23+ Fresh and Flavorful Summer Vegetable Pasta Recipes You’ll Love

As the sun shines brighter and the weather gets warmer, our cravings shift towards lighter, fresher meals that make the most of the season’s bounty.

What better way to embrace the vibrant colors and flavors of summer than with a delicious plate of pasta?

Packed with the best summer vegetables like zucchini, bell peppers, tomatoes, corn, and more, these 23+ summer vegetable pasta recipes are perfect for any occasion—from light lunches to festive dinners.

Summer vegetables are full of flavor and offer a range of textures, making them the perfect complement to pasta.

Whether you’re looking for a quick weekday dinner, a potluck dish, or a vibrant side, these recipes will satisfy your cravings while celebrating the season’s produce.

With options for every dietary preference, you’ll find dishes that are fresh, easy to prepare, and bursting with the goodness of summer.

So grab your favorite pasta, fresh veggies, and let’s dive into these mouthwatering summer-inspired pasta dishes!

23+ Fresh and Flavorful Summer Vegetable Pasta Recipes You’ll Love

Summer is the perfect time to enjoy fresh, colorful ingredients, and these 23+ summer vegetable pasta recipes bring all of the season’s best produce to your plate.

Whether you’re tossing pasta with grilled vegetables, indulging in a creamy pesto sauce, or enjoying a light pasta salad, you’ll find something for every taste.

These recipes are not only delicious and nutritious but also incredibly easy to make, making them ideal for busy summer days.

Garden Fresh Zucchini and Corn Pasta

There’s something magical about the combination of sweet summer corn, tender zucchini, and bright herbs tossed with pasta.

This dish captures the very essence of the garden harvest, making it perfect for a light, flavorful summer dinner or an impressive side for a backyard gathering.

Ingredients:

• 12 oz linguine or spaghetti
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 medium zucchinis, thinly sliced
• 1 cup fresh corn kernels (about 2 ears)
• ½ cup cherry tomatoes, halved
• ¼ cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add zucchini and cook for 3–4 minutes, until tender but still crisp. Stir in corn and cook for another 2 minutes.
4. Toss in the cherry tomatoes and cook until just softened.
5. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat everything evenly.
6. Stir in Parmesan cheese and fresh basil. Season with salt and pepper.
7. Serve hot, topped with extra Parmesan and a sprinkle of basil if desired.

This pasta truly lets summer’s freshest produce shine. It’s colorful, comforting, and feels like a plate of sunshine — simple yet bursting with flavor.

Pair it with a chilled glass of white wine and enjoy every golden bite.

Roasted Summer Veggie Pesto Penne

Rich, nutty pesto paired with a medley of roasted summer vegetables makes this pasta dish incredibly satisfying and full of deep, smoky flavor.

It’s an easy way to bring a farmers’ market haul to your table with very little effort.

Ingredients:

• 12 oz penne pasta
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1 small eggplant, diced
• 1 red onion, sliced
• 2 tbsp olive oil
• ⅓ cup basil pesto (store-bought or homemade)
• 2 tbsp pine nuts, toasted
• ½ cup crumbled goat cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the bell pepper, squash, eggplant, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until caramelized and tender.
3. Meanwhile, cook the penne according to package directions. Drain and reserve ½ cup pasta water.
4. In a large bowl, toss the hot pasta with pesto, adding reserved pasta water a little at a time to create a silky sauce.
5. Gently fold in the roasted vegetables and toasted pine nuts.
6. Sprinkle goat cheese over the top if using.
7. Serve warm or at room temperature.

This roasted veggie pesto penne is both rustic and elegant, making it ideal for casual weeknight dinners or festive weekend barbecues.

Every bite offers a new burst of flavor, thanks to the roasted veggies and creamy pesto coating.

Lemon Basil Summer Pasta Salad

Bright, zesty, and impossibly refreshing, this lemon basil pasta salad is the ultimate side for picnics, potlucks, or lazy afternoons on the patio.

It’s packed with crisp cucumbers, juicy tomatoes, and a simple homemade vinaigrette that keeps everything light and vibrant.

Ingredients:

• 10 oz rotini or bow-tie pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely sliced
• ¼ cup black olives, sliced
• ⅓ cup fresh basil, chopped
• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooked pasta, tomatoes, cucumber, red onion, olives, and basil.
4. Pour the dressing over the pasta salad and toss to coat evenly.
5. Refrigerate for at least 30 minutes before serving for the best flavor.

Lemon Basil Summer Pasta Salad is a simple but powerful celebration of warm-weather flavors.

Its crisp textures and lively dressing make it a crowd-pleaser that’s equally delicious as a light meal or a companion to grilled meats and seafood.

Caprese-Inspired Pasta with Summer Squash

Inspired by the classic Italian Caprese salad, this pasta version brings in tender ribbons of summer squash along with juicy tomatoes and creamy mozzarella.

It’s a fresh, breezy meal that feels indulgent yet light — perfect for a hot day when you want something satisfying without weighing you down.

Ingredients:

• 12 oz fettuccine or tagliatelle
• 2 small yellow squash, thinly sliced into ribbons
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• ¼ cup fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Reserve ¼ cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add squash ribbons and sauté for 2–3 minutes until just tender.
3. Add cherry tomatoes and cook another 2 minutes until slightly softened.
4. Toss cooked pasta into the skillet with vegetables. Add a splash of reserved pasta water if needed to loosen it up.
5. Remove from heat and gently fold in mozzarella pearls and basil.
6. Drizzle with balsamic glaze before serving.

This Caprese-Inspired Pasta with Summer Squash brings a taste of Italy to your table with minimal effort.

Every bite is juicy, creamy, and herbaceous — an edible snapshot of summer at its most glorious.

Creamy Avocado Spinach Pasta

Creamy, healthy, and absolutely dreamy, this avocado spinach pasta is the green goddess of summer dishes.

Instead of heavy cream, ripe avocado and fresh spinach create a silky, rich sauce that’s packed with nutrients and flavor.

Ingredients:

• 12 oz spaghetti or linguine
• 1 ripe avocado, peeled and pitted
• 1 cup fresh baby spinach
• 1 clove garlic
• 2 tbsp lemon juice
• ¼ cup olive oil
• ¼ cup grated Parmesan cheese
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
2. In a blender or food processor, combine avocado, spinach, garlic, lemon juice, olive oil, Parmesan, salt, and pepper. Blend until smooth and creamy.
3. Toss hot pasta with the avocado-spinach sauce, adding reserved pasta water as needed to reach desired consistency.
4. Stir in the cherry tomatoes for a pop of sweetness.
5. Serve immediately, garnished with extra Parmesan if desired.

This Creamy Avocado Spinach Pasta tastes indulgent but feels light, making it a refreshing and satisfying choice for sunny days.

It’s a vibrant green meal that comes together fast and fuels you with all the goodness of summer’s best produce.

Spicy Grilled Vegetable Orzo

Short, tender grains of orzo are the perfect vehicle for smoky grilled vegetables and a hint of spice.

This dish is lively, hearty, and perfect for serving alongside grilled meats or enjoying as a bold vegetarian main course.

Ingredients:

• 1 cup orzo pasta
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 ear of corn, husked
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tbsp fresh oregano, chopped
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse under cold water.
2. Meanwhile, brush zucchini, bell pepper, onion, and corn with olive oil and season with salt, pepper, and red pepper flakes.
3. Grill vegetables over medium-high heat until charred and tender, about 10 minutes.
4. Slice the grilled vegetables into bite-sized pieces and cut the corn kernels off the cob.
5. Toss grilled vegetables with cooked orzo, lemon juice, and fresh oregano.
6. Adjust seasoning to taste and serve warm or at room temperature.

Spicy Grilled Vegetable Orzo is a little smoky, a little zesty, and absolutely packed with flavor.

It’s the perfect dish to serve outdoors with friends — colorful, hearty, and guaranteed to impress with its summery flair.

Lemon Garlic Shrimp and Asparagus Pasta

This light and refreshing pasta dish combines perfectly cooked shrimp with vibrant asparagus, all tossed in a zesty lemon garlic sauce.

It’s a delightful way to enjoy the best of summer seafood and fresh vegetables in a single, flavorful bowl.

Ingredients:

• 12 oz spaghetti or angel hair pasta
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup fresh parsley, chopped
• Salt and pepper to taste
• Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for about 1 minute until fragrant.
4. Add asparagus and cook for 3-4 minutes until tender-crisp.
5. Return shrimp to the skillet and add lemon zest, lemon juice, and cooked pasta. Toss everything together until well combined.
6. Garnish with fresh parsley, salt, pepper, and Parmesan cheese if desired.

This Lemon Garlic Shrimp and Asparagus Pasta is an ideal summer dish, brimming with fresh, light flavors.

The lemony zing, paired with succulent shrimp and crisp asparagus, makes it an effortlessly delicious meal for any summer gathering.

Roasted Tomato and Eggplant Penne

This roasted tomato and eggplant penne offers a deeply savory, rich flavor thanks to the roasting process, which brings out the natural sweetness of the vegetables.

It’s simple to prepare and delivers a comforting, hearty dish perfect for a summer evening.

Ingredients:

• 12 oz penne pasta
• 2 medium eggplants, diced
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• 2 tbsp fresh basil, chopped
• ½ cup ricotta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss eggplant and tomatoes with olive oil, balsamic vinegar, thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, stirring halfway through, until soft and caramelized.
3. While the vegetables roast, cook penne pasta according to package instructions. Drain and set aside.
4. Once vegetables are roasted, toss them with the cooked pasta.
5. Stir in fresh basil and ricotta cheese if desired.
6. Serve warm with extra thyme or basil on top.

Roasted Tomato and Eggplant Penne is a wonderful summer dish that combines the sweetness of tomatoes and earthiness of eggplant with the comforting texture of pasta.

It’s a perfect vegetarian meal that’s hearty without being heavy.

Grilled Peppers and Onions Pasta

A charred and smoky vegetable medley of peppers and onions creates a flavorful base for this simple, yet satisfying pasta dish.

The grilled veggies bring a smoky depth that perfectly complements the freshness of the basil and the richness of the olive oil.

Ingredients:

• 12 oz farfalle or fusilli pasta
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 large red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ¼ cup fresh basil, chopped
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Grated Parmesan for topping (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the bell peppers and onion with olive oil, smoked paprika, salt, and pepper.
3. Grill vegetables for about 6–8 minutes, turning occasionally, until they are charred and tender.
4. Meanwhile, cook pasta according to package instructions. Drain and set aside.
5. Slice the grilled vegetables into bite-sized pieces and combine them with the pasta in a large bowl.
6. Drizzle with red wine vinegar and toss with fresh basil.
7. Serve warm with grated Parmesan on top if desired.

This Grilled Peppers and Onions Pasta is a perfect blend of smoky, savory, and fresh flavors.

It’s a great option for grilling season, and the combination of charred vegetables with pasta makes for a satisfying dish that’s easy to prepare and full of summer vibes.

Sweet Corn and Basil Orzo Salad

This Sweet Corn and Basil Orzo Salad is a refreshing, no-cook option that’s perfect for hot summer days.

The combination of sweet corn, fresh basil, and a tangy lemon dressing makes it the ideal dish for picnics, barbecues, or a light lunch.

Ingredients:

• 1 cup orzo pasta
• 2 cups fresh corn kernels (about 2 ears of corn)
• ½ cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp feta cheese, crumbled (optional)
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine orzo, corn, and chopped basil.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Sprinkle with crumbled feta if using and serve chilled or at room temperature.

This Sweet Corn and Basil Orzo Salad is incredibly light and bright, making it the perfect dish to pair with grilled meats or enjoy as a main on its own.

It’s fresh, easy to prepare, and bursting with the flavors of summer!

Grilled Vegetable and Pesto Spaghetti

This Grilled Vegetable and Pesto Spaghetti is an earthy, flavorful dish that brings together smoky, grilled vegetables and a rich, herbaceous pesto sauce.

The combination of charred veggies with pasta coated in vibrant pesto creates a deeply satisfying meal that’s perfect for any summer evening.

Ingredients:

• 12 oz spaghetti
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 small eggplant, cut into rounds
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• ⅓ cup pesto sauce (store-bought or homemade)
• 2 tbsp toasted pine nuts (optional)
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant with olive oil, balsamic vinegar, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side until tender and lightly charred.
4. While the vegetables are grilling, cook spaghetti according to package directions. Drain and set aside.
5. Once the vegetables are done, slice them into bite-sized pieces.
6. In a large bowl, toss the cooked spaghetti with pesto and grilled vegetables.
7. Garnish with toasted pine nuts and fresh basil before serving.

This Grilled Vegetable and Pesto Spaghetti is smoky, fresh, and indulgent all at once. It’s perfect for those warm summer nights when you want something flavorful but not too heavy.

The grilled vegetables add complexity, while the pesto ties it all together.

Spinach and Roasted Red Pepper Pasta

This simple yet flavorful pasta brings together the earthiness of spinach with the sweet, smoky flavor of roasted red peppers.

With a light garlic sauce and a sprinkle of Parmesan, it’s a dish that captures the taste of summer in every bite.

Ingredients:

• 12 oz penne or rigatoni pasta
• 1 jar (12 oz) roasted red peppers, drained and sliced
• 4 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add roasted red peppers and cook for another 2 minutes, stirring occasionally.
4. Stir in spinach and cook until wilted, about 3 minutes.
5. Add the cooked pasta to the skillet along with red wine vinegar, and toss everything together.
6. Season with salt and pepper, then top with Parmesan cheese.
7. Serve immediately.

This Spinach and Roasted Red Pepper Pasta is an easy and light summer meal that’s full of color and flavor.

The roasted peppers add a subtle smokiness, while the spinach and garlic provide a fresh, savory balance.

Summer Vegetable Primavera

A classic pasta dish that celebrates the best of summer vegetables.

Light and fresh, this Summer Vegetable Primavera is packed with zucchini, cherry tomatoes, and bell peppers, all tossed with pasta in a garlic and olive oil sauce. It’s simple but flavorful, and a perfect dish for warm evenings.

Ingredients:

• 12 oz pasta (penne, farfalle, or spaghetti)
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ¼ cup fresh basil, chopped
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside, reserving ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add zucchini, bell pepper, and tomatoes to the skillet. Sauté for 4-5 minutes until the vegetables are tender and slightly charred.
4. Toss the cooked pasta into the skillet, adding reserved pasta water to help create a silky sauce.
5. Stir in oregano, fresh basil, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately with extra basil or cheese if desired.

This Summer Vegetable Primavera is the ultimate celebration of fresh, seasonal produce.

The crisp vegetables and aromatic herbs come together in a light yet satisfying dish that’s perfect for a summer evening dinner or a side dish at a barbecue.

Cucumber and Tomato Pasta Salad

Cool, refreshing, and bursting with bright flavors, this Cucumber and Tomato Pasta Salad is a great dish for hot summer days.

With a simple vinaigrette and a variety of fresh herbs, it’s an excellent side dish for a picnic or a light lunch.

Ingredients:

• 10 oz rotini or penne pasta
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine pasta, cucumber, tomatoes, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.

This Cucumber and Tomato Pasta Salad is light, crisp, and refreshing, making it a perfect dish for summer barbecues, picnics, or even as a side to grilled meats.

It’s a crowd-pleaser that’s easy to prepare and offers a delightful balance of flavors.

Grilled Veggie Fettuccine with Lemon Ricotta Sauce

Grilled vegetables meet a creamy lemon ricotta sauce in this fresh and vibrant pasta dish.

The smokiness of the grilled vegetables combined with the tangy lemon ricotta sauce creates a perfect harmony of flavors that’s perfect for the summer months.

Ingredients:

• 12 oz fettuccine pasta
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into strips
• 1 small eggplant, sliced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss zucchini, squash, bell pepper, and eggplant with olive oil, balsamic vinegar, salt, and pepper. Grill the vegetables for 5–7 minutes per side until tender and lightly charred.
3. Meanwhile, cook fettuccine pasta according to package directions. Drain and set aside.
4. In a bowl, combine ricotta cheese, lemon zest, lemon juice, and parsley. Stir until smooth and creamy.
5. Slice the grilled vegetables into bite-sized pieces.
6. Toss pasta with ricotta sauce, then add the grilled vegetables and toss again.
7. Serve immediately with additional parsley for garnish.

This Grilled Veggie Fettuccine with Lemon Ricotta Sauce is a hearty yet fresh dish that’s perfect for a summer gathering.

The grilled vegetables bring a smoky depth, while the lemon ricotta sauce adds creaminess with a citrusy twist.

Roasted Garlic and Sweet Potato Pasta

This Roasted Garlic and Sweet Potato Pasta is a comforting yet light dish that combines the sweetness of roasted sweet potatoes with the earthy flavor of garlic.

Tossed with pasta and a drizzle of olive oil, it’s a simple but satisfying meal perfect for a cozy summer evening.

Ingredients:

• 12 oz rigatoni or penne pasta
• 2 medium sweet potatoes, peeled and diced
• 8 cloves garlic, peeled
• 3 tbsp olive oil
• ½ tsp smoked paprika
• 2 tbsp fresh thyme, chopped
• ¼ cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potatoes and garlic with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
4. While the sweet potatoes are roasting, cook pasta according to package directions. Drain and set aside.
5. In a large bowl, toss the cooked pasta with roasted sweet potatoes, garlic, and fresh thyme.
6. Drizzle with remaining olive oil and top with Parmesan if desired.
7. Serve warm and enjoy!

This Roasted Garlic and Sweet Potato Pasta is perfect for when you want a hearty but light dish.

The roasted garlic brings a deep flavor, and the sweet potatoes add a touch of sweetness and texture, making it a comforting summer meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

For a lighter, low-carb alternative, zucchini noodles (zoodles) are tossed with a flavorful pesto and fresh cherry tomatoes in this quick and healthy summer pasta dish.

It’s full of fresh ingredients and perfect for a light lunch or dinner on a warm day.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• ½ cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup pine nuts, toasted (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly tender.
2. Add cherry tomatoes and cook for another 2 minutes until softened.
3. Toss the zucchini noodles and tomatoes with pesto sauce until well coated.
4. Season with salt and pepper to taste.
5. Serve topped with toasted pine nuts and fresh basil.

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, light, and nutritious dish that’s full of flavor.

The pesto brings richness to the zoodles, while the cherry tomatoes add a burst of juiciness, making it a delightful, healthy summer meal.

Roasted Bell Pepper and Spinach Rigatoni

This Roasted Bell Pepper and Spinach Rigatoni is a hearty yet light pasta dish with roasted bell peppers and tender spinach, combined with a tangy balsamic glaze and Parmesan.

It’s simple to make and packed with delicious flavors that are perfect for a quick summer meal.

Ingredients:

• 12 oz rigatoni pasta
• 2 red bell peppers, roasted and sliced
• 4 cups fresh spinach
• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the bell peppers for 20-25 minutes, turning occasionally, until charred. Remove the skin, then slice into strips.
3. Cook rigatoni according to package directions. Drain and set aside.
4. Heat olive oil in a large skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes.
5. Add the roasted bell peppers to the skillet, then toss with the cooked pasta.
6. Drizzle with balsamic glaze and top with grated Parmesan.
7. Season with salt and pepper and serve immediately.

This Roasted Bell Pepper and Spinach Rigatoni is a simple yet flavorful dish that perfectly combines the sweetness of roasted peppers with the richness of spinach.

The balsamic glaze adds a beautiful touch of tang, making it an ideal meal for summer.

Pesto Pasta with Grilled Veggies

This vibrant and fresh pesto pasta with grilled veggies is a colorful and tasty dish that combines smoky grilled vegetables with the rich, herby flavor of pesto.

It’s a great way to use up fresh summer produce and enjoy a light yet satisfying meal.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow squash, sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and yellow squash with olive oil, balsamic vinegar, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side until tender and lightly charred.
4. Meanwhile, cook pasta according to package directions. Drain and set aside.
5. Slice the grilled vegetables into bite-sized pieces.
6. Toss the cooked pasta with pesto sauce and grilled vegetables.
7. Garnish with fresh basil leaves and serve warm.

This Pesto Pasta with Grilled Veggies is a great way to enjoy summer vegetables while adding a burst of flavor from the pesto.

It’s light, filling, and perfect for a summer meal, whether for a weeknight dinner or a weekend BBQ.

Summer Squash and Ricotta Stuffed Shells

This hearty yet refreshing dish features summer squash and ricotta stuffed into pasta shells, all baked with a light tomato sauce and a sprinkle of Parmesan.

It’s a fun twist on a classic stuffed pasta, making it a perfect summer dish that’s comforting and flavorful.

Ingredients:

• 12 oz jumbo pasta shells
• 2 small summer squashes, grated
• 1 cup ricotta cheese
• 1 egg, beaten
• 1 cup marinara sauce
• 1 tbsp olive oil
• ½ cup grated Parmesan cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package directions. Drain and set aside.
3. Heat olive oil in a pan over medium heat. Add grated summer squash and sauté for 3-4 minutes until softened. Remove from heat and let it cool.
4. In a bowl, combine ricotta cheese, egg, sautéed squash, salt, and pepper. Mix until smooth.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Stuff the cooked pasta shells with the ricotta mixture and arrange them in the dish.
7. Pour the remaining marinara sauce over the shells, then sprinkle with Parmesan cheese.
8. Cover with foil and bake for 25 minutes, uncovering for the last 5 minutes to brown the cheese.
9. Garnish with fresh basil and serve warm.

Summer Squash and Ricotta Stuffed Shells are a delicious and filling summer dish that’s rich in flavor but still light enough for the season.

The combination of the creamy ricotta filling with the tender squash makes for a satisfying meal.

Grilled Corn and Avocado Pasta Salad

This vibrant Grilled Corn and Avocado Pasta Salad is the perfect dish for a summer picnic or BBQ.

The sweetness of grilled corn pairs perfectly with creamy avocado, fresh lime, and a light dressing, making it a refreshing and hearty salad that will be a hit at any gathering.

Ingredients:

• 12 oz elbow macaroni or rotini pasta
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1 small red onion, diced
• 1 lime, juiced
• 2 tbsp olive oil
• ½ tsp chili powder
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 8-10 minutes, turning occasionally until charred. Let the corn cool before cutting the kernels off the cob.
2. Cook pasta according to package directions. Drain and set aside to cool.
3. In a large bowl, combine the cooled pasta, grilled corn, diced avocado, red onion, and fresh cilantro.
4. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
5. Pour the dressing over the pasta salad and toss gently to combine.
6. Serve immediately or refrigerate for an hour before serving.

Grilled Corn and Avocado Pasta Salad is a fresh, zesty, and satisfying dish that combines the smoky sweetness of grilled corn with the creamy richness of avocado.

It’s the perfect side dish for a summer BBQ or a light lunch on a warm day.