28+ Delicious Summer Fettuccine Recipes to Make the Most of the Season

As the weather heats up and summer fruits and vegetables come into their prime, there’s no better way to celebrate the season than with a plate of fresh fettuccine.

This versatile pasta is the perfect canvas for a variety of vibrant ingredients—from sweet, juicy tomatoes to smoky grilled meats and zesty citrus.

Whether you’re hosting a casual barbecue, enjoying a weeknight dinner, or simply looking for a light, refreshing lunch, fettuccine can easily be elevated with a few simple, fresh ingredients.

In this blog, we’ve rounded up 28+ summer fettuccine recipes that bring together the best of seasonal produce, lean proteins, and bold flavors.

These dishes are light, flavorful, and simple to prepare, making them ideal for any occasion this summer.

So grab your favorite fettuccine and get ready to cook up some delicious meals that celebrate the tastes of the season!

28+ Delicious Summer Fettuccine Recipes to Make the Most of the Season

There you have it—28+ summer fettuccine recipes that bring fresh, seasonal ingredients to the forefront while offering a delightful range of flavors and textures.

Whether you’re in the mood for something light and refreshing like fettuccine with roasted tomatoes and ricotta, or something heartier like grilled chicken with lemon Parmesan sauce, there’s something in this list for every craving.

These recipes are perfect for making the most of summer’s bounty, so you can enjoy vibrant, flavorful meals with minimal effort.

With just a few ingredients and a little creativity, fettuccine can transform into a summer dish that feels both indulgent and light.

Lemon Basil Fettuccine with Zucchini and Cherry Tomatoes

This bright and herbaceous pasta celebrates the peak of summer produce.

The combination of lemon zest, fresh basil, sautéed zucchini, and burst cherry tomatoes creates a light yet flavorful dish that’s perfect for lunch or a breezy evening dinner on the patio. A touch of Parmesan brings it all together without weighing it down.

Ingredients:

• 12 oz fettuccine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 small zucchini, thinly sliced
• 1 ½ cups cherry tomatoes, halved
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese
• ½ cup fresh basil, roughly chopped

Instructions:

1. Cook fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
3. Add zucchini and cook for 3-4 minutes until slightly golden. Add cherry tomatoes and cook another 2-3 minutes until they begin to soften.
4. Add cooked pasta to the skillet. Stir in lemon zest, lemon juice, and a splash of reserved pasta water to loosen the sauce.
5. Toss everything together until coated. Season with salt and pepper.
6. Remove from heat and mix in Parmesan and fresh basil. Serve warm or at room temperature.

This dish is sunshine in a bowl—zesty, garden-fresh, and satisfying without being heavy.

It’s the kind of meal that tastes like summer and comes together effortlessly for any day of the week.

Fettuccine with Grilled Corn, Avocado, and Cilantro-Lime Cream

Sweet grilled corn and creamy avocado give this summer fettuccine a Southwestern twist.

The cilantro-lime cream sauce ties everything together with a tangy, herby flavor that complements the pasta and vegetables beautifully. It’s a refreshing change of pace from heavier cream sauces.

Ingredients:

• 12 oz fettuccine
• 2 ears fresh corn, grilled and kernels removed
• 1 ripe avocado, diced
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 garlic clove, minced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: crumbled Cotija cheese or feta for topping

Instructions:

1. Cook fettuccine in salted water until al dente. Reserve ½ cup pasta water and drain.
2. In a blender or food processor, combine sour cream, lime juice, garlic, and cilantro. Blend until smooth. Add reserved pasta water gradually until the sauce reaches your desired consistency.
3. In a large bowl, toss the hot pasta with grilled corn, avocado, and the cilantro-lime cream.
4. Season with salt and pepper to taste. Serve with crumbled Cotija or feta on top if desired.

This unique pasta dish balances creamy and zesty flavors with the sweet char of summer corn.

It’s perfect for outdoor dinners or as a standout dish at a picnic or potluck.

Chilled Fettuccine with Shrimp, Cucumber, and Dill Yogurt Sauce

This chilled fettuccine is a refreshing option for hot summer days.

Lightly poached shrimp are paired with crisp cucumber ribbons and coated in a cool yogurt-dill sauce. It’s a Mediterranean-inspired dish that’s elegant enough for entertaining yet simple enough for weekday lunch.

Ingredients:

• 12 oz fettuccine
• 1 lb shrimp, peeled and deveined
• 1 cucumber, thinly sliced or spiralized
• ¾ cup plain Greek yogurt
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 1 garlic clove, grated
• Salt and pepper to taste

Instructions:

1. Cook fettuccine and rinse under cold water. Drain well and set aside.
2. Bring a pot of salted water to a simmer and poach shrimp for 2-3 minutes until pink and cooked through. Drain and cool.
3. In a large bowl, whisk together yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper.
4. Add cooked pasta, shrimp, and cucumber to the bowl. Toss until everything is well coated.
5. Chill for at least 30 minutes before serving for best flavor.

This dish offers a cooling, light alternative to traditional pasta meals.

The yogurt sauce is tangy and herbaceous, the shrimp are juicy and tender, and the crisp cucumber adds refreshing crunch—ideal for days when it’s too hot to turn on the stove.

Fettuccine with Roasted Peppers, Goat Cheese, and Walnuts

This savory pasta highlights the smoky sweetness of roasted bell peppers, paired with the tang of goat cheese and the crunch of toasted walnuts.

A simple yet sophisticated summer dish that brings together creamy, nutty, and sweet flavors with a touch of fresh basil.

Ingredients:

• 12 oz fettuccine
• 3 bell peppers (red, yellow, or orange), roasted and sliced
• ¼ cup walnuts, toasted and roughly chopped
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• ¼ cup fresh basil, torn into pieces

Instructions:

1. Preheat your oven to 400°F (200°C). Place bell peppers on a baking sheet and roast for 25-30 minutes, until the skins are charred. Allow to cool, peel off the skin, and slice into strips.
2. Cook fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
3. In a large skillet, heat olive oil over medium heat. Sauté garlic and red pepper flakes (if using) for 1 minute.
4. Add roasted peppers to the skillet and toss for 2 minutes, just to warm through.
5. Add pasta to the skillet, along with a splash of pasta water, and toss to coat.
6. Stir in goat cheese, walnuts, and fresh basil. Season with salt and pepper.
7. Serve warm, garnished with extra basil if desired.

The roasted peppers bring a natural sweetness to this dish, while the goat cheese and walnuts add richness and texture.

It’s a flavor-packed pasta that feels indulgent but still light enough for summer evenings.

Fettuccine with Pesto, Grilled Chicken, and Asparagus

This vibrant dish combines a classic basil pesto with the satisfying taste of grilled chicken and crisp asparagus, making it a filling yet light meal.

Perfect for an easy dinner after a day of outdoor activities, this fettuccine celebrates both the simplicity and beauty of summer’s best ingredients.

Ingredients:

• 12 oz fettuccine
• 2 chicken breasts, grilled and sliced
• 1 bunch asparagus, trimmed and blanched
• ½ cup fresh basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Cook fettuccine in salted water until al dente, reserving ½ cup of pasta water before draining.
2. Grill the chicken breasts over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear. Slice thinly.
3. Blanch asparagus by boiling for 2-3 minutes, then immediately transferring to an ice bath to stop the cooking process. Slice into bite-sized pieces.
4. In a large bowl, toss pasta with pesto, adding a bit of reserved pasta water to loosen the sauce.
5. Add grilled chicken and asparagus to the pasta, tossing gently to combine. Season with salt and pepper.
6. Serve with a sprinkle of Parmesan, if desired.

This dish is the ultimate summer comfort food: full of bold flavors from the fresh pesto, juicy grilled chicken, and tender asparagus.

It’s an easy crowd-pleaser that’s packed with nutrients and just the right amount of protein to keep you energized.

Fettuccine with Spicy Shrimp, Mango, and Avocado

A sweet-and-spicy twist on fettuccine, this dish is inspired by tropical flavors that bring summer to the plate.

The succulent shrimp are cooked with a spicy kick, while juicy mango and creamy avocado balance the heat, creating a refreshing yet satisfying meal.

Ingredients:

• 12 oz fettuccine
• 1 lb shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cayenne pepper
• 1 lime, juiced
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped

Instructions:

1. Cook fettuccine in salted water until al dente, reserving ½ cup of pasta water before draining.
2. In a small bowl, toss shrimp with chili powder, cayenne, salt, and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Cook shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat.
4. Toss cooked pasta with a bit of reserved pasta water to help loosen the sauce.
5. Gently fold in shrimp, mango, avocado, and lime juice. Add salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This dish brings together a spicy kick with the refreshing sweetness of mango and the creamy texture of avocado.

It’s a perfect choice when you want something a little different but still light and satisfying. Plus, it’s a great way to celebrate the flavors of summer’s tropical fruits.

Fettuccine with Roasted Beets, Goat Cheese, and Arugula

A stunning dish that combines earthy roasted beets, creamy goat cheese, and peppery arugula.

The natural sweetness of the beets pairs perfectly with the tanginess of goat cheese, while the arugula adds a sharp contrast, making this fettuccine both a feast for the eyes and the taste buds.

Ingredients:

• 12 oz fettuccine
• 3 medium beets, roasted and diced
• 2 oz goat cheese, crumbled
• 2 cups arugula, roughly chopped
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Wrap the beets in foil and roast for 40-50 minutes, until tender. Let cool, peel, and dice.
2. Cook fettuccine according to package directions. Reserve ½ cup pasta water and drain.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Toss the cooked pasta with the balsamic dressing, roasted beets, arugula, and crumbled goat cheese. Add reserved pasta water to achieve the desired sauce consistency.
5. Garnish with fresh parsley before serving.

The roasted beets add a deep sweetness, while the goat cheese offers a tangy richness.

The arugula brightens up the dish with its peppery bite, making this fettuccine a flavorful and well-balanced summer meal.

Fettuccine with Lemon, Ricotta, and Grilled Shrimp

This zesty, creamy pasta features a bright lemon-ricotta sauce that coats the fettuccine beautifully.

Paired with tender, smoky grilled shrimp, it’s a fresh and light dish that’s perfect for a summer evening. It’s quick to prepare and sure to impress.

Ingredients:

• 12 oz fettuccine
• 1 lb shrimp, peeled and deveined
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Cook fettuccine according to package instructions. Reserve ½ cup pasta water and drain.
2. Preheat grill or grill pan over medium-high heat. Toss shrimp with olive oil, salt, pepper, and minced garlic.
3. Grill shrimp for 2-3 minutes per side until opaque and cooked through. Remove from heat.
4. In a large bowl, mix ricotta cheese with lemon zest, lemon juice, and a splash of pasta water to create a creamy sauce.
5. Toss the cooked pasta in the ricotta sauce, adding more pasta water if needed.
6. Serve the fettuccine topped with grilled shrimp and fresh parsley.

This dish balances the tanginess of lemon with the creamy richness of ricotta, creating a refreshing yet satisfying summer pasta.

The grilled shrimp adds a smoky element, making it an ideal choice for a warm evening dinner.

Fettuccine with Summer Squash, Tomatoes, and Pesto

A light, veggie-packed fettuccine that highlights the best of summer’s produce.

Fresh summer squash and juicy tomatoes are sautéed with garlic and then tossed with a vibrant homemade pesto. It’s a fresh, herby dish that bursts with summer flavor in every bite.

Ingredients:

• 12 oz fettuccine
• 2 medium summer squash, sliced
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• ½ cup homemade or store-bought pesto
• Salt and black pepper to taste
• ¼ cup Parmesan cheese, grated

Instructions:

1. Cook fettuccine in salted water according to package instructions. Reserve ½ cup pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add the sliced summer squash to the skillet and cook for 4-5 minutes until tender. Add the cherry tomatoes and cook for an additional 2-3 minutes until softened.
4. Toss the cooked pasta with the pesto and vegetables, adding reserved pasta water to help coat the pasta evenly.
5. Season with salt and pepper to taste and sprinkle with grated Parmesan before serving.

This fettuccine dish is a perfect representation of summer: light, bright, and full of fresh vegetables.

The pesto adds a fragrant herby note, while the squash and tomatoes bring balance and freshness, making this a go-to recipe for any casual summer gathering.

Fettuccine with Grilled Peaches, Prosciutto, and Burrata

This sweet and savory fettuccine combines smoky grilled peaches with the richness of burrata and the salty crunch of prosciutto.

The contrast of flavors makes this dish a standout summer pasta that’s perfect for impressing guests or simply enjoying a special meal at home.

Ingredients:

• 12 oz fettuccine
• 2 ripe peaches, halved and pitted
• 4 oz prosciutto, torn into strips
• 1 ball burrata cheese
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Balsamic glaze for drizzling

Instructions:

1. Preheat the grill to medium-high heat. Lightly brush the peach halves with olive oil and grill them for 2-3 minutes on each side, until charred and tender. Slice them into wedges.
2. Cook the fettuccine according to package instructions. Reserve ½ cup of pasta water and drain.
3. In a large bowl, toss the fettuccine with a bit of olive oil, adding reserved pasta water to create a light sauce.
4. Gently fold in the grilled peaches, prosciutto, and burrata.
5. Season with salt and pepper and drizzle with balsamic glaze. Garnish with fresh basil leaves before serving.

The sweetness of the peaches and the creaminess of the burrata pair perfectly with the saltiness of prosciutto, making this fettuccine a delightful and unexpected combination.

The grilled fruit adds a unique depth of flavor, perfect for a summer evening.

Fettuccine with Tomato, Cucumber, and Feta Salad

This refreshing pasta dish brings together the crunch of cucumber, the juicy burst of tomatoes, and the creamy tang of feta in a light, lemony dressing.

It’s essentially a Mediterranean-inspired pasta salad that’s both filling and refreshing, making it perfect for a hot day.

Ingredients:

• 12 oz fettuccine
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 4 oz feta cheese, crumbled
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped

Instructions:

1. Cook fettuccine in salted water until al dente. Drain and set aside to cool slightly.
2. In a large bowl, combine diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
3. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Toss the cooled pasta with the cucumber-tomato mixture, adding the lemon dressing and fresh parsley. Mix well to combine.
5. Serve chilled or at room temperature.

This dish is perfect for when you need a light, tangy pasta that’s easy to make and bursting with fresh summer flavors.

It’s a great side dish for barbecues or a standalone meal when you need something quick and refreshing.

Fettuccine with Grilled Eggplant, Roasted Garlic, and Ricotta

A hearty yet light summer pasta, this dish combines the smoky flavor of grilled eggplant with the creamy richness of ricotta and roasted garlic.

It’s a satisfying vegetarian option that feels indulgent without being heavy, and the earthy flavors shine through beautifully.

Ingredients:

• 12 oz fettuccine
• 2 medium eggplants, sliced into ½-inch rounds
• 4 cloves garlic, roasted
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and black pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
2. Roast garlic by placing unpeeled garlic cloves in foil and roasting them in the oven at 400°F (200°C) for 20-25 minutes until soft.
3. Cook fettuccine according to package directions. Reserve ½ cup pasta water and drain.
4. In a large bowl, mash the roasted garlic and mix with ricotta cheese, balsamic vinegar, salt, and pepper to create a creamy sauce.
5. Toss the fettuccine with the ricotta sauce, grilled eggplant, and a splash of reserved pasta water. Mix well.
6. Garnish with fresh thyme or basil before serving.

The grilled eggplant adds a wonderful smoky depth to the creamy ricotta, while the roasted garlic brings a sweet, mellow flavor that perfectly complements the pasta.

This dish is satisfying and flavorful, yet light enough for a warm summer evening.

Fettuccine with Charred Corn, Avocado, and Lime Crema

This creamy, refreshing fettuccine features smoky charred corn, creamy avocado, and a tangy lime crema.

It’s an easy yet impressive dish that perfectly balances sweet, creamy, and tangy flavors, making it a summer favorite.

Ingredients:

• 12 oz fettuccine
• 2 ears corn, husked and grilled
• 1 ripe avocado, diced
• ½ cup sour cream
• 2 tbsp lime juice
• 1 tbsp cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp chili powder (optional for heat)

Instructions:

1. Grill the corn over medium heat, turning occasionally, until the kernels are charred and tender, about 7-8 minutes. Allow to cool before cutting off the kernels.
2. Cook fettuccine according to package instructions. Reserve ½ cup pasta water and drain.
3. In a small bowl, whisk together sour cream, lime juice, cilantro, olive oil, salt, pepper, and chili powder (if using).
4. Toss the pasta with the lime crema, adding some reserved pasta water to thin the sauce if necessary.
5. Gently fold in the grilled corn and diced avocado.
6. Serve chilled or at room temperature, garnished with extra cilantro.

The charred corn adds a smoky depth of flavor that contrasts beautifully with the creamy avocado and zesty lime crema.

This dish is a perfect blend of fresh ingredients and bold flavors that capture the essence of summer.

Fettuccine with Smoked Salmon, Capers, and Lemon Dill Cream

A sophisticated pasta dish that brings together the rich, smoky flavor of salmon, the tang of capers, and the creamy, herbaceous goodness of lemon dill sauce.

It’s light yet indulgent, making it perfect for an easy lunch or a more elegant summer dinner.

Ingredients:

• 12 oz fettuccine
• 6 oz smoked salmon, torn into pieces
• 2 tbsp capers, drained
• ¾ cup heavy cream
• Zest and juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Cook fettuccine in salted water according to package directions. Reserve ½ cup of pasta water and drain.
2. In a skillet, heat olive oil over medium heat. Add capers and sauté for 1-2 minutes until slightly crispy.
3. In a small saucepan, heat heavy cream over low heat. Add lemon zest, lemon juice, and fresh dill. Stir to combine and bring to a gentle simmer.
4. Toss the cooked pasta with the lemon dill cream sauce, adding reserved pasta water to adjust the sauce’s consistency.
5. Gently fold in the smoked salmon, allowing the heat of the pasta to warm it through.
6. Season with salt and pepper to taste, and serve warm.

This dish is a perfect balance of flavors—smoky, creamy, tangy, and fresh—making it an elegant yet easy-to-make summer meal.

It’s ideal for brunches or light dinners by the water.

Fettuccine with Heirloom Tomatoes, Basil, and Burrata

A perfect summer pasta, this dish uses juicy heirloom tomatoes, fresh basil, and the creaminess of burrata cheese to create a light and flavorful meal.

The combination of fresh, seasonal ingredients makes it simple, yet bursting with flavor.

Ingredients:

• 12 oz fettuccine
• 3 heirloom tomatoes, diced
• 1 ball burrata cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook fettuccine in salted water according to package instructions. Reserve ½ cup pasta water and drain.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
3. Add diced tomatoes to the skillet, season with salt and pepper, and cook for 2-3 minutes, just until they start to release their juices.
4. Toss the cooked pasta with the tomatoes, adding a bit of reserved pasta water to help create a light sauce.
5. Remove from heat and add balsamic vinegar and fresh basil.
6. Serve the fettuccine with the burrata cheese placed on top, allowing it to soften and mix into the pasta.

The heirloom tomatoes add a burst of sweetness, while the burrata brings a creamy, rich finish.

Fresh basil and a hint of balsamic vinegar elevate the dish, making this a simple yet satisfying summer pasta.

Fettuccine with Zucchini, Garlic, and Lemon Parmesan

This light yet flavorful dish pairs tender fettuccine with sautéed zucchini, garlic, and a bright, zesty lemon Parmesan sauce.

It’s the perfect dish for using up all the fresh summer zucchini and creating a simple, satisfying meal.

Ingredients:

• 12 oz fettuccine
• 2 medium zucchini, thinly sliced
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp fresh basil, chopped

Instructions:

1. Cook fettuccine in salted water until al dente, reserving ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add zucchini slices to the skillet and cook for 4-5 minutes, until tender and slightly golden. Season with salt and pepper.
4. Toss the cooked pasta into the skillet with the zucchini, adding reserved pasta water to create a light sauce.
5. Stir in lemon zest, lemon juice, and grated Parmesan cheese. Mix until the cheese is melted and the pasta is well-coated.
6. Serve with fresh basil for garnish.

This dish is all about fresh, simple ingredients.

The zucchini adds a light crunch, while the lemon and Parmesan provide a burst of flavor. It’s an ideal summer meal that’s easy to make and wonderfully satisfying.

Fettuccine with Cherry Tomatoes, Basil, and Ricotta

A classic summer pasta that showcases the season’s sweetest cherry tomatoes, paired with creamy ricotta and fragrant basil.

This simple yet delicious fettuccine is light and flavorful, making it the perfect option for a quick weeknight dinner or a laid-back summer lunch.

Ingredients:

• 12 oz fettuccine
• 2 cups cherry tomatoes, halved
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Cook fettuccine in salted water according to package instructions. Reserve ½ cup of pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes, just until softened and juicy.
3. Add balsamic vinegar to the tomatoes and cook for another minute.
4. Toss the cooked pasta with the tomatoes and ricotta, adding reserved pasta water as needed to achieve a creamy consistency.
5. Season with salt, pepper, and fresh basil. Sprinkle with Parmesan cheese if desired.

This dish is a celebration of summer’s bounty.

The creamy ricotta perfectly complements the juicy tomatoes, while the fresh basil adds a vibrant finish. It’s light, fresh, and a true summer classic.

Fettuccine with Grilled Chicken, Avocado, and Cilantro Lime Sauce

This fettuccine dish brings together smoky grilled chicken, creamy avocado, and a tangy cilantro lime sauce for a refreshing yet filling summer meal.

The sauce is vibrant and zesty, perfectly complementing the grilled chicken and smooth avocado.

Ingredients:

• 12 oz fettuccine
• 2 chicken breasts, grilled and sliced
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 2 tbsp cilantro, chopped
• 2 tbsp lime juice
• ¼ cup sour cream
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

1. Grill the chicken breasts over medium-high heat for 6-7 minutes per side, until fully cooked and juices run clear. Slice the chicken thinly.
2. Cook fettuccine according to package instructions, reserving ½ cup of pasta water before draining.
3. In a small bowl, whisk together olive oil, cilantro, lime juice, sour cream, minced garlic, salt, and pepper to create the cilantro lime sauce.
4. Toss the cooked pasta with the cilantro lime sauce, adding reserved pasta water to loosen the sauce.
5. Add the grilled chicken and diced avocado to the pasta, gently tossing to combine.

This fettuccine dish has everything: smoky, tender chicken, creamy avocado, and a zesty, cooling cilantro lime sauce.

It’s a hearty yet fresh meal that’s perfect for a light but satisfying dinner on a warm summer evening.

Fettuccine with Grilled Veggies, Feta, and Balsamic Glaze

This colorful dish is packed with grilled vegetables, creamy feta, and a sweet-tangy balsamic glaze.

The combination of smoky grilled veggies and the richness of feta brings a fresh, satisfying twist to your classic summer pasta.

Ingredients:

• 12 oz fettuccine
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow squash, sliced
• 1 red onion, sliced into rings
• 4 oz feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper.
2. Grill the vegetables for 5-7 minutes, turning occasionally, until tender and slightly charred.
3. Cook fettuccine according to package directions, reserving ½ cup of pasta water before draining.
4. Toss the cooked fettuccine with the grilled vegetables and feta cheese. Add a splash of reserved pasta water to help coat the pasta.
5. Drizzle balsamic glaze over the pasta and garnish with fresh basil before serving.

The smoky flavor of the grilled veggies pairs perfectly with the creamy, tangy feta and the sweet balsamic glaze, creating a pasta that feels both hearty and refreshing.

It’s a wonderful way to showcase the season’s best vegetables.

Fettuccine with Shrimp, Avocado, and Mango Salsa

A tropical, vibrant dish featuring juicy shrimp, creamy avocado, and a zesty mango salsa.

This dish offers a delightful balance of flavors—sweet, savory, and tangy—and is perfect for a sunny summer day.

Ingredients:

• 12 oz fettuccine
• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 mango, diced
• 1 red bell pepper, diced
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Cook the fettuccine according to package directions. Reserve ½ cup of pasta water before draining.
2. In a skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through.
3. In a bowl, combine the diced mango, red bell pepper, avocado, lime juice, and fresh cilantro. Gently toss to combine.
4. Toss the cooked fettuccine with the shrimp, adding some reserved pasta water to create a light sauce.
5. Serve the pasta topped with the fresh mango salsa.

The shrimp brings a light, smoky flavor that pairs beautifully with the creamy avocado and sweet, tangy mango salsa.

This dish is vibrant and refreshing, making it perfect for a summer evening.

Fettuccine with Pesto, Roasted Tomatoes, and Pine Nuts

This classic pesto pasta is elevated with the addition of sweet, roasted tomatoes and crunchy pine nuts.

The rich, herbaceous pesto is the perfect complement to the sweetness of the tomatoes and the nutty crunch of the pine nuts.

Ingredients:

• 12 oz fettuccine
• 1 pint cherry tomatoes, halved
• ¼ cup pine nuts, toasted
• ½ cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh Parmesan for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 15-20 minutes until soft and slightly caramelized.
2. Cook fettuccine in salted water according to package directions, reserving ½ cup of pasta water before draining.
3. In a large bowl, toss the cooked fettuccine with pesto and reserved pasta water to create a creamy coating.
4. Gently fold in the roasted tomatoes and toasted pine nuts.
5. Serve with a sprinkle of fresh Parmesan.

The roasted tomatoes add a sweet depth of flavor to the dish, while the pine nuts provide a satisfying crunch.

The pesto ties everything together with its rich, herby flavor. It’s a simple yet flavorful pasta that showcases the essence of summer.

Fettuccine with Grilled Chicken, Asparagus, and Lemon Parmesan Sauce

This dish brings together tender grilled chicken, fresh asparagus, and a creamy lemon Parmesan sauce that adds just the right amount of richness without being too heavy.

The smoky grilled chicken and the bright lemon sauce make this a perfectly balanced meal for a sunny day.

Ingredients:

• 12 oz fettuccine
• 2 chicken breasts, grilled and sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, until fully cooked and juices run clear. Slice the chicken into thin strips.
2. Cook the fettuccine in salted water until al dente, reserving ½ cup of pasta water before draining.
3. In a skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes until tender.
4. In a saucepan, heat the heavy cream over low heat, then add the Parmesan cheese, lemon zest, and lemon juice. Stir until the sauce is smooth and creamy.
5. Toss the cooked fettuccine with the lemon Parmesan sauce, adding reserved pasta water if needed to achieve a smooth consistency.
6. Gently mix in the grilled chicken and asparagus, and garnish with fresh parsley.

This dish is full of fresh, light ingredients that work beautifully together.

The grilled chicken and asparagus add a smoky, savory depth, while the lemon Parmesan sauce gives the dish a creamy, tangy finish.

Fettuccine with Summer Squash, Goat Cheese, and Mint

A perfect summer dish featuring tender fettuccine tossed with sautéed summer squash, creamy goat cheese, and a burst of fresh mint.

This dish offers a refreshing balance of flavors—earthy squash, tangy goat cheese, and aromatic mint.

Ingredients:

• 12 oz fettuccine
• 2 medium summer squash, sliced into thin rounds
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh mint, chopped
• Salt and black pepper to taste
• Lemon zest for garnish

Instructions:

1. Cook fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced summer squash to the skillet and cook for 4-5 minutes, until tender and slightly golden. Season with salt and pepper.
4. Toss the cooked fettuccine with the sautéed squash, adding reserved pasta water to create a light sauce.
5. Gently fold in the crumbled goat cheese and fresh mint.
6. Garnish with lemon zest and serve.

This dish combines light, earthy squash with creamy goat cheese and fresh mint, creating a perfectly balanced pasta that’s both refreshing and satisfying.

The lemon zest adds a hint of brightness, making it ideal for summer dining.

Fettuccine with Roasted Bell Peppers, Olives, and Ricotta

A Mediterranean-inspired pasta that combines sweet roasted bell peppers, briny olives, and creamy ricotta.

This dish is vibrant, light, and full of bold flavors, making it a perfect choice for a summer meal.

Ingredients:

• 12 oz fettuccine
• 2 red bell peppers, roasted and sliced
• ½ cup Kalamata olives, pitted and halved
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh oregano, chopped
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the bell peppers under a broiler or on a grill until the skins are charred. Remove the skins, seeds, and stems, and slice the peppers into strips.
2. Cook fettuccine according to package directions, reserving ½ cup of pasta water before draining.
3. In a large bowl, toss the cooked fettuccine with olive oil, balsamic vinegar, and fresh oregano.
4. Gently fold in the roasted bell peppers, olives, and ricotta cheese.
5. Season with salt and pepper to taste, and garnish with fresh basil.

The roasted bell peppers bring a natural sweetness that pairs perfectly with the briny olives and creamy ricotta.

This pasta is full of Mediterranean-inspired flavors, and the fresh basil adds an aromatic touch.