24+ Delicious Summer Rigatoni Recipes to Try This Season

When summer rolls around, it’s the perfect time to indulge in fresh, vibrant, and flavorful meals.

And what better way to celebrate the season than with a big bowl of rigatoni?

This beloved pasta shape, with its wide grooves and hearty texture, is perfect for holding onto all kinds of rich sauces, from creamy to tangy, and everything in between.

Whether you’re hosting a summer barbecue, planning a picnic, or just craving a comforting meal after a day in the sun, these 24+ summer rigatoni recipes will give you endless ways to enjoy this versatile pasta all season long.

From light and fresh dishes with seasonal vegetables like roasted tomatoes, zucchini, and eggplant, to rich and creamy sauces with a tangy twist of lemon or pesto, these recipes capture the essence of summer in every bite.

Plus, they’re easy to make and perfect for everything from weeknight dinners to family gatherings.

So, let’s dive into these creative rigatoni recipes that are sure to become your summer favorites!

24+ Delicious Summer Rigatoni Recipes to Try This Season

Summer is the time to enjoy the abundance of fresh, in-season ingredients that bring vibrant flavors to our plates.

With these 24+ summer rigatoni recipes, you can turn your everyday pasta dinner into a seasonal celebration.

Whether you’re in the mood for a light pesto pasta, a rich and creamy ricotta sauce, or a smoky grilled vegetable rigatoni, these recipes have something for everyone.

So go ahead, grab your favorite summer veggies, herbs, and sauces, and let rigatoni bring a delicious, satisfying touch to your summer meals.

Grilled Corn & Cherry Tomato Rigatoni

Nothing says summer like sweet corn and juicy cherry tomatoes fresh off the vine.

This light yet satisfying pasta combines charred corn, burst tomatoes, and fresh herbs to deliver a taste of the garden in every bite. The creamy touch of ricotta balances the smoky-sweet flavor profile, making it perfect for a warm evening al fresco.

Ingredients:

• 12 oz rigatoni pasta
• 2 ears fresh corn, husked
• 2 cups cherry tomatoes
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/4 cup fresh basil, torn
• Salt and black pepper to taste

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. Heat grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until lightly charred (8–10 minutes). Let cool slightly and cut kernels off the cob.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (about 1 minute). Add cherry tomatoes and a pinch of salt. Cook until tomatoes begin to burst, about 6–8 minutes.
4. Stir in grilled corn and cooked rigatoni. Toss well.
5. Remove from heat and mix in ricotta and Parmesan. Top with torn basil, adjust seasoning, and serve warm or at room temperature.

This dish perfectly captures the sunny vibes of summer with its vibrant colors and fresh produce.

It’s hearty enough for dinner yet light enough to enjoy without feeling weighed down—a great choice for garden parties or weeknight meals.

Lemon Zucchini Rigatoni with Toasted Pine Nuts

This zesty rigatoni dish is the epitome of simple elegance.

The lemon brightens the mellow zucchini, while toasted pine nuts and a touch of garlic elevate the flavor profile. It’s a quick, clean recipe that highlights the best of what summer has to offer—perfect for when the days are long and your kitchen time should be short.

Ingredients:

• 12 oz rigatoni pasta
• 2 medium zucchinis, thinly sliced
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 1/4 cup grated Pecorino Romano
• Salt and freshly cracked pepper
• Fresh parsley or mint for garnish

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, toast pine nuts in a dry pan over medium heat until golden and fragrant. Set aside.
3. In the same pan, heat olive oil over medium heat. Add garlic and sauté until golden, then add zucchini and a pinch of salt. Cook until zucchini softens and starts to brown.
4. Add lemon zest and juice to the zucchini. Toss in the cooked pasta and reserved pasta water to loosen the sauce.
5. Stir in Pecorino, season with pepper, and top with toasted pine nuts and fresh herbs.

Bright, fresh, and full of texture, this lemon zucchini rigatoni is a celebration of simplicity.

The tangy citrus cuts through the richness of the cheese, while the toasted nuts provide an earthy crunch, making every bite beautifully balanced.

Rigatoni with Roasted Peppers & Herbed Goat Cheese

This summer-inspired rigatoni is bold and comforting, bursting with the deep, smoky sweetness of roasted red peppers.

A creamy goat cheese sauce infused with fresh thyme and oregano coats each noodle, offering a luxurious yet herbaceous twist. It’s a dish that feels indulgent without being heavy—ideal for entertaining or savoring at sunset.

Ingredients:

• 12 oz rigatoni pasta
• 3 large red bell peppers, roasted, peeled, and sliced
• 3 oz herbed goat cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Roast the red peppers over an open flame or under a broiler until charred. Let cool, peel, and slice into strips.
2. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat olive oil. Sauté onion until translucent, then add garlic and herbs. Cook until fragrant.
4. Add roasted peppers and cook for 5 minutes, stirring occasionally. Stir in goat cheese and mix until melted and creamy.
5. Add cooked rigatoni to the pan and toss to coat evenly. Season with salt, pepper, and red pepper flakes if desired. Garnish with parsley before serving.

This roasted pepper and goat cheese rigatoni is rich with Mediterranean flavor, combining creaminess, smokiness, and herbal depth in every forkful.

It’s a comforting yet vibrant dish that works beautifully with a crisp white wine and a warm summer night.

Summer Pesto Rigatoni with Grilled Vegetables

This fresh and flavorful rigatoni dish combines the bright taste of homemade pesto with smoky grilled vegetables for a meal that’s as vibrant as summer itself.

The earthy basil, pine nuts, and Parmesan shine in the pesto sauce, while the vegetables—grilled to perfection—add a delicious depth of flavor. Perfect for a quick lunch or a lively dinner with friends.

Ingredients:

• 12 oz rigatoni pasta
• 1 small eggplant, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup extra virgin olive oil (for pesto)
• Juice of 1/2 lemon

Instructions:

1. Cook rigatoni in salted boiling water until al dente, reserving a little pasta water before draining.
2. Preheat the grill to medium-high heat. Brush eggplant, bell pepper, and zucchini with olive oil, season with salt and pepper, and grill until tender with light char marks (about 4-5 minutes per side).
3. For the pesto, blend basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice in a food processor until smooth. Adjust with a little pasta water if needed for consistency.
4. Toss cooked rigatoni with pesto and add grilled vegetables. Serve warm, garnished with extra pine nuts and Parmesan.

This pesto rigatoni with grilled vegetables is the perfect balance of freshness and smoky richness.

It’s ideal for summer gatherings, bringing the flavors of the garden and the grill together in one satisfying dish.

Shrimp & Mango Rigatoni Salad

This tropical-inspired rigatoni salad is a refreshing twist on your typical pasta salad, combining succulent shrimp, sweet mango, and a tangy lime dressing.

It’s light yet filling, with the bright flavors of the mango and cilantro adding an exciting summer flair to every bite.

Ingredients:

• 12 oz rigatoni pasta
• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/4 cup fresh cilantro, chopped
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and cool under cold running water.
2. While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
3. In a large bowl, combine the cooked rigatoni, shrimp, diced mango, bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Chill the salad in the fridge for at least 30 minutes before serving.

This shrimp and mango rigatoni salad is a sweet and savory dish that’s light enough to serve as a side or hearty enough for a main course.

The tropical mango elevates the pasta to a whole new level, and the lime dressing ties everything together beautifully.

Caprese Rigatoni with Balsamic Glaze

A summer classic, this Caprese-inspired rigatoni combines the refreshing flavors of fresh mozzarella, ripe tomatoes, and basil, all brought together with a balsamic glaze.

The pasta absorbs the rich, tangy sweetness of the glaze while still highlighting the brightness of the traditional Caprese ingredients.

Ingredients:

• 12 oz rigatoni pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving a little pasta water.
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until it thickens into a glaze. Set aside to cool.
3. In a large bowl, combine the cooked rigatoni with cherry tomatoes, mozzarella, and fresh basil.
4. Drizzle olive oil over the pasta and toss gently. Season with salt and pepper to taste.
5. Drizzle the balsamic glaze over the pasta just before serving.

This Caprese rigatoni is an absolute crowd-pleaser, bringing together the freshest summer ingredients with a tangy-sweet finish from the balsamic glaze.

It’s ideal for picnics, potlucks, or any summer gathering where you want a dish that’s both beautiful and bursting with flavor.

Spicy Sausage & Roasted Tomato Rigatoni

This dish brings together the savory heat of spicy sausage and the sweetness of slow-roasted tomatoes, making it a standout summer pasta.

With a rich and smoky tomato sauce that coats every rigatoni, this recipe delivers bold flavors in every bite, creating a perfect meal for those who love a little kick in their summer dishes.

Ingredients:

• 12 oz rigatoni pasta
• 2 spicy Italian sausages, casing removed
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• Salt and freshly cracked pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toss cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until they burst and caramelize.
2. Meanwhile, cook rigatoni in salted boiling water until al dente, reserving some pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add sausage and cook, breaking it up into small pieces with a spoon, until browned (about 5-7 minutes).
4. Add garlic and red pepper flakes, cooking until fragrant (about 1 minute). Pour in white wine and let it reduce by half.
5. Add the roasted tomatoes and heavy cream. Stir to combine, letting it simmer for another 5-7 minutes. Season with salt and pepper.
6. Toss the cooked rigatoni in the sauce, adding reserved pasta water to loosen the sauce if necessary. Garnish with fresh basil and serve warm.

This spicy sausage and roasted tomato rigatoni brings a rich, flavorful depth to your summer dinner table.

The heat from the sausage pairs beautifully with the sweetness of the tomatoes, while the creaminess of the sauce makes this a satisfying, hearty dish.

Rigatoni with Lemon-Butter Asparagus & Parmesan

Light, bright, and buttery, this pasta dish is perfect for celebrating the fresh asparagus of summer.

The lemon butter sauce adds a refreshing zest, and the Parmesan provides a salty, nutty finish that elevates the entire dish. Simple yet decadent, it’s ideal for an easy summer dinner or a special meal with loved ones.

Ingredients:

• 12 oz rigatoni pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter
• Zest and juice of 1 lemon
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
2. While the pasta is cooking, heat a large skillet over medium heat and melt butter. Add asparagus and sauté for 5-7 minutes until tender but still crisp. Season with salt and pepper.
3. Add lemon zest and juice to the skillet and stir to combine.
4. Toss the cooked rigatoni into the pan with the asparagus, adding reserved pasta water to help create a smooth sauce. Stir in the Parmesan until melted and creamy.
5. Garnish with fresh parsley and serve immediately.

This lemon-butter asparagus rigatoni is the epitome of a light, fresh summer meal.

The delicate flavor of the asparagus is enhanced by the citrusy zing of lemon and the rich, nutty Parmesan, making every bite refreshing and satisfying.

Creamy Avocado & Spinach Rigatoni

This creamy, avocado-based rigatoni offers a healthy twist on a traditional creamy pasta dish.

The avocado sauce is velvety smooth and rich, yet light and full of nutrients, while the spinach adds a touch of green goodness. It’s a modern, refreshing dish that will quickly become a summer favorite.

Ingredients:

• 12 oz rigatoni pasta
• 2 ripe avocados, peeled and pitted
• 1 cup fresh spinach leaves
• 1/2 cup Greek yogurt
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. In a blender or food processor, combine the avocados, spinach, Greek yogurt, basil, olive oil, garlic, lime juice, salt, and pepper. Blend until smooth and creamy, adding a little water or olive oil to achieve the desired consistency.
3. Toss the cooked rigatoni with the creamy avocado sauce until well-coated. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
4. Garnish with halved cherry tomatoes and serve immediately.

This creamy avocado and spinach rigatoni is rich without being heavy, offering a delicious and creamy texture paired with the freshness of spinach and the bright citrusy zing from the lime.

It’s a perfect summer pasta that’s both indulgent and healthy!

Rigatoni with Grilled Peach & Burrata

This summer dish combines the sweet, caramelized flavor of grilled peaches with creamy burrata cheese and fresh basil.

The peaches add a fruity, smoky dimension, while the burrata provides a luxurious, creamy texture that beautifully coats the rigatoni. It’s a unique, light pasta dish perfect for those warm summer evenings.

Ingredients:

• 12 oz rigatoni pasta
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 2 cups fresh basil leaves
• 8 oz burrata cheese
• 2 tbsp honey
• Salt and freshly cracked black pepper to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill peaches for about 3-4 minutes per side until grill marks appear and they start to soften. Set aside to cool, then slice into wedges.
3. Cook rigatoni in salted boiling water until al dente, then drain and reserve some pasta water.
4. In a large bowl, toss the cooked rigatoni with fresh basil, grilled peaches, and a drizzle of honey.
5. Tear the burrata into pieces and add to the pasta, gently tossing to combine. Drizzle with balsamic vinegar and serve immediately.

This grilled peach and burrata rigatoni is a stunning blend of smoky, sweet, and creamy flavors, ideal for summer gatherings or a light dinner.

The contrast of the warm, grilled peaches with the cool burrata makes it a special treat for the season.

Rigatoni with Cucumber, Feta & Mint Yogurt Sauce

This refreshing pasta dish is a Mediterranean-inspired delight, featuring a cool, tangy yogurt sauce with the crispness of cucumber and the sharp, salty taste of feta.

Perfect for hot summer days, this pasta combines the best of fresh ingredients to create a light and satisfying meal.

Ingredients:

• 12 oz rigatoni pasta
• 1 cucumber, peeled and diced
• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside to cool.
2. In a small bowl, combine Greek yogurt, olive oil, lemon juice, and chopped mint. Stir well and season with salt and pepper.
3. Toss the cooled rigatoni with the yogurt sauce, diced cucumber, and crumbled feta.
4. Garnish with fresh dill and serve chilled or at room temperature.

This cucumber, feta, and mint yogurt sauce rigatoni is an incredibly refreshing, light pasta that’s perfect for picnics, barbecues, or as a side dish for a summer meal.

The tangy yogurt sauce complements the cool cucumber and salty feta, offering a balanced and delightful flavor.

Rigatoni with Sweet Corn, Ricotta & Basil

Sweet corn is a summertime favorite, and this rigatoni recipe celebrates its natural sweetness with a creamy ricotta sauce and fresh basil.

The pasta is tossed in a luscious sauce made from fresh corn, making it a vibrant, seasonal dish that’s perfect for enjoying the flavors of the warmer months.

Ingredients:

• 12 oz rigatoni pasta
• 2 ears of fresh corn, husked and kernels removed
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, torn
• 1/4 cup Parmesan cheese, grated
• Salt and freshly cracked black pepper to taste
• Zest of 1 lemon

Instructions:

1. Cook rigatoni in salted boiling water until al dente, then drain, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
3. Add the fresh corn kernels to the pan and cook for 4-5 minutes, until they soften and begin to caramelize slightly. Season with salt and pepper.
4. Add ricotta cheese to the skillet and mix well, letting it melt and form a creamy sauce. Add a little reserved pasta water to achieve a smooth consistency.
5. Toss in the cooked rigatoni and mix to coat in the sauce. Stir in fresh basil, Parmesan cheese, and lemon zest.
6. Serve warm, garnished with extra basil and Parmesan if desired.

This sweet corn, ricotta, and basil rigatoni is a simple yet indulgent dish that highlights the flavors of summer.

The sweet corn adds a natural sweetness, while the ricotta provides a creamy richness that complements the freshness of the basil and lemon zest.

Rigatoni with Charred Broccoli & Garlic Butter

This dish combines the earthy flavor of charred broccoli with a rich garlic butter sauce, offering a perfect balance of textures and flavors.

The charred edges of the broccoli add a smoky depth, while the butter sauce envelops the rigatoni with creamy goodness. It’s a quick and satisfying meal that’s great for any summer evening.

Ingredients:

• 12 oz rigatoni pasta
• 2 cups broccoli florets
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh lemon zest (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss broccoli florets with a bit of olive oil, salt, and pepper. Grill for 4-5 minutes, turning occasionally until the edges are charred and tender. Set aside.
2. Cook rigatoni in salted boiling water until al dente, then drain, reserving some pasta water.
3. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
4. Add the grilled broccoli to the pan and cook for 2-3 minutes, allowing it to soak up the garlic butter.
5. Toss in the cooked rigatoni, adding reserved pasta water to help create a silky sauce. Stir in Parmesan cheese and adjust seasoning with salt and pepper.
6. Serve with a sprinkle of lemon zest for a refreshing finish.

This charred broccoli and garlic butter rigatoni is full of smoky, savory goodness and a great way to enjoy summer vegetables.

The rich butter sauce and nutty Parmesan make this a simple yet indulgent dish.

Rigatoni with Roasted Garlic & Lemon Ricotta Sauce

A fresh and creamy ricotta sauce infused with roasted garlic and zesty lemon brings a burst of flavor to this rigatoni dish.

The combination of garlic’s mellow sweetness and the brightness of lemon creates a delicate yet satisfying flavor profile. It’s the perfect comforting pasta that’s still light enough for summer.

Ingredients:

• 12 oz rigatoni pasta
• 1 head garlic
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and freshly cracked black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast for 30-35 minutes, until the cloves are soft and caramelized.
2. Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
3. Squeeze the roasted garlic cloves out of their skins and mash them with a fork. In a bowl, mix the roasted garlic, ricotta, lemon zest, and lemon juice.
4. Toss the cooked rigatoni with the ricotta sauce, adding a little pasta water to reach a creamy consistency. Stir in Parmesan and season with salt and pepper.
5. Garnish with fresh parsley and serve immediately.

This roasted garlic and lemon ricotta rigatoni is a creamy and aromatic dish that’s perfectly balanced by the citrusy zing of lemon.

It’s an easy yet luxurious pasta that captures the essence of summer flavors.

Pesto Rigatoni with Roasted Sweet Potatoes & Spinach

This hearty yet fresh rigatoni dish is filled with roasted sweet potatoes and spinach, all tossed in a rich basil pesto sauce.

The natural sweetness of the sweet potatoes pairs wonderfully with the herby pesto, creating a satisfying and nourishing meal. Perfect for a light dinner or a filling lunch.

Ingredients:

• 12 oz rigatoni pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 3 cups fresh spinach
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, until tender and slightly caramelized.
2. Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
3. In a large skillet, sauté spinach until wilted (about 2-3 minutes). Add the cooked sweet potatoes and toss gently to combine.
4. Toss the rigatoni with the pesto, adding reserved pasta water as needed to create a creamy texture. Mix in roasted sweet potatoes and spinach, then sprinkle with Parmesan.
5. Serve warm, garnished with extra pesto if desired.

This pesto rigatoni with roasted sweet potatoes and spinach is the perfect balance of earthy, sweet, and herby flavors.

The pesto ties everything together, making it an enjoyable, comforting dish for any summer day.

Rigatoni with Zesty Shrimp, Avocado & Lime

This light and flavorful rigatoni dish features succulent shrimp, creamy avocado, and a zesty lime dressing that perfectly complements the richness of the pasta.

The combination of fresh ingredients makes this a great dish for warm summer nights, offering a refreshing yet satisfying meal.

Ingredients:

• 12 oz rigatoni pasta
• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1 lime, juiced and zested
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 1 minute.
4. Toss the cooked rigatoni with the garlic, lime juice, and lime zest. Add the shrimp and gently mix in the diced avocado.
5. Season with salt, pepper, and red pepper flakes (if using). Sprinkle fresh cilantro on top and serve immediately.

This zesty shrimp and avocado rigatoni is light, refreshing, and packed with flavor.

The lime dressing adds a bright kick, while the creamy avocado balances the dish perfectly.

Grilled Chicken & Summer Vegetable Rigatoni

This hearty and colorful rigatoni dish brings together juicy grilled chicken with a medley of summer vegetables, all tossed in a simple olive oil and garlic sauce.

The smoky flavor from the grill pairs perfectly with the freshness of the vegetables, making it a perfect summer meal.

Ingredients:

• 12 oz rigatoni pasta
• 2 boneless, skinless chicken breasts
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes on each side until fully cooked. Let rest before slicing.
2. Toss zucchini, bell pepper, and squash with olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side until tender and lightly charred.
3. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
4. In a large bowl, toss the cooked rigatoni with grilled chicken slices and grilled vegetables. Drizzle with balsamic vinegar and garlic, mixing until well combined.
5. Garnish with fresh basil and serve warm.

This grilled chicken and summer vegetable rigatoni is a filling yet fresh dish that showcases the best of summer produce.

The grilled flavors bring out the natural sweetness of the vegetables and chicken, making it a perfect choice for a summer dinner.

Creamy Ricotta, Tomato & Basil Rigatoni

A rich, creamy ricotta sauce envelops the rigatoni pasta in this simple yet flavorful dish.

Fresh tomatoes and basil bring brightness to the creamy base, while a touch of garlic and Parmesan adds depth. It’s a perfect comfort meal that’s still light enough for summer.

Ingredients:

• 12 oz rigatoni pasta
• 1 pint cherry tomatoes, halved
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add cherry tomatoes to the skillet and cook for 4-5 minutes until they soften and begin to release their juices.
4. In a bowl, mix ricotta cheese, Parmesan, salt, and pepper. Add the ricotta mixture to the skillet with tomatoes and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Toss the cooked rigatoni into the skillet with the sauce. Stir in fresh basil and serve immediately.

This creamy ricotta, tomato, and basil rigatoni is simple yet comforting, with the creamy ricotta balancing out the sweetness of the tomatoes.

The fresh basil brings a burst of flavor, making this a perfect light but satisfying summer meal.

Rigatoni with Sun-Dried Tomato Pesto & Roasted Eggplant

This summer rigatoni is made even more special with a flavorful sun-dried tomato pesto, paired with roasted eggplant that brings a smoky richness to the dish.

The sun-dried tomatoes provide an intense, tangy flavor that perfectly complements the creamy texture of the pasta, while the roasted eggplant adds depth.

Ingredients:

• 12 oz rigatoni pasta
• 1 medium eggplant, cut into 1-inch cubes
• 1/2 cup sun-dried tomatoes, packed in oil
• 1/4 cup olive oil (plus extra for roasting)
• 2 tbsp pine nuts (optional)
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and golden brown.
2. While the eggplant roasts, cook rigatoni in salted boiling water until al dente. Drain, reserving some pasta water.
3. In a food processor, combine sun-dried tomatoes, olive oil, pine nuts, garlic, and Parmesan. Blend until smooth, adding pasta water if necessary to achieve a pesto-like consistency.
4. Toss the cooked rigatoni with the sun-dried tomato pesto and roasted eggplant. Stir gently to combine.
5. Garnish with fresh basil and serve immediately.

This sun-dried tomato pesto rigatoni with roasted eggplant is a flavorful, savory dish that’s packed with umami.

The smokiness of the eggplant pairs beautifully with the tangy pesto, making it a wonderful summer meal.

Rigatoni with Lemon & Parmesan Cream Sauce

This creamy lemon and Parmesan sauce adds a touch of zest to your summer pasta. The lemon brightens the rich, creamy sauce while the Parmesan adds a savory depth.

A light yet decadent dish, this rigatoni is perfect for a simple but elegant summer meal.

Ingredients:

• 12 oz rigatoni pasta
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and freshly cracked pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add heavy cream to the skillet and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened.
4. Stir in Parmesan cheese, lemon zest, and lemon juice. Continue stirring until the cheese is fully melted and the sauce becomes creamy. Season with salt and pepper to taste.
5. Toss the cooked rigatoni in the lemon-Parmesan cream sauce, adding a little reserved pasta water if necessary to reach the desired sauce consistency.
6. Garnish with fresh parsley and serve immediately.

This lemon and Parmesan cream sauce is a deliciously creamy and citrusy twist on a classic pasta dish.

The bright lemon flavor makes it light and refreshing, making it a perfect summer choice.

Rigatoni with Bacon, Peas & Mint

This pasta dish is full of rich, smoky bacon and the sweetness of fresh peas, balanced by the refreshing brightness of mint.

The creamy sauce ties everything together for a delightful combination of flavors that make it a wonderful dish for any summer gathering or dinner.

Ingredients:

• 12 oz rigatoni pasta
• 6 slices of bacon, chopped
• 1 cup frozen peas, thawed
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Cook rigatoni in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, cook bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
3. Add the peas to the skillet and sauté for 2-3 minutes until tender. Pour in the heavy cream and bring to a simmer.
4. Stir in Parmesan cheese and cooked bacon. Season with salt and pepper.
5. Toss the cooked rigatoni into the skillet, adding a bit of reserved pasta water if the sauce needs to be loosened.
6. Remove from heat and stir in fresh mint just before serving.

This bacon, peas, and mint rigatoni is a fantastic mix of savory, sweet, and fresh flavors.

The crispy bacon adds richness, while the peas provide a pop of sweetness, and the mint gives the dish a unique, refreshing twist.

Rigatoni with Roasted Tomato & Goat Cheese Sauce

This summer rigatoni dish is a delicious blend of roasted tomatoes and creamy goat cheese, creating a tangy, savory sauce that perfectly coats the pasta.

The roasted tomatoes add a smoky sweetness, and the goat cheese brings a rich creaminess that balances beautifully with the acidity of the tomatoes.

Ingredients:

• 12 oz rigatoni pasta
• 2 pints cherry tomatoes, halved
• 3 tbsp olive oil
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Parmesan cheese, grated (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 20-25 minutes until softened and slightly caramelized.
2. Cook rigatoni in salted boiling water until al dente. Drain and reserve some pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add the roasted tomatoes and balsamic vinegar to the skillet, and cook for 2-3 minutes, allowing the flavors to combine.
5. Stir in the crumbled goat cheese, and cook for another 1-2 minutes until it melts into the sauce. Toss the cooked rigatoni in the sauce, adding reserved pasta water if necessary to create a creamy consistency.
6. Garnish with fresh basil and grated Parmesan, and serve immediately.

This roasted tomato and goat cheese rigatoni is a perfect balance of sweet, tangy, and creamy flavors, making it an ideal dish for summer.

The roasted tomatoes provide depth, while the goat cheese brings a rich creaminess that makes the sauce irresistible.

Rigatoni with Grilled Vegetables & Pesto Cream Sauce

This vibrant and flavorful pasta combines smoky grilled vegetables with a creamy pesto sauce, creating a perfect harmony of flavors.

The charred vegetables bring a depth of flavor that pairs wonderfully with the fresh, herbal pesto cream sauce, making this a standout summer meal.

Ingredients:

• 12 oz rigatoni pasta
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, torn, for garnish
• Parmesan cheese, grated for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper, and grill for about 3-4 minutes per side until tender and charred.
2. Cook rigatoni in salted boiling water until al dente. Drain and reserve some pasta water.
3. In a small saucepan, combine pesto and heavy cream over medium heat. Stir until the sauce is smooth and warm, and season with salt and pepper.
4. Toss the cooked rigatoni with the pesto cream sauce, adding reserved pasta water to achieve the desired consistency.
5. Gently fold in the grilled vegetables, then garnish with fresh basil and grated Parmesan.

This grilled vegetable and pesto cream sauce rigatoni is an easy yet flavorful summer dish.

The creamy pesto sauce is a perfect match for the smoky grilled veggies, making this a hearty but fresh meal.

Rigatoni with Roasted Garlic, Spinach, and Ricotta

This rich and flavorful pasta dish features roasted garlic, sautéed spinach, and creamy ricotta, creating a luxurious and comforting sauce that beautifully coats the rigatoni.

The roasted garlic brings a mellow, sweet flavor, while the spinach and ricotta balance out the richness of the dish.

Ingredients:

• 12 oz rigatoni pasta
• 1 head garlic
• 2 tbsp olive oil
• 4 cups fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft and fragrant.
2. Cook rigatoni in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (about 2-3 minutes).
4. Squeeze the roasted garlic cloves out of their skins and mash them into the skillet with the spinach. Stir in ricotta and Parmesan cheese, and cook for 2-3 minutes until the mixture is creamy. Season with salt and pepper.
5. Toss the cooked rigatoni in the sauce, adding a little pasta water if needed to create a smooth, creamy consistency.
6. Garnish with fresh basil or parsley and serve immediately.

This roasted garlic, spinach, and ricotta rigatoni is comforting and indulgent, with the roasted garlic adding a deep, sweet flavor that pairs beautifully with the creamy ricotta.

It’s the perfect dish for a cozy summer evening.