29+ Flavorful Summer Italian Pasta Recipes to Savor This Season

Summer is here, and what better way to celebrate the season than with a plate of fresh, vibrant pasta?

Italian cuisine has a rich tradition of creating dishes that perfectly capture the flavors of summer, from sun-kissed tomatoes to fragrant basil and garden-fresh vegetables.

Whether you’re hosting a family gathering, having a casual dinner with friends, or simply craving a light and refreshing meal, Italian pasta recipes offer the perfect balance of flavor and simplicity.

In this blog, we’ve curated a collection of 29+ summer Italian pasta recipes that will transport you to the heart of Italy.

With each recipe, you’ll find the perfect combination of seasonal ingredients, easy preparation, and vibrant flavors—ideal for those hot summer days.

From light pasta salads to creamy sauces and hearty veggie-packed dishes, there’s something for everyone in this roundup.

Let’s dive in and explore the best of what summer Italian pasta has to offer!

29+ Flavorful Summer Italian Pasta Recipes to Savor This Season

As you can see, summer and Italian pasta are a match made in heaven.

Whether you’re in the mood for something light, like a tangy pesto pasta with roasted vegetables, or craving a comforting bowl of creamy pasta with prosciutto and peas, these 29+ summer Italian pasta recipes have got you covered.

The beauty of Italian cooking lies in its ability to turn simple, fresh ingredients into extraordinary meals, and summer is the perfect time to enjoy just that.

So, what are you waiting for?

Grab your favorite pasta, a handful of seasonal vegetables, and a splash of olive oil, and start cooking your way through these delicious recipes.

Summer Pesto Pasta Salad

A refreshing twist on the classic pasta salad, this Summer Pesto Pasta Salad combines vibrant basil pesto with colorful veggies, making it a perfect dish for hot weather.

It’s easy to prepare and can be served chilled, making it ideal for barbecues, picnics, or a light lunch.

Ingredients:

• 1 lb (450g) fusilli or farfalle pasta
• 1 cup fresh basil leaves
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh mozzarella, cubed

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down.
2. In a food processor, combine basil, olive oil, pine nuts, garlic, Parmesan, salt, and pepper. Blend until smooth.
3. In a large bowl, toss the cooled pasta with the pesto sauce, ensuring it’s evenly coated.
4. Add the cherry tomatoes, cucumber, red onion, olives, and mozzarella to the pasta. Gently mix to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.

This pasta salad is bursting with the fragrant flavors of basil and garlic, while the fresh vegetables and mozzarella bring in a delightful contrast of textures. The chilled nature of the dish makes it even more refreshing, perfect for those summer days when you want something satisfying yet light.

This Summer Pesto Pasta Salad is not only a vibrant and colorful dish but also incredibly versatile.

You can customize it by adding grilled chicken, shrimp, or even roasted vegetables. It’s great for meal prep and can easily be made ahead of time, making your summer gatherings hassle-free. With its fresh, herby flavor and cool, crunchy vegetables, it’s a true crowd-pleaser!

Lemon Garlic Shrimp Spaghetti

A light yet indulgent dish, Lemon Garlic Shrimp Spaghetti is the epitome of summer dining with its zesty citrus notes, savory shrimp, and a punch of garlic.

It’s an easy-to-make pasta that’s perfect for a quick weekday dinner or a weekend meal under the sun.

Ingredients:

• 1 lb (450g) spaghetti
• 1 lb (450g) large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/4 cup olive oil
• 1/4 cup white wine (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the shrimp, seasoning with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove the shrimp and set them aside.
3. In the same pan, add the garlic and cook for 1 minute until fragrant. Add white wine (if using) and cook for another 2 minutes to reduce.
4. Add the cooked pasta to the pan along with the lemon zest, lemon juice, and reserved pasta water. Toss everything together to coat the pasta in the flavorful sauce.
5. Return the shrimp to the pan and toss again. Garnish with fresh parsley before serving.

The marriage of garlic, lemon, and shrimp creates a harmonious blend of flavors that makes every bite feel like a fresh summer breeze.

The pasta absorbs all the zesty and garlicky goodness, while the shrimp adds protein, making this dish both light and satisfying.

Caprese Pasta with Balsamic Glaze

Inspired by the classic Caprese salad, this Caprese Pasta with Balsamic Glaze combines ripe tomatoes, mozzarella, and basil in a flavorful, summery pasta dish.

The addition of a balsamic reduction brings a tangy sweetness that elevates the freshness of the ingredients, making it perfect for a light lunch or dinner.

Ingredients:

• 1 lb (450g) penne or rigatoni pasta
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a small saucepan, heat balsamic vinegar over medium heat. Allow it to simmer for 5-7 minutes, stirring occasionally, until it thickens and reduces to a syrupy consistency. Remove from heat and set aside.
3. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, and season with salt and pepper to taste.
4. Gently toss the ingredients together, ensuring everything is well-mixed.
5. Drizzle the balsamic reduction over the pasta just before serving.

This pasta dish is all about balance—the fresh tomatoes, creamy mozzarella, and aromatic basil create a classic trio, while the sweet and tangy balsamic glaze pulls everything together.

The result is a dish that feels light and fresh but packs a flavor punch.

Spaghetti Aglio e Olio with Sun-Dried Tomatoes

A simple yet flavorful Italian dish, Spaghetti Aglio e Olio with Sun-Dried Tomatoes combines the rich, earthy taste of sun-dried tomatoes with the classic garlic and olive oil base.

This dish is perfect for when you’re looking for a quick, easy, and light meal with a burst of savory flavors.

Ingredients:

• 1 lb (450g) spaghetti
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the sun-dried tomatoes and red pepper flakes (if using), and cook for another minute.
4. Toss the drained spaghetti into the pan, adding the reserved pasta water to help coat the pasta in the garlic oil mixture.
5. Season with salt and pepper, and garnish with fresh parsley and Parmesan cheese (if desired) before serving.

This pasta is a beautiful balance of garlic’s savory depth, the richness of the sun-dried tomatoes, and a subtle kick from the red pepper flakes.

The simplicity of the dish allows the quality of the ingredients to shine, making it perfect for a quick, satisfying summer dinner.

Grilled Vegetables and Pasta Primavera

Packed with fresh, in-season vegetables, Grilled Vegetables and Pasta Primavera is a vibrant and healthy option for summer meals.

The vegetables are grilled to perfection, bringing out their smoky flavor, while the pasta is tossed in a light olive oil and lemon dressing, making it a refreshing and satisfying dish.

Ingredients:

• 1 lb (450g) pasta (penne, fusilli, or farfalle work well)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Parmesan cheese (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
2. Grill the zucchini, bell peppers, onion, and tomatoes for 5-7 minutes, turning occasionally until they’re tender and lightly charred. Remove from heat and set aside.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine the grilled vegetables and pasta. Drizzle with olive oil and lemon juice, tossing gently to coat.
5. Garnish with fresh basil and Parmesan cheese (if desired) before serving.

This Pasta Primavera is a celebration of summer produce, with the smokiness of the grilled vegetables perfectly complementing the brightness of the lemon dressing.

The basil adds a touch of freshness, making each bite feel like a burst of summer.

Creamy Ricotta and Spinach Stuffed Shells

For a more indulgent summer pasta, try these Creamy Ricotta and Spinach Stuffed Shells.

The large pasta shells are filled with a rich ricotta mixture and baked in a flavorful marinara sauce, making for a comforting dish that’s both hearty and refreshing due to the fresh spinach.

Ingredients:

• 1 lb (450g) jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon nutmeg
• 3 cups marinara sauce
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions, then drain and set aside.
2. In a large bowl, combine the ricotta, spinach, Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth.
3. Stuff the cooked pasta shells with the ricotta mixture and place them in a baking dish.
4. Pour the marinara sauce over the stuffed shells, covering them completely. Sprinkle fresh basil over the top.
5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbling.

These stuffed shells are rich and creamy with a satisfying texture, and the fresh spinach adds a nice contrast to the smooth ricotta.

The marinara sauce adds a tangy sweetness that ties everything together.

Summer Zucchini Pasta with Lemon and Parmesan

Light, fresh, and bursting with flavor, this Summer Zucchini Pasta with Lemon and Parmesan is the perfect dish for warm-weather meals.

The zucchini adds a wonderful crunch and freshness, while the lemon and Parmesan bring a bright, savory punch that makes this pasta feel light yet satisfying.

Ingredients:

• 1 lb (450g) spaghetti or linguine
• 2 medium zucchinis, sliced into thin rounds
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the zucchini and cook for 5-7 minutes, stirring occasionally, until tender and slightly golden.
3. Add the garlic to the pan and cook for another 1-2 minutes until fragrant.
4. Add the cooked pasta to the pan along with the reserved pasta water, lemon zest, and lemon juice. Toss to combine, making sure the pasta is coated with the zucchini and lemon mixture.
5. Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste.
6. Serve warm, garnished with extra Parmesan if desired.

This pasta is perfect for a light summer meal, with the zucchini providing a fresh, crunchy texture that contrasts beautifully with the creamy richness of Parmesan and the brightness of lemon.

It’s a fantastic option for a simple yet flavorful dish.

Fettuccine Alfredo with Asparagus and Peas

This Fettuccine Alfredo with Asparagus and Peas is a creamy, comforting dish that still feels light enough for summer.

The rich Alfredo sauce is balanced out by the freshness of asparagus and peas, making this dish a perfect combination of indulgence and freshness.

Ingredients:

• 1 lb (450g) fettuccine pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions. During the last 2 minutes of cooking, add the asparagus and peas to the boiling water to cook them. Drain and set aside.
2. In a large pan, heat olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
3. Add the heavy cream to the pan and bring to a simmer. Cook for 3-4 minutes until the cream slightly thickens.
4. Stir in the Parmesan cheese and nutmeg, and season with salt and pepper. Continue to cook for another 2 minutes, stirring until the sauce is smooth.
5. Add the cooked pasta, asparagus, and peas to the pan. Toss everything together until the pasta is evenly coated with the creamy sauce.
6. Garnish with fresh parsley before serving.

The richness of the Alfredo sauce is complemented perfectly by the sweetness of the peas and the tender crunch of the asparagus.

The nutmeg adds a subtle warmth that deepens the flavor of the dish.

Spaghetti with Cherry Tomatoes, Garlic, and Basil

This Spaghetti with Cherry Tomatoes, Garlic, and Basil is the epitome of simplicity and flavor.

Using just a few ingredients, this dish brings out the natural sweetness of ripe tomatoes and the fragrant aroma of fresh basil, making it perfect for summer.

Ingredients:

• 1 lb (450g) spaghetti
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant and golden, being careful not to burn it.
3. Add the cherry tomatoes and red pepper flakes (if using), and cook for 5-7 minutes until the tomatoes soften and release their juices.
4. Add the cooked pasta to the pan along with the reserved pasta water. Toss everything together, making sure the pasta is well coated in the garlic and tomato sauce.
5. Stir in the fresh basil and season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan if desired.

This pasta is light yet flavorful, with the cherry tomatoes adding a burst of sweetness and the garlic giving it a savory depth.

The basil brings a refreshing note, making this dish feel fresh and vibrant.

Pasta alla Caprese with Roasted Garlic

Pasta alla Caprese with Roasted Garlic is a beautiful fusion of fresh Italian ingredients, inspired by the classic Caprese salad.

The sweetness of roasted garlic pairs perfectly with the creamy mozzarella, juicy tomatoes, and fragrant basil, making it an easy, fresh, and flavorful summer dish.

Ingredients:

• 1 lb (450g) penne or rigatoni pasta
• 1 head of garlic, roasted (see instructions below)
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for about 30 minutes, until soft and fragrant. Squeeze out the roasted garlic cloves.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large bowl, combine the roasted garlic, cherry tomatoes, fresh mozzarella, and basil.
4. Add the cooked pasta and toss with olive oil, balsamic vinegar, and reserved pasta water until well combined.
5. Season with salt and pepper to taste, and serve with extra basil for garnish.

The roasted garlic imparts a mellow, sweet flavor, blending wonderfully with the tangy balsamic and the creamy mozzarella.

This simple yet delicious pasta dish highlights the beauty of fresh ingredients in summer.

Spaghetti with Grilled Chicken and Avocado

This Spaghetti with Grilled Chicken and Avocado is a delightful fusion of creamy, cool avocado with the savory grilled chicken, all tossed with al dente pasta and a zesty lime dressing.

It’s a healthy, refreshing, and satisfying summer dish that’s perfect for both lunch and dinner.

Ingredients:

• 1 lb (450g) spaghetti
• 2 chicken breasts, grilled and sliced
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Zest and juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. While the pasta cooks, grill the chicken breasts until cooked through, about 5-7 minutes per side. Slice the chicken into strips.
3. In a large bowl, combine the pasta, sliced chicken, diced avocado, and cherry tomatoes.
4. Drizzle with olive oil, lime juice, and lime zest, tossing gently to combine.
5. Stir in fresh cilantro and season with salt and pepper to taste.
6. Serve warm or chilled, garnished with extra cilantro if desired.

The creamy avocado brings a silky texture to the dish, while the grilled chicken offers protein and a smoky depth.

The lime dressing adds a fresh, tangy note that ties everything together, making this a perfect summer dish.

Pasta with Spicy Arrabbiata Sauce

For those who like a little heat, Pasta with Spicy Arrabbiata Sauce is the ultimate summer pasta.

The spicy tomato sauce made with garlic, red pepper flakes, and tomatoes creates a fiery, flavorful base that perfectly coats the pasta, giving you a warm and satisfying dish that still feels light.

Ingredients:

• 1 lb (450g) penne or rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the crushed tomatoes and red pepper flakes, simmering for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Season with salt and pepper to taste, and stir in the reserved pasta water to help coat the pasta.
5. Toss the cooked pasta with the sauce, adding fresh parsley.
6. Serve with a generous sprinkle of Parmesan cheese.

The spicy arrabbiata sauce adds a delightful kick to the dish, while the tomatoes provide a savory depth.

This dish is flavorful, zesty, and perfect for those who enjoy a bit of spice.

Lemon-Basil Pesto Pasta

This Lemon-Basil Pesto Pasta is a refreshing twist on the classic pesto.

The bright citrus from the lemon balances perfectly with the rich basil and garlic, creating a fresh, fragrant sauce that coats the pasta in a burst of summer flavor. It’s an easy and vibrant dish that’s perfect for a light lunch or dinner.

Ingredients:

• 1 lb (450g) spaghetti or linguine
• 2 cups fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, lemon zest, and lemon juice. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Season with salt and pepper.
4. Toss the cooked pasta with the pesto, adding the reserved pasta water to help coat the pasta evenly.
5. Serve garnished with additional Parmesan and fresh basil.

This Lemon-Basil Pesto Pasta is fresh, light, and fragrant, offering a wonderful balance of flavors.

The citrusy lemon enhances the sweetness of the basil, making it an ideal dish for hot summer days.

Pasta with Shrimp, Garlic, and Tomato Cream Sauce

This Pasta with Shrimp, Garlic, and Tomato Cream Sauce combines succulent shrimp with a creamy, tangy tomato sauce that’s loaded with garlic and fresh herbs.

It’s a perfect dish for summer when you’re craving something indulgent yet light, offering both richness and freshness in every bite.

Ingredients:

• 1 lb (450g) fettuccine or linguine pasta
• 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1-2 minutes until fragrant. Add the crushed tomatoes and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
4. Stir in the heavy cream and red pepper flakes (if using), simmering for an additional 2 minutes until the sauce is smooth and creamy.
5. Add the shrimp back into the pan and stir to coat in the sauce. Toss in the cooked pasta and reserved pasta water to help coat the noodles.
6. Stir in fresh basil, and season with salt and pepper. Serve hot, garnished with more basil if desired.

This dish has a perfect balance of creamy tomato sauce with a slight kick from the red pepper flakes and the savory flavor of garlic.

The shrimp adds a lovely seafood flavor, making this pasta both luxurious and comforting.

Orecchiette with Sausage, Broccoli Rabe, and Garlic

Orecchiette with Sausage, Broccoli Rabe, and Garlic is a classic Italian dish that combines hearty sausage with the slight bitterness of broccoli rabe, all brought together by the rich flavor of garlic and olive oil.

It’s a savory, satisfying pasta that’s perfect for any summer meal, with just the right balance of bold flavors.

Ingredients:

• 1 lb (450g) orecchiette pasta
• 2 tablespoons olive oil
• 1 lb (450g) Italian sausage (bulk, not in casing)
• 4 cloves garlic, minced
• 1 bunch broccoli rabe, trimmed and chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions:

1. Cook the orecchiette pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until browned and cooked through.
3. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant.
4. Add the broccoli rabe to the pan and cook for 4-5 minutes, until tender but still vibrant green.
5. Toss the cooked pasta into the pan with the sausage and broccoli rabe. Add reserved pasta water as needed to help coat the pasta in the sauce.
6. Season with salt and pepper, and serve with a generous sprinkle of Parmesan cheese.

The combination of savory sausage and slightly bitter broccoli rabe creates a beautifully balanced flavor profile.

The garlic and olive oil provide the perfect backdrop, making this dish comforting and flavorful.

Spaghetti Aglio e Olio with Cherry Tomatoes

This Spaghetti Aglio e Olio with Cherry Tomatoes is a fresh take on the traditional Italian dish.

The classic garlic and olive oil base is enhanced by the sweetness of ripe cherry tomatoes, making it a light and vibrant pasta that’s perfect for summer evenings.

Ingredients:

• 1 lb (450g) spaghetti
• 6 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden but not burnt.
3. Add the halved cherry tomatoes and cook for another 3-4 minutes until the tomatoes soften and begin to release their juices.
4. Toss the cooked spaghetti into the pan, adding the reserved pasta water to help coat the pasta in the sauce.
5. Stir in the fresh parsley and season with salt and pepper.
6. Serve immediately, topped with Parmesan cheese if desired.

The combination of the garlicky olive oil sauce with the sweetness of the tomatoes creates a simple yet flavorful dish.

It’s light, refreshing, and perfect for summer days when you want something quick and satisfying.

Pappardelle with Summer Squash and Ricotta

Pappardelle with Summer Squash and Ricotta is a deliciously light pasta dish that captures the essence of summer.

The broad ribbons of pappardelle are paired with sautéed summer squash, creamy ricotta, and fresh basil, creating a comforting yet light meal.

Ingredients:

• 1 lb (450g) pappardelle pasta
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced
• 1 cup ricotta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Cook the pappardelle according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the sliced zucchinis and sauté for 5-7 minutes until they are tender and lightly browned.
3. In a bowl, combine the ricotta, lemon zest, lemon juice, and a pinch of salt and pepper.
4. Add the cooked pasta to the pan with the sautéed zucchini. Toss to combine, adding the reserved pasta water to help coat the pasta.
5. Stir in the ricotta mixture and fresh basil, mixing until the pasta is evenly coated and creamy.
6. Serve with grated Parmesan cheese.

This dish highlights the fresh, delicate flavors of summer squash while the creamy ricotta adds richness.

The hint of lemon brightens up the entire dish, making it light yet indulgent at the same time.

Pasta with Roasted Bell Peppers and Burrata

Pasta with Roasted Bell Peppers and Burrata is a rich and creamy dish that combines the smoky sweetness of roasted peppers with the luscious, creamy texture of burrata cheese.

The roasted peppers give the dish a wonderful depth of flavor, while the burrata adds a touch of luxury.

Ingredients:

• 1 lb (450g) rigatoni or penne pasta
• 3 bell peppers (red, yellow, or orange), roasted and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 2 balls of burrata cheese
• Fresh basil, for garnish
• Salt and pepper, to taste

Instructions:

1. Roast the bell peppers by placing them under the broiler or on a grill until the skins are blackened, about 10-12 minutes. Place the peppers in a bowl, cover, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and slice the peppers.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted bell peppers to the pan, along with the red pepper flakes (if using). Cook for another 2-3 minutes.
5. Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly.
6. Add the cooked pasta and reserved pasta water to the pan, tossing to coat the pasta in the creamy sauce.
7. Serve with a ball of burrata on top, allowing the cheese to melt into the pasta. Garnish with fresh basil.

The creamy burrata contrasts beautifully with the smoky, sweet peppers, making this a satisfying yet light pasta dish.

The richness of the cream sauce ties everything together, giving you a decadent but fresh meal.

Pasta with Ricotta, Lemon, and Spinach

Pasta with Ricotta, Lemon, and Spinach is a light, creamy, and refreshing dish perfect for summer.

The smooth ricotta cheese creates a delicate sauce while fresh spinach and zesty lemon bring balance and brightness to the dish, making it feel fresh and satisfying.

Ingredients:

• 1 lb (450g) farfalle or fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach, washed and chopped
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the spinach and sauté for 2-3 minutes until wilted.
4. Stir in the ricotta, lemon zest, and lemon juice, then add the reserved pasta water to create a smooth sauce. Mix well.
5. Toss the cooked pasta into the pan, ensuring the pasta is coated in the ricotta mixture.
6. Season with salt and pepper, and serve topped with freshly grated Parmesan cheese.

This pasta is both rich and light, with the creamy ricotta providing a luxurious texture, while the lemon and spinach keep the dish feeling fresh and vibrant.

Pasta with Grilled Eggplant and Cherry Tomatoes

Pasta with Grilled Eggplant and Cherry Tomatoes is a hearty yet light summer dish that celebrates the best of seasonal vegetables.

The smoky flavor from the grilled eggplant pairs beautifully with the sweet, juicy tomatoes, creating a savory and satisfying meal.

Ingredients:

• 1 lb (450g) penne or spaghetti
• 2 medium eggplants, sliced into rounds
• 2 tablespoons olive oil
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Drizzle the eggplant slices with olive oil, then grill for 4-5 minutes on each side until tender and slightly charred.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large pan, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the cherry tomatoes and cook for 2-3 minutes, just until they begin to soften.
5. Slice the grilled eggplant into smaller pieces and add them to the pan with the tomatoes.
6. Toss the cooked pasta into the pan with the vegetables, adding the reserved pasta water to help coat the pasta.
7. Stir in fresh basil, and season with salt and pepper. Serve with Parmesan cheese.

This dish combines the smoky richness of grilled eggplant with the sweetness of ripe tomatoes, offering a satisfying yet light meal that’s perfect for summer gatherings.

Pasta Primavera with Asparagus and Peas

Pasta Primavera with Asparagus and Peas is a light, vegetable-packed dish that’s bursting with the flavors of spring and summer.

The crisp asparagus and tender peas are complemented by a light olive oil dressing, making this a fresh and healthy option for any summer meal.

Ingredients:

• 1 lb (450g) spaghetti or linguine
• 2 tablespoons olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the asparagus and cook for 3-4 minutes until tender but still crisp.
3. Add the garlic and peas to the pan, cooking for an additional 2 minutes until the peas are warmed through.
4. Toss the cooked pasta into the pan, adding the reserved pasta water to help coat the pasta with the vegetable mixture.
5. Stir in the lemon zest and juice, and season with salt and pepper.
6. Serve with fresh parsley and a sprinkle of Parmesan cheese.

This dish is bursting with the fresh flavors of early summer, and the light olive oil dressing ensures the vegetables remain the stars of the show, offering a refreshing and healthy pasta experience.

Pasta with Prosciutto, Peas, and Creamy Parmesan Sauce

Pasta with Prosciutto, Peas, and Creamy Parmesan Sauce is a rich, indulgent dish with the perfect balance of savory prosciutto, sweet peas, and a smooth, creamy sauce.

The Parmesan adds a nutty depth, making this pasta both comforting and satisfying.

Ingredients:

• 1 lb (450g) fettuccine or tagliatelle
• 4 oz (115g) prosciutto, sliced into strips
• 1 cup frozen peas, thawed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the prosciutto and cook for 3-4 minutes, until crispy and golden.
3. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Pour in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, until the cream thickens slightly.
5. Stir in the peas, Parmesan cheese, and reserved pasta water. Mix well until the sauce is creamy and smooth.
6. Add the cooked pasta to the pan, tossing to coat in the sauce.
7. Season with freshly ground black pepper and garnish with fresh basil or parsley.

This pasta is a perfect combination of salty prosciutto, creamy sauce, and sweet peas, making for a dish that feels both indulgent and light enough for summer.

Pesto Pasta with Roasted Cherry Tomatoes and Pine Nuts

Pesto Pasta with Roasted Cherry Tomatoes and Pine Nuts is a bright and flavorful dish that celebrates the simplicity and deliciousness of pesto.

The roasted cherry tomatoes bring an added sweetness and depth, while the pine nuts add a delightful crunch to the creamy pesto sauce.

Ingredients:

• 1 lb (450g) pasta of your choice (spaghetti, penne, or fusilli)
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons pine nuts, toasted
• 1 cup fresh basil pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a baking sheet and drizzle with olive oil. Roast for 15-20 minutes, until softened and slightly caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large mixing bowl, toss the cooked pasta with the fresh basil pesto, adding reserved pasta water to create a smooth sauce.
4. Add the roasted cherry tomatoes and toasted pine nuts, and toss again to combine.
5. Season with salt and pepper, then serve with a generous sprinkle of freshly grated Parmesan cheese.

The combination of vibrant, fresh pesto, roasted cherry tomatoes, and the crunch of pine nuts makes this a beautifully balanced and comforting summer dish.

Pasta with Sun-Dried Tomatoes, Olives, and Goat Cheese

Pasta with Sun-Dried Tomatoes, Olives, and Goat Cheese is a Mediterranean-inspired dish packed with bold flavors.

The tanginess of the goat cheese balances the richness of the sun-dried tomatoes, while the olives provide a salty, savory touch that enhances every bite.

Ingredients:

• 1 lb (450g) rigatoni or penne pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 4 oz (115g) goat cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the chopped sun-dried tomatoes and olives to the pan, cooking for another 2-3 minutes to allow the flavors to meld.
4. Stir in the cooked pasta, adding the reserved pasta water to help coat the pasta.
5. Crumble the goat cheese into the pan and stir until it starts to melt into the pasta, creating a creamy sauce.
6. Season with salt and pepper, and serve garnished with fresh basil.

This pasta is vibrant and full of Mediterranean flavors, with tangy goat cheese, savory olives, and sweet sun-dried tomatoes creating a deliciously unique combination.