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Summer is the season of fresh produce, vibrant colors, and meals that are light, yet satisfying.
If you’re looking for new ways to enjoy the bounty of summer vegetables, why not turn to pasta?
Vegetarian pasta dishes are perfect for capturing the flavors of the season, offering a delicious balance of freshness, flavor, and comfort.
Whether you’re craving something light and zesty, creamy and indulgent, or packed with seasonal vegetables, there’s a pasta recipe for every craving.
In this post, we’ve compiled a list of 25+ Summer Vegetarian Pasta Recipes to inspire your next meal.
From quick and easy weeknight dinners to impressive dishes for your summer gatherings, these recipes will keep you coming back for more.
With the perfect blend of healthy ingredients, seasonal produce, and creative combinations, these pasta dishes will help you make the most of summer’s best offerings.
25+ Fresh and Flavorful Summer Vegetarian Pasta Recipes for Every Occasion
These 25+ summer vegetarian pasta recipes prove that pasta can be both versatile and vibrant, offering endless possibilities for meals that highlight the fresh flavors of summer.
Whether you’re enjoying a light, no-cook pasta salad or a creamy dish with seasonal veggies, these recipes will ensure that you never run out of ideas for dinner.
So, grab your favorite pasta, some fresh vegetables, and get ready to enjoy a season full of healthy, flavorful, and satisfying meals!
Lemon Basil Summer Spaghetti
This light and zesty spaghetti recipe is perfect for warm evenings when you want something refreshing yet satisfying.
The brightness of the lemon combined with aromatic basil makes every bite feel like a little burst of summer.
Ingredients:
- 12 oz spaghetti
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- Zest and juice of 2 lemons
- 1/2 cup grated Parmesan (optional for vegans)
- 1/3 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook until fragrant but not browned, about 1 minute.
- Add the lemon zest and juice to the skillet, stirring to combine.
- Toss in the cooked pasta, reserved pasta water, Parmesan (if using), and chopped basil. Stir well until the sauce lightly coats the pasta.
- Season with salt, pepper, and red pepper flakes if desired.
- Serve immediately, garnished with additional basil and a sprinkle of Parmesan.
Nothing beats the simplicity of this dish — it’s aromatic, vibrant, and comes together in minutes.
Serve it with a crisp green salad or a glass of chilled white wine for a truly effortless summer meal.
Roasted Vegetable Pesto Penne
A celebration of seasonal vegetables, this hearty yet fresh penne pasta is tossed with a lively basil pesto that ties all the roasted flavors together.
It’s a fantastic way to use up summer produce and can be served warm or at room temperature for easy entertaining.
Ingredients:
- 12 oz penne pasta
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pesto (store-bought or homemade)
- Grated Parmesan or vegan cheese (optional)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell pepper, squash, and cherry tomatoes with olive oil, salt, and pepper. Spread on the baking sheet.
- Roast the vegetables for 20–25 minutes, stirring once halfway, until they are tender and slightly charred.
- Meanwhile, cook the penne pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- In a large bowl, combine the hot pasta, roasted vegetables, pesto, and a splash of reserved pasta water. Toss to coat everything evenly.
- Sprinkle with Parmesan or vegan cheese if desired, and serve.
This colorful, rustic dish tastes like the very best of summer, with every forkful offering a medley of smoky, herby, and slightly sweet notes.
It’s perfect for outdoor gatherings or packed as a picnic lunch.
Creamy Avocado Spinach Linguine
Silky avocado sauce clings beautifully to strands of linguine in this healthy yet indulgent-feeling pasta.
Spinach adds a touch of earthiness, while lemon and garlic keep the flavor profile lively and perfect for hot days.
Ingredients:
- 12 oz linguine
- 1 ripe avocado, pitted and peeled
- 2 cups fresh spinach
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Cherry tomatoes for garnish (optional)
Instructions:
- Bring a pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup pasta water and drain.
- In a blender or food processor, combine the avocado, spinach, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
- Taste and season with salt and pepper. If the sauce is too thick, add a little pasta water to loosen it up.
- Toss the hot pasta with the avocado-spinach sauce, adding a bit more pasta water if needed for a silky consistency.
- Garnish with cherry tomatoes and a sprinkle of red pepper flakes, if using.
This lush, green pasta is a total summer mood — creamy without being heavy, packed with fresh flavor, and ready in the time it takes to boil water.
It’s a beautiful way to nourish your body and still feel like you’re indulging.
Mediterranean Orzo Salad Pasta
This Mediterranean-inspired orzo pasta is bursting with fresh vegetables, olives, and tangy feta, making it the perfect side dish or light meal for summer gatherings.
It’s fresh, vibrant, and full of bold flavors.
Ingredients:
- 12 oz orzo pasta
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions, then drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cucumber, olives, onion, tomatoes, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the orzo mixture and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
This light and refreshing pasta salad can easily be made ahead of time and served cold, making it an ideal choice for picnics or barbecue side dishes.
The Mediterranean flavors pair beautifully together, and the orzo gives it a comforting bite.
Sweet Corn and Ricotta Farfalle
Sweet summer corn is the star of this simple yet indulgent pasta dish.
Combined with creamy ricotta and fresh herbs, it’s a comforting meal with a touch of sweetness and savory goodness — perfect for the height of summer.
Ingredients:
- 12 oz farfalle (bowtie) pasta
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Zest of 1 lemon
Instructions:
- Cook the farfalle pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add the corn kernels to the skillet and sauté for 5–7 minutes, until tender and slightly caramelized. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, corn mixture, ricotta cheese, basil, and lemon zest. Add the reserved pasta water, a little at a time, to create a creamy sauce.
- Toss everything to combine and serve with extra basil for garnish.
This sweet and savory pasta has a cozy, comforting feel with the added bonus of being full of fresh summer flavors.
It’s perfect as a standalone meal or paired with a fresh green salad.
Pesto Zucchini Noodles with Cherry Tomatoes
For a healthier take on pasta, zucchini noodles make the perfect base in this fresh and aromatic pesto dish.
The pesto is made with basil, pine nuts, and Parmesan, and the addition of sweet cherry tomatoes gives it a perfect balance of flavor.
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3–4 minutes, just until tender but still slightly crisp.
- Add the pesto to the pan and toss to coat the zucchini noodles.
- Stir in the halved cherry tomatoes and cook for another 1–2 minutes, until the tomatoes are softened.
- Season with salt and pepper to taste, and garnish with fresh basil leaves.
This recipe is the ultimate light summer pasta alternative that doesn’t sacrifice any flavor.
The zucchini noodles have a satisfying crunch, and the pesto adds richness, while the tomatoes give the dish a burst of juiciness. It’s quick, nutritious, and packed with summer vibes!
Spicy Roasted Red Pepper and Garlic Pasta
This flavorful pasta dish is rich and creamy, thanks to the roasted red peppers, with a hint of heat from the chili flakes.
It’s a great choice for when you want something indulgent yet still fresh and light enough for summer evenings.
Ingredients:
- 12 oz spaghetti or linguine
- 2 red bell peppers, roasted and peeled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1/2 cup heavy cream or coconut cream for a vegan option
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Roast the red bell peppers by placing them under a broiler or on a grill until the skin is charred. Let them cool, then peel off the skin and remove the seeds.
- Cook the pasta according to package instructions, reserving 1/2 cup pasta water before draining.
- In a blender, combine the roasted peppers, garlic, olive oil, red chili flakes, and cream. Blend until smooth.
- In a large skillet over medium heat, heat the red pepper sauce for 2–3 minutes, adding a little pasta water to thin if necessary.
- Toss the pasta in the sauce, adding Parmesan (if using), salt, and pepper to taste. Garnish with fresh parsley and serve.
This pasta is an explosion of smoky, spicy, and creamy flavors.
The roasted red peppers add depth, while the chili flakes provide a subtle kick. It’s an easy yet impressive dish perfect for a summer dinner.
Pesto Caprese Pasta
A quick and flavorful summer pasta dish, this combines the beloved Caprese salad with pesto for a twist on a classic.
Sweet tomatoes, creamy mozzarella, and fragrant basil pesto make for an ideal, light dinner or lunch.
Ingredients:
- 12 oz fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1/2 cup fresh basil pesto (store-bought or homemade)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Cook the fusilli pasta according to package instructions, reserving 1/2 cup pasta water before draining.
- In a large bowl, toss the cooked pasta with pesto, adding reserved pasta water to achieve a smooth consistency.
- Add the halved cherry tomatoes and mozzarella balls, gently tossing them into the pasta.
- Season with salt and pepper, and garnish with fresh basil leaves.
This dish is bursting with summer flavors.
The pesto’s herby richness pairs perfectly with the sweetness of the tomatoes and the creaminess of the mozzarella, making it the ultimate no-cook, easy summer pasta dish.
Grilled Veggie and Feta Pasta
Packed with grilled vegetables, this pasta is perfect for a summer barbecue side or a light, filling main dish.
The smoky flavors from the grilled veggies combined with tangy feta make for a satisfying and fresh meal.
Ingredients:
- 12 oz penne or rigatoni pasta
- 1 zucchini, sliced
- 1 red bell pepper, cut into strips
- 1 eggplant, cut into rounds
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1 tablespoon balsamic vinegar
- Fresh basil for garnish
Instructions:
- Preheat a grill or grill pan over medium heat. Drizzle the zucchini, bell pepper, and eggplant slices with olive oil and season with salt and pepper.
- Grill the vegetables for 5–7 minutes, turning once until they are charred and tender.
- While the vegetables are grilling, cook the pasta according to package instructions. Drain and set aside.
- Once the vegetables are grilled, chop them into bite-sized pieces.
- Toss the pasta with the grilled veggies, crumbled feta, and balsamic vinegar.
- Garnish with fresh basil leaves before serving.
This pasta is a perfect blend of savory grilled vegetables, creamy feta, and a sweet tangy kick from the balsamic vinegar.
It’s great for al fresco dining and brings out the best of summer produce in every bite.
Lemon Garlic Asparagus Pasta
A light yet flavorful dish, this lemon garlic asparagus pasta is a perfect celebration of spring and summer vegetables.
The crisp asparagus paired with zesty lemon and garlic creates a refreshing and satisfying pasta that’s ideal for a warm evening.
Ingredients:
- 12 oz spaghetti or fettuccine
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup Parmesan cheese (optional for vegans)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. In the last 3–4 minutes of cooking, add the asparagus to the boiling water with the pasta.
- Drain the pasta and asparagus, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
- Add the drained pasta and asparagus to the skillet. Stir in lemon zest, lemon juice, and a splash of reserved pasta water to create a light sauce.
- Season with salt, pepper, and Parmesan (if using), and toss everything together.
- Garnish with fresh parsley and serve immediately.
This pasta dish is bursting with fresh, vibrant flavors.
The lemon and garlic elevate the mild asparagus, making it a bright and satisfying meal perfect for any summer evening.
Butternut Squash and Sage Brown Butter Pasta
This hearty yet light pasta is a great way to enjoy the flavors of fall and winter while still feeling fresh enough for summer dining.
The sweetness of roasted butternut squash combined with the rich sage-infused brown butter creates a comforting and aromatic dish.
Ingredients:
- 12 oz pappardelle or tagliatelle
- 2 cups butternut squash, peeled and cubed
- 1/4 cup olive oil
- 2 tablespoons unsalted butter (or vegan butter)
- 10–12 fresh sage leaves
- Salt and pepper to taste
- 1/4 cup grated Parmesan or vegan cheese
Instructions:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast in a single layer for 25–30 minutes until tender and lightly caramelized.
- While the squash roasts, cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- In a skillet, melt the butter over medium heat. Once melted, add the sage leaves and cook until the butter turns golden brown and fragrant, about 3–4 minutes.
- Add the roasted butternut squash and cooked pasta to the skillet. Toss everything together, adding the reserved pasta water to bring it all together in a creamy sauce.
- Season with salt, pepper, and grated Parmesan, and serve immediately.
This cozy pasta balances sweet, savory, and aromatic flavors in every bite.
The brown butter adds a nutty richness, and the sage adds an earthy depth, making this a unique and satisfying summer pasta dish.
Cherry Tomato and Mozzarella Orzo
This fresh and vibrant pasta dish is perfect for summer, when juicy cherry tomatoes and creamy mozzarella are at their peak.
With a light lemon dressing and a sprinkle of fresh basil, this orzo pasta is both refreshing and comforting.
Ingredients:
- 12 oz orzo pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, cubed
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Cook the orzo pasta according to package instructions. Drain and let it cool for a few minutes.
- In a large bowl, combine the orzo with the cherry tomatoes, mozzarella, and fresh basil.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta and toss to combine.
- Garnish with extra basil leaves and serve chilled or at room temperature.
This dish is light, tangy, and packed with freshness, perfect for summer picnics, barbecues, or light lunches.
The creamy mozzarella and juicy tomatoes complement each other perfectly, making each bite a burst of summer flavor.
Cucumber and Mint Pasta Salad
This light and refreshing pasta salad combines the coolness of cucumber and mint with the richness of a lemony dressing, making it the perfect side dish for summer cookouts or a quick, satisfying lunch.
Ingredients:
- 12 oz penne or fusilli pasta
- 1 cucumber, diced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 1 tablespoon white wine vinegar
Instructions:
- Cook the penne or fusilli pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the cooled pasta, diced cucumber, chopped mint, and crumbled feta (if using).
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, white wine vinegar, salt, and pepper.
- Pour the dressing over the pasta and toss everything together until evenly coated.
- Chill the pasta salad in the fridge for at least 30 minutes before serving.
This pasta salad is bright, herby, and refreshing, perfect for a summer barbecue or as a light, flavorful side to complement grilled dishes.
The mint adds a surprising freshness that makes this dish uniquely summery.
Tomato, Olive, and Capers Pasta
A Mediterranean-inspired pasta that’s rich with tangy olives, briny capers, and juicy tomatoes, this dish is quick to make and bursting with bold, savory flavors—ideal for a summer evening when you want something satisfying but light.
Ingredients:
- 12 oz spaghetti or linguine
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the spaghetti or linguine according to package instructions, then drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes, until fragrant.
- Add the cherry tomatoes to the skillet and cook for 3–4 minutes, until they begin to soften and release their juices.
- Stir in the olives, capers, and lemon zest, and cook for another 2 minutes.
- Add the cooked pasta to the skillet, tossing everything together with a splash of reserved pasta water to create a light sauce.
- Season with salt and pepper, and garnish with fresh parsley.
This vibrant pasta is both tangy and savory, with the olives and capers adding depth and complexity.
It’s perfect for a quick weeknight dinner or as part of a Mediterranean-inspired meal.
Spinach and Ricotta Stuffed Shells
These jumbo pasta shells are filled with a creamy spinach and ricotta filling, then topped with marinara sauce and baked to perfection.
It’s a heartier dish that still captures the freshness of summer with spinach and bright tomato sauce.
Ingredients:
- 12 oz jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 2 cups fresh spinach, sautéed and chopped
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package instructions. Drain and set aside to cool.
- In a bowl, combine the ricotta, sautéed spinach, Parmesan cheese, egg, salt, and pepper.
- Stuff each shell with the ricotta-spinach mixture and arrange them in a baking dish.
- Pour the marinara sauce over the stuffed shells, covering them evenly.
- Cover with aluminum foil and bake for 25–30 minutes, until bubbly.
- Garnish with fresh basil leaves before serving.
These spinach and ricotta stuffed shells are a comforting and hearty dish that still feels fresh with the lightness of spinach.
The marinara sauce adds a classic touch, making this a deliciously satisfying summer meal.
Avocado and Sun-Dried Tomato Pasta
This creamy, fresh, and slightly tangy pasta dish is a perfect summer meal.
The richness of avocado pairs wonderfully with the bold flavors of sun-dried tomatoes, making this dish both satisfying and light.
Ingredients:
- 12 oz fettuccine or spaghetti
- 1 ripe avocado, pitted and peeled
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions:
- Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a blender or food processor, combine the avocado, sun-dried tomatoes, garlic, olive oil, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
- Toss the cooked pasta with the avocado-sun-dried tomato sauce, adding the reserved pasta water a little at a time to achieve the desired consistency.
- Stir in fresh basil and season with more salt, pepper, and red pepper flakes if desired.
- Serve with extra basil and a drizzle of olive oil.
This dish is creamy and luxurious while still feeling fresh and vibrant with the avocado and sun-dried tomatoes.
It’s perfect for a warm summer evening when you want something filling but light.
Sweet Potato and Kale Pasta
This hearty pasta combines the sweetness of roasted sweet potatoes with the earthy flavors of kale, creating a comforting yet refreshing dish.
It’s perfect for when you want something a little more filling but still seasonal and fresh.
Ingredients:
- 12 oz rigatoni or penne
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 2 cups kale, chopped
- 1/4 teaspoon cinnamon
- 1/4 cup Parmesan cheese (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions:
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, pepper, and cinnamon. Roast for 25–30 minutes, stirring once until the sweet potatoes are tender and lightly browned.
- While the sweet potatoes roast, cook the pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
- In a large skillet, heat a little olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Add the kale and sauté for 5 minutes, until wilted.
- Add the roasted sweet potatoes to the skillet, followed by the cooked pasta. Toss everything together, adding the reserved pasta water to make a light sauce.
- Drizzle with balsamic vinegar, and season with salt and pepper. Garnish with Parmesan if desired and serve.
This dish has a beautiful balance of sweet and savory flavors.
The cinnamon-roasted sweet potatoes pair perfectly with the earthy kale, and the balsamic vinegar adds a touch of depth, making it a wonderful meal for the cooler summer nights.
Zucchini, Tomato, and Ricotta Pasta
This simple, fresh pasta dish is the epitome of summer, with garden-fresh zucchini and tomatoes paired with creamy ricotta and basil.
It’s quick to make, flavorful, and perfect for a busy evening.
Ingredients:
- 12 oz spaghetti or linguine
- 2 medium zucchinis, sliced into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish (optional)
Instructions:
- Cook the pasta according to package instructions. Drain and reserve 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 4–5 minutes until tender but still a bit crisp.
- Add the cherry tomatoes and cook for another 2–3 minutes until they begin to soften and release their juices.
- Toss the cooked pasta with the zucchini and tomato mixture, adding the ricotta cheese and reserved pasta water to create a creamy sauce. Stir in fresh basil and season with salt and pepper.
- Serve with a sprinkle of fresh Parmesan if desired.
This dish is light and fresh, showcasing the best of summer produce.
The creamy ricotta complements the sweetness of the tomatoes and the crunch of zucchini, making it a perfect quick summer meal.
Grilled Peach and Burrata Pasta
A sweet and savory dish, this pasta combines the smoky sweetness of grilled peaches with creamy burrata and fresh basil.
The result is a bright, flavorful, and unique summer pasta that’s perfect for dinner or a special gathering.
Ingredients:
- 12 oz farfalle or fusilli pasta
- 2 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 8 oz burrata cheese
- 1/4 cup fresh basil, torn
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat your grill or grill pan over medium-high heat. Brush the peach halves with olive oil and grill them for 3–4 minutes on each side until lightly charred and tender.
- Cook the pasta according to package instructions. Drain and set aside.
- Once the peaches are grilled, cut them into slices and set aside.
- Toss the cooked pasta with the grilled peach slices, burrata cheese, and fresh basil. Drizzle with balsamic glaze and season with salt and pepper.
- Garnish with extra fresh basil leaves and serve immediately.
This pasta dish is a delightful combination of sweet and savory, with the grilled peaches adding a smoky flavor and the creamy burrata offering a rich, indulgent texture.
It’s perfect for a summer dinner when you want something refreshing yet comforting.
Summer Corn and Pesto Pasta
Packed with sweet summer corn, fresh basil pesto, and a touch of Parmesan, this pasta is bursting with seasonal flavors.
It’s quick, satisfying, and makes for an excellent lunch or dinner on a warm summer day.
Ingredients:
- 12 oz penne or rigatoni
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional for vegans)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add the corn kernels and cook for 5–7 minutes until slightly charred and tender. Season with salt and pepper.
- In a large bowl, toss the cooked pasta with the basil pesto, adding reserved pasta water as needed to coat the pasta in a smooth sauce.
- Stir in the charred corn and grated Parmesan cheese (if using).
- Garnish with fresh basil and serve.
This pasta is vibrant, fresh, and packed with flavor from the sweet corn and rich pesto.
It’s a perfect light meal for any summer day and can easily be served as a main dish or a side for your next barbecue.
Roasted Beet and Goat Cheese Pasta
This colorful pasta features roasted beets and tangy goat cheese, creating a visually stunning and delicious dish.
The earthy sweetness of the beets pairs beautifully with the creamy goat cheese, and the fresh herbs tie everything together for a memorable meal.
Ingredients:
- 12 oz orecchiette or farfalle pasta
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- 1/2 cup goat cheese, crumbled
- 2 tablespoons fresh thyme leaves
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and slightly caramelized.
- While the beets are roasting, cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked pasta with the roasted beets, crumbled goat cheese, and fresh thyme.
- Drizzle with red wine vinegar and toss everything together until well combined.
- Garnish with fresh parsley and serve immediately.
The roasted beets add a beautiful color and earthy sweetness to this dish, while the goat cheese offers a creamy and tangy contrast.
This is a truly unique pasta that’s perfect for impressing guests or treating yourself to something special on a warm summer evening.
Mediterranean Chickpea Pasta
This Mediterranean-inspired pasta is hearty, flavorful, and full of vibrant ingredients like chickpeas, olives, and feta.
It’s a perfect choice when you want a filling, satisfying dish that’s still light and refreshing for summer.
Ingredients:
- 12 oz pasta (penne, fusilli, or rotini work well)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled (or vegan feta)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large bowl, combine the cooked pasta, chickpeas, olives, cherry tomatoes, red onion, and crumbled feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta and toss everything together. Add the reserved pasta water a little at a time until the pasta is coated in the dressing.
- Garnish with fresh parsley and serve immediately.
This Mediterranean chickpea pasta is both hearty and refreshing.
The chickpeas add protein, while the olives and feta bring in that bold Mediterranean flavor. It’s an easy, healthy, and satisfying dish perfect for summer lunches or dinners.
Grilled Vegetable and Goat Cheese Pasta
A delicious medley of grilled vegetables and creamy goat cheese makes this pasta both colorful and flavorful.
With summer veggies like zucchini, bell peppers, and eggplant, this dish is ideal for a light yet hearty meal.
Ingredients:
- 12 oz rigatoni or penne pasta
- 1 zucchini, sliced into rounds
- 1 bell pepper, sliced
- 1 small eggplant, sliced
- 1 tablespoon olive oil
- 2 oz goat cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan over medium-high heat. Brush the zucchini, bell pepper, and eggplant slices with olive oil and season with salt and pepper.
- Grill the vegetables for 4–5 minutes on each side until charred and tender.
- Cook the pasta according to package instructions. Drain and set aside.
- Once the vegetables are grilled, chop them into bite-sized pieces and add them to the cooked pasta.
- Toss the pasta and vegetables with crumbled goat cheese, fresh basil, and a drizzle of balsamic vinegar.
- Serve immediately, garnished with more fresh basil if desired.
The grilled vegetables add a smoky richness to the pasta, and the goat cheese melts beautifully to create a creamy texture.
This dish is a perfect way to enjoy summer produce while keeping the meal light and satisfying.
Lemon Basil Pesto Pasta with Roasted Tomatoes
A fresh, herby pesto made with basil, garlic, and lemon zest, paired with sweet roasted tomatoes, makes this pasta dish incredibly flavorful and perfect for a summer evening.
It’s light, tangy, and packed with summer flavors.
Ingredients:
- 12 oz spaghetti or linguine
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup Parmesan cheese (optional)
- 1/4 cup olive oil (for pesto)
Instructions:
- Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes, until the tomatoes are soft and caramelized.
- While the tomatoes roast, cook the pasta according to package instructions. Drain and set aside.
- In a food processor, combine the basil, garlic, lemon zest, pine nuts, Parmesan (if using), and olive oil. Blend until smooth, adding a little water if needed to adjust the consistency.
- Toss the cooked pasta with the lemon basil pesto until well coated.
- Top the pasta with the roasted tomatoes and serve immediately.
This dish is the essence of summer, with its bright flavors from the lemon basil pesto and the sweet roasted tomatoes.
It’s a perfect, refreshing meal for any summer gathering or weeknight dinner.
