup of pasta water and drain.
3. In a blender or food processor, combine sautéed zucchini, mint, Parmesan, nuts, lemon juice, and olive oil. Blend until smooth, adding a splash of pasta water if needed.
4. Toss the pasta with the pesto, adjusting consistency with more pasta water as desired.
5. Serve garnished with extra mint or grated Parmesan.

Refreshing and nutty with a subtle citrus note, this fusilli dish is a great way to use up summer zucchini in a way that feels new and exciting.

The mint adds a cooling herbal quality, making this the ultimate green summer pasta.

Grilled Peach & Prosciutto Farfalle

This Grilled Peach & Prosciutto Farfalle is the perfect combination of sweet, savory, and smoky.

The grilled peaches lend a caramelized sweetness that pairs beautifully with the salty prosciutto and fresh herbs. The farfalle’s shape holds the sauce just right, making each bite a delightful mix of textures and flavors.

Ingredients:

• 12 oz farfalle pasta
• 2 ripe peaches, halved and pitted
• 4 oz prosciutto, thinly sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic glaze
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high. Drizzle peach halves with olive oil, season with salt and pepper, and grill for about 3–4 minutes per side, until they are charred and softened. Remove from grill and slice.
2. Cook farfalle in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
3. In a large bowl, toss the pasta with honey, balsamic glaze, and a splash of reserved pasta water.
4. Add the grilled peaches and prosciutto, gently tossing to combine.
5. Garnish with fresh basil and serve immediately.

This dish is a perfect representation of summer, with the fresh fruit bringing sweetness and the prosciutto adding a savory balance.

The grilled peaches provide an irresistible smoky note, making this pasta a beautiful dish to serve at a summer dinner party or casual meal with friends.

Avocado Pesto Capellini

Creamy, refreshing, and green, this Avocado Pesto Capellini is a unique twist on the classic pesto pasta.

The avocado adds richness while the basil and garlic keep it fresh, and the delicate capellini noodles allow the pesto to shine. It’s a lighter, creamy option for a healthy and satisfying summer pasta dish.

Ingredients:

• 12 oz capellini (angel hair) pasta
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 1 garlic clove, minced
• ¼ cup pine nuts (or walnuts)
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt and pepper to taste
• Cherry tomatoes, for garnish

Instructions:

1. Cook capellini in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. In a food processor, combine avocado, basil, garlic, pine nuts, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding pasta water to reach a creamy consistency.
3. Toss the cooked pasta with the avocado pesto, adding more pasta water if necessary.
4. Serve with halved cherry tomatoes and a sprinkle of extra basil.

The creamy avocado pesto brings a velvety texture to the pasta, while the bright basil and tangy lemon keep it light.

This dish is perfect for a light lunch or dinner when you want something indulgent without feeling weighed down. Plus, it’s packed with healthy fats from the avocado!

Spicy Shrimp & Corn Fettuccine

This Spicy Shrimp & Corn Fettuccine is an easy and flavorful dish that screams summer.

The shrimp adds a touch of elegance while the corn gives a burst of sweetness, and the heat from the chili flakes brings everything to life. The fettuccine holds up well to the bold, savory flavors in this dish.

Ingredients:

• 12 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 1 cup fresh corn kernels (from about 2 ears)
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp fresh parsley, chopped
• ½ tsp smoked paprika
• Salt and pepper to taste
• Zest and juice of 1 lime

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic, red bell pepper, and corn. Sauté for 3–4 minutes until the vegetables are soft.
3. Add the shrimp, smoked paprika, red pepper flakes, salt, and pepper. Cook for another 4–5 minutes, or until the shrimp are pink and cooked through.
4. Toss the cooked pasta into the skillet with the shrimp mixture, adding reserved pasta water to help coat the noodles evenly.
5. Finish with lime zest, lime juice, and chopped parsley.

This dish is vibrant with its mix of spice, sweetness, and savory goodness.

The shrimp gives it an elegant touch, while the corn adds a delicious summer sweetness. The lime brightens the entire dish, making it a perfect summer pasta for a family meal or to impress guests at your next gathering.

Pesto & Roasted Beet Penne

This Pesto & Roasted Beet Penne is a stunning and flavorful dish that combines earthy roasted beets with the bright, herbaceous flavor of fresh pesto.

The roasted beets add natural sweetness and depth, while the pesto binds everything together for a beautiful, colorful summer pasta.

Ingredients:

• 12 oz penne pasta
• 2 medium beets, peeled and cut into cubes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• ½ cup Parmesan cheese
• ⅓ cup extra virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss beet cubes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and caramelized.
2. While the beets roast, cook penne in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
3. In a food processor, combine basil, pine nuts, garlic, Parmesan, olive oil, and lemon juice. Blend until smooth to make the pesto.
4. Toss the cooked penne with pesto, adding reserved pasta water to loosen the sauce if needed.
5. Gently fold in roasted beets, ensuring they stay intact. Serve warm, garnished with extra Parmesan if desired.

This recipe brings together bold colors and vibrant flavors.

The sweet roasted beets and fresh pesto make for a memorable summer pasta dish that will brighten up any table. It’s a great way to showcase seasonal produce in a unique way!

Cucumber & Feta Orzo Salad

This Cucumber & Feta Orzo Salad is a refreshing, cool pasta dish perfect for hot summer days.

With the crispness of cucumber, the tang of feta, and the fresh herbs, it’s a light yet filling meal that requires minimal cooking and comes together quickly.

Ingredients:

• 12 oz orzo pasta
• 1 cucumber, diced
• 4 oz feta cheese, crumbled
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo in salted boiling water until al dente. Drain and let cool slightly.
2. In a large bowl, combine the cooked orzo, cucumber, feta, onion, tomatoes, and dill.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss to combine.
5. Serve chilled or at room temperature.

This orzo salad is perfect for summer picnics, barbecues, or light lunches.

The crunchy cucumbers and creamy feta give it a delightful texture, while the lemony dressing adds the perfect amount of brightness. It’s a great make-ahead dish that stays fresh for hours.

Grilled Chicken & Avocado Pasta Salad

This Grilled Chicken & Avocado Pasta Salad is a hearty yet refreshing option for summer gatherings.

The grilled chicken brings a smoky flavor, while creamy avocado and fresh vegetables keep it light. It’s a satisfying pasta salad that combines the best of summer flavors.

Ingredients:

• 12 oz fusilli or rotini pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil

Instructions:

1. Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill for about 6–7 minutes per side, until cooked through. Let rest for a few minutes, then slice.
2. Cook fusilli in salted boiling water until al dente. Drain and let cool.
3. In a large bowl, combine the cooked pasta, grilled chicken, avocado, tomatoes, cucumber, onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Toss the pasta salad with the dressing and serve immediately or chill before serving.

This pasta salad is perfect for a summer barbecue or a light dinner.

The combination of grilled chicken, creamy avocado, and fresh vegetables offers a satisfying and nutritious meal. The lime dressing brings everything together with a zesty finish that complements the smoky grilled chicken beautifully.

Tomato & Burrata Orzo Salad

This Tomato & Burrata Orzo Salad is a simple yet elegant dish that showcases the best of summer’s produce.

Juicy, ripe tomatoes and creamy burrata combine beautifully with orzo pasta and a drizzle of olive oil, creating a fresh and vibrant salad that’s perfect for a picnic or as a light main course.

Ingredients:

• 12 oz orzo pasta
• 2 cups cherry or heirloom tomatoes, halved
• 1 ball of burrata cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp fresh basil, chopped
• Salt and pepper to taste
• Optional: Fresh arugula for garnish

Instructions:

1. Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked orzo, halved tomatoes, and chopped basil.
3. Drizzle with olive oil and balsamic vinegar, then toss to combine. Season with salt and pepper to taste.
4. Tear the burrata into pieces and gently fold it into the salad.
5. Garnish with arugula, if using, and serve immediately.

This pasta salad is an ideal summer dish thanks to the fresh, creamy burrata and the sweetness of the tomatoes.

The balsamic vinegar adds a lovely depth of flavor, while the basil brings a fresh herbaceous note. It’s perfect as a side dish or a light lunch.

Grilled Veggie & Feta Penne

A colorful and hearty dish, this Grilled Veggie & Feta Penne brings together smoky grilled vegetables and tangy feta cheese.

The smoky flavor from the grill perfectly complements the fresh pasta, creating a comforting yet light meal that screams summer.

Ingredients:

• 12 oz penne pasta
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 4 oz feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss the sliced bell pepper, zucchini, and eggplant with olive oil, oregano, salt, and pepper.
2. Grill the vegetables for about 5-6 minutes per side, until they are tender and slightly charred. Remove from the grill and chop into bite-sized pieces.
3. Cook the penne in salted boiling water until al dente. Drain and reserve ½ cup pasta water.
4. In a large bowl, combine the grilled vegetables with the cooked penne. Add feta cheese, parsley, and a splash of reserved pasta water to create a light sauce.
5. Toss everything together and serve warm or at room temperature.

This dish is a fantastic way to enjoy grilled vegetables in the summer.

The tangy feta adds a nice creamy contrast to the smoky veggies, making it a delightful and filling pasta option that’s light but packed with flavor.

Caprese Tortellini Salad

This Caprese Tortellini Salad is a twist on the classic Caprese, with the addition of cheesy tortellini to make it a bit more filling while still keeping it light and refreshing.

Perfect for any summer meal or gathering, it’s full of fresh mozzarella, juicy tomatoes, and basil — with a simple balsamic dressing to tie it all together.

Ingredients:

• 12 oz cheese tortellini
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside to cool.
2. In a large bowl, combine the cooked tortellini, halved cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This tortellini salad is bursting with freshness and flavor, making it an ideal dish for a hot summer day.

The creamy mozzarella and sweet tomatoes pair beautifully with the tangy balsamic dressing, creating a vibrant and satisfying pasta salad. It’s perfect for a quick and easy lunch or a side dish at your next barbecue.

Spaghetti with Lemon Garlic Shrimp and Asparagus

This Spaghetti with Lemon Garlic Shrimp and Asparagus is a fresh, bright, and zesty pasta dish that’s quick to make but packed with flavor.

The sweetness of shrimp, the earthiness of asparagus, and the punch of lemon and garlic make this an ideal dish for a light yet satisfying summer meal.

Ingredients:

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• ½ tsp red pepper flakes (optional)
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup of pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
3. In the same skillet, add the asparagus and cook for about 5–6 minutes, or until tender and slightly charred.
4. Add minced garlic and cook for another 1–2 minutes, until fragrant.
5. Add the cooked spaghetti to the skillet along with the shrimp, lemon zest, and lemon juice. Toss everything together, adding reserved pasta water to create a light sauce.
6. Season with red pepper flakes (if using), salt, and pepper. Garnish with fresh parsley and serve immediately.

This dish is perfect for a light dinner or lunch.

The shrimp adds protein and a savory flavor, while the asparagus provides a fresh crunch, and the lemon elevates the whole dish with a burst of brightness. The red pepper flakes add just the right amount of heat, balancing the richness of the pasta.

Corn and Avocado Pasta with Cilantro Lime Dressing

This Corn and Avocado Pasta with Cilantro Lime Dressing is a refreshing, Tex-Mex-inspired pasta that combines the creaminess of avocado with the sweetness of corn.

The cilantro-lime dressing is vibrant and full of flavor, making this a perfect summer meal or side dish.

Ingredients:

• 12 oz penne or rotini pasta
• 2 cups fresh corn kernels (from about 2 ears of corn)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 2 tbsp sour cream or Greek yogurt (optional for creaminess)
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Drain and set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add corn and cook for 4–5 minutes until slightly charred and tender. Remove from heat and let cool.
3. In a bowl, whisk together lime juice, sour cream (if using), chopped cilantro, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled pasta, corn, avocado, and cherry tomatoes.
5. Drizzle with the cilantro lime dressing and toss gently to combine.
6. Serve chilled or at room temperature.

This pasta dish is perfect for warm weather — it’s light, refreshing, and bursting with summery flavors.

The creamy avocado contrasts nicely with the sweet, charred corn, and the cilantro-lime dressing brings everything together with a tangy, zesty kick.

Summer Squash & Ricotta Stuffed Shells

These Summer Squash & Ricotta Stuffed Shells are a hearty yet fresh pasta dish that highlights the sweetness of summer squash and the creaminess of ricotta cheese.

The stuffed shells are filled with a light mixture of ricotta, squash, and herbs, making this dish a comforting and flavorful summer meal.

Ingredients:

• 12 oz jumbo pasta shells
• 2 medium summer squash, finely chopped
• 1 tbsp olive oil
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 garlic clove, minced
• ½ cup fresh basil, chopped
• 1 egg
• 2 cups marinara sauce (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells in salted boiling water according to package instructions, then drain and set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add chopped summer squash and garlic, cooking for about 5–7 minutes until tender and slightly golden. Remove from heat and let cool.
3. In a bowl, combine ricotta cheese, grated Parmesan, basil, egg, and the cooled squash mixture. Season with salt and pepper.
4. Fill each cooked pasta shell with the ricotta and squash mixture and place in a baking dish.
5. Pour marinara sauce over the stuffed shells, then cover the dish with foil and bake for 25–30 minutes, or until bubbly and heated through.
6. Serve hot, garnished with extra basil or Parmesan if desired.

These stuffed shells are a great way to enjoy fresh summer squash in a more indulgent form.

The creamy ricotta and Parmesan filling pairs beautifully with the marinara sauce, making it a comforting yet fresh option for a summer dinner.

Spicy Mango & Lime Fettuccine

This Spicy Mango & Lime Fettuccine is a tropical, zesty dish that balances sweetness and heat in every bite.

The mango adds a refreshing touch while the chili flakes and lime give it a lively kick. It’s a perfect fusion of sweet and savory that works great for a warm-weather dinner.

Ingredients:

• 12 oz fettuccine pasta
• 1 ripe mango, peeled and diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 red chili pepper, sliced (or 1 tsp red pepper flakes)
• Zest and juice of 1 lime
• 1 tbsp honey
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sliced chili pepper, sautéing for 1–2 minutes until fragrant.
3. Add diced mango and cook for another 3–4 minutes, stirring occasionally, until softened.
4. Add the cooked fettuccine to the skillet, followed by lime zest, lime juice, honey, and a splash of reserved pasta water. Toss everything together.
5. Season with salt and pepper, and garnish with fresh cilantro.

This pasta dish brings an exciting, tropical flair to your table with its tangy, sweet mango and spicy chili flavors.

The lime adds brightness, and the cilantro finishes it off with a refreshing note. It’s a unique and refreshing pasta that’s perfect for a hot summer evening.

Roasted Garlic & Zucchini Pappardelle

Roasted Garlic & Zucchini Pappardelle is a simple yet savory summer pasta, featuring caramelized roasted garlic and tender zucchini ribbons.

This dish has a natural sweetness and deep flavor from the garlic, paired with the fresh, subtle flavor of zucchini, making it a great light pasta for any meal.

Ingredients:

• 12 oz pappardelle pasta
• 2 medium zucchinis, sliced into ribbons (use a vegetable peeler)
• 8 cloves garlic, peeled
• 3 tbsp olive oil
• ½ tsp red pepper flakes (optional)
• 2 tbsp fresh thyme leaves, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss garlic cloves in 1 tbsp olive oil, season with salt and pepper, and wrap them in aluminum foil. Roast for 20–25 minutes, until soft and fragrant.
2. While the garlic roasts, cook pappardelle in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
3. In a large skillet, heat remaining olive oil over medium heat. Add zucchini ribbons and sauté for 3–4 minutes until they soften slightly but retain some crunch.
4. Once the garlic is roasted, mash it into a paste and add it to the skillet with zucchini. Stir in red pepper flakes (if using), fresh thyme, and the cooked pappardelle. Add reserved pasta water to create a silky sauce.
5. Season with salt and pepper, then garnish with grated Parmesan cheese.

This dish is simple yet packed with flavor, thanks to the roasted garlic’s sweetness and the fresh zucchini’s mildness.

It’s perfect for a light and satisfying meal that’s easy to prepare.

Lemon Basil Pesto Spaghetti

Lemon Basil Pesto Spaghetti is a bright and herbaceous dish, where the zesty lemon and fragrant basil take center stage.

The pesto brings a fresh, vibrant flavor to the pasta, and the addition of lemon enhances the overall freshness, making it a perfect summer dinner option.

Ingredients:

• 12 oz spaghetti
• 2 cups fresh basil leaves
• 1 garlic clove, minced
• ½ cup grated Parmesan cheese
• ¼ cup pine nuts
• Zest and juice of 1 lemon
• ½ cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. In a food processor, combine basil, garlic, Parmesan, pine nuts, lemon zest, and lemon juice. Blend until smooth, slowly adding olive oil to form a creamy pesto sauce.
3. Toss the cooked spaghetti with the pesto, adding reserved pasta water to help coat the pasta evenly.
4. Season with salt and pepper, and serve immediately with extra Parmesan if desired.

This pasta is bursting with fresh flavors from the lemon and basil.

The creamy pesto ties it all together, making it a perfect summer pasta that’s full of energy and zest. It’s a light and refreshing option that will keep you coming back for more!

Grilled Peach & Burrata Pasta

Grilled Peach & Burrata Pasta combines the sweetness of grilled peaches with the creamy richness of burrata cheese, creating a delicate yet satisfying dish.

This pasta is great for a summer meal with vibrant flavors and a touch of elegance.

Ingredients:

• 12 oz farfalle pasta
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 tbsp honey
• 1 ball burrata cheese
• ½ cup fresh basil, chopped
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush peach halves with olive oil and grill for 2–3 minutes on each side, until slightly charred and tender.
2. Cook farfalle in salted boiling water until al dente. Drain and set aside.
3. Slice the grilled peaches into wedges and set aside.
4. In a large bowl, toss the cooked farfalle with honey, salt, and pepper. Gently fold in grilled peaches, burrata (torn into pieces), and fresh basil.
5. Drizzle with balsamic glaze before serving and garnish with additional basil.

This dish is a fantastic balance of sweet, creamy, and savory flavors.

The grilled peaches add a smoky, caramelized touch, while the burrata brings richness and creaminess. It’s an elegant, refreshing option for summer dinners or gatherings.

Cucumber & Tomato Pesto Pasta

Cucumber & Tomato Pesto Pasta is a light and refreshing dish perfect for hot summer days.

The pesto sauce brings a delicious, herby base, while the cucumber and tomatoes add freshness and crunch, making it a colorful and satisfying meal.

Ingredients:

• 12 oz penne or fusilli pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1 garlic clove
• ¼ cup pine nuts
• ½ cup Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Drain and let cool.
2. In a food processor, combine basil, garlic, pine nuts, Parmesan, and olive oil. Blend until smooth to form the pesto.
3. In a large bowl, combine the cooled pasta, diced cucumber, halved tomatoes, and pesto sauce. Toss to coat evenly.
4. Season with salt and pepper to taste, and serve immediately or chill for a few hours before serving.

This pasta is perfect for summer picnics or gatherings, offering a burst of fresh flavors from the cucumber, tomatoes, and pesto.

The creamy pesto sauce complements the crunchy vegetables, making it a light yet satisfying dish.

Lemon Ricotta & Spinach Gnocchi

Lemon Ricotta & Spinach Gnocchi is a creamy, bright, and herby dish with delicate gnocchi.

The ricotta cheese provides creaminess, while the spinach and lemon zest bring freshness, making this a perfect light yet comforting pasta for the summer.

Ingredients:

• 1 lb fresh gnocchi
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1 garlic clove, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook gnocchi in salted boiling water until they float to the top (about 2–3 minutes). Remove with a slotted spoon and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
3. Add spinach to the skillet and sauté until wilted (about 2–3 minutes).
4. Add ricotta, lemon zest, and lemon juice to the skillet, stirring to combine. Add the cooked gnocchi and toss gently.
5. Season with salt, pepper, and grated Parmesan cheese, then serve warm.

The ricotta provides a light but creamy sauce, while the spinach offers a refreshing depth of flavor.

The lemon zest adds brightness, making this gnocchi dish perfect for a comforting summer meal.

Summer Corn & Basil Pasta with Ricotta

This Summer Corn & Basil Pasta with Ricotta is a delightful combination of sweet corn, fresh basil, and creamy ricotta, making for a dish that’s as vibrant as it is flavorful.

The corn adds a natural sweetness, while the ricotta brings richness, perfectly complementing the fresh basil.

Ingredients:

• 12 oz fusilli or spaghetti
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1 cup ricotta cheese
• ½ cup fresh basil, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add corn kernels and cook for 5–6 minutes, until slightly charred and tender.
4. Add the cooked pasta to the skillet, followed by ricotta, lemon juice, and reserved pasta water. Toss to coat the pasta and create a creamy sauce.
5. Season with salt and pepper, and garnish with chopped fresh basil and Parmesan.

The sweetness of the corn pairs beautifully with the creamy ricotta, and the fresh basil brings an herbaceous lift to the dish.

It’s the perfect light and comforting summer pasta!

Shrimp & Avocado Pesto Pasta

This Shrimp & Avocado Pesto Pasta is a rich, creamy, and satisfying dish with the perfect balance of savory shrimp and smooth avocado.

The pesto sauce brings bold flavors while the avocado adds a creamy texture, making this pasta both luxurious and fresh.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 1 avocado, peeled and diced
• 2 cups fresh basil leaves
• 1 garlic clove
• ¼ cup Parmesan cheese
• ¼ cup pine nuts or walnuts
• ½ cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. In a food processor, combine basil, garlic, Parmesan, pine nuts, lemon juice, and olive oil. Blend until smooth, adding more olive oil if necessary to reach desired consistency.
3. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from heat and set aside.
4. In a large bowl, toss the cooked pasta with the pesto sauce and reserved pasta water to create a creamy coating.
5. Gently fold in diced avocado and cooked shrimp. Season with salt and pepper.

The creamy avocado and savory shrimp make a perfect match with the vibrant pesto, making this a flavorful and refreshing pasta dish that works well for a light yet satisfying summer meal.

Lemon & Arugula Spaghetti with Toasted Almonds

This Lemon & Arugula Spaghetti with Toasted Almonds is a fresh and simple dish that packs a punch of citrus and peppery flavor.

The lemon adds brightness, the arugula provides a nice bite, and the toasted almonds give the dish a satisfying crunch.

Ingredients:

• 12 oz spaghetti
• 2 cups fresh arugula
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• ¼ cup slivered almonds, toasted
• 1 garlic clove, minced
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. In a small skillet, toast the almonds over medium heat for 2–3 minutes until golden and fragrant. Set aside.
3. In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes until fragrant.
4. Add the cooked pasta to the skillet, along with lemon zest and juice, and toss to combine. Add a splash of reserved pasta water to create a light sauce.
5. Fold in fresh arugula and season with salt and pepper to taste. Serve with toasted almonds and grated Parmesan.

The peppery arugula and bright lemon come together beautifully in this dish, while the toasted almonds add texture and a nutty flavor that elevates the dish.

This pasta is light yet packed with flavor, making it a perfect summer meal.