24+ Flavorful Summer Pasta Recipes You’ll Love

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When the sun is shining and the days are long, there’s nothing better than a bowl of pasta that celebrates the best of summer.

Think juicy tomatoes, crisp vegetables, fragrant herbs, citrusy dressings, and light sauces that won’t weigh you down.

Whether you’re firing up the grill, hosting a picnic, or just craving something quick and satisfying, summer pasta dishes are the perfect go-to.

In this collection of 24+ summer pasta recipes, you’ll find everything from chilled pasta salads to warm veggie-packed bowls, creamy lemony pastas to pesto-tossed delights.

These recipes are fresh, vibrant, and simple to throw together—ideal for warm-weather cooking.

Whether you’re a fan of shrimp and zoodles or obsessed with cherry tomatoes and basil, there’s something here for everyone.

So grab your favorite pasta and get ready to explore the flavors of summer in the most delicious way.

24+ Flavorful Summer Pasta Recipes You’ll Love

With these 24+ summer pasta recipes, you’ve got a full season’s worth of inspiration right at your fingertips.

From refreshing cold salads perfect for barbecues, to quick weeknight dinners loaded with garden veggies, these dishes are as versatile as they are delicious.

Pasta may be comfort food at heart, but in summer, it becomes something bright, colorful, and incredibly exciting.

Try rotating a few of these into your weekly meal plan, or make a double batch to enjoy leftovers the next day (because yes—cold pasta is magical).

Lemon Basil Pasta with Cherry Tomatoes

This bright and zesty pasta is perfect for a hot summer day.

The freshness of lemon and basil, combined with the sweetness of cherry tomatoes, makes it a light yet flavorful meal that feels like sunshine in a bowl. It’s a vegetarian dish that’s easy to whip up and beautiful to serve at any summer gathering.

Ingredients:

  • 12 oz spaghetti or linguine
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • Zest and juice of 1 large lemon
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (about 1 minute).
  3. Add cherry tomatoes and sauté for 5–6 minutes until they soften and burst slightly.
  4. Stir in lemon zest, lemon juice, and cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
  5. Toss in the basil and Parmesan (if using). Season with salt and pepper to taste.
  6. Serve warm or at room temperature with extra basil and cheese on top.

Whether you’re dining outdoors or need a quick dish after a day in the sun, this lemon basil pasta is the perfect refreshing option.

Its citrusy tang and herbaceous notes make it taste like summer in every bite.

Grilled Corn and Zucchini Pasta Salad

This vibrant pasta salad brings together the smoky sweetness of grilled corn and the subtle crunch of zucchini for a side or main dish that screams summer.

Tossed with a tangy vinaigrette and topped with crumbled feta, it’s a fantastic make-ahead meal for barbecues or beach days.

Ingredients:

  • 8 oz rotini or farfalle pasta
  • 2 ears of corn, husked
  • 1 medium zucchini, sliced lengthwise
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions. Drain and rinse under cold water. Set aside.
  2. Grill corn and zucchini over medium heat until nicely charred, about 8–10 minutes. Let cool, then cut corn off the cob and dice the zucchini.
  3. In a large bowl, combine pasta, grilled vegetables, red onion, and parsley.
  4. Whisk together dressing ingredients and pour over the salad. Toss to coat.
  5. Top with crumbled feta and chill for 20 minutes before serving.

This grilled veggie pasta salad is a celebration of seasonal produce.

It’s light, fresh, and hearty enough to stand on its own or complement anything coming off the grill. Make it ahead of time and enjoy the flavors even more as they meld together in the fridge.

Shrimp and Arugula Angel Hair Pasta

Delicate angel hair pasta meets juicy shrimp, peppery arugula, and a hint of spice in this elegant yet speedy summer recipe.

It’s the kind of meal that feels fancy but comes together in under 30 minutes—perfect for lazy weeknights or impromptu al fresco dinners.

Ingredients:

  • 10 oz angel hair pasta
  • 1 lb shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • 2 cups fresh arugula
  • Salt and black pepper to taste

Instructions:

  1. Cook pasta according to package instructions. Drain, reserving 1/4 cup pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute.
  3. Add shrimp and cook until pink and opaque, about 3–4 minutes.
  4. Add cooked pasta, lemon juice, and reserved pasta water. Toss to combine.
  5. Remove from heat and fold in the arugula just until wilted. Season with salt and pepper.
  6. Serve immediately, garnished with extra red pepper flakes or lemon zest if desired.

This pasta offers the perfect contrast of textures and flavors—tender shrimp, silky noodles, and crisp arugula all tied together with a light, citrusy kick.

It’s a go-to when you want something special without heating up the kitchen for hours.

Pesto Pasta with Roasted Vegetables

A fresh twist on the classic pesto pasta, this version includes roasted vegetables for added depth and flavor.

The creamy, aromatic pesto blends perfectly with the caramelized sweetness of the veggies, making for a hearty yet light summer dish.

Ingredients:

  • 12 oz penne or fusilli pasta
  • 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, eggplant), chopped
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/4 cup pine nuts, toasted (optional)
  • Grated Parmesan cheese for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the vegetables in olive oil, salt, and pepper, then spread them on a baking sheet.
  2. Roast the vegetables for 20–25 minutes, or until they are tender and lightly browned, stirring halfway through.
  3. While the vegetables are roasting, cook the pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
  4. Toss the cooked pasta with pesto and add the reserved pasta water to thin the sauce if needed.
  5. Fold in the roasted vegetables and pine nuts, and top with Parmesan cheese.
  6. Serve immediately, garnished with extra pesto if desired.

This pesto pasta with roasted vegetables is an easy, flavorful way to enjoy a healthy and satisfying summer meal.

The combination of fresh basil, sweet roasted vegetables, and nutty pesto creates a dish that’s full of vibrant, seasonal flavors. It’s a perfect choice for a quick weeknight dinner or a weekend BBQ side.

Spicy Tuna Pasta Salad

A bold, spicy, and tangy pasta salad perfect for summer picnics or backyard parties.

With a creamy dressing and spicy kick from canned tuna and jalapeños, this dish packs a punch without being too heavy.

Ingredients:

  • 8 oz rotini or penne pasta
  • 2 cans (5 oz each) tuna in olive oil, drained
  • 1/2 red onion, finely chopped
  • 1-2 jalapeños, seeded and finely chopped (adjust to taste)
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp sriracha sauce (or to taste)
  • 2 tbsp lemon juice
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions:

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked pasta, tuna, red onion, and jalapeños.
  3. In a separate bowl, whisk together mayonnaise, Dijon mustard, sriracha sauce, lemon juice, salt, and pepper to create the dressing.
  4. Pour the dressing over the pasta and tuna mixture, tossing to coat evenly.
  5. Garnish with fresh cilantro or parsley and chill in the refrigerator for at least 30 minutes before serving.

This spicy tuna pasta salad is the perfect blend of creamy, tangy, and fiery flavors, making it a standout dish at any gathering.

The combination of spicy jalapeños, savory tuna, and a creamy dressing makes this pasta salad irresistible, and it can easily be made ahead of time for convenience.

Caprese Pasta with Balsamic Glaze

This simple, yet elegant, Caprese pasta features ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with a sweet balsamic glaze.

It’s light, flavorful, and visually stunning—ideal for a summer dinner or lunch.

Ingredients:

  • 12 oz fusilli or farfalle pasta
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), halved
  • 1/2 cup fresh basil leaves, torn
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to package directions. Drain and set aside to cool.
  2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5–7 minutes until it thickens into a syrup. Set aside.
  3. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
  4. Drizzle with olive oil, then toss gently to combine. Season with salt and pepper to taste.
  5. Just before serving, drizzle with the balsamic glaze and toss again.

This Caprese pasta is a celebration of summer’s best flavors—ripe tomatoes, creamy mozzarella, and fragrant basil.

The balsamic glaze adds a touch of sweetness and acidity, perfectly balancing the freshness of the ingredients. This dish is light enough for a summer lunch but satisfying enough for dinner.

Peach and Prosciutto Pasta

A unique combination of sweet, juicy peaches and salty prosciutto makes this summer pasta a surprising yet delicious dish.

The light, honeyed peach dressing balances the savory prosciutto, creating a perfect harmony of flavors that screams summer.

Ingredients:

  • 12 oz fettuccine or pappardelle pasta
  • 2 ripe peaches, peeled and sliced
  • 4 oz prosciutto, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Juice of 1/2 lemon
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1/4 cup crumbled goat cheese (optional)

Instructions:

  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the prosciutto and cook for 2–3 minutes until crispy.
  3. Add the peaches, honey, and lemon juice to the skillet, and cook for another 2–3 minutes until the peaches are soft but still holding their shape.
  4. Toss the cooked pasta into the skillet, mixing gently to combine everything.
  5. Remove from heat and fold in fresh basil and goat cheese, if using. Season with salt and pepper.
  6. Serve immediately, garnished with additional basil if desired.

The combination of sweet peaches and salty prosciutto creates a beautifully balanced dish that’s refreshing and full of contrast.

The creamy goat cheese adds richness, while the honey and lemon dressing brings out the natural sweetness of the peaches. This pasta is perfect for a light yet satisfying summer meal.

Cucumber and Feta Orzo Salad

This light and refreshing orzo pasta salad is the epitome of summer.

Crisp cucumber, creamy feta, and a zingy lemon dressing make it the ideal side dish or a standalone meal for a sunny afternoon.

Ingredients:

  • 8 oz orzo pasta
  • 1 large cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh dill, chopped
  • Salt and black pepper to taste

Instructions:

  1. Cook the orzo according to package directions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled orzo, diced cucumber, feta, and red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, and dill. Season with salt and pepper to taste.
  4. Pour the dressing over the orzo mixture and toss to coat evenly.
  5. Chill for at least 30 minutes before serving to allow the flavors to meld together.

This cucumber and feta orzo salad is bright, tangy, and incredibly refreshing. It’s the perfect side for grilled meats or a vegetarian option that can stand alone.

The cool cucumber and creamy feta give the salad a satisfying crunch, while the lemon dressing ties it all together with a citrusy zing.

Garlic Shrimp and Spinach Pasta

Garlic shrimp and fresh spinach come together in this quick and healthy pasta dish.

With a light, buttery sauce and a punch of garlic, this is an elegant meal that’s as flavorful as it is easy to prepare.

Ingredients:

  • 10 oz spaghetti or linguine
  • 1 lb shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups fresh spinach
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup white wine or chicken broth
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant (about 1 minute).
  3. Add the shrimp and cook for 3–4 minutes, flipping halfway through, until they are pink and cooked through.
  4. Add spinach to the skillet and cook for an additional 1–2 minutes, just until wilted.
  5. Deglaze the pan with white wine or chicken broth, scraping up any bits stuck to the skillet.
  6. Add the cooked pasta to the skillet, toss to combine, and add reserved pasta water if needed to loosen the sauce.
  7. Squeeze lemon juice over the pasta, season with salt and pepper, and garnish with fresh parsley.
  8. Serve immediately, with extra lemon wedges if desired.

This garlic shrimp and spinach pasta is light yet flavorful, with the garlic butter sauce adding richness without overwhelming the fresh, vibrant ingredients.

The spinach wilts perfectly into the pasta, and the lemon juice gives it a fresh, tangy finish. It’s the perfect dish for a summer dinner that’s both satisfying and quick.

Roasted Garlic and Sun-Dried Tomato Pasta

This savory pasta features rich, caramelized roasted garlic paired with tangy sun-dried tomatoes.

The garlic infuses the dish with deep flavor, while the sun-dried tomatoes add a touch of sweetness and umami. It’s an ideal pasta for a comforting summer meal.

Ingredients:

  • 12 oz spaghetti or rigatoni
  • 1 bulb garlic
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 2 tbsp olive oil
  • 1/4 cup heavy cream (optional for extra creaminess)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized.
  2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
  3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sun-dried tomatoes and sauté for 2–3 minutes.
  4. Once the garlic is done, squeeze the roasted garlic cloves out of their skins and add them to the skillet. Stir to combine.
  5. Pour in the heavy cream (if using) and stir to make a smooth sauce. Add Parmesan cheese and season with salt and pepper.
  6. Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water to help the sauce coat the pasta evenly.
  7. Garnish with fresh basil and serve immediately.

This roasted garlic and sun-dried tomato pasta is rich in flavor yet light enough for summer dining.

The roasted garlic gives it a deep, savory depth, while the sun-dried tomatoes provide bursts of sweetness. It’s a crowd-pleaser that’s perfect for any occasion.

Avocado and Tomato Pasta Salad

This creamy and refreshing pasta salad brings together creamy avocado and juicy tomatoes, making it an ideal dish for a summer picnic or barbecue.

It’s simple to prepare and can be made ahead for maximum convenience.

Ingredients:

  • 8 oz penne or fusilli pasta
  • 2 ripe avocados, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Crumbled queso fresco (optional)

Instructions:

  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled pasta, diced avocados, cherry tomatoes, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to combine.
  5. Top with crumbled queso fresco if using and serve chilled.

This avocado and tomato pasta salad is a perfect way to celebrate the flavors of summer.

The creamy avocado contrasts beautifully with the tangy lime dressing and fresh tomatoes, making it a refreshing side dish or light main course. Plus, it’s super easy to make and can be enjoyed as a snack or part of a larger meal.

Grilled Shrimp and Mango Pasta

Grilled shrimp and sweet, juicy mango come together in this tropical-inspired pasta.

The grilled shrimp provides a savory base, while the mango adds a burst of natural sweetness. It’s a light and fun summer pasta that combines savory and sweet in the best way.

Ingredients:

  • 10 oz spaghetti or angel hair pasta
  • 1 lb shrimp, peeled and deveined
  • 1 ripe mango, peeled and diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder (optional for some spice)
  • Salt and black pepper to taste

Instructions:

  1. Preheat the grill or grill pan over medium-high heat. Drizzle the shrimp with olive oil and sprinkle with salt, pepper, and chili powder (if using).
  2. Grill the shrimp for 2–3 minutes per side, or until they are pink and cooked through.
  3. Cook pasta according to package instructions. Drain and set aside.
  4. In a large bowl, toss the cooked pasta with grilled shrimp, diced mango, and fresh cilantro.
  5. Drizzle with lime juice and adjust seasoning with salt and pepper to taste.
  6. Serve immediately, garnished with additional cilantro if desired.

This grilled shrimp and mango pasta is a celebration of tropical flavors.

The juicy mango adds a sweet contrast to the savory shrimp, and the cilantro and lime bring freshness and tang to the dish. It’s perfect for an evening outdoors or as a fun summer dinner that transports you to a beachside vacation.

Mediterranean Chickpea Pasta

Packed with protein-rich chickpeas, fresh vegetables, and a tangy lemon-oregano dressing, this Mediterranean-inspired pasta is as satisfying as it is vibrant.

It’s perfect for a light lunch or dinner, and can be served cold for a refreshing summer meal.

Ingredients:

  • 12 oz rotini or penne pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled pasta, chickpeas, cucumber, tomatoes, red onion, and olives.
  3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Garnish with crumbled feta cheese if desired, and serve chilled or at room temperature.

This Mediterranean chickpea pasta is a powerhouse of flavors, featuring crunchy vegetables, tangy olives, and the protein-packed chickpeas.

The lemon-oregano dressing ties everything together with a refreshing and zesty finish, making it a perfect make-ahead dish for picnics or a quick dinner on a hot day.

Grilled Vegetable and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a mixture of creamy ricotta cheese and grilled summer vegetables, topped with marinara sauce and baked until bubbly.

It’s a comforting, savory dish that’s perfect for a hearty meal without being too heavy for summer.

Ingredients:

  • 12 jumbo pasta shells
  • 2 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp olive oil
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat the grill to medium-high heat. Drizzle the zucchini and bell peppers with olive oil, then season with salt and pepper. Grill the vegetables for about 5–6 minutes per side, until tender and slightly charred. Let cool slightly, then chop into small pieces.
  2. Cook the pasta shells according to package directions. Drain and set aside to cool.
  3. In a bowl, combine the grilled vegetables, ricotta cheese, Parmesan cheese, salt, and pepper.
  4. Stuff the cooled pasta shells with the vegetable-ricotta mixture.
  5. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
  6. Cover with foil and bake for 20–25 minutes, or until heated through and bubbly. Remove the foil during the last 5 minutes to allow the top to brown slightly.
  7. Garnish with fresh basil before serving.

These grilled vegetable and ricotta stuffed shells are a fantastic way to showcase summer produce.

The smoky grilled vegetables paired with creamy ricotta make each bite comforting and satisfying. It’s an ideal dish to serve when you want something filling but still light enough for the season.

Spaghetti Aglio e Olio with Fresh Herbs

A simple yet flavorful pasta dish, Spaghetti Aglio e Olio (garlic and oil) is made with just a few ingredients but delivers big on taste.

Fresh herbs, red pepper flakes, and garlic come together to create a vibrant, aromatic pasta that’s perfect for a summer evening.

Ingredients:

  • 12 oz spaghetti
  • 4 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes (adjust to your spice preference)
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Instructions:

  1. Cook the spaghetti according to package instructions. Reserve 1/4 cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, and cook for 2-3 minutes until the garlic is golden and fragrant (be careful not to burn the garlic).
  3. Add the drained pasta to the skillet, tossing to coat in the garlic oil. Add the reserved pasta water a little at a time to help create a silky sauce.
  4. Stir in the fresh parsley, basil, and lemon zest. Season with salt and pepper to taste.
  5. Serve immediately, garnished with grated Parmesan cheese if desired.

This Spaghetti Aglio e Olio is the perfect example of how simple ingredients can make a dish shine.

The garlic oil provides a rich, aromatic base, while the fresh herbs and lemon zest add brightness and freshness. It’s an ideal summer dish when you’re craving something light but packed with flavor.

Zucchini Noodles with Lemon and Parmesan

This light and refreshing pasta alternative uses zucchini noodles (zoodles) as a base, paired with a zesty lemon sauce and plenty of Parmesan.

It’s a fantastic way to enjoy a pasta dish without the carbs, making it perfect for a healthy summer meal.

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lemon (zested and juiced)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
  2. Add the zucchini noodles to the skillet and cook for 3–4 minutes, stirring occasionally, until they start to soften. Be careful not to overcook, as zucchini releases a lot of water.
  3. Stir in the lemon zest and juice, and season with salt and pepper to taste. For a little heat, add a pinch of red pepper flakes.
  4. Remove from heat and toss with Parmesan cheese and fresh basil.
  5. Serve immediately, garnished with extra Parmesan and basil if desired.

This zucchini noodle dish is the ultimate light and fresh pasta alternative.

The lemon adds a bright, tangy kick that complements the mild zucchini, while the Parmesan brings a savory richness to the dish. It’s perfect for a quick lunch or dinner when you want something healthy and refreshing.

Corn and Tomato Basil Pasta

Sweet summer corn and juicy tomatoes come together in this vibrant pasta, perfect for showcasing the best of the season’s produce.

With fresh basil and a simple garlic-butter sauce, this dish is bursting with natural flavors and is quick to prepare.

Ingredients:

  • 12 oz farfalle or penne pasta
  • 2 ears of corn, kernels removed (or 1 1/2 cups frozen corn)
  • 1 pint cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Parmesan cheese for garnish (optional)

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
  2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
  3. Add the corn kernels to the skillet and cook for 4–5 minutes until they start to caramelize slightly.
  4. Stir in the halved cherry tomatoes and cook for another 2–3 minutes, until the tomatoes soften.
  5. Toss in the cooked pasta, adding a bit of the reserved pasta water if needed to create a light sauce. Season with salt and pepper to taste.
  6. Stir in fresh basil and serve immediately, garnished with Parmesan cheese if desired.

This corn and tomato basil pasta is a wonderful celebration of summer’s bounty.

The sweet corn and juicy tomatoes combine perfectly, creating a dish that’s flavorful yet light. It’s the perfect way to enjoy fresh, seasonal ingredients in a comforting pasta dish.

Grilled Lemon Garlic Chicken Pasta

This pasta combines tender grilled chicken with a light and tangy lemon garlic sauce, making it a perfect summer dinner.

The grilled chicken adds a smoky flavor that pairs wonderfully with the citrusy sauce, while fresh spinach adds a touch of color and nutrition.

Ingredients:

  • 12 oz spaghetti or fettuccine
  • 2 chicken breasts, boneless and skinless
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/4 cup chicken broth
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional)

Instructions:

  1. Preheat the grill or grill pan to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper.
  2. Grill the chicken for 5–6 minutes per side, or until fully cooked through. Let the chicken rest for a few minutes, then slice into thin strips.
  3. While the chicken grills, cook the pasta according to package instructions. Drain and set aside.
  4. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
  5. Add the lemon juice, lemon zest, and chicken broth to the skillet, stirring to combine. Bring to a simmer for 2–3 minutes.
  6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the spinach, allowing it to wilt.
  7. Top with the grilled chicken and serve, garnished with Parmesan cheese if desired.

This grilled lemon garlic chicken pasta is both satisfying and refreshing, with the smoky chicken and tangy lemon garlic sauce complementing each other perfectly.

The addition of fresh spinach adds color and nutrients, making it a well-rounded summer dish.

Caprese Pasta Salad

This Caprese pasta salad is a twist on the classic Caprese salad, combining fresh mozzarella, tomatoes, and basil with pasta for a heartier dish.

Tossed in a balsamic glaze and olive oil, it’s the perfect dish for a summer picnic or a light, satisfying dinner.

Ingredients:

  • 12 oz fusilli or rotini pasta
  • 1 pint cherry tomatoes, halved
  • 1/2 lb fresh mozzarella, cut into cubes
  • 1/4 cup fresh basil leaves, chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic glaze (optional, for extra flavor)
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella cubes, and fresh basil.
  3. Drizzle olive oil and balsamic vinegar over the salad, tossing to coat evenly.
  4. Season with salt and pepper, then drizzle with balsamic glaze for a sweet finish.
  5. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.

This Caprese pasta salad is a perfect combination of juicy tomatoes, creamy mozzarella, and fragrant basil, all complemented by the tangy balsamic vinegar.

It’s a refreshing, easy-to-make dish that brings the flavors of a classic Caprese salad to a new level.

Pesto Shrimp Pasta

This pesto shrimp pasta brings together succulent shrimp and a vibrant pesto sauce for a dish that’s bursting with flavor.

With fresh basil and garlic, the pesto adds an herby, nutty richness that pairs perfectly with tender shrimp and al dente pasta.

Ingredients:

  • 12 oz linguine or spaghetti
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup homemade or store-bought pesto
  • 2 tbsp olive oil
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Season with salt and pepper.
  3. Add the cooked pasta to the skillet with the shrimp and toss to combine.
  4. Stir in the pesto, making sure the pasta and shrimp are well coated.
  5. Add halved cherry tomatoes and toss again.
  6. Garnish with grated Parmesan and fresh basil before serving.

This pesto shrimp pasta is a flavorful, aromatic dish that’s perfect for a summer dinner.

The shrimp brings a sweet, savory taste, while the pesto sauce ties everything together with a vibrant, herby kick. It’s a meal that’s quick to prepare and full of bold flavors.

Lemon Asparagus Pasta

This light, fresh pasta dish combines tender asparagus with a zesty lemon sauce, making it perfect for spring and summer.

The garlic-lemon butter sauce enhances the natural flavors of the asparagus, while the Parmesan adds a creamy finish to the dish.

Ingredients:

  • 12 oz spaghetti or fettuccine
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
  3. Add the asparagus to the skillet and sauté for 4–5 minutes, or until tender and slightly browned.
  4. Stir in the lemon zest and juice, and season with salt and pepper.
  5. Toss in the cooked pasta, adding reserved pasta water if needed to help coat the pasta in the sauce.
  6. Sprinkle with Parmesan cheese and garnish with fresh parsley before serving.

This lemon asparagus pasta is light yet satisfying, with the bright lemon sauce bringing a refreshing zing to the dish.

The asparagus adds texture and a subtle earthiness, while the Parmesan brings depth and creaminess. It’s a wonderful choice for a light summer meal.

Spaghetti with Roasted Red Pepper Sauce

This pasta dish features a creamy roasted red pepper sauce that’s smoky, slightly sweet, and full of rich flavor.

Blended with a touch of garlic and a splash of cream, this sauce is a perfect summer comfort food that pairs beautifully with spaghetti.

Ingredients:

  • 12 oz spaghetti
  • 2 red bell peppers, roasted and peeled
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh basil, chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20–25 minutes, turning halfway through until the skin is charred and blistered. Let them cool, then peel off the skin and remove the seeds.
  2. Cook spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
  3. In a blender, combine the roasted red peppers, garlic, and a pinch of salt and pepper. Blend until smooth.
  4. Heat olive oil in a large skillet over medium heat. Add the red pepper puree and cook for 5 minutes until fragrant.
  5. Stir in the heavy cream and Parmesan cheese. Simmer for 3–4 minutes until the sauce thickens.
  6. Toss the cooked spaghetti into the sauce, adding pasta water as needed to help the sauce coat the noodles.
  7. Garnish with fresh basil and parsley before serving.

This spaghetti with roasted red pepper sauce is a velvety, flavorful dish that’s both comforting and full of summer flavors.

The smoky sweetness of the roasted peppers and the creamy sauce make it a standout pasta dish that’s perfect for any occasion.

Summer Vegetable Pasta Primavera

Packed with fresh, colorful summer vegetables like zucchini, bell peppers, and cherry tomatoes, this pasta primavera is the epitome of a light and healthy summer dish.

Tossed in olive oil, garlic, and Parmesan, it’s a quick and satisfying way to enjoy the season’s produce.

Ingredients:

  • 12 oz linguine or penne pasta
  • 1 zucchini, sliced
  • 1 bell pepper (red or yellow), sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh peas (or frozen, thawed)
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
  3. Add the zucchini, bell pepper, and peas to the skillet and sauté for 5–7 minutes until the vegetables are tender but still crisp.
  4. Stir in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
  5. Add the cooked pasta to the skillet, tossing to combine with the vegetables.
  6. Stir in the Parmesan cheese and a bit of reserved pasta water to create a light sauce. Season with salt and pepper to taste.
  7. Garnish with fresh basil and serve immediately.

This Summer Vegetable Pasta Primavera is light, fresh, and full of vibrant colors.

The variety of vegetables adds texture and flavor, while the Parmesan ties it all together with a savory richness. It’s a delightful way to enjoy the season’s bounty.

Sweet Corn and Basil Pesto Pasta

Combining the sweetness of fresh summer corn with a fragrant basil pesto, this pasta dish is both light and indulgent.

The creamy pesto, paired with the sweet corn and fresh basil, makes for a bright and satisfying summer meal that will delight your taste buds.

Ingredients:

  • 12 oz farfalle or fusilli pasta
  • 2 ears of corn, kernels removed (or 1 1/2 cups frozen corn)
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
  2. In a blender or food processor, combine basil, pine nuts, garlic, olive oil, Parmesan cheese, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
  3. Heat a small skillet over medium heat and toast the corn kernels for 3–4 minutes, stirring occasionally, until they are lightly golden and caramelized.
  4. In a large bowl, toss the cooked pasta with the basil pesto and a bit of the reserved pasta water to create a smooth sauce.
  5. Stir in the toasted corn and season with additional salt and pepper as needed.
  6. Serve immediately, garnished with extra basil and Parmesan if desired.

The Sweet Corn and Basil Pesto Pasta brings together sweet, caramelized corn with the fragrant, creamy basil pesto, making it an ideal summer dish.

It’s a great way to showcase sweet corn in a pasta dish, while the fresh basil and lemon add a burst of bright, herbal flavor.