29+ Irresistible Summer Spaghetti Recipes to Brighten Your Warm Days

When the sun is shining, and the weather is warm, there’s nothing better than a light and flavorful bowl of spaghetti to enjoy under the summer sky.

Whether you’re hosting a backyard BBQ, preparing a simple dinner for the family, or packing a picnic for a day at the beach, summer spaghetti dishes are the perfect go-to meal.

These recipes are quick to make, full of fresh seasonal ingredients, and bursting with vibrant flavors that will keep you satisfied all summer long.

From zesty lemon-basil pesto pasta to smoky grilled vegetable spaghetti, there’s a dish for everyone to enjoy.

In this blog post, we’ve compiled over 29+ summer spaghetti recipes that are sure to become your new favorites.

29+ Irresistible Summer Spaghetti Recipes to Brighten Your Warm Days

With over 29+ summer spaghetti recipes to choose from, you’ll never run out of delicious ways to enjoy pasta this season.

Each dish highlights fresh ingredients, bold flavors, and the perfect balance of lightness and satisfaction that summer meals should bring.

Whether you’re in the mood for something fresh and herbaceous, creamy and indulgent, or packed with smoky grilled flavors, there’s a summer spaghetti recipe for every palate.

So grab your favorite ingredients, heat up the grill, and let the pasta magic begin.

Spaghetti with Lemon-Basil Ricotta and Cherry Tomatoes

Bright and zesty, this lemon-basil ricotta spaghetti is summer in a bowl.

The creamy ricotta gets a lift from fresh lemon zest and juice, while sweet cherry tomatoes and basil add a garden-fresh touch. It’s light, flavorful, and perfect for a warm evening when you want something satisfying without being too heavy.

Ingredients:

• 12 oz spaghetti
• 1 cup whole milk ricotta cheese
• 1 lemon (zest and juice)
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: crushed red pepper flakes for a little heat

Instructions:

1. Cook the spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, mix ricotta, lemon zest, lemon juice, salt, and pepper in a bowl until smooth.
3. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 3–4 minutes until they start to soften and burst.
4. Add the drained spaghetti to the skillet with the tomatoes. Remove from heat.
5. Stir in the ricotta mixture and a bit of reserved pasta water until the sauce is creamy and coats the noodles.
6. Toss in the fresh basil and adjust seasoning as needed. Sprinkle with red pepper flakes if desired.

This dish brings creamy comfort and summer brightness together in one easy recipe.

Serve it with a chilled glass of white wine or sparkling lemonade for a dreamy alfresco meal.

Chilled Spaghetti with Cucumber, Avocado, and Sesame Soy Dressing

Cool and refreshing, this Asian-inspired spaghetti is served cold, making it perfect for hot summer days.

Packed with crunchy cucumbers, creamy avocado, and a nutty sesame soy dressing, it’s a nourishing twist on pasta salad with umami flair and no need to turn on the oven.

Ingredients:

• 8 oz spaghetti
• 1 cucumber, thinly sliced or spiralized
• 1 ripe avocado, cubed
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds
• Optional: chopped cilantro or mint for garnish

For the Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

Instructions:

1. Cook spaghetti, then rinse under cold water to cool completely. Drain well.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. In a large mixing bowl, combine chilled spaghetti, cucumber, avocado, green onions, and sesame seeds.
4. Pour the dressing over the pasta and toss gently to coat everything evenly.
5. Chill in the fridge for 15–30 minutes before serving. Garnish with extra sesame seeds and herbs if using.

This spaghetti is a cool breeze on a plate.

It’s light, satisfying, and comes together quickly for lunch, dinner, or even a picnic. Plus, it’s super easy to make ahead!

Spaghetti with Grilled Zucchini, Corn, and Herbed Olive Oil

This recipe captures the smoky-sweet essence of summer vegetables. Grilled zucchini and corn pair beautifully with spaghetti and a simple olive oil infused with garlic and herbs.

It’s rustic, earthy, and incredibly flavorful—a beautiful way to enjoy peak summer produce.

Ingredients:

• 12 oz spaghetti
• 2 small zucchinis, sliced into planks
• 2 ears of corn, husked
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 tsp dried oregano or fresh thyme
• Salt and freshly ground black pepper
• Fresh parsley or basil for garnish
• Optional: grated Parmesan

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush zucchini and corn with olive oil and grill until tender and slightly charred. Slice zucchini into strips and cut corn kernels off the cob.
3. Cook spaghetti until al dente. Reserve 1/4 cup pasta water before draining.
4. In a large skillet, heat olive oil over low heat. Add garlic and herbs, and let them infuse for 2–3 minutes—don’t let the garlic brown.
5. Add cooked pasta, grilled vegetables, and reserved pasta water to the skillet. Toss everything together until well combined and glossy.
6. Season to taste and garnish with chopped herbs and Parmesan if desired.

Hearty yet fresh, this dish makes the most of summer’s garden treasures.

It’s ideal for backyard dinners and goes great with grilled meats or a chilled rosé.

Spaghetti with Roasted Peach, Prosciutto, and Arugula

This elegant summer spaghetti combines the sweetness of roasted peaches with the salty bite of prosciutto and peppery arugula.

It’s a perfect balance of flavors that turns a simple pasta dish into something truly special. Best of all, it looks as stunning as it tastes.

Ingredients:

• 12 oz spaghetti
• 2 ripe peaches, sliced
• 4 slices prosciutto, torn
• 2 cups baby arugula
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Optional: shaved Parmesan

Instructions:

1. Preheat oven to 400°F (200°C). Place peach slices on a baking sheet and roast for 10–12 minutes until caramelized and tender.
2. Cook spaghetti in salted water until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
3. In a large bowl, whisk olive oil with balsamic vinegar, salt, and pepper.
4. Toss the warm pasta with roasted peaches, prosciutto, and arugula. Let the heat slightly wilt the greens.
5. Top with shaved Parmesan if desired and serve immediately.

This recipe is a fresh take on sweet-and-savory that feels fancy but is incredibly simple.

Ideal for date nights, dinner parties, or just treating yourself to something lovely and seasonal.

Spaghetti with Pesto, Sun-Dried Tomatoes, and Mozzarella Pearls

This vibrant green spaghetti is bursting with flavor from herby pesto, tangy sun-dried tomatoes, and creamy mozzarella pearls.

It’s a Mediterranean-inspired dish that tastes like sunshine in every bite. Best of all, it can be served warm or chilled for a pasta salad vibe.

Ingredients:

• 12 oz spaghetti
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup mozzarella pearls
• 2 tbsp pine nuts (toasted)
• Salt and pepper to taste
• Optional: fresh basil for garnish

Instructions:

1. Cook the spaghetti until al dente. Drain and rinse briefly with cold water if you’re serving it chilled.
2. In a large bowl, toss the pasta with pesto until evenly coated.
3. Fold in sun-dried tomatoes, mozzarella pearls, and toasted pine nuts.
4. Season with salt and pepper, and garnish with fresh basil if desired.
5. Chill for 15 minutes if serving cold, or serve immediately warm.

This one’s a total crowd-pleaser. It’s easy to throw together and packed with bold, summery flavor.

Serve it as a main course or as a vibrant side dish at your next barbecue.

Spaghetti with Spicy Shrimp, Lime, and Cilantro

This zesty, coastal-inspired spaghetti is a spicy summer treat.

Juicy shrimp are sautéed with chili flakes and garlic, then tossed with lime juice, fresh cilantro, and spaghetti for a dish that’s bursting with brightness and bold flavors.

Ingredients:

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (or to taste)
• Zest and juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Cook spaghetti in salted water, reserve 1/4 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and chili flakes, cooking for 1 minute until fragrant.
3. Add shrimp and cook for 2–3 minutes per side, until pink and just cooked through.
4. Add cooked spaghetti to the skillet along with lime zest, lime juice, reserved pasta water, and cilantro. Toss to combine and heat through.
5. Season to taste and serve immediately, garnished with extra lime wedges if you like.

This dish brings bold, citrusy flavor and a little heat to your summer table.

It’s quick enough for a weeknight and impressive enough for guests—sunset dinner on the patio, anyone?

Spaghetti with Grilled Shrimp and Mango Salsa

This colorful dish is bursting with vibrant tropical flavors.

The grilled shrimp gets a nice smoky char, and the fresh mango salsa adds a sweet and tangy contrast. A light, summery take on pasta, perfect for outdoor dining or a beachside meal.

Ingredients:

• 12 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1 jalapeño, deseeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Lime wedges for serving

Instructions:

1. Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, salt, and pepper.
2. Grill shrimp for 2–3 minutes on each side until cooked through and slightly charred.
3. Cook spaghetti until al dente, then drain and toss with a drizzle of olive oil to prevent sticking.
4. In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, and lime juice to make the salsa.
5. Toss the cooked pasta with the grilled shrimp and top with the fresh mango salsa.
6. Serve with extra lime wedges for added zing.

This dish is fresh, light, and perfect for summer.

The combination of grilled shrimp and sweet mango salsa is sure to transport you straight to a tropical paradise!

Spaghetti with Tomato, Cucumber, and Feta Salad

A refreshing take on the classic Greek salad, this pasta is paired with juicy tomatoes, crunchy cucumbers, and tangy feta.

It’s a great side dish for barbecues or a light dinner, offering a cool, summery vibe that’s both satisfying and simple.

Ingredients:

• 12 oz spaghetti
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook spaghetti in salted water according to package instructions, then drain and set aside to cool slightly.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta, and olives.
3. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
4. Toss the cooked pasta with the vegetables and feta, then drizzle the dressing over the top.
5. Garnish with fresh parsley and serve chilled or at room temperature.

This dish is light but packed with flavor, perfect for a hot summer day.

It’s easy to prepare ahead of time and makes for a great picnic or potluck dish.

Spaghetti with Grilled Eggplant, Ricotta, and Mint

Rich, smoky grilled eggplant pairs beautifully with creamy ricotta and fresh mint in this Mediterranean-inspired spaghetti dish.

The combination of textures and flavors makes for a satisfying yet light meal perfect for summer evenings.

Ingredients:

• 12 oz spaghetti
• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1/4 cup fresh mint, chopped
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill eggplant for 3–4 minutes per side until tender and charred.
3. While the eggplant grills, cook spaghetti in salted boiling water until al dente, then drain and set aside.
4. In a large bowl, toss the cooked spaghetti with grilled eggplant, ricotta, lemon juice, lemon zest, and fresh mint.
5. Sprinkle with grated Parmesan if desired and serve immediately.

This dish is an amazing celebration of summer produce, balancing smoky, creamy, and fresh flavors.

It’s perfect for a light dinner or a gathering with friends.

Spaghetti with Burrata, Cherry Tomatoes, and Pesto

This vibrant and creamy spaghetti dish features the rich, indulgent goodness of burrata paired with fresh cherry tomatoes and aromatic pesto.

A beautiful summer meal that’s bursting with flavor and simple to make.

Ingredients:

• 12 oz spaghetti
• 1 pint cherry tomatoes, halved
• 1/4 cup pesto (store-bought or homemade)
• 8 oz burrata cheese, torn into pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the spaghetti in salted water until al dente. Drain and set aside.
2. In a large mixing bowl, toss the spaghetti with pesto and olive oil until well coated.
3. Gently stir in the halved cherry tomatoes.
4. Top with torn burrata and garnish with fresh basil.
5. Season with salt and pepper to taste before serving.

This dish is the definition of summer on a plate—creamy, savory, and bursting with fresh flavors.

It’s a perfect option for a light lunch or dinner with friends.

Spaghetti with Roasted Vegetables and Goat Cheese

This wholesome dish features a variety of roasted summer vegetables like bell peppers, zucchini, and red onion, paired with creamy goat cheese and a hint of balsamic glaze.

It’s a satisfying, vegetarian-friendly meal that’s perfect for hot days.

Ingredients:

• 12 oz spaghetti
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, quartered
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 2 tbsp balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast for 20–25 minutes until vegetables are tender and slightly caramelized.
3. Cook spaghetti according to package instructions. Drain and toss with roasted vegetables and crumbled goat cheese.
4. Drizzle with balsamic vinegar and toss gently to combine.
5. Garnish with fresh basil and serve immediately.

This dish is a hearty, colorful celebration of summer produce.

It’s filling but light enough for those warm evenings when you want a satisfying, vegetable-packed meal.

Spaghetti with Avocado, Lemon, and Arugula

This refreshing pasta combines creamy avocado with peppery arugula and a zingy lemon dressing.

It’s an easy-to-make dish that’s perfect for a light lunch or dinner when you want something healthy and packed with fresh flavors.

Ingredients:

• 12 oz spaghetti
• 1 ripe avocado, cubed
• 1 cup arugula
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1/4 cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted water until al dente. Drain and set aside.
2. In a large bowl, combine the avocado, arugula, lemon zest, and lemon juice.
3. Add the cooked spaghetti and drizzle with olive oil. Toss gently to combine.
4. Sprinkle with grated Parmesan, if desired, and season with salt and pepper to taste.
5. Serve immediately, or chill in the fridge for 10-15 minutes for a refreshing cold pasta salad.

This dish is fresh, creamy, and light with a hint of lemony zing.

It’s perfect for a quick meal that still feels like a treat, and it’s easily adaptable if you want to add other veggies or herbs.

Spaghetti with Caprese Salad and Balsamic Reduction

Inspired by the classic Caprese salad, this spaghetti dish is all about ripe tomatoes, creamy mozzarella, and fresh basil.

The addition of a balsamic reduction ties everything together with a tangy sweetness that makes this a perfect summer pasta.

Ingredients:

• 12 oz spaghetti
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, torn into pieces
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted water until al dente. Drain and toss with olive oil to prevent sticking.
2. In a small saucepan, heat balsamic vinegar over medium heat. Let it simmer for 5-7 minutes, stirring occasionally, until it thickens into a syrupy consistency. Remove from heat.
3. In a large bowl, combine cooked spaghetti, halved cherry tomatoes, mozzarella, and fresh basil.
4. Drizzle the balsamic reduction over the pasta and toss gently to combine.
5. Season with salt and pepper to taste and serve immediately.

This dish is fresh and full of flavor, offering all the savory, sweet, and tangy elements of a Caprese salad with the satisfying texture of pasta.

It’s a simple yet elegant meal for summer evenings.

Spaghetti with Smoked Salmon, Lemon, and Dill

This light, seafood-infused spaghetti is perfect for summer days when you crave something refreshing yet indulgent.

The delicate flavor of smoked salmon pairs beautifully with the zesty lemon and aromatic dill, creating a pasta dish that feels like a gourmet treat.

Ingredients:

• 12 oz spaghetti
• 6 oz smoked salmon, torn into pieces
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 tbsp fresh dill, chopped
• 1/4 cup crème fraîche or sour cream
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted water until al dente. Drain and set aside.
2. In a small bowl, combine lemon zest, lemon juice, and crème fraîche (or sour cream). Stir until smooth.
3. Heat olive oil in a large skillet over medium heat. Add the cooked pasta, smoked salmon, and lemon crème fraîche mixture.
4. Toss to combine, heating gently until everything is evenly mixed.
5. Garnish with fresh dill, and season with salt and pepper to taste.

This pasta feels indulgent but is still light enough for a warm summer evening.

It’s a sophisticated dish with minimal effort, perfect for impressing guests or enjoying a quiet dinner.

Spaghetti with Roasted Red Pepper and Goat Cheese Sauce

A creamy and smoky roasted red pepper sauce brings a rich depth of flavor to this pasta, while goat cheese adds a tangy creaminess.

This dish is perfect for when you want something rich and satisfying, yet still light enough for a summer meal.

Ingredients:

• 12 oz spaghetti
• 2 large red bell peppers, roasted and peeled
• 1/4 cup goat cheese
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the red bell peppers by placing them directly over a flame or in the oven until charred. Remove the skin and seeds, then blend the flesh into a smooth puree.
2. Cook spaghetti in salted water until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Add the roasted red pepper puree and vegetable broth to the skillet. Stir well and let it simmer for 5 minutes.
5. Stir in the goat cheese until the sauce becomes creamy. Season with salt and pepper to taste.
6. Toss the cooked spaghetti in the sauce, mixing until well coated.
7. Garnish with fresh parsley and serve immediately.

This dish is rich, smoky, and tangy, combining the sweetness of roasted peppers with the creamy tang of goat cheese.

It’s comforting yet fresh and perfect for those summer evenings when you want something both indulgent and light.

Spaghetti with Garlic, Cherries, and Ricotta

This unexpected combination of sweet, juicy cherries with savory garlic and creamy ricotta creates a beautifully balanced pasta dish.

The burst of fruitiness from the cherries paired with the richness of ricotta makes this a unique and refreshing summer option.

Ingredients:

• 12 oz spaghetti
• 1 cup cherries, pitted and halved
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup ricotta cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook spaghetti in salted water until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic slices and cook until fragrant, about 1–2 minutes.
3. Add the halved cherries to the skillet and cook for 2–3 minutes until they start to soften and release their juices.
4. Toss the cooked spaghetti into the skillet with the garlic and cherries, stirring to coat.
5. Remove from heat and stir in ricotta cheese, allowing it to melt and become creamy.
6. Season with salt and pepper to taste and garnish with fresh basil before serving.

The unexpected pairing of cherries and pasta gives this dish a delightful sweet-and-savory twist.

It’s a fantastic choice for a light yet satisfying meal during cherry season.

Spaghetti with Grilled Asparagus, Lemon, and Parmesan

This simple yet flavorful dish features grilled asparagus that adds a smoky touch to the fresh lemon and Parmesan.

The lemon zest and juice brighten the whole dish, making it an ideal light pasta for summer gatherings.

Ingredients:

• 12 oz spaghetti
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan
• Fresh parsley for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
2. Grill the asparagus for 3–4 minutes per side until tender and slightly charred. Once done, slice the asparagus into bite-sized pieces.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large bowl, toss the cooked spaghetti with grilled asparagus, lemon zest, and lemon juice.
5. Sprinkle grated Parmesan over the top and garnish with fresh parsley.
6. Serve immediately, enjoying the bright, smoky flavors.

This dish is perfect for a warm evening when you want something light yet packed with flavor.

The combination of grilled asparagus and Parmesan gives this dish a satisfying depth while remaining refreshing.

Spaghetti with Corn, Basil, and Goat Cheese

Sweet summer corn and creamy goat cheese make an irresistible pairing in this pasta dish.

The corn adds a delightful crunch and sweetness, while the goat cheese gives the dish a tangy, creamy finish. Fresh basil brings a touch of herby brightness to round it all out.

Ingredients:

• 12 oz spaghetti
• 2 ears of corn, husked and kernels removed
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Crushed red pepper flakes for a bit of heat

Instructions:

1. Cook the spaghetti in salted water until al dente. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the corn kernels and cook for 3–4 minutes until slightly tender and starting to brown.
3. Add the cooked spaghetti to the skillet with the corn, tossing to combine.
4. Remove from heat and stir in crumbled goat cheese and fresh basil.
5. Season with salt and pepper, and add a pinch of red pepper flakes if you like a little heat.
6. Serve immediately, garnished with extra basil if desired.

This simple and comforting pasta is perfect for summer when corn is at its peak.

The creamy goat cheese and sweet corn make it a satisfying and easy dish for any summer meal.

Spaghetti with Grilled Zucchini, Lemon, and Feta

Grilled zucchini adds a smoky depth to this light and refreshing spaghetti dish.

Combined with the zing of lemon and the creamy feta, this pasta is perfect for a quick summer meal that’s both satisfying and nutritious.

Ingredients:

• 12 oz spaghetti
• 2 medium zucchinis, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 1/2 cup crumbled feta cheese
• Fresh mint for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss zucchini slices with olive oil, salt, and pepper.
2. Grill the zucchini for 2–3 minutes on each side until lightly charred and tender.
3. Cook spaghetti in salted water until al dente, then drain and set aside.
4. In a large bowl, toss the cooked spaghetti with grilled zucchini, lemon zest, and lemon juice.
5. Stir in crumbled feta and garnish with fresh mint.
6. Serve immediately for a refreshing, veggie-packed pasta.

This dish is light yet satisfying, with a lovely combination of smoky grilled zucchini, tangy lemon, and creamy feta.

It’s perfect for a sunny lunch or a light dinner.

Spaghetti with Roasted Garlic, Spinach, and Pine Nuts

This savory spaghetti dish combines the deep, rich flavor of roasted garlic with the freshness of spinach and the crunch of toasted pine nuts.

It’s a simple, earthy meal that’s full of flavor and ideal for a cozy summer evening.

Ingredients:

• 12 oz spaghetti
• 1 head garlic
• 2 tbsp olive oil
• 4 cups fresh spinach
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic and drizzle with olive oil. Wrap in foil and roast for 30–40 minutes until soft and caramelized.
2. Cook spaghetti in salted water until al dente, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Squeeze the roasted garlic cloves out of their skins and add them to the skillet, mashing with a spoon.
4. Add spinach to the skillet and cook for 2–3 minutes until wilted.
5. Toss the cooked spaghetti into the skillet and mix well, adding the toasted pine nuts and seasoning with salt and pepper.
6. Garnish with grated Parmesan and serve immediately.

The roasted garlic adds a sweet, mellow flavor to the dish, while the pine nuts bring a lovely crunch.

This is a simple yet satisfying pasta perfect for a light summer meal.

Spaghetti with Cucumber, Dill, and Greek Yogurt Sauce

This refreshing, creamy pasta dish is inspired by tzatziki sauce.

The cool cucumber and fragrant dill combine beautifully with the creamy Greek yogurt, creating a light, Mediterranean-inspired spaghetti that’s perfect for summer.

Ingredients:

• 12 oz spaghetti
• 1 cucumber, finely diced
• 1 cup Greek yogurt
• 1 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook spaghetti in salted water until al dente. Drain and set aside to cool slightly.
2. In a large bowl, combine Greek yogurt, olive oil, lemon juice, dill, salt, and pepper. Stir until smooth.
3. Fold in the diced cucumber and toss with the cooked spaghetti until well coated.
4. Chill in the fridge for 10–15 minutes if you prefer a cold pasta salad, or serve immediately at room temperature.

This is a super refreshing dish for hot days, with creamy yogurt, cool cucumber, and the fragrant tang of dill.

It’s perfect for a light lunch, picnic, or potluck dish.

Spaghetti with Lemon-Basil Pesto and Roasted Cherry Tomatoes

This vibrant pasta features a bright lemon-basil pesto paired with sweet roasted cherry tomatoes.

The balance of citrusy pesto with the burst of flavor from the tomatoes makes for a perfect summer dish.

Ingredients:

• 12 oz spaghetti
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil (for pesto)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until soft and caramelized.
2. Cook the spaghetti in salted water until al dente. Drain and set aside.
3. For the pesto, blend fresh basil, pine nuts, garlic, lemon zest, lemon juice, and Parmesan cheese in a food processor. With the motor running, slowly drizzle in 1/4 cup olive oil until smooth.
4. Toss the cooked spaghetti with the pesto and roasted cherry tomatoes. Serve immediately.

This dish is a wonderful balance of flavors, combining the fresh, herby pesto with the sweetness of roasted tomatoes.

It’s a perfect summer pasta for any occasion.

Spaghetti with Grilled Peach, Prosciutto, and Arugula

A sweet and savory summer pasta, this dish combines juicy grilled peaches with the salty richness of prosciutto and the peppery bite of arugula.

It’s an unusual but delicious pasta that’s sure to impress.

Ingredients:

• 12 oz spaghetti
• 2 ripe peaches, halved and pitted
• 4 oz prosciutto, torn into pieces
• 2 cups arugula
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• Parmesan cheese, grated (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush peach halves with olive oil and season with salt and pepper. Grill for 2–3 minutes per side until charred and softened.
2. Cook the spaghetti in salted water until al dente, then drain and set aside.
3. Toss the cooked spaghetti with arugula, prosciutto, and grilled peach slices. Drizzle with balsamic vinegar and toss gently to combine.
4. Sprinkle with Parmesan cheese if desired and serve immediately.

This dish is a beautiful blend of sweet, savory, and peppery flavors that are perfect for a summer evening.

The grilled peaches add a subtle smokiness that complements the salty prosciutto beautifully.

Spaghetti with Garlic Butter, Shrimp, and Lemon Zest

A classic yet elegant pasta dish featuring shrimp in a rich garlic butter sauce, finished off with bright lemon zest.

It’s easy to prepare but delivers incredible flavor—a great choice for summer dinners.

Ingredients:

• 12 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Cook the spaghetti in salted water until al dente. Drain and set aside.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the remaining butter over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
4. Add the cooked spaghetti to the skillet, tossing it in the garlic butter sauce. Add lemon zest and juice, and toss until well coated.
5. Return the shrimp to the skillet and toss to combine. Garnish with fresh parsley before serving.

This garlic butter shrimp pasta is rich and satisfying, with the refreshing kick of lemon zest to brighten up the dish.

It’s perfect for a weeknight dinner or a special summer meal.