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Summer is the perfect time to enjoy fresh, vibrant produce, and there’s no better way to showcase the best of the season than in a delicious bowl of pasta.
If you’re looking to create lighter, healthier meals without sacrificing flavor, veggie-based pasta recipes are the way to go!
Whether you’re craving something creamy, tangy, or packed with smoky, grilled flavors, the possibilities are endless when it comes to summer veggie pasta dishes.
In this post, we’ve curated a collection of 27+ summer veggie pasta recipes that highlight the freshest seasonal vegetables, from zucchini and tomatoes to bell peppers, asparagus, and corn.
These recipes are not only packed with flavor but are also easy to prepare, making them perfect for a quick lunch, dinner, or even a light and satisfying side dish for your summer gatherings.
So grab your apron, a bunch of fresh veggies, and let’s dive into these incredible pasta creations!
27+ Delicious Summer Veggie Pasta Recipes to Try
Whether you’re entertaining guests or simply looking to treat yourself to something light yet hearty, these 27+ summer veggie pasta recipes will undoubtedly bring a burst of fresh flavors to your table.
With the right balance of colorful vegetables, fresh herbs, and a variety of pasta types, each recipe offers something unique for every taste preference.
The best part? You can customize each dish to suit your needs, making them ideal for both vegetarians and those simply looking to enjoy a more plant-based meal.
So, the next time you’re in the kitchen and looking for a meal that celebrates the joys of summer produce, reach for one of these mouthwatering veggie pasta recipes.
Garden-Fresh Zucchini and Corn Pasta
There’s nothing that says “summer” quite like the crisp sweetness of corn paired with tender zucchini.
This light yet satisfying pasta is the ultimate way to celebrate peak-season vegetables, bringing a little sunshine to your plate. Whether you’re cooking for a family dinner or a casual backyard gathering, this dish is bound to be a favorite with its vibrant colors and naturally sweet flavors.
Ingredients:
- 12 oz linguine or spaghetti
- 2 medium zucchinis, diced
- 1 ½ cups fresh corn kernels (about 2 ears)
- 2 cloves garlic, minced
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1 lemon (zested and juiced)
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions:
- Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add diced zucchini and sauté for 4–5 minutes until just tender. Stir in corn and cook for an additional 2 minutes.
- Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
- Stir in Parmesan, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using.
- Remove from heat and sprinkle with fresh basil before serving.
This Garden-Fresh Zucchini and Corn Pasta is summer on a fork — buttery sweet corn and tender zucchini, wrapped in a bright, lemony sauce.
It’s simple enough for a weeknight but feels special enough to serve guests, making it a must-have recipe all season long.
Roasted Tomato and Spinach Penne
When tomatoes are bursting with flavor, it’s the perfect time to make this Roasted Tomato and Spinach Penne.
By roasting the tomatoes, you deepen their sweetness and create a luscious, silky sauce without the need for heavy cream. Paired with fresh spinach, this pasta feels hearty yet fresh — a balanced meal that truly honors summer’s bounty.
Ingredients:
- 12 oz penne pasta
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 4 cloves garlic, minced
- 3 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp chili flakes
- ½ cup grated Pecorino Romano cheese (or Parmesan)
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tablespoons olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until soft and slightly caramelized.
- Cook penne according to package instructions. Reserve ½ cup of pasta water before draining.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add garlic and chili flakes, cooking until fragrant.
- Add roasted tomatoes and any juices from the baking sheet to the pan. Stir gently.
- Toss in cooked pasta and spinach, stirring until spinach wilts. Add reserved pasta water as needed for a silky sauce.
- Sprinkle with Pecorino Romano cheese and toss again before serving.
This Roasted Tomato and Spinach Penne is comfort food without the heaviness.
The juicy, caramelized tomatoes and fresh greens create a sauce that’s naturally rich, highlighting the best of the season. It’s a beautiful reminder that a few simple ingredients, when treated right, can become something absolutely magical.
Summer Pesto Pasta with Grilled Vegetables
Fresh, homemade pesto and smoky grilled vegetables come together in this colorful and flavorful pasta dish. It’s the ultimate ode to summer — bright, herby, and absolutely bursting with texture.
Whether you’re firing up the grill for a weekend cookout or looking for a hearty meatless Monday option, this pasta brings a festive spirit to your table.
Ingredients:
- 12 oz farfalle (bowtie pasta)
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow squash, sliced into rounds
- ½ red onion, sliced into wedges
- 2 cups arugula
- ½ cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Shaved Parmesan, for serving
Instructions:
- Preheat a grill or grill pan to medium-high heat.
- Toss zucchini, bell pepper, squash, and red onion with olive oil, salt, and pepper. Grill vegetables for 3–4 minutes per side, until tender and lightly charred.
- Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl.
- Chop grilled vegetables into bite-sized pieces and add to the pasta.
- Add arugula and toss everything with pesto until well coated. Adjust seasoning if needed.
- Serve warm or at room temperature, topped with shaved Parmesan.
Summer Pesto Pasta with Grilled Vegetables is the very essence of a garden party in a bowl — smoky veggies, herbaceous pesto, and the perfect chew from al dente pasta.
It’s the kind of dish that you can prep ahead and enjoy at a picnic, a BBQ, or simply under the stars with a glass of crisp white wine.
Sweet Pea and Mint Pasta with Ricotta
This Sweet Pea and Mint Pasta with Ricotta is light, refreshing, and full of vibrant summer flavors.
The combination of sweet peas and fresh mint creates a fragrant, cooling dish, while the creamy ricotta brings richness that balances the freshness. It’s a simple yet elegant meal that can be prepared in under 30 minutes, perfect for warm-weather nights.
Ingredients:
- 12 oz farfalle or rotini pasta
- 2 cups fresh or frozen peas
- 1 cup ricotta cheese
- 1 tbsp fresh mint, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- Salt and pepper, to taste
- Grated Parmesan (optional)
Instructions:
- Cook pasta according to package directions. During the last 2 minutes of cooking, add peas to the pot. Drain and reserve 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
- Add cooked pasta and peas to the skillet, tossing gently. Stir in ricotta cheese, lemon zest, and lemon juice, adding pasta water to adjust consistency.
- Season with salt, pepper, and fresh mint.
- Serve with a sprinkle of Parmesan, if desired.
This Sweet Pea and Mint Pasta with Ricotta is an exquisite summer dish, brimming with delicate flavors and creamy textures.
The fresh peas and mint bring an herbal, garden-fresh taste that sings of the season. This dish is light yet satisfying — perfect for a casual weeknight or a lunch al fresco.
Grilled Eggplant and Tomato Orzo Salad
Orzo is the perfect pasta for salads, and when paired with smoky grilled eggplant and juicy tomatoes, it becomes a hearty yet refreshing meal.
This Grilled Eggplant and Tomato Orzo Salad is a celebration of summer vegetables, made even more delicious with the tang of balsamic vinaigrette. It’s an easy-to-make dish that works as both a main course or a side.
Ingredients:
- 12 oz orzo pasta
- 2 medium eggplants, cut into cubes
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 2 tbsp fresh basil, chopped
- ¼ cup crumbled feta cheese (optional)
- Salt and pepper, to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Toss eggplant cubes with 2 tablespoons olive oil, salt, pepper, and oregano. Grill the eggplant for 4–5 minutes per side, until soft and charred.
- Meanwhile, cook orzo according to package instructions. Drain and set aside.
- In a large bowl, toss cooked orzo with grilled eggplant, cherry tomatoes, and balsamic vinegar. Drizzle with the remaining olive oil and toss gently.
- Sprinkle with fresh basil and feta cheese, if desired.
This Grilled Eggplant and Tomato Orzo Salad is a beautiful balance of smoky, sweet, and tangy flavors.
The grilled vegetables bring a wonderful depth to the orzo, while the balsamic vinegar adds just the right amount of acidity. It’s a vibrant dish that perfectly encapsulates summer’s bounty, and its versatility makes it a great option for both casual dinners and picnics.
Roasted Butternut Squash and Kale Rigatoni
Fall may be known for squash, but summer is when the sweet, roasted flavor of butternut squash really shines.
Paired with hearty kale and rich rigatoni, this dish is perfect for those who want a little extra comfort while still embracing fresh, seasonal ingredients. The addition of a light garlic butter sauce elevates it to something special.
Ingredients:
- 12 oz rigatoni pasta
- 2 cups butternut squash, peeled and cubed
- 2 cups kale, chopped
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- ¼ cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions:
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
- Cook rigatoni according to package instructions. Reserve ½ cup pasta water before draining.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add kale and cook until wilted, about 3–4 minutes. Add roasted squash and toss gently.
- Add cooked pasta and reserved pasta water, stirring to create a light sauce. Stir in butter and Parmesan cheese.
- Serve with fresh thyme for garnish.
Roasted Butternut Squash and Kale Rigatoni is a satisfying, nutritious, and flavorful dish that combines sweetness, earthiness, and richness.
The roasted squash adds a beautiful depth of flavor, while the kale brings a slight bitterness that balances the sweetness. The creamy butter sauce and Parmesan make this a hearty, comforting meal perfect for a summer evening.
Grilled Asparagus and Lemon Ricotta Fusilli
The earthy flavor of grilled asparagus combined with the creamy richness of lemony ricotta makes this Grilled Asparagus and Lemon Ricotta Fusilli a fresh and flavorful summer pasta.
The lemon adds a zesty brightness that elevates the dish, while the grilled asparagus gives a slight smokiness, making it a perfect dish for an al fresco meal.
Ingredients:
- 12 oz fusilli pasta
- 1 bunch asparagus, trimmed
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan, for serving
Instructions:
- Preheat grill or grill pan to medium-high heat. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Grill for 3–4 minutes per side until tender and slightly charred.
- Cook fusilli according to package directions. Drain and reserve 1 cup pasta water.
- While pasta cooks, heat remaining olive oil in a large pan over medium heat. Add garlic and sauté for 1–2 minutes.
- Remove grilled asparagus from the grill and cut it into bite-sized pieces.
- In the pan, combine cooked fusilli, asparagus, ricotta cheese, lemon zest, and juice. Add reserved pasta water as needed to create a creamy sauce.
- Season with salt and pepper, and serve garnished with fresh parsley and grated Parmesan.
This Grilled Asparagus and Lemon Ricotta Fusilli is a symphony of light, fresh flavors. The creamy ricotta pairs beautifully with the smoky, charred asparagus, while the lemon adds a bright zing that makes every bite feel like summer in Italy.
It’s an easy yet elegant dish that brings seasonal veggies into the spotlight.
Charred Broccoli and Garlic Spaghetti Aglio e Olio
A twist on the classic Spaghetti Aglio e Olio, this Charred Broccoli and Garlic version packs a punch with crispy, charred broccoli that brings a satisfying texture and smoky flavor.
Paired with garlic and a kick of red pepper flakes, this dish is light but full of bold flavors, making it perfect for a simple yet satisfying summer dinner.
Ingredients:
- 12 oz spaghetti
- 2 cups broccoli florets
- 5 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tsp red pepper flakes
- Salt and pepper, to taste
- Zest of 1 lemon
- Fresh basil, for garnish
Instructions:
- Preheat your grill or grill pan over medium-high heat. Toss broccoli with olive oil, salt, and pepper. Grill for 5–7 minutes, turning occasionally, until broccoli is charred and tender.
- Cook spaghetti according to package directions. Reserve ½ cup pasta water before draining.
- In a large pan, heat olive oil over medium heat. Add sliced garlic and cook for 1–2 minutes until golden brown, being careful not to burn it.
- Add red pepper flakes to the garlic and sauté for 30 seconds.
- Add cooked spaghetti and charred broccoli to the pan, tossing everything together with a splash of reserved pasta water.
- Season with salt, pepper, and lemon zest, and garnish with fresh basil.
This Charred Broccoli and Garlic Spaghetti Aglio e Olio is a perfect example of how a few simple ingredients can come together to create something bold and satisfying.
The charred broccoli adds a smokiness that complements the garlic and chili flakes, and the lemon zest gives the dish a burst of freshness. It’s a vibrant and hearty pasta dish that feels both light and comforting.
Sweet Potato and Spinach Lasagna
This Sweet Potato and Spinach Lasagna is a wonderful vegetarian alternative to traditional lasagna.
The sweetness of the roasted sweet potatoes pairs beautifully with the richness of spinach, creating a balance of flavors and textures that everyone will love. It’s an ideal dish for a summer family dinner or when you want to make a meal ahead of time.
Ingredients:
- 12 oz lasagna noodles
- 2 medium sweet potatoes, peeled and cubed
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add onion and garlic and cook for 3–4 minutes, until softened. Add chopped spinach and cook until wilted, about 2 minutes.
- In a bowl, combine ricotta cheese with roasted sweet potatoes and spinach mixture. Stir until well incorporated.
- In a baking dish, spread a thin layer of marinara sauce. Layer lasagna noodles, ricotta mixture, and a little marinara sauce. Repeat the layers, finishing with a layer of noodles and sauce.
- Top with shredded mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
This Sweet Potato and Spinach Lasagna is a comforting, wholesome take on the classic dish.
The sweet potatoes provide a creamy, slightly sweet base, while the spinach adds a bit of earthiness. The layers of gooey cheese and marinara tie everything together for a perfect meal that’s both satisfying and nourishing.
Roasted Bell Pepper and Mushroom Pappardelle
The sweet, caramelized flavor of roasted bell peppers combined with earthy mushrooms creates a savory, satisfying pasta dish.
Roasting the peppers brings out their natural sweetness, while the mushrooms provide depth and a meaty texture, making this Roasted Bell Pepper and Mushroom Pappardelle a fantastic summer dish that’s both hearty and fresh.
Ingredients:
- 12 oz pappardelle pasta
- 2 bell peppers (red or yellow), sliced
- 1 ½ cups mushrooms (cremini or button), sliced
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ½ cup vegetable broth
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan, for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss bell peppers with 1 tablespoon olive oil, salt, and pepper, and roast for 20–25 minutes until soft and slightly charred.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add mushrooms and thyme, cooking for 5–7 minutes until softened and browned. Add roasted bell peppers to the pan along with vegetable broth and balsamic vinegar, and simmer for another 2–3 minutes.
- Cook pappardelle according to package directions. Drain and reserve ½ cup pasta water.
- Add cooked pappardelle to the skillet, tossing with the roasted peppers and mushrooms. Add reserved pasta water to help create a light sauce.
- Garnish with fresh parsley and grated Parmesan, if desired.
This Roasted Bell Pepper and Mushroom Pappardelle offers a lovely balance of sweetness, earthiness, and umami.
The smoky, roasted peppers pair wonderfully with the rich mushrooms and the tangy balsamic vinegar. It’s a dish that feels both comforting and light, perfect for any summer meal.
Lemon-Garlic Broccoli and Cherry Tomato Farfalle
Bright and zesty, this Lemon-Garlic Broccoli and Cherry Tomato Farfalle is a perfect balance of fresh veggies and pasta.
The garlic brings a savory depth, while the lemon adds a burst of brightness. This dish is not only bursting with flavor, but it’s also simple to prepare, making it ideal for busy summer evenings.
Ingredients:
- 12 oz farfalle pasta
- 2 cups broccoli florets
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
- Grated Parmesan, for serving (optional)
Instructions:
- Cook farfalle pasta according to package instructions. Add broccoli florets to the pasta water in the last 3 minutes of cooking. Drain, reserving 1 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Add cherry tomatoes to the pan, cooking for another 3–4 minutes until soft and slightly blistered.
- Add cooked pasta and broccoli to the skillet, tossing to combine. Stir in lemon zest and juice, and add reserved pasta water as needed to create a light sauce.
- Season with salt and pepper, and garnish with fresh basil and Parmesan.
Lemon-Garlic Broccoli and Cherry Tomato Farfalle is a delightfully simple and bright pasta dish.
The garlic and lemon perfectly complement the crisp broccoli and juicy tomatoes, making it a perfect dish for a quick, healthy summer dinner. The fresh basil and Parmesan finish it off with added depth and flavor.
Spicy Roasted Cauliflower and Chickpea Penne
This Spicy Roasted Cauliflower and Chickpea Penne is packed with flavor and texture. Roasting cauliflower and chickpeas with spices gives them a crispy, caramelized finish, which pairs perfectly with the penne and a light tomato sauce.
The combination of heat from the chili flakes and the heartiness of the chickpeas makes for a filling and satisfying dish.
Ingredients:
- 12 oz penne pasta
- 1 small head of cauliflower, cut into florets
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili flakes (adjust to taste)
- 1 cup marinara sauce
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Grated vegan Parmesan or regular Parmesan, for serving (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, chili flakes, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
- Cook penne pasta according to package directions. Drain, reserving ½ cup pasta water.
- In a large pan, heat marinara sauce over medium heat. Add roasted cauliflower and chickpeas, stirring to combine.
- Add cooked pasta to the pan, tossing everything together. Add reserved pasta water as needed to create a light sauce.
- Garnish with fresh cilantro and serve with grated Parmesan if desired.
This Spicy Roasted Cauliflower and Chickpea Penne is a bold and flavorful dish that packs a punch.
The roasted cauliflower and chickpeas create a satisfying texture, while the spices add heat and depth. Paired with the light marinara sauce, this pasta is a perfect way to enjoy hearty vegetables and bold flavors all summer long.
Summer Veggie Carbonara with Peas and Asparagus
This Summer Veggie Carbonara adds a seasonal twist to the classic Italian dish by incorporating sweet peas and crisp asparagus.
The creamy egg-based sauce is perfectly complemented by the fresh vegetables, making this a lighter, yet satisfying version of carbonara that’s ideal for a summer dinner.
Ingredients:
- 12 oz spaghetti or fettuccine
- 1 cup fresh peas (or frozen)
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- 3 large eggs
- ½ cup grated Parmesan cheese
- 1 tsp olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
- Lemon zest (optional)
Instructions:
- Cook pasta according to package instructions. In the last 3 minutes, add peas and asparagus to the pot. Drain, reserving ½ cup pasta water.
- While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- In a separate bowl, whisk together eggs, Parmesan, salt, and pepper until smooth.
- Add the cooked pasta, peas, and asparagus to the pan with garlic, tossing everything together to combine.
- Remove from heat and slowly add the egg and cheese mixture, stirring quickly to create a creamy sauce. Add reserved pasta water to adjust consistency.
- Garnish with fresh basil or parsley and lemon zest for an added burst of flavor.
This Summer Veggie Carbonara with Peas and Asparagus is an indulgent yet light pasta dish that feels like a celebration of the season.
The rich egg sauce envelops the vegetables, creating a creamy, satisfying texture, while the fresh greens add a perfect balance to the dish. It’s a refined take on carbonara that is sure to please!
Pesto Zoodles with Cherry Tomatoes and Pine Nuts
For a lighter, low-carb summer pasta, Zucchini Noodles (Zoodles) are a great alternative to traditional pasta.
Tossed with homemade pesto, juicy cherry tomatoes, and crunchy pine nuts, this dish is packed with fresh flavors, making it a perfect summer meal or side dish.
Ingredients:
- 4 medium zucchinis, spiralized into noodles (or 3 cups store-bought zoodles)
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- 1 cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
- Grated Parmesan, for serving (optional)
Instructions:
- Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until tender (be careful not to overcook them, or they will become mushy).
- In the same pan, add the cherry tomatoes and cook for another 2 minutes, until slightly softened.
- Toss the zoodles and tomatoes with the basil pesto, adding salt and pepper to taste. Stir in toasted pine nuts for crunch.
- Serve with fresh basil and grated Parmesan if desired.
This Pesto Zoodles with Cherry Tomatoes and Pine Nuts is a wonderfully fresh, light dish that delivers all the vibrant flavors of summer.
The zucchini noodles offer a satisfying bite without the heaviness of traditional pasta, while the pesto and pine nuts create a rich, herby base. This is the perfect dish for anyone craving a low-carb, veggie-packed meal.
Grilled Vegetable Pasta Salad with Balsamic Glaze
Grilled vegetables are a perfect complement to cold pasta, and this Grilled Vegetable Pasta Salad is a refreshing, crowd-pleasing dish for summer gatherings.
The combination of smoky grilled zucchini, eggplant, and bell peppers paired with al dente pasta makes for a hearty, healthy salad, finished off with a tangy balsamic glaze.
Ingredients:
- 12 oz penne or rotini pasta
- 1 medium zucchini, sliced
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp balsamic glaze
- 1 tbsp fresh basil, chopped
- ½ cup feta cheese, crumbled (optional)
Instructions:
- Preheat grill or grill pan to medium-high heat. Toss zucchini, eggplant, and bell peppers with olive oil, salt, and pepper. Grill vegetables for 3–5 minutes per side, until tender and slightly charred.
- Cook pasta according to package directions. Drain and let cool slightly.
- Cut grilled vegetables into bite-sized pieces and add them to the cooked pasta.
- Drizzle with balsamic glaze and toss gently. Garnish with fresh basil and feta cheese, if desired.
This Grilled Vegetable Pasta Salad with Balsamic Glaze is perfect for summer barbecues or picnics.
The smoky flavor of the grilled veggies pairs beautifully with the tangy balsamic glaze, and the pasta makes it filling enough to be a complete meal. It’s light yet satisfying, and the feta adds a nice salty contrast to the sweet vegetables.
Spinach and Ricotta Stuffed Shells in Tomato Basil Sauce
These Spinach and Ricotta Stuffed Shells are a satisfying, comforting dish that’s filled with fresh ingredients.
The combination of creamy ricotta and vibrant spinach makes for a delightful stuffing, while the homemade tomato basil sauce adds a rich and tangy touch. Perfect for a cozy summer dinner or a special occasion.
Ingredients:
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 egg
- 1 ½ cups marinara sauce
- 1 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
- ½ cup shredded mozzarella (optional)
- Grated Parmesan, for serving
Instructions:
- Preheat oven to 375°F (190°C). Cook the jumbo shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, egg, salt, and pepper. Stir until the mixture is well combined.
- Stuff each shell with the ricotta and spinach mixture, and place them in a greased baking dish.
- In a separate pan, heat olive oil over medium heat and add marinara sauce, basil, salt, and pepper. Simmer for 5 minutes.
- Pour the sauce over the stuffed shells and top with shredded mozzarella, if desired. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until bubbly.
- Serve with a sprinkle of grated Parmesan and extra fresh basil.
These Spinach and Ricotta Stuffed Shells are indulgent and comforting, yet still light enough to be a perfect summer dinner.
The creamy ricotta filling and bright tomato basil sauce bring the flavors of summer together in one satisfying bite. Ideal for family gatherings or a cozy night in!
Avocado and Corn Pasta with Cilantro-Lime Dressing
This Avocado and Corn Pasta with Cilantro-Lime Dressing is a fresh and creamy dish that combines sweet corn, creamy avocado, and tangy lime for a light yet satisfying summer meal.
The cilantro-lime dressing gives it a zesty flavor that pairs perfectly with the creamy avocado and al dente pasta.
Ingredients:
- 12 oz fusilli or penne pasta
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Crumbled feta or cotija cheese, for serving (optional)
Instructions:
- Cook the pasta according to package directions. Drain and set aside.
- In a pan, sauté corn kernels in a bit of olive oil over medium heat until golden and slightly charred, about 5 minutes.
- In a small bowl, whisk together cilantro, lime juice, olive oil, garlic, salt, and pepper to create the dressing.
- Toss cooked pasta with charred corn, diced avocado, and cherry tomatoes.
- Drizzle the cilantro-lime dressing over the pasta and toss gently to coat. Serve with crumbled feta or cotija cheese if desired.
This Avocado and Corn Pasta with Cilantro-Lime Dressing is a bright and vibrant dish that feels refreshing on a warm summer day.
The creamy avocado pairs beautifully with the sweet corn and tangy dressing, making it a perfect choice for a light, quick meal.
Grilled Zucchini and Ricotta Fettuccine
This Grilled Zucchini and Ricotta Fettuccine is a simple yet flavorful summer pasta dish that’s bursting with fresh, seasonal vegetables.
Grilled zucchini adds a smoky depth of flavor that pairs perfectly with creamy ricotta cheese, while fettuccine provides the perfect base for all the fresh ingredients.
Ingredients:
- 12 oz fettuccine pasta
- 2 medium zucchinis, sliced lengthwise
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- Grated Parmesan, for serving
Instructions:
- Preheat the grill to medium-high heat. Toss zucchini slices with 1 tablespoon olive oil, salt, and pepper. Grill the zucchini for 2–3 minutes on each side until charred and tender.
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large bowl, combine cooked fettuccine, grilled zucchini, ricotta cheese, lemon zest, and fresh basil. Toss to combine, adding a little extra olive oil if needed to create a creamy sauce.
- Season with salt and pepper to taste and serve with a sprinkle of grated Parmesan.
This Grilled Zucchini and Ricotta Fettuccine is a simple, light, and flavorful pasta dish that’s perfect for summer dining.
The grilled zucchini adds a smoky, savory touch, while the ricotta keeps the dish creamy and refreshing. It’s a wonderful, light option for those warm summer evenings when you want something satisfying yet light.
Roasted Butternut Squash and Sage Pasta
This Roasted Butternut Squash and Sage Pasta is a perfect way to highlight the sweetness of butternut squash combined with the earthy flavor of fresh sage.
Roasting the squash caramelizes it, bringing out its natural sweetness, while the sage adds a rich, aromatic flavor. It’s a cozy yet light summer dish that feels both hearty and refreshing.
Ingredients:
- 12 oz orecchiette or any pasta of your choice
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp fresh sage, chopped
- 3 cloves garlic, minced
- ½ cup vegetable broth
- Salt and pepper, to taste
- ½ cup Parmesan cheese, grated (optional)
- Fresh sage leaves, for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, or until the squash is golden and tender.
- Cook the orecchiette according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat the remaining olive oil over medium heat. Add garlic and chopped sage, cooking for 1–2 minutes until fragrant.
- Add roasted butternut squash to the skillet, gently mashing some of the pieces with a spoon to create a chunky sauce.
- Add vegetable broth and reserved pasta water to the pan, stirring to combine. Toss in the cooked pasta and season with salt and pepper.
- Serve with grated Parmesan cheese and fresh sage leaves for garnish.
The roasted butternut squash brings a lovely sweetness to this dish, while the crispy sage gives it a deep, fragrant flavor.
The addition of garlic and vegetable broth helps to tie everything together, making this a perfect dish for cozy summer nights.
Mediterranean Roasted Veggie Pasta with Olives and Feta
This Mediterranean Roasted Veggie Pasta with Olives and Feta brings together a variety of fresh summer vegetables, perfectly roasted to bring out their natural flavors.
The combination of olives and feta adds a salty and tangy kick, while the roasted vegetables keep the dish light and satisfying.
Ingredients:
- 12 oz penne or farfalle pasta
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup Kalamata olives, pitted
- ½ cup feta cheese, crumbled
- 2 tbsp fresh oregano or basil, chopped
Instructions:
- Preheat oven to 400°F (200°C). Toss the chopped vegetables (bell pepper, zucchini, eggplant, and cherry tomatoes) with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Once vegetables are roasted, toss them with cooked pasta, olives, and crumbled feta cheese.
- Add some reserved pasta water to help create a light sauce and mix everything together.
- Garnish with fresh oregano or basil before serving.
This Mediterranean Roasted Veggie Pasta with Olives and Feta is bursting with bold, vibrant flavors.
The combination of roasted vegetables and briny olives pairs beautifully with the creamy feta, making it a satisfying and healthy summer meal that’s perfect for sharing.
Pappardelle with Lemon Asparagus and Parmesan
This Pappardelle with Lemon Asparagus and Parmesan is a light and zesty pasta dish that showcases the bright flavors of fresh asparagus and lemon.
The long, wide pappardelle noodles are perfect for soaking up the refreshing lemony sauce, while the asparagus adds a wonderful crunch and flavor that’s just right for summer.
Ingredients:
- 12 oz pappardelle pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Cook pappardelle pasta according to package directions. Drain, reserving 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes, until fragrant.
- Add asparagus to the pan and cook for 4–5 minutes, until tender and bright green.
- Add the cooked pasta to the skillet, tossing it with the asparagus, lemon zest, and lemon juice. Add reserved pasta water as needed to create a light sauce.
- Season with salt and pepper, and serve with grated Parmesan and fresh parsley.
This Pappardelle with Lemon Asparagus and Parmesan is fresh and bright, with a perfect balance of citrusy lemon and earthy asparagus.
The creamy Parmesan adds richness, while the pasta soaks up the zesty sauce, making this a simple yet sophisticated summer dish.
Lemon-Dill Zucchini Pasta with Feta
This Lemon-Dill Zucchini Pasta with Feta is a light, bright dish full of fresh, herby flavors.
The crisp zucchini noodles are the perfect base for a zesty lemon-dill dressing, while the feta adds a creamy and tangy element to the dish. It’s a refreshing option for a summer meal.
Ingredients:
- 4 medium zucchinis, spiralized into noodles (zoodles)
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp fresh dill, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender. Be careful not to overcook them, as they can become mushy.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, dill, salt, and pepper to create the dressing.
- Remove the zucchini noodles from the skillet and transfer to a large bowl. Toss with cherry tomatoes, crumbled feta, and the lemon-dill dressing.
- Garnish with fresh parsley and additional feta, if desired. Serve immediately.
The fresh and tangy lemon-dill dressing brightens up the zucchini noodles, while the creamy feta and juicy tomatoes provide satisfying textures.
It’s a fresh and healthy pasta dish that’s perfect for warm summer days.
Summer Veggie Pesto Pasta with Roasted Garlic
This Summer Veggie Pesto Pasta with Roasted Garlic is a delicious and aromatic dish that pairs the rich, herbaceous flavors of pesto with roasted summer vegetables.
The roasted garlic adds depth and sweetness to the pesto sauce, making this a perfect pasta for a cozy summer meal.
Ingredients:
- 12 oz penne or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 yellow zucchini, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 cup basil pesto (store-bought or homemade)
- Salt and pepper, to taste
- Grated Parmesan, for serving
Instructions:
- Preheat the oven to 400°F (200°C). Place garlic cloves on a small baking sheet and drizzle with olive oil. Roast for 15–20 minutes, until soft and golden.
- While garlic roasts, cook pasta according to package directions. Drain and set aside.
- Toss zucchini and red bell pepper with a little olive oil, salt, and pepper, and roast in the oven for 15–20 minutes, until tender and lightly browned.
- In a large bowl, combine the cooked pasta, roasted vegetables, cherry tomatoes, and roasted garlic (squeeze out the soft garlic from its skin).
- Toss everything with the pesto and serve with grated Parmesan.
This Summer Veggie Pesto Pasta with Roasted Garlic combines fresh and roasted vegetables for a vibrant, savory dish.
The pesto adds a fragrant, herbaceous note that complements the sweetness of the roasted veggies and the rich flavor of the garlic.
Grilled Eggplant and Tomato Pasta with Balsamic Glaze
This Grilled Eggplant and Tomato Pasta with Balsamic Glaze is a smoky, tangy dish that’s packed with flavor.
The grilled eggplant adds a rich, earthy taste, while the tomatoes provide juiciness and brightness. The balsamic glaze ties everything together, making it a perfect summer pasta meal.
Ingredients:
- 12 oz spaghetti or linguine
- 2 medium eggplants, sliced
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tbsp balsamic glaze (or more to taste)
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- Grated Parmesan, for serving
Instructions:
- Preheat the grill to medium-high heat. Drizzle eggplant slices with olive oil, salt, and pepper. Grill for 3–4 minutes per side, until tender and lightly charred.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Add the grilled eggplant and cherry tomatoes to the pan, cooking for 2–3 minutes until the tomatoes soften slightly.
- Toss the cooked pasta with the vegetables, adding balsamic glaze and seasoning with salt and pepper to taste.
- Garnish with fresh basil and grated Parmesan.
This Grilled Eggplant and Tomato Pasta with Balsamic Glaze is full of smoky, tangy, and sweet flavors that come together beautifully.
The balsamic glaze adds a touch of acidity that balances the richness of the grilled eggplant, making it a perfect pasta for summer evenings.
