29+ Delicious Summer Italian Dinner Recipes to Try This Season

Summer is the season for fresh, vibrant flavors, and there’s no better way to celebrate this than with a collection of delicious Italian recipes.

Whether you’re hosting a summer dinner party, enjoying a quiet evening at home, or just craving something light yet flavorful, Italian cuisine offers the perfect balance of bright, fresh ingredients and comforting dishes.

In this blog, we’ve curated over 29+ Summer Italian Dinner Recipes that will not only tantalize your taste buds but also bring the warm Mediterranean vibes right to your dinner table.

From light pasta dishes and grilled vegetables to mouthwatering seafood options and refreshing salads, these recipes are all about showcasing the best summer ingredients.

The combination of ripe tomatoes, fresh basil, creamy mozzarella, and grilled meats will make you feel like you’re dining under the Italian sun, no matter where you are.

Let’s dive into some of the most delicious and easy-to-make summer Italian dinners that you can enjoy with family and friends.

29+ Delicious Summer Italian Dinner Recipes to Try This Season

With these 29+ Summer Italian Dinner Recipes, you’re all set to make the most of the season’s freshest ingredients.

Whether you’re craving the tangy zest of a classic Caprese salad, the smoky flavor of grilled meats, or the delicate textures of seafood, there’s a dish in this collection for every occasion.

Italian cuisine’s emphasis on simplicity and quality ingredients means that each recipe is bursting with flavor and perfect for enjoying during those long summer evenings.

So, gather your fresh herbs, ripe vegetables, and a bottle of Italian wine, and start creating your own Mediterranean feast tonight!

Grilled Eggplant Parmesan

A lightened-up version of the traditional Italian classic, Grilled Eggplant Parmesan is perfect for summer.

Instead of breading and frying the eggplant, it’s grilled to bring out its natural smoky flavor, then layered with marinara sauce, fresh mozzarella, and basil for a fresh and satisfying dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 1/2 cups fresh mozzarella, sliced
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 4-5 minutes per side, until tender and lightly charred.
4. Preheat your oven to 375°F (190°C).
5. In a baking dish, layer the grilled eggplant slices, a spoonful of marinara sauce, mozzarella slices, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used.
6. Bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Grilled Eggplant Parmesan is a perfect summer dinner as it highlights the vibrant flavors of the season.

The smoky char from the grill adds depth to the eggplant, while the fresh mozzarella and fragrant basil provide a lovely contrast. It’s an excellent choice for vegetarians or anyone looking to enjoy a lighter take on a classic dish. Serve it with a side of salad or some garlic bread for a complete meal.

Caprese Pasta Salad

A bright, refreshing pasta salad with the flavors of a Caprese salad, this dish combines juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic glaze.

It’s a simple, no-cook meal that comes together in minutes, making it an ideal option for hot summer nights.

Ingredients:

• 12 oz. pasta (penne, fusilli, or farfalle work well)
• 2 cups cherry tomatoes, halved
• 1 1/2 cups fresh mozzarella, cut into small cubes
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella cubes, and chopped basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently to coat evenly.
5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.

This Caprese Pasta Salad offers a perfect balance of flavors that will leave you feeling refreshed during those warm summer evenings.

The combination of ripe tomatoes, creamy mozzarella, and fragrant basil is a nod to the classic Caprese salad, but in a heartier, more satisfying form. The balsamic dressing adds a touch of acidity and sweetness that elevates the dish. It can be served as a side dish or as a main course for a light, flavorful dinner.

Lemon Ricotta Risotto with Asparagus

A creamy, zesty risotto featuring the fresh taste of summer asparagus and a burst of lemon, this dish is both comforting and bright.

The rich texture of the risotto pairs beautifully with the crisp asparagus and tangy lemon for a dish that feels elegant yet easy to prepare.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened.
2. Stir in the Arborio rice and cook for another 1-2 minutes, allowing the rice to toast lightly.
3. Pour in the white wine and stir until it has mostly evaporated.
4. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth.
5. While the risotto is cooking, steam or blanch the asparagus pieces in boiling water for 2-3 minutes until tender but still bright green.
6. Once the rice is creamy and tender, stir in the ricotta cheese, lemon zest, lemon juice, Parmesan, and cooked asparagus. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan if desired.

This Lemon Ricotta Risotto with Asparagus is a delightful dish that captures the essence of summer. The asparagus adds a fresh crunch that contrasts beautifully with the creamy risotto, while the lemon brings a zesty brightness that makes each bite feel like a burst of sunshine.

Whether served as a side dish or a main, it’s a comforting yet refreshing option for warm weather. It pairs wonderfully with grilled meats or can be enjoyed on its own for a light, satisfying meal.

Shrimp Scampi with Zucchini Noodles

A fresh and healthy twist on the classic shrimp scampi, this dish uses zucchini noodles instead of traditional pasta to keep things light and flavorful.

The shrimp is sautéed in a rich garlic-butter sauce with a touch of lemon and white wine, making for a delicious summer dinner that’s quick to prepare.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb. large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Heat a large skillet over medium heat and melt the butter.
2. Add the garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the white wine and lemon juice, scraping up any bits stuck to the bottom of the pan.
6. Add the zucchini noodles and sauté for 2-3 minutes until tender, but still crisp.
7. Return the shrimp to the skillet, toss to combine, and season with salt, pepper, lemon zest, and chopped parsley.
8. Serve immediately, garnished with extra parsley if desired.

Shrimp Scampi with Zucchini Noodles is a lighter alternative to the traditional pasta version, with the zucchini providing a fresh crunch and absorbing the delicious garlic-butter sauce.

The shrimp adds a touch of richness, while the lemon and white wine give the dish a refreshing, zesty flavor. It’s a perfect dish for a summer dinner when you’re looking for something quick, healthy, and satisfying.

Panzanella (Italian Bread Salad)

Panzanella is a traditional Tuscan bread salad, made with crusty bread, juicy tomatoes, red onions, and fresh basil.

It’s a no-cook recipe that’s perfect for summer, offering a light yet hearty dish packed with vibrant flavors. This is a great way to use up stale bread while creating a refreshing and filling salad.

Ingredients:

• 4 cups day-old crusty bread, cut into cubes
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cucumber, peeled and diced
• 1/4 cup fresh basil, torn into pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the bread cubes, tomatoes, red onion, cucumber, and basil.
2. Drizzle the olive oil and red wine vinegar over the salad, and toss to combine.
3. Season with salt and pepper to taste, and let the salad sit for 10-15 minutes so the bread can soak up the dressing and juices from the vegetables.
4. Serve chilled or at room temperature.

Panzanella is an incredibly versatile and refreshing dish that highlights the best of summer produce. The bread soaks up the juicy tomatoes and tangy dressing, while the cucumber and red onion add crunch and sharpness to the mix.

This salad is perfect for warm weather, either as a side dish or as a light main course. It’s an excellent choice for picnics or outdoor gatherings, where you can enjoy its bold, vibrant flavors without heating up the kitchen.

Grilled Lemon-Herb Chicken with Caponata

Grilled Lemon-Herb Chicken paired with caponata is a delightful summer dinner, combining tender grilled chicken with a flavorful Sicilian vegetable relish.

The caponata, made with eggplant, tomatoes, olives, and capers, has a perfect balance of sweet, sour, and savory flavors that complement the smoky chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Caponata:

• 1 medium eggplant, diced
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for 20-30 minutes.
2. Meanwhile, prepare the caponata by heating olive oil in a large skillet over medium heat. Add the eggplant, onion, and bell pepper and cook for 5-7 minutes until softened.
3. Add the tomatoes, olives, and capers to the skillet and cook for another 5 minutes.
4. Stir in the vinegar and sugar, then let the mixture simmer for 5-10 minutes until the vegetables are tender and the flavors have melded. Season with salt and pepper to taste.
5. Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, until fully cooked.
6. Serve the grilled chicken with a generous scoop of caponata on top, garnished with fresh parsley.

The Grilled Lemon-Herb Chicken with Caponata is a unique and flavorful combination of bright, citrusy chicken and savory, tangy caponata. The grilled chicken adds a smoky richness that contrasts beautifully with the sweet and sour notes in the caponata.

This dish feels like a celebration of summer, with its bold Mediterranean flavors and vibrant vegetables. It’s perfect for grilling season and pairs well with a simple green salad or roasted potatoes for a full meal.

Fettuccine Alfredo with Fresh Peas and Mint

A fresh twist on the classic creamy fettuccine alfredo, this dish incorporates sweet green peas and aromatic mint for a light, summery feel.

The richness of the Alfredo sauce is balanced by the freshness of the peas, while the mint adds a delightful burst of flavor that’s perfect for warmer weather.

Ingredients:

• 12 oz. fettuccine pasta
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 cup fresh peas (frozen peas can be used, thawed)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup fresh mint, chopped
• Zest of 1 lemon

Instructions:

1. Cook the fettuccine pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. In a large pan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
4. Add the peas to the sauce and cook for an additional 2-3 minutes until tender.
5. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Add some of the reserved pasta water if the sauce becomes too thick.
6. Add the cooked fettuccine to the sauce and toss to coat.
7. Stir in the fresh mint and lemon zest for an extra pop of freshness.
8. Serve hot, garnished with extra mint or Parmesan if desired.

Fettuccine Alfredo with Fresh Peas and Mint is a refreshing and luxurious dish that’s perfect for a summer dinner. The mint provides a surprising contrast to the creamy richness of the Alfredo sauce, while the peas add a burst of sweetness and color.

It’s a lighter, more vibrant version of the classic Alfredo, making it ideal for those warmer evenings when you want something indulgent yet fresh. Pair it with a glass of white wine and a side of crusty bread for the ultimate Italian dinner.

Grilled Vegetable Risotto

This Grilled Vegetable Risotto brings together the smoky flavor of grilled vegetables with the creamy comfort of traditional risotto.

The dish is made even better with seasonal vegetables like zucchini, bell peppers, and tomatoes, making it a great choice for enjoying the best of summer’s produce.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, until lightly charred and tender.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and cook until it has mostly evaporated.
5. Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth.
6. While the risotto is cooking, chop the grilled vegetables into bite-sized pieces.
7. Once the rice is creamy and tender, stir in the grilled vegetables and Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto garnished with fresh basil or parsley.

Grilled Vegetable Risotto is the perfect dish to embrace the vibrant flavors of summer. The smokiness of the grilled vegetables adds depth and richness to the creamy risotto, while the fresh herbs bring a burst of fragrance.

This is a satisfying and hearty meal that feels both comforting and light, making it ideal for those summer evenings when you want something a little more substantial without being too heavy. Serve with a simple side salad for a complete meal.

Tomato and Burrata Salad with Basil Pesto

A simple yet elegant dish that highlights the flavors of ripe summer tomatoes, creamy burrata, and fresh basil pesto, this salad is the perfect way to showcase the season’s best produce.

It’s light, refreshing, and full of vibrant flavors, making it an ideal choice for a summer dinner starter or side dish.

Ingredients:

• 4 large ripe tomatoes, sliced
• 8 oz. burrata cheese
• 1/4 cup fresh basil pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Balsamic glaze (optional)

Instructions:

1. Arrange the sliced tomatoes on a platter or serving plate.
2. Tear the burrata into pieces and place it over the tomatoes.
3. Drizzle the basil pesto over the tomatoes and burrata.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired.
6. Serve immediately, enjoying the contrast between the creamy cheese and the juicy tomatoes.

Tomato and Burrata Salad with Basil Pesto is the epitome of summer dining—light, fresh, and bursting with flavor. The creamy burrata and aromatic basil pesto pair perfectly with the sweet, tangy tomatoes, creating a dish that feels indulgent yet refreshing.

It’s an easy, no-cook dish that’s perfect for hot summer nights, whether served as a starter, side, or light main course. This salad brings all the best flavors of Italy to your plate in the most delicious and effortless way.

Grilled Peach and Prosciutto Salad

A unique blend of sweet and savory, this Grilled Peach and Prosciutto Salad combines the smoky sweetness of grilled peaches with the saltiness of prosciutto, fresh greens, and a tangy balsamic glaze.

It’s a perfect light and flavorful dish for those hot summer evenings when you want something refreshing and elegant.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 slices prosciutto
• 4 cups mixed greens (arugula, spinach, or a spring mix)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon honey
• Balsamic glaze, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches, cut side down, for 3-4 minutes until grill marks form and the peaches are slightly softened.
3. While the peaches are grilling, toast the walnuts in a small skillet over medium heat for 2-3 minutes until fragrant. Set aside.
4. Arrange the mixed greens on a platter or individual plates. Tear the prosciutto into pieces and scatter over the greens.
5. Once the peaches are grilled, slice them into wedges and add them to the salad.
6. Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
7. Drizzle the honey and balsamic glaze over the top and season with salt and pepper.
8. Serve immediately, enjoying the balance of sweet, salty, and tangy flavors.

Grilled Peach and Prosciutto Salad is a beautiful combination of summer’s best flavors. The grilled peaches bring a smoky sweetness that pairs wonderfully with the salty prosciutto and creamy goat cheese.

The honey and balsamic glaze add just the right amount of sweetness and acidity, while the walnuts provide a crunchy texture. This dish makes an excellent appetizer or light main course for a summer dinner party or a special meal at home.

Pasta alla Caprese

This Pasta alla Caprese is a simple, light, and fresh Italian dish that celebrates the flavors of summer.

With the perfect combination of ripe tomatoes, mozzarella, basil, and a drizzle of balsamic vinegar, it’s a great choice for a warm-weather dinner that feels indulgent yet not heavy.

Ingredients:

• 12 oz. pasta (spaghetti, penne, or fusilli)
• 2 cups cherry tomatoes, halved
• 1 1/2 cups fresh mozzarella, cut into small cubes
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large bowl, combine the halved cherry tomatoes, mozzarella cubes, and chopped basil.
3. Add the cooked pasta to the bowl and toss gently to combine.
4. Drizzle with olive oil and balsamic vinegar, then toss again to coat evenly.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra fresh basil or a sprinkle of Parmesan if desired.

Pasta alla Caprese is the perfect dish to showcase the summer bounty of tomatoes and basil. The fresh mozzarella and vibrant tomatoes bring a delightful juiciness to each bite, while the balsamic vinegar adds a touch of acidity that balances the flavors perfectly.

This simple pasta dish is quick to make and perfect for a light summer dinner that doesn’t skimp on flavor. It can be served on its own or alongside grilled meats or seafood for a more complete meal.

Spaghetti with Lemon and Garlic Shrimp

Spaghetti with Lemon and Garlic Shrimp is a zesty and flavorful summer dish that combines the richness of shrimp with a bright lemon-garlic sauce.

It’s quick to prepare and makes for a satisfying yet light dinner that can easily become a family favorite during the warmer months.

Ingredients:

• 12 oz. spaghetti
• 1 lb. large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
4. Stir in the lemon juice and zest, then toss the cooked pasta into the skillet with the shrimp. Add a little pasta water if the sauce needs thinning.
5. Season with salt and pepper to taste and toss everything to combine.
6. Serve immediately, garnished with chopped parsley and a sprinkle of Parmesan if desired.

Spaghetti with Lemon and Garlic Shrimp is a light yet flavorful dish that’s ideal for a quick summer meal. The combination of lemon, garlic, and shrimp is refreshing and savory, while the red pepper flakes add a bit of heat that can be adjusted to your liking.

This dish is easy to prepare and can be on the table in under 30 minutes, making it perfect for busy evenings when you still want something delicious. Pair it with a side salad and a glass of white wine for a complete Italian-inspired summer dinner.

Grilled Chicken with Tomato-Basil Relish

This Grilled Chicken with Tomato-Basil Relish is a fresh, vibrant dish that’s perfect for summer.

The juicy grilled chicken is paired with a tangy, refreshing tomato-basil relish that adds layers of flavor and a burst of color. It’s a simple yet elegant way to enjoy the best of seasonal produce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Rub the chicken breasts with the marinade and let them rest for 15-20 minutes.
2. While the chicken is marinating, prepare the tomato-basil relish. In a bowl, combine the halved cherry tomatoes, chopped basil, balsamic vinegar, honey, and a pinch of salt and pepper. Stir gently to combine and let it sit while you grill the chicken.
3. Grill the chicken for 5-7 minutes per side or until fully cooked and juices run clear.
4. Serve the grilled chicken topped with the tomato-basil relish. Enjoy with a side of grilled vegetables or a simple salad.

Grilled Chicken with Tomato-Basil Relish is a light, flavorful dish that lets the fresh ingredients shine. The grilled chicken is smoky and juicy, while the tomato-basil relish adds a fresh, tangy contrast.

The addition of honey and balsamic vinegar balances the sweetness and acidity, making each bite deliciously complex. This dish is ideal for a summer dinner, whether served on its own or with a side of grilled vegetables or pasta.

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca is a quick, flavorful Italian pasta dish that combines bold ingredients like olives, capers, anchovies, and tomatoes.

The rich, salty flavors come together to create a sauce that’s perfect for a simple yet satisfying summer dinner.

Ingredients:

• 12 oz. spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, chopped
• 1/2 cup black olives, pitted and chopped
• 2 tablespoons capers
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (14 oz.) crushed tomatoes
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovies, cooking for 2-3 minutes until the garlic is fragrant and the anchovies begin to dissolve.
3. Add the olives, capers, and red pepper flakes (if using), and cook for 1-2 minutes to combine the flavors.
4. Stir in the crushed tomatoes and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
5. Add the cooked spaghetti to the sauce, tossing to coat evenly. If needed, add some reserved pasta water to help the sauce adhere to the pasta.
6. Serve the spaghetti garnished with chopped parsley and a drizzle of olive oil.

Spaghetti alla Puttanesca is a perfect summer pasta dish for those who love bold, savory flavors.

The combination of anchovies, olives, and capers creates a rich, umami-packed sauce that’s both hearty and tangy. It’s a quick dish that can be on the table in about 30 minutes, making it ideal for busy summer nights when you want something satisfying but easy to prepare.

Frittata with Asparagus and Ricotta

This Frittata with Asparagus and Ricotta is a light yet filling dish that’s great for breakfast, lunch, or a casual summer dinner.

The tender asparagus and creamy ricotta cheese combine with eggs to create a fluffy, savory frittata that’s as delicious as it is nutritious.

Ingredients:

• 8 large eggs
• 1/4 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil or chives, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the asparagus to the skillet and cook for 5-7 minutes until tender, but still crisp.
4. In a large bowl, whisk the eggs, ricotta, Parmesan, salt, and pepper until well combined.
5. Pour the egg mixture over the cooked asparagus and onion. Cook for 2-3 minutes on the stovetop, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and slightly golden on top.
7. Garnish with fresh basil or chives and serve warm or at room temperature.

Frittata with Asparagus and Ricotta is a versatile, flavorful dish that celebrates the freshness of spring and summer vegetables.

The creamy ricotta and Parmesan cheeses add richness to the frittata, while the asparagus brings a delicate crunch. It’s a great meal to prepare ahead of time and can be enjoyed hot or cold. Perfect for a light dinner or as part of a brunch spread, this frittata will quickly become a go-to summer recipe.

Grilled Eggplant Parmesan

Grilled Eggplant Parmesan is a healthier twist on the classic Italian comfort food.

By grilling the eggplant slices instead of frying them, you get the same rich, melty cheese and savory tomato sauce, but with a lighter and smoky flavor that’s perfect for summer.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for 3-4 minutes per side, until grill marks appear and the eggplant is tender.
3. Preheat the oven to 375°F (190°C).
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the grilled eggplant slices, topping each with a little marinara sauce, mozzarella, and Parmesan cheese.
5. Repeat the layers until all the eggplant slices are used up, finishing with a layer of cheese on top.
6. Bake in the oven for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve warm with a side of pasta or a simple salad.

Grilled Eggplant Parmesan is a lighter, smoky alternative to the traditional fried version. The grilled eggplant has a rich, charred flavor that complements the creamy cheese and tangy marinara sauce perfectly.

This dish feels indulgent but is much lighter, making it perfect for a summer dinner. Serve it with pasta, a green salad, or some crusty bread for a satisfying meal.

Panzanella (Italian Bread Salad)

Panzanella is a traditional Italian bread salad that takes advantage of ripe, summer tomatoes and day-old bread.

It’s fresh, tangy, and hearty, making it a perfect light meal or side dish for any summer gathering.

Ingredients:

• 4 cups stale bread (preferably a crusty Italian loaf), torn into pieces
• 3 cups ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Place the torn bread pieces in a large bowl. Add enough water to moisten the bread, then let it sit for about 5-10 minutes. Once softened, squeeze out the excess water.
2. Add the tomatoes, cucumber, onion, and basil to the bread, mixing gently.
3. In a separate small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Pour this dressing over the bread and vegetable mixture and toss everything together until well combined.
4. Let the salad sit for about 30 minutes to allow the flavors to meld.
5. Serve at room temperature or chilled, garnished with additional basil if desired.

Panzanella is a celebration of summer’s best produce—juicy tomatoes, crunchy cucumber, and fragrant basil—combined with the hearty, satisfying texture of bread.

The vinegar and olive oil dressing pulls all the flavors together, making it the perfect dish for a warm summer evening. It’s also an ideal make-ahead dish for picnics or BBQs, as the flavors improve after sitting for a bit.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh and low-carb alternative to traditional pasta dishes.

The zucchini noodles are light and refreshing, while the homemade pesto adds an aromatic, herby punch that pairs perfectly with the sweet cherry tomatoes.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. To make the pesto, combine the basil, Parmesan, pine nuts, garlic, and olive oil in a food processor. Blend until smooth, then season with salt and pepper to taste. If needed, add more olive oil to achieve your desired consistency.
2. In a large pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender, but still al dente. Be careful not to overcook them, as they can become soggy.
3. Add the cherry tomatoes to the pan and cook for an additional 1-2 minutes until they begin to soften.
4. Remove from heat and toss the zucchini noodles and tomatoes with the pesto, ensuring everything is well coated.
5. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is the perfect light, flavorful dish for summer. The pesto brings a rich, herby flavor to the fresh zucchini, while the cherry tomatoes add a burst of sweetness.

This dish is low-carb, gluten-free, and incredibly refreshing, making it ideal for those looking for a lighter, healthier meal. It’s simple to make, packed with flavor, and perfect for a quick weeknight dinner or a summer picnic.

Lemon Ricotta Pancakes with Blueberries

Lemon Ricotta Pancakes are a decadent yet light breakfast option, with the tangy lemon and creamy ricotta cheese creating a fluffy texture and a refreshing burst of flavor.

The addition of fresh blueberries adds a touch of sweetness that complements the citrusy zing perfectly, making these pancakes ideal for a summer brunch or breakfast.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a bowl, whisk together the ricotta, eggs, milk, lemon zest, lemon juice, sugar, and vanilla extract until smooth.
2. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
5. Once cooked, stack the pancakes on a plate, and top with fresh blueberries. Serve with a drizzle of maple syrup and extra lemon zest if desired.

Lemon Ricotta Pancakes with Blueberries offer a bright, citrusy start to your day with a touch of indulgence. The ricotta adds richness, while the lemon provides freshness, and the blueberries bring a burst of sweetness.

These pancakes are fluffy yet slightly dense, making them satisfying without feeling overly heavy. They’re perfect for a summer breakfast or brunch, bringing a refreshing twist to a classic dish.

Pappardelle with Summer Vegetables

Pappardelle with Summer Vegetables is a colorful, light pasta dish that celebrates the vibrant flavors of summer produce.

With a medley of zucchini, bell peppers, and tomatoes tossed with wide, flat pappardelle noodles and finished with fresh herbs, this dish is both hearty and refreshing, making it a perfect choice for a summer dinner.

Ingredients:

• 12 oz. pappardelle pasta
• 2 tablespoons olive oil
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Fresh Parmesan cheese, for serving

Instructions:

1. Cook the pappardelle pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell peppers, and garlic, cooking for 5-7 minutes until the vegetables are tender.
3. Add the cherry tomatoes and cook for another 2-3 minutes until they soften.
4. Add the cooked pappardelle to the skillet with the vegetables, tossing gently to combine. Add reserved pasta water a little at a time if the mixture feels too dry.
5. Stir in the fresh basil and parsley, then season with salt and pepper to taste.
6. Serve with freshly grated Parmesan on top.

Pappardelle with Summer Vegetables is a fresh, wholesome dish that perfectly captures the flavors of the season.

The combination of tender pasta and sautéed vegetables is simple but satisfying, while the fresh herbs elevate the flavors. It’s a great dish for showcasing summer vegetables in a light, easy-to-make recipe. Pair it with a crisp white wine or a light salad for a complete and refreshing meal.

Grilled Salmon with Lemon-Dill Yogurt Sauce

Grilled Salmon with Lemon-Dill Yogurt Sauce is a light yet flavorful dish that’s perfect for summer evenings.

The smoky grilled salmon pairs beautifully with the tangy yogurt sauce, creating a meal that’s fresh, healthy, and full of flavor. The lemon and dill add a refreshing touch that complements the richness of the fish.

Ingredients:

• 4 salmon fillets (about 6 oz. each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes per side, or until cooked through and easily flaked with a fork.
3. While the salmon is grilling, make the lemon-dill yogurt sauce by mixing the Greek yogurt, dill, lemon juice, lemon zest, and honey (if using) in a small bowl. Season with salt and pepper to taste.
4. Serve the grilled salmon fillets with a generous dollop of the lemon-dill yogurt sauce on top or on the side.

Grilled Salmon with Lemon-Dill Yogurt Sauce is a light, nutritious meal that’s perfect for summer. The smoky, flaky salmon is complemented by the refreshing yogurt sauce, which adds a tangy creaminess that brightens up the dish.

This meal is not only delicious but also packed with protein and omega-3s, making it a healthy option for any dinner. Serve with a side of roasted vegetables or a quinoa salad for a complete, balanced meal.

Caprese Stuffed Chicken

Caprese Stuffed Chicken is a perfect summer dish that combines the flavors of a classic Caprese salad with tender, juicy chicken breasts.

Stuffed with fresh mozzarella, basil, and sun-dried tomatoes, this dish is bursting with flavor and ideal for a light yet satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella, shredded or in slices
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup balsamic glaze (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Make a pocket in each chicken breast by slicing it horizontally, but not all the way through, leaving a hinge.
3. Stuff each chicken breast with mozzarella, sun-dried tomatoes, and fresh basil.
4. Season both sides of the chicken breasts with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese has melted.
7. Drizzle with balsamic glaze and serve hot with a side of roasted vegetables or a fresh salad.

Caprese Stuffed Chicken offers all the delicious flavors of the iconic salad in a juicy, satisfying chicken breast.

The mozzarella melts beautifully inside the chicken, while the sun-dried tomatoes and fresh basil add a burst of flavor. The balsamic glaze adds a touch of sweetness and acidity that balances the richness of the dish. This is a perfect option for an easy, flavorful summer dinner.

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles is a light and healthy take on the classic shrimp scampi.

The zucchini noodles (or zoodles) replace traditional pasta, offering a low-carb, gluten-free option that pairs wonderfully with the garlicky, buttery shrimp. This dish is perfect for a refreshing and satisfying summer dinner.

Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and cooked through.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the zucchini noodles and cook for 2-3 minutes until just tender, being careful not to overcook them.
5. Return the shrimp to the skillet and toss everything together, adding the lemon juice, salt, and pepper to taste.
6. Serve the shrimp scampi over the zucchini noodles, garnished with fresh parsley and Parmesan cheese if desired.

Shrimp Scampi with Zucchini Noodles offers all the bright, zesty flavors of the classic dish, while keeping things light and healthy.

The zucchini noodles provide a great texture that soaks up the flavorful garlic butter sauce, and the shrimp add a rich protein that makes the dish feel indulgent. This is a perfect choice for those looking for a low-carb, gluten-free meal without sacrificing flavor.

Roasted Tomato and Burrata Salad

Roasted Tomato and Burrata Salad is a fresh and indulgent summer dish that combines the sweetness of roasted tomatoes with the creaminess of burrata cheese.

The rich burrata melts into the warm tomatoes, creating a luxurious texture and flavor that’s perfect for a light summer appetizer or side dish.

Ingredients:

• 2 cups cherry or heirloom tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ball of burrata cheese
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic glaze
• Crusty bread or crackers for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the tomatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast the tomatoes for 15-20 minutes, or until they’re softened and slightly caramelized.
4. While the tomatoes are roasting, place the burrata on a serving platter.
5. Once the tomatoes are ready, let them cool for a few minutes before gently spooning them over the burrata.
6. Drizzle with balsamic glaze and sprinkle with fresh basil.
7. Serve with crusty bread or crackers for dipping.

Roasted Tomato and Burrata Salad is an elegant and delicious dish that’s simple to prepare but packed with flavor. The roasted tomatoes bring out natural sweetness, while the creamy burrata creates a perfect contrast in texture.

The balsamic glaze adds a subtle sweetness, and the fresh basil ties everything together with a fragrant, herbal note. This dish is perfect for summer, making it a great addition to any gathering or a light main course on its own.