26+ Flavorful Summer Hot Pasta Recipes You’ll Crave All Season Long

Summer is a time for fresh ingredients, bold flavors, and meals that bring people together.

While cold pasta salads often steal the spotlight during the warmer months, hot pasta dishes can be just as vibrant and seasonal—especially when made with fresh vegetables, zesty citrus, or smoky grilled proteins.

In this roundup, we’ve gathered 26+ of the best hot pasta recipes for summer.

These meals are anything but heavy; they’re designed to be satisfying yet light, flavorful without being fussy.

Whether you’re craving creamy lemony sauces, grilled veggies, juicy shrimp, or spicy Cajun flair, there’s a summer pasta dish here that will hit the spot.

So, roll up your sleeves, grab your favorite pasta, and get ready to turn up the heat—in the most delicious way.

26+ Flavorful Summer Hot Pasta Recipes You’ll Crave All Season Long

Who says hot pasta is just for cozy winter nights?

With the right ingredients and a touch of seasonal creativity, hot pasta can be the star of your summer table.

From bright citrus flavors to smoky grilled veggies and bold spice blends, these 26+ summer pasta recipes are proof that comfort food can still feel fresh, light, and totally satisfying.

Whether you’re cooking for a backyard gathering, a quiet weeknight dinner, or a romantic date on the patio, these dishes will bring warmth, flavor, and fun to every meal.

Lemon Basil Chicken Pasta

This light yet satisfying pasta dish brings together the brightness of fresh lemon and the sweet aroma of basil for a summer-inspired twist on creamy chicken pasta.

It’s the kind of meal that tastes like sunshine—perfect for patio dinners or family gatherings.

Ingredients:

• 12 oz penne or farfalle pasta
• 2 boneless skinless chicken breasts, diced
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• Zest and juice of 1 large lemon
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add chicken and season with salt and pepper. Cook until golden and fully cooked, about 6–8 minutes.
3. Add garlic and cherry tomatoes to the skillet and sauté for 2–3 minutes until fragrant and tomatoes begin to soften.
4. Stir in lemon zest, lemon juice, and heavy cream. Bring to a gentle simmer.
5. Add the cooked pasta, Parmesan, and basil to the skillet. Toss to combine and cook for another 2–3 minutes.
6. Adjust seasoning with additional salt and pepper if needed.

This pasta strikes a perfect balance—rich and creamy, yet zesty and herbaceous.

The lemon brightens the dish, while fresh basil keeps it from feeling too heavy in the summer heat.

Spicy Shrimp & Corn Linguine

A spicy, buttery seafood pasta with sweet corn kernels and a kick of chili flakes, this linguine is a celebration of summer produce and bold flavors.

It brings a coastal vibe to your dinner table, ideal for a seafood lover’s weekend meal.

Ingredients:

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 1 tbsp butter + 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 cup fresh or frozen corn kernels
• 1/4 cup white wine or seafood stock
• Zest and juice of 1 lime
• 1/4 cup chopped parsley or cilantro
• Salt and black pepper to taste

Instructions:

1. Cook linguine in salted water until al dente. Drain and set aside.
2. In a large skillet, heat butter and olive oil over medium heat.
3. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
4. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3–4 minutes. Remove shrimp and set aside.
5. In the same pan, add corn and sauté for 2 minutes. Deglaze with white wine or seafood stock and simmer for another 2 minutes.
6. Return shrimp to the skillet, add lime zest and juice. Stir in cooked linguine and toss to coat.
7. Sprinkle with chopped parsley or cilantro before serving.

This dish is bold, buttery, and bursting with texture.

The sweet crunch of corn and the heat from chili flakes make it an unforgettable, summery seafood pasta with a touch of zest.

Roasted Vegetable Pesto Pasta

This vibrant, hearty dish is packed with the bounty of summer—zucchini, bell peppers, and eggplant—all roasted to caramelized perfection and tossed in a fresh basil pesto.

It’s colorful, nutrient-rich, and bursting with rustic flavor.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small eggplant, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/3 cup pesto (store-bought or homemade)
• 1/4 cup grated Pecorino Romano or Parmesan
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and eggplant in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly browned.
2. Cook pasta according to package directions. Drain and return to pot.
3. Add roasted vegetables, cherry tomatoes, and pesto to the pasta. Toss well to combine over low heat.
4. Stir in cheese and season with additional salt and pepper if needed.
5. Garnish with fresh basil before serving.

This dish showcases the best of seasonal produce while remaining comforting and hearty.

The pesto binds all the elements together, offering a nutty, herbaceous richness that complements the roasted veggies beautifully. A satisfying meal that’s both fresh and filling.

Creamy Tomato and Spinach Fettuccine

This creamy pasta dish combines the richness of a silky tomato sauce with the freshness of spinach, creating a flavorful yet light meal for summer evenings. It’s indulgent, yet the greens give it a healthy touch, perfect for a family dinner or a weekend treat.

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 3 cups fresh spinach
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking for 3–4 minutes until softened.
3. Stir in crushed tomatoes and simmer for 5 minutes.
4. Add heavy cream and red pepper flakes, if using, and simmer for another 3–4 minutes until the sauce thickens slightly.
5. Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
6. Toss in cooked fettuccine and Parmesan, stirring to coat the pasta with the creamy sauce.
7. Season with salt and pepper to taste and garnish with fresh basil before serving.

This dish brings together the comforting richness of a creamy tomato sauce with fresh, vibrant spinach, making it a perfect balance of indulgence and freshness for the summer.

Grilled Chicken & Avocado Pasta Salad

A twist on the traditional pasta salad, this warm pasta dish incorporates juicy grilled chicken, creamy avocado, and a tangy lime dressing.

It’s a great choice for a summer barbecue or light lunch that doesn’t skimp on flavor.

Ingredients:

• 12 oz bowtie or rotini pasta
• 2 boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 2 ripe avocados, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside to cool slightly.
2. Heat olive oil in a grill pan over medium heat. Season the chicken breasts with chili powder, salt, and pepper, and grill until fully cooked, about 6–7 minutes per side. Let the chicken rest before slicing it into strips.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked pasta, sliced chicken, diced avocado, red onion, and cilantro.
5. Drizzle with the lime dressing and toss gently to combine.
6. Serve immediately, or chill for 30 minutes for a refreshing pasta salad option.

This dish is vibrant, light, and packed with flavor.

The creamy avocado contrasts beautifully with the tangy lime dressing, making it the ideal summer pasta dish to serve at your next gathering.

Summer Veggie & Feta Orzo Pasta

This orzo pasta dish is a refreshing way to enjoy the seasonal bounty of summer vegetables.

The combination of roasted vegetables, creamy feta, and a lemony dressing creates a bright, fresh flavor profile that’s perfect for warm weather.

Ingredients:

• 12 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• Juice and zest of 1 lemon
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced squash, zucchini, and halved cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and slightly caramelized.
2. Meanwhile, cook orzo according to package directions. Drain and set aside.
3. In a small bowl, whisk together lemon juice, zest, olive oil, red wine vinegar, salt, and pepper to create the dressing.
4. In a large bowl, combine the cooked orzo, roasted vegetables, crumbled feta, Kalamata olives, and fresh parsley.
5. Drizzle with the lemon dressing and toss gently to combine.
6. Serve immediately or chill in the fridge for an hour before serving for a cool summer side dish.

This pasta is full of vibrant, roasted summer vegetables and briny feta, making it a refreshing dish that captures the essence of summer in every bite.

The lemon dressing adds a zesty kick, perfectly complementing the rich flavors of the veggies and cheese.

Grilled Veggie & Goat Cheese Pasta

This summer pasta combines smoky grilled vegetables with creamy goat cheese for a rich, satisfying dish that still feels light and fresh.

It’s an ideal option for outdoor dining and a perfect way to showcase the best of seasonal produce.

Ingredients:

• 12 oz spaghetti or linguine
• 1 small eggplant, sliced
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 2 tbsp fresh basil, chopped
• 1/4 cup pine nuts, toasted
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat your grill or grill pan over medium heat. Toss the eggplant, bell pepper, and zucchini with olive oil, salt, and pepper. Grill the vegetables for 3–4 minutes per side, until they are tender and slightly charred.
2. While the vegetables are grilling, cook the pasta according to package directions. Drain and set aside.
3. After grilling, chop the vegetables into bite-sized pieces and toss them with the cooked pasta.
4. Stir in crumbled goat cheese, fresh basil, and toasted pine nuts.
5. Drizzle with balsamic vinegar and toss to combine before serving.

This dish is a perfect blend of smoky, creamy, and fresh flavors, with the grilled vegetables adding depth and the goat cheese providing a tangy richness.

It’s a lovely option for a warm evening with friends or family.

Spaghetti Aglio e Olio with Lemon and Parmesan

A simple yet flavorful pasta dish, Spaghetti Aglio e Olio is made with garlic, olive oil, and red pepper flakes, then brightened with fresh lemon and topped with Parmesan.

This dish comes together quickly but delivers incredible flavor and is perfect for a light yet satisfying summer meal.

Ingredients:

• 12 oz spaghetti
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the spaghetti in salted water according to package directions. Drain and set aside, reserving a bit of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic slices and red pepper flakes, sautéing until the garlic is golden but not burnt, about 2–3 minutes.
3. Add the cooked spaghetti to the skillet and toss to coat in the olive oil and garlic mixture.
4. Stir in lemon zest and juice, and add a splash of reserved pasta water if the mixture seems dry.
5. Remove from heat and toss with grated Parmesan cheese, fresh parsley, salt, and pepper.
6. Serve immediately, garnished with additional Parmesan and parsley if desired.

Aglio e Olio is a beloved Italian classic, and this version brings an extra punch of lemon and cheese that brightens it up even more.

It’s perfect for those evenings when you need a delicious meal on the table in a flash.

Creamy Pesto & Sausage Pasta

For a heartier pasta dish with a summery twist, this creamy pesto and sausage pasta is sure to hit the spot.

The creamy pesto sauce pairs perfectly with savory sausage and tender pasta, creating a dish that feels indulgent but still fresh and vibrant.

Ingredients:

• 12 oz rigatoni or penne pasta
• 2 tbsp olive oil
• 4 Italian sausages, casings removed
• 1/4 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage meat and cook until browned, breaking it up into pieces as it cooks, about 5–7 minutes.
3. Stir in the heavy cream and pesto, simmering for 2–3 minutes until the sauce thickens slightly.
4. Add the cooked pasta to the skillet and toss to coat in the creamy pesto sauce.
5. Stir in Parmesan cheese, salt, and pepper to taste, and cook for an additional 2 minutes.
6. Serve hot, garnished with fresh basil and additional Parmesan if desired.

This creamy pesto and sausage pasta is a comforting yet vibrant dish that combines rich flavors with a fresh herbaceous finish.

The creamy pesto sauce and savory sausage make it a perfect choice for a filling summer dinner.

Shrimp and Avocado Pasta with Cilantro Lime Sauce

A refreshing twist on a classic shrimp pasta, this dish features succulent shrimp, creamy avocado, and a zesty cilantro-lime sauce that ties it all together.

It’s a perfect choice for a light yet satisfying summer dinner, full of flavor and texture.

Ingredients:

• 12 oz spaghetti or angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Zest and juice of 1 lime
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil (for shrimp)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2–3 minutes per side until pink and fully cooked. Set the shrimp aside.
3. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
4. Stir in the lime zest, lime juice, and heavy cream. Let the sauce simmer for 2 minutes.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce.
6. Gently fold in the shrimp, avocado, and cilantro.
7. Serve hot, garnished with extra cilantro and lime wedges.

This dish combines the fresh, creamy texture of avocado with the tangy lime sauce, making it a cool, refreshing, and satisfying option for those warm summer nights.

Caprese Chicken Pasta

A delightful mix of juicy grilled chicken, sweet cherry tomatoes, fresh mozzarella, and basil, all tossed with pasta in a rich balsamic glaze, this Caprese-inspired dish captures the essence of summer in every bite.

Ingredients:

• 12 oz fusilli or farfalle pasta
• 2 boneless skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat a grill or grill pan over medium heat. Rub chicken breasts with olive oil and season with salt and pepper. Grill for 6–7 minutes per side until cooked through. Let the chicken rest before slicing into strips.
2. Cook the pasta according to package directions. Drain and set aside.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 2–3 minutes until it thickens into a glaze.
4. In a large bowl, toss the cooked pasta with sliced chicken, cherry tomatoes, mozzarella, and fresh basil.
5. Drizzle with the balsamic glaze and toss again.
6. Serve with grated Parmesan cheese and extra basil on top.

This Caprese chicken pasta is a vibrant and satisfying dish that combines savory, sweet, and tangy flavors in perfect harmony.

It’s an ideal dish for enjoying the best summer ingredients in a single bowl.

Spicy Sausage and Kale Penne

This hearty pasta dish is perfect for summer evenings when you want something flavorful and filling.

Spicy sausage pairs beautifully with earthy kale, creating a balanced dish that’s both satisfying and rich in nutrients.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 spicy Italian sausages, casings removed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/2 cup white wine
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and break it apart with a spoon, cooking until browned and fully cooked, about 6–8 minutes.
3. Add onion and garlic, cooking for 2–3 minutes until softened and fragrant.
4. Stir in the kale and red pepper flakes, cooking for 3–4 minutes until the kale wilts and softens.
5. Deglaze the pan with white wine, scraping up any bits from the bottom of the skillet. Let the wine reduce for 2 minutes.
6. Add the cooked pasta to the skillet, tossing to combine and coat in the sausage and kale mixture.
7. Stir in Parmesan cheese, salt, and pepper to taste.
8. Serve immediately, garnished with additional Parmesan if desired.

This spicy sausage and kale penne is rich, hearty, and packed with flavor, offering a perfect combination of savory sausage, tender kale, and a slight heat that makes it an exciting summer meal.

Zucchini Noodles with Pesto Shrimp

A light yet flavorful dish, this pasta combines the freshness of zucchini noodles with the richness of pesto and succulent shrimp.

It’s a healthy and refreshing summer meal that’s low-carb, vibrant, and packed with Mediterranean flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 cup pesto (store-bought or homemade)
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add shrimp and garlic, and cook for 3–4 minutes, flipping halfway, until shrimp are pink and cooked through.
2. Add the zucchini noodles to the skillet and sauté for 2–3 minutes until they are tender but still slightly crisp.
3. Stir in the pesto and toss until the noodles are evenly coated.
4. Add the halved cherry tomatoes and cook for 1 more minute.
5. Season with salt and pepper, and sprinkle with grated Parmesan.
6. Garnish with fresh basil before serving.

This dish is light, refreshing, and full of flavor, making it perfect for summer nights when you crave something fresh yet satisfying.

The combination of pesto and shrimp is always a hit, and the zucchini noodles provide a great low-carb alternative to traditional pasta.

Spicy Chorizo & Roasted Red Pepper Pasta

For a spicy, bold dish with plenty of smokiness, this pasta features chorizo sausage paired with sweet roasted red peppers.

The creamy sauce binds everything together for a savory and satisfying dish that packs a punch of flavor.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 spicy chorizo sausages, casings removed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 jar (12 oz) roasted red peppers, drained and sliced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 tsp smoked paprika
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
3. Add onion and sauté for 2–3 minutes until softened.
4. Stir in roasted red peppers, heavy cream, chicken broth, and smoked paprika. Let the sauce simmer for 3–4 minutes until it thickens slightly.
5. Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
6. Stir in grated Parmesan, season with salt and pepper, and cook for another 2 minutes.
7. Serve hot, garnished with extra Parmesan if desired.

This spicy chorizo pasta is packed with rich, smoky flavors and a bit of heat, balanced out by the creamy sauce.

It’s a comforting, hearty dish that’s perfect for a summer dinner when you want something with a little more kick.

Grilled Chicken & Spinach Pasta with Garlic Butter Sauce

This dish brings together tender grilled chicken, fresh spinach, and a garlic butter sauce that’s rich but still light enough for summer.

It’s a great balance of comfort and freshness, perfect for an outdoor dinner or a weeknight meal.

Ingredients:

• 12 oz spaghetti or fettuccine
• 2 boneless skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, and season with salt and pepper. Grill for 6–7 minutes per side, until fully cooked and juices run clear. Let the chicken rest before slicing it into strips.
2. Cook pasta according to package directions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant.
4. Add the spinach to the skillet and cook for 2 minutes until wilted.
5. Add the cooked pasta to the skillet, tossing to coat in the garlic butter sauce.
6. Stir in the sliced chicken and grated Parmesan, and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.

This garlic butter chicken pasta is light yet satisfying, with the creamy richness of the garlic butter and the freshness of spinach.

It’s a simple yet flavorful summer dish that’s perfect for those warm evenings when you want something hearty but not too heavy.

Lemon Garlic Shrimp Pasta

This zesty and light pasta dish is packed with the freshness of lemon and the rich flavors of garlic, perfectly paired with succulent shrimp.

It’s quick to prepare and makes for an elegant dinner that’s both refreshing and satisfying.

Ingredients:

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 6 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup white wine (or chicken broth)
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside, reserving some pasta water.
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 garlic and sauté for 1 minute until fragrant.
4. Add lemon zest, lemon juice, and white wine (or chicken broth), and bring to a simmer. Let it cook for 2–3 minutes to reduce the sauce slightly.
5. Add the cooked pasta to the skillet and toss to coat in the lemony garlic sauce.
6. Stir in the shrimp and chopped parsley, season with salt and pepper.
7. Serve with a sprinkle of Parmesan cheese and extra parsley if desired.

This pasta is light, fresh, and tangy, with the lemon garlic sauce complementing the shrimp beautifully.

It’s the perfect dish for those warm summer nights when you want something light but flavorful.

Roasted Tomato & Ricotta Penne

This comforting dish brings out the natural sweetness of roasted tomatoes and pairs them with creamy ricotta and a hint of basil.

It’s a fresh, flavorful pasta dish that’s simple to make yet full of depth.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, oregano, red pepper flakes, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until they are tender and caramelized.
2. Cook the pasta according to package directions. Drain and set aside.
3. In a large skillet, combine the roasted tomatoes, cooked pasta, and ricotta. Stir over medium heat for 2–3 minutes until the ricotta melts into the sauce, creating a creamy texture.
4. Stir in fresh basil and Parmesan, then season with additional salt and pepper if needed.
5. Serve immediately, garnished with more Parmesan and basil.

This roasted tomato and ricotta penne offers a perfect balance of creamy and tangy flavors, with the sweetness of the tomatoes shining through.

It’s a simple yet satisfying dish that celebrates the beauty of summer produce.

Chicken Alfredo with Lemon and Asparagus

A creamy, comforting dish that’s elevated by the brightness of lemon and the fresh, tender bite of asparagus, this Chicken Alfredo is a perfect balance of richness and freshness—ideal for a summer dinner that feels both indulgent and light.

Ingredients:

• 12 oz fettuccine pasta
• 2 boneless skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Season the chicken breasts with salt and pepper, and cook them in a skillet with olive oil over medium heat for 6–7 minutes per side until fully cooked. Let the chicken rest before slicing it into strips.
3. In the same skillet, add the asparagus and cook for 3–4 minutes until tender. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
5. Add the heavy cream, lemon zest, and lemon juice. Bring the sauce to a simmer and cook for 3–4 minutes until it thickens slightly.
6. Stir in Parmesan cheese, then add the cooked pasta, chicken, and asparagus. Toss everything to coat in the creamy sauce.
7. Serve hot, garnished with extra Parmesan and lemon zest.

This Chicken Alfredo with lemon and asparagus is rich yet refreshing, making it the perfect creamy comfort dish with a summer twist.

The lemon brightens up the rich Alfredo sauce, while the asparagus adds a fresh bite that balances out the creamy goodness.

Pasta Primavera with Parmesan and Lemon

A fresh, light, and colorful dish, Pasta Primavera is full of vibrant vegetables and a zesty lemon Parmesan sauce.

It’s an ideal choice when you want something healthy and refreshing that celebrates the best of summer produce.

Ingredients:

• 12 oz farfalle or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 cup bell peppers, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup fresh basil, chopped
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and cherry tomatoes. Cook for 5–6 minutes until vegetables are tender but still crisp. Add peas and cook for another 2 minutes.
3. Toss the cooked pasta with the sautéed vegetables in the skillet.
4. Stir in lemon zest, lemon juice, and grated Parmesan, tossing to combine.
5. Season with salt and pepper to taste and garnish with fresh basil before serving.

Pasta Primavera is the ultimate summer dish, light and bursting with flavor.

The combination of fresh vegetables, tangy lemon, and creamy Parmesan makes this dish a simple yet satisfying choice for any summer meal.

Spaghetti Carbonara with Peas and Pancetta

This creamy pasta dish with pancetta and peas is a wonderful twist on the classic carbonara.

The peas add a pop of color and a touch of sweetness, while the pancetta gives it a savory depth. It’s rich, comforting, and easy to prepare in just a few steps.

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta, diced
• 1 cup frozen peas, thawed
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5–7 minutes.
3. Add peas to the skillet and sauté for 1–2 minutes until heated through.
4. In a bowl, whisk together eggs and Parmesan cheese until smooth.
5. Add the cooked pasta to the skillet with pancetta and peas. Remove from heat and quickly toss in the egg mixture, stirring until the pasta is evenly coated and the sauce thickens. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
6. Garnish with fresh parsley and season with salt and pepper to taste.

This Spaghetti Carbonara with Peas and Pancetta is rich, creamy, and full of flavor.

The peas add a delightful sweetness that balances out the savory pancetta and creamy sauce, making it the perfect summer indulgence.

Pappardelle with Brown Butter and Sage

This luxurious pasta dish features pappardelle noodles drenched in rich brown butter, infused with crispy sage leaves, and finished with a sprinkle of Parmesan.

It’s simple, indulgent, and incredibly satisfying, making it a perfect summer dinner for when you’re craving something a little more decadent.

Ingredients:

• 12 oz pappardelle or wide egg noodles
• 1/2 cup unsalted butter
• 10–12 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped (optional)

Instructions:

1. Cook pappardelle according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Let it cook until it starts to foam and then turns golden brown, about 4–5 minutes.
3. Add sage leaves to the brown butter and cook for 1–2 minutes until the sage crisps up.
4. Toss the cooked pappardelle in the brown butter sauce, ensuring the noodles are fully coated.
5. Season with salt and pepper to taste.
6. Serve with a generous sprinkle of grated Parmesan and optional fresh thyme.

Pappardelle with Brown Butter and Sage is a simple yet luxurious pasta dish.

The nuttiness of the brown butter pairs beautifully with the crispy sage, creating a rich and satisfying flavor that complements the tender pasta. It’s the kind of dish you can enjoy on a special summer evening.

Grilled Veggie and Feta Pasta

This vibrant dish combines grilled summer vegetables with feta cheese and a light, tangy dressing.

It’s a great way to use up fresh summer produce and creates a perfect balance of savory, tangy, and slightly smoky flavors.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 zucchini, sliced into rounds
• 1 yellow bell pepper, sliced
• 1 red onion, sliced into thick rings
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill the vegetables for 5–6 minutes per side until they’re charred and tender. Remove from heat and chop into bite-sized pieces.
2. Cook the pasta according to package directions. Drain and set aside.
3. In a small bowl, whisk together balsamic vinegar, honey, and a pinch of salt and pepper to make the dressing.
4. Toss the cooked pasta with the grilled vegetables and feta cheese in a large bowl. Drizzle the dressing over the pasta and toss to combine.
5. Garnish with fresh basil and serve immediately.

Grilled Veggie and Feta Pasta is a perfect summer dish that celebrates the season’s bounty of fresh vegetables.

The smoky grilled veggies pair wonderfully with the tangy feta, creating a dish that’s refreshing and filling.

Cajun Chicken Alfredo

This creamy and spicy pasta dish features Cajun-seasoned chicken paired with a rich, creamy Alfredo sauce.

The bold flavors of the Cajun spices are balanced by the creamy sauce, making it a comforting yet exciting dish for summer.

Ingredients:

• 12 oz fettuccine pasta
• 2 boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Season the chicken breasts with Cajun seasoning, salt, and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 6–7 minutes per side until fully cooked. Remove the chicken from the skillet, let it rest, and slice it into strips.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant. Add the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for 3–4 minutes to thicken slightly.
4. Stir in grated Parmesan cheese and season with salt and pepper to taste.
5. Add the cooked pasta to the sauce, tossing to coat evenly. Top with sliced Cajun chicken and garnish with fresh parsley.
6. Serve immediately, garnished with extra Parmesan if desired.

Cajun Chicken Alfredo brings a perfect balance of spice and creaminess, making it an indulgent yet bold dish.

The rich Alfredo sauce complements the heat from the Cajun chicken, making every bite full of flavor.

Garlic Mushroom and Spinach Pasta

This comforting and earthy pasta dish is perfect for the summer when you crave something satisfying but not too heavy.

The mushrooms and spinach are sautéed in garlic and olive oil, making a flavorful base for the pasta.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb mushrooms (cremini, button, or a mix), sliced
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until they are tender and browned.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in the spinach and cook for 2–3 minutes until wilted.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2–3 minutes until the sauce thickens slightly.
6. Toss the cooked pasta into the skillet with the mushroom and spinach mixture. Stir in Parmesan cheese, salt, and pepper.
7. Garnish with fresh thyme or parsley and serve hot.

This Garlic Mushroom and Spinach Pasta is rich and earthy, with the garlic and cream adding a comforting touch.

The spinach provides a fresh, vibrant contrast to the richness of the mushrooms, making it a satisfying yet light dish perfect for any summer dinner.