27+ Delicious Summer Light Pasta Recipes to Try

When summer arrives, the heat often calls for meals that are light, refreshing, and packed with fresh ingredients.

What better way to embrace the season than with a variety of summer pasta dishes?

Whether you’re craving a cold pasta salad, a quick one-pot meal, or a creamy yet light option, summer pasta recipes are the perfect solution for easy, no-fuss meals that taste like sunshine.

From vibrant veggie pasta to seafood-infused dishes, these 27+ summer light pasta recipes offer something for every palate.

With ingredients like fresh tomatoes, basil, lemon, and grilled vegetables, these recipes not only keep you cool but also ensure you’re eating healthily while indulging in the fresh flavors of summer.

In this blog post, we’ve gathered a collection of light pasta recipes that are ideal for hot summer days, barbecues, picnics, or quick weeknight dinners.

Whether you’re feeding the family or hosting a small gathering, these easy-to-make pasta dishes are sure to impress.

So grab your apron, and let’s dive into the best summer pasta recipes that will keep you satisfied without the heaviness.

27+ Delicious Summer Light Pasta Recipes to Try

With 27+ summer light pasta recipes, your warm-weather dining just got a whole lot more exciting and flavorful.

These dishes embrace the bounty of summer’s fresh ingredients, offering a wide variety of flavors and textures to keep your meals light, refreshing, and satisfying.

Whether you’re in the mood for a tangy pesto pasta, a zesty lemon and ricotta combination, or a fresh tomato and basil salad, there’s a recipe here for every taste and occasion.

So next time the summer heat hits, skip the heavy meals and opt for a light, delicious pasta dish instead.

Lemon and Garlic Shrimp Pasta

A light, refreshing, and flavorful summer pasta dish featuring succulent shrimp, fresh lemon, and garlic.

This recipe brings a perfect balance of zest and savory elements, making it a delightful meal on warm days. Paired with al dente pasta, it’s both satisfying and not too heavy.

Ingredients:

• 8 oz spaghetti or your favorite pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque.
3. Add the garlic and cook for another 30 seconds until fragrant.
4. Stir in the lemon juice and zest, along with the red pepper flakes (if using), salt, and pepper. Toss everything together.
5. Add the cooked pasta to the pan and toss to combine. Ensure the pasta is coated in the garlic-lemon sauce.
6. Serve with fresh parsley on top for a burst of color and freshness.

The bright citrusy flavor of lemon pairs wonderfully with the garlic, while the shrimp add a delicate protein boost to the dish.

This pasta is perfect for a light yet satisfying dinner or even as a quick lunch during the summer heat.

Caprese Pesto Pasta

This Caprese Pesto Pasta combines two summer favorites: the classic Caprese salad and a vibrant pesto sauce.

The fresh tomatoes, mozzarella, and basil shine alongside a rich pesto, creating a perfect harmony of flavors. It’s a vegetarian-friendly dish that’s light and perfect for those long summer evenings.

Ingredients:

• 8 oz penne or fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into pieces
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. For the pesto, blend the basil, pine nuts, Parmesan, olive oil, and garlic in a food processor or blender until smooth. Add salt and pepper to taste.
3. In a large bowl, combine the cooked pasta, pesto sauce, cherry tomatoes, and mozzarella. Toss gently to mix everything together.
4. Serve immediately, garnished with extra basil or Parmesan if desired.

The pesto adds a rich, herby base, while the fresh tomatoes and mozzarella provide that quintessential Caprese flavor.

This dish is not only visually appealing with its bright colors but also incredibly easy to make, making it an excellent choice for a quick, light summer dinner.

Zucchini Noodles with Cherry Tomatoes and Feta

For a healthy twist on pasta, this dish uses zucchini noodles (zoodles) as a lighter, low-carb alternative to traditional pasta.

Tossed with cherry tomatoes, feta cheese, and a touch of olive oil, this simple yet flavorful meal is perfect for hot summer days when you want to eat light but feel satisfied.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender.
2. Add the cherry tomatoes and cook for another 1-2 minutes until the tomatoes soften slightly.
3. Remove from heat and stir in the lemon juice, oregano, salt, and pepper.
4. Serve topped with crumbled feta cheese and a sprinkle of fresh basil.

This dish is incredibly light and refreshing, with the zucchini noodles offering a crunchy texture that pairs well with the juicy tomatoes and tangy feta.

It’s a great alternative to heavier pasta dishes and perfect for those looking to eat more vegetables without sacrificing flavor.

Pesto Chicken Pasta Salad

A perfect dish for summer picnics or potlucks, this Pesto Chicken Pasta Salad combines grilled chicken, vibrant pesto, and crunchy vegetables for a light, satisfying meal.

The pesto dressing gives this pasta salad a rich, herbal flavor while keeping it fresh and easy to make.

Ingredients:

• 8 oz rotini or bowtie pasta
• 2 chicken breasts, grilled and sliced
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside to cool.
2. Grill the chicken breasts until fully cooked, then slice them thinly.
3. In a large bowl, combine the cooked pasta, grilled chicken, cherry tomatoes, cucumber, and red onion.
4. Add the pesto and toss everything together to evenly coat the ingredients. Drizzle with olive oil, and season with salt and pepper.
5. Serve chilled or at room temperature, garnished with fresh basil.

This pesto chicken pasta salad is a perfect make-ahead dish for summer gatherings.

The combination of tender chicken, fresh vegetables, and vibrant pesto sauce gives it a delightful balance of flavors and textures. The dish is both filling and refreshing, making it a great choice for a light yet satisfying summer meal.

Mediterranean Shrimp Orzo Salad

This Mediterranean Shrimp Orzo Salad is a refreshing and light dish packed with vibrant flavors from the Mediterranean.

The combination of tender shrimp, tangy feta, crisp cucumbers, and Kalamata olives brings together an easy, balanced meal that’s perfect for warm summer days.

Ingredients:

• 1 cup orzo pasta
• 1 lb shrimp, peeled and deveined
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo pasta according to the package instructions, then drain and set aside to cool.
2. In a large pan, heat the olive oil over medium heat and cook the shrimp for about 2-3 minutes per side until pink and opaque.
3. In a large bowl, combine the cooked orzo, shrimp, cucumber, red onion, olives, and feta.
4. Drizzle with olive oil and lemon juice, and sprinkle with oregano, salt, and pepper. Toss gently to combine.
5. Serve chilled or at room temperature, garnished with fresh parsley.

This salad is a wonderful balance of flavors, with the salty olives, creamy feta, and juicy shrimp coming together perfectly with the light orzo.

It’s a dish that can be served as a side or a main course, and it’s simple to prepare while packing a punch of flavor.

Summer Veggie Pasta with Basil and Ricotta

This Summer Veggie Pasta with Basil and Ricotta is a celebration of seasonal vegetables, offering a light and satisfying dish that’s bursting with flavor.

Featuring zucchini, bell peppers, and fresh basil, it’s a perfect way to enjoy the bounty of the summer harvest, all brought together with creamy ricotta cheese.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the zucchini and bell peppers and sauté for 4-5 minutes, until tender.
3. Add the cherry tomatoes and cook for another 1-2 minutes until softened.
4. Stir in the cooked pasta and toss to combine with the vegetables.
5. Remove from heat and stir in the ricotta cheese until it melts into the pasta, creating a creamy texture.
6. Season with salt and pepper and garnish with fresh basil.

This dish is a perfect example of how fresh, simple ingredients can come together to create something extraordinary.

The creamy ricotta balances the lightness of the vegetables, while the fresh basil adds a fragrant, summery touch.

Tomato Basil Spaghetti Aglio e Olio

A classic Italian dish with a light and fresh twist, Tomato Basil Spaghetti Aglio e Olio features perfectly cooked spaghetti tossed in a fragrant garlic-infused olive oil with juicy cherry tomatoes and aromatic basil.

Simple yet full of flavor, it’s the perfect meal for a warm summer evening.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, torn
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the spaghetti according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using), sautéing until fragrant, about 1-2 minutes.
3. Add the halved cherry tomatoes and cook for another 2-3 minutes until the tomatoes start to soften.
4. Toss the cooked spaghetti into the pan and toss to coat in the garlic oil mixture.
5. Season with salt and pepper, and stir in the fresh basil.
6. Serve with grated Parmesan cheese if desired.

This dish is all about simplicity and the wonderful flavors of fresh ingredients.

The garlic oil provides a savory base, while the tomatoes burst with sweetness and the basil offers a refreshing touch. It’s the perfect quick and easy dish when you’re craving something light and flavorful.

Grilled Vegetable Pasta with Balsamic Glaze

Packed with grilled vegetables and topped with a sweet balsamic glaze, this Grilled Vegetable Pasta is a vibrant and light dish that highlights the flavors of the season.

With a perfect balance of smokiness from the grill and freshness from the vegetables, it’s a hearty yet light meal that’s ideal for summer.

Ingredients:

• 8 oz pasta (penne, fusilli, or rigatoni)
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small eggplant, sliced
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell peppers, and eggplant in olive oil, then season with salt and pepper.
2. Grill the vegetables for 5-7 minutes, flipping occasionally, until they are tender and have nice grill marks. Remove from heat and set aside.
3. Meanwhile, cook the pasta according to package instructions, then drain and set aside.
4. In a small pan, heat the balsamic vinegar over medium heat and simmer for 2-3 minutes until it thickens slightly.
5. Slice the grilled vegetables into bite-sized pieces and toss them with the cooked pasta.
6. Drizzle the balsamic glaze over the pasta and vegetables, and garnish with fresh basil.

The grilled vegetables add a smoky depth of flavor that pairs perfectly with the pasta, while the balsamic glaze brings a tangy sweetness that elevates the entire dish.

This recipe is a great way to enjoy the rich flavors of summer produce without feeling weighed down.

Avocado and Corn Pasta Salad

This Avocado and Corn Pasta Salad is a creamy, crunchy, and fresh pasta dish that brings together creamy avocado, sweet corn, and a tangy lime dressing.

With its light yet satisfying nature, it’s perfect for a summer cookout or a side dish at any outdoor gathering.

Ingredients:

• 8 oz short pasta (such as rotini or farfalle)
• 1 avocado, diced
• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside to cool.
2. In a large bowl, combine the cooked pasta, diced avocado, corn, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the pasta mixture and toss to coat everything evenly.
4. Serve chilled, garnished with extra cilantro if desired.

This pasta salad is light, creamy, and bursting with fresh flavors.

The avocado provides a smooth texture, while the sweet corn and tomatoes add a pop of sweetness and color. The lime dressing ties everything together, making it the perfect dish for a summer gathering.

Cucumber and Feta Orzo Salad

This Cucumber and Feta Orzo Salad is a crisp and refreshing dish that’s perfect for summer.

The delicate orzo pasta combined with cool cucumbers, salty feta, and fresh herbs creates a light yet flavorful salad that’s great for picnics, barbecues, or a light dinner.

Ingredients:

• 8 oz orzo pasta
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to the package instructions, then drain and set aside to cool.
2. In a large bowl, combine the cooled orzo, diced cucumber, crumbled feta, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature, garnished with extra parsley if desired.

This orzo salad is simple yet vibrant, with the cucumber offering a refreshing crunch and the feta adding a creamy saltiness.

The lemon zest and red wine vinegar bring a tangy brightness that perfectly balances the richness of the feta.

Spaghetti with Lemon, Asparagus, and Parmesan

This light and zesty spaghetti dish combines the vibrant flavors of fresh lemon and asparagus, topped with Parmesan cheese for an added layer of richness.

Perfect for spring or summer, it’s a simple yet satisfying pasta dish that celebrates the fresh produce of the season.

Ingredients:

• 8 oz spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the spaghetti according to package instructions, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the asparagus and sauté for about 4-5 minutes until tender but still vibrant green.
3. Add the cooked spaghetti to the pan with the asparagus, along with the lemon zest and juice.
4. Toss everything together until the pasta is well coated. Season with salt and pepper.
5. Serve with a generous sprinkle of grated Parmesan cheese and garnish with fresh parsley.

The lemon brightens the dish, while the asparagus adds a fresh, crisp texture.

The Parmesan brings in a creamy richness that makes the entire dish come together beautifully. It’s a light pasta that feels indulgent without being heavy.

Spaghetti Primavera with Lemon and Garlic

Spaghetti Primavera with Lemon and Garlic is a colorful, fresh pasta dish loaded with seasonal vegetables like bell peppers, zucchini, and cherry tomatoes, all tossed with a light lemon and garlic sauce.

It’s an easy yet vibrant dish that makes the most of summer’s bounty.

Ingredients:

• 8 oz spaghetti
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Grated Parmesan for serving (optional)

Instructions:

1. Cook the spaghetti according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the zucchini, bell peppers, and cherry tomatoes to the pan and sauté for about 5-7 minutes until the vegetables are tender but still vibrant.
4. Add the cooked spaghetti to the pan and toss to combine. Stir in the lemon zest and juice, and season with salt and pepper.
5. Serve the pasta with a sprinkle of fresh basil or parsley, and optionally top with grated Parmesan.

This Primavera dish is light, vibrant, and packed with flavor. The lemon provides a refreshing zing, while the garlic adds depth and warmth.

The vegetables bring color, crunch, and freshness, making it a perfectly balanced summer meal.

Shrimp and Avocado Pasta Salad

A creamy, tangy, and refreshing Shrimp and Avocado Pasta Salad that combines succulent shrimp, creamy avocado, and a light dressing, making it a perfect dish for warm summer days.

This pasta salad is not only full of flavor but also packed with healthy ingredients, making it a satisfying and nourishing meal.

Ingredients:

• 8 oz fusilli or rotini pasta
• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside to cool.
2. Heat olive oil in a pan over medium heat and cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat and allow to cool.
3. In a large bowl, combine the cooled pasta, shrimp, diced avocado, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the lime juice, cilantro, salt, and pepper. Pour over the pasta mixture and toss gently to combine.
5. Serve chilled or at room temperature.

The creamy avocado pairs wonderfully with the tender shrimp, while the lime dressing adds a fresh, zesty punch.

This Shrimp and Avocado Pasta Salad is a quick and easy way to enjoy a light yet filling meal, and it’s perfect for outdoor gatherings.

Fresh Summer Tomato and Basil Pasta

A true celebration of summer produce, this Fresh Summer Tomato and Basil Pasta features juicy, ripe tomatoes and fragrant basil, all tossed with al dente pasta in a simple garlic and olive oil sauce.

It’s a light, easy-to-make dish that captures the essence of summer.

Ingredients:

• 8 oz spaghetti or linguine
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the halved cherry tomatoes to the pan and cook for 3-4 minutes, until they start to soften and release their juices.
4. Add the cooked pasta to the pan and toss to combine with the tomatoes and garlic.
5. Stir in the fresh basil, and season with salt and pepper.
6. Serve immediately with a sprinkle of grated Parmesan cheese if desired.

This dish is a perfect example of how fresh ingredients can come together to create something special.

The burst of sweetness from the tomatoes and the fresh, aromatic basil make each bite a refreshing experience.

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce

This Spinach and Ricotta Stuffed Shells dish is a perfect lighter alternative to traditional stuffed pasta, featuring a creamy ricotta and spinach filling and a fresh tomato basil sauce.

It’s a comforting yet light meal that’s perfect for a cozy summer dinner.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry and chopped
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce (preferably homemade or fresh)
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions, drain, and set aside.
2. In a bowl, combine the ricotta, cooked spinach, Parmesan cheese, egg, salt, and pepper. Mix until well combined.
3. Stuff each pasta shell with the ricotta-spinach mixture and arrange them in a baking dish.
4. Pour the marinara sauce over the stuffed shells and drizzle with olive oil.
5. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the shells are heated through.
6. Garnish with fresh basil before serving.

This dish is comforting and satisfying but still light thanks to the balance of fresh spinach and creamy ricotta.

The homemade marinara sauce adds depth and flavor, making this a perfect option for an easy yet flavorful dinner.

Zucchini Noodles with Lemon Garlic Shrimp

Zucchini noodles (or “zoodles”) replace traditional pasta in this light, healthy dish, making it a perfect option for anyone looking for a low-carb or gluten-free alternative.

Paired with succulent lemon garlic shrimp and a bright, fresh dressing, this dish is simple yet bursting with flavor.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the pan 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 remaining tablespoon of olive oil and zucchini noodles. Sauté the zoodles for 2-3 minutes until slightly tender, but still crisp.
4. Add the cooked shrimp back to the pan, along with the lemon juice and zest. Toss everything together until combined.
5. Season with salt and pepper, and garnish with fresh parsley before serving.

This dish is a perfect balance of light, crisp zucchini noodles and tender shrimp, all brought together by the bright and fresh flavors of lemon and garlic.

It’s a refreshing, low-calorie meal that’s both nutritious and delicious.

Roasted Beet and Goat Cheese Pasta

This Roasted Beet and Goat Cheese Pasta is a beautiful, vibrant dish that combines earthy roasted beets with tangy goat cheese, creating a unique flavor profile that feels both light and indulgent.

The addition of walnuts adds a lovely crunch, making it a refreshing yet satisfying summer meal.

Ingredients:

• 8 oz pasta (penne, rigatoni, or fusilli)
• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• 2 oz goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the cubed beets with 1 tablespoon of olive oil, salt, and pepper. Spread the beets on a baking sheet and roast for 25-30 minutes until tender.
2. Cook the pasta according to the package instructions, then drain and set aside.
3. In a small pan, toast the chopped walnuts over medium heat for about 3-4 minutes until fragrant. Remove from heat and set aside.
4. In a large bowl, toss the cooked pasta with the roasted beets, crumbled goat cheese, and balsamic vinegar.
5. Season with salt and pepper to taste, and garnish with fresh arugula and toasted walnuts before serving.

The roasted beets provide a subtle sweetness, while the goat cheese adds creaminess and tang.

The walnuts add texture and a nutty crunch, and the balsamic vinegar rounds out the flavors with a touch of acidity.

Lemon Basil Chicken Pasta

This Lemon Basil Chicken Pasta is a light yet satisfying dish that combines grilled chicken with a zesty lemon sauce, fresh basil, and tender pasta.

It’s simple, refreshing, and perfect for a weeknight dinner or a summer gathering.

Ingredients:

• 8 oz pasta (spaghetti, fettuccine, or penne)
• 2 chicken breasts, grilled and sliced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the grilled chicken slices and sauté for 2-3 minutes, allowing the chicken to warm through.
3. Add the cooked pasta to the pan, along with the lemon zest and juice. Toss everything together to combine and coat the pasta evenly in the lemon sauce.
4. Stir in the fresh basil, and season with salt and pepper to taste.
5. Serve with a sprinkle of grated Parmesan cheese and extra fresh basil for garnish.

This dish is light yet flavorful, with the tangy lemon sauce brightening up the chicken and pasta.

The fresh basil adds a fragrant herbal note, making each bite feel fresh and satisfying.

Summer Peach and Burrata Pasta

This Summer Peach and Burrata Pasta combines the sweetness of ripe peaches with the creaminess of burrata cheese, creating a delightful contrast with the savory pasta.

The fresh basil and a light drizzle of olive oil enhance the flavors, making this dish perfect for a warm, relaxed summer evening.

Ingredients:

• 8 oz pasta (spaghetti, farfalle, or fusilli)
• 2 ripe peaches, sliced
• 2 oz burrata cheese
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Fresh basil leaves, torn
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the sliced peaches and cook for 2-3 minutes, just until they start to soften and caramelize slightly. Remove from heat.
3. Toss the cooked pasta with the caramelized peaches, and season with salt and pepper.
4. Divide the pasta into bowls, topping each serving with a piece of burrata cheese. Drizzle with balsamic glaze and garnish with fresh basil leaves.

The sweetness of the peaches pairs beautifully with the rich creaminess of the burrata, while the balsamic glaze adds a tangy depth to the dish.

This pasta is a fantastic way to enjoy the fresh fruits of summer in a savory context.

Pesto Pasta with Roasted Cherry Tomatoes

This Pesto Pasta with Roasted Cherry Tomatoes is a simple yet flavorful dish, combining the richness of homemade pesto with the sweet, roasted tomatoes.

The roasted tomatoes burst with flavor and add a delightful contrast to the vibrant, herbaceous pesto, making this a perfect summer meal.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the tomatoes have softened and caramelized.
2. While the tomatoes roast, cook the pasta according to the package instructions, then drain and set aside.
3. Toss the cooked pasta with the pesto until well-coated.
4. Once the tomatoes are done, gently fold them into the pasta with pesto.
5. Serve with freshly grated Parmesan cheese on top.

This dish is simple yet full of flavor, with the aromatic pesto enveloping the pasta and the roasted tomatoes providing a burst of sweetness.

It’s a great way to elevate a classic pasta dish with a little extra summer flair.

Garlic Butter Clam Pasta

Garlic Butter Clam Pasta is a light, yet decadent dish that highlights the natural sweetness of fresh clams, paired with a rich garlic butter sauce and tender pasta.

It’s a simple, satisfying seafood pasta that feels luxurious without being overly heavy.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb fresh clams, cleaned
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1 tbsp fresh parsley, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large pan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the clams to the pan, followed by the white wine. Cover and cook for 5-7 minutes until the clams have opened.
4. Remove the clams from the pan and set aside. Add the cooked pasta to the pan with the garlic butter sauce, tossing to coat.
5. Return the clams to the pan and toss again. Season with salt, pepper, and red pepper flakes, if using.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

The combination of buttery garlic sauce with fresh clams creates a deliciously savory and slightly briny dish.

The pasta soaks up the flavorful sauce, making each bite a delight.

Lemon Ricotta and Spinach Pasta

Lemon Ricotta and Spinach Pasta is a light, creamy dish that combines the freshness of spinach with the tanginess of lemon and the smoothness of ricotta cheese.

It’s the perfect combination of bright flavors and creamy texture, making it ideal for a light summer meal.

Ingredients:

• 8 oz pasta (penne, spaghetti, or fusilli)
• 2 cups fresh spinach, wilted
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat and add the spinach. Cook for 2-3 minutes until wilted.
3. Add the ricotta cheese, lemon zest, and juice to the pan. Stir until the ricotta becomes creamy and well combined with the spinach.
4. Add the cooked pasta to the pan and toss until the pasta is coated with the ricotta sauce.
5. Season with salt and pepper to taste, and garnish with Parmesan and fresh herbs before serving.

This dish combines the richness of ricotta with the brightness of lemon, while the wilted spinach adds a fresh, vibrant element to the creamy sauce.

It’s a wonderfully light yet satisfying pasta perfect for a warm summer evening.

Caprese Pesto Pasta

Caprese Pesto Pasta takes the beloved flavors of a Caprese salad—tomatoes, mozzarella, and basil—and combines them with a vibrant pesto sauce.

The rich pesto is a perfect complement to the sweet tomatoes and creamy mozzarella, making this a delightful summer pasta.

Ingredients:

• 8 oz pasta (spaghetti, fusilli, or rigatoni)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil leaves, torn
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella cubes, and pesto.
3. Toss everything together gently until the pasta is well coated in the pesto.
4. Season with salt and pepper, and garnish with fresh basil before serving.

This pasta is bright, fresh, and full of flavor.

The pesto gives the dish a fragrant herbal richness, while the tomatoes and mozzarella add juicy sweetness and creaminess. It’s a perfect dish for a summer picnic or a quick dinner.

Grilled Veggie Pasta with Lemon-Tahini Dressing

Grilled Veggie Pasta with Lemon-Tahini Dressing is a healthy and flavorful dish that features the smoky taste of grilled vegetables combined with a creamy, tangy tahini dressing.

The dressing adds a rich, nutty flavor that complements the charred veggies perfectly.

Ingredients:

• 8 oz pasta (fusilli, farfalle, or penne)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, cut into chunks
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 clove garlic, minced
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium heat. Toss the sliced zucchini, red bell pepper, and eggplant in olive oil, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes, turning occasionally, until charred and tender.
3. Cook the pasta according to package instructions, then drain and set aside.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, and a pinch of salt until smooth.
5. Toss the cooked pasta with the grilled vegetables and lemon-tahini dressing.
6. Garnish with fresh parsley before serving.

The grilled vegetables bring a smoky, rich flavor to the pasta, while the tahini dressing adds a creamy, tangy contrast.

The lemon brightens everything up, making this dish perfect for a light and healthy summer meal.