Yummy Summer Pasta Recipes

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30 BEST SUMMER PASTAS



30 Best Summer Pastas image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Pasta with Cherry Tomato Sauce
Macaroni Salad
Pesto Pasta
Cacio e Pepe
Creamy Cherry Tomato u0026amp; Summer Squash Pasta
Summer Pasta Primavera
Penne with Roasted Summer Vegetables and Ricotta Salata
Zucchini Lasagna
Herb Pasta
Garlic Butter Shrimp Pasta
Linguine with Lemon u0026amp; Tomatoes
Farmers' Market Vegetable Pasta with Walnut Pesto
Lemon Chicken Pasta
Linguini with Clams
Linguini Aglio e Olio
Tomato Garlic Butter Shrimp Linguini
Vegetable Pasta Salad
Corn Pasta
Chicken Penne Parmesan Pasta
Ramen Noodles with Miso Pesto
Lemon Garlic Pesto Shrimp Fettuccine
Eggplant Pasta
Lemony Pea Pasta
Summer Zucchini Noodle Salad
Greek Pasta Salad
Lemony Summer Squash Orecchiette with Spinach
Cheese Ravioli with Lemon Basil Butter Sauce
Spinach Pesto Pasta
Lemon Ricotta Spinach Pasta
Penne With Herb Butter u0026amp; Peas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pasta dish in 30 minutes or less!

Nutrition Facts :

YUMMY SUMMER PASTA



Yummy Summer Pasta image

Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken.

Provided by Sonya

Categories     Side Dishes

Time 40m

Yield 4

Number Of Ingredients 11

1 (13.25 ounce) package whole wheat rotini pasta
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (8 ounce) package sugar snap peas, ends and strings removed
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup freshly grated Pecorino Romano cheese
¼ cup thinly sliced fresh basil
½ teaspoon salt
¼ tablespoon coarsely ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
  • Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 80.6 g, Cholesterol 15.5 mg, Fat 8.8 g, Fiber 10.8 g, Protein 21.4 g, SaturatedFat 3.3 g, Sodium 479 mg, Sugar 2.1 g

TONY'S SUMMER PASTA



Tony's Summer Pasta image

Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.

Provided by KDCG

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
6 roma (plum) tomatoes, chopped
1 pound shredded mozzarella cheese
⅓ cup chopped fresh basil
6 cloves garlic, minced
½ cup olive oil
½ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  • Meanwhile, cook pasta according to package directions.
  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Nutrition Facts : Calories 635.3 calories, Carbohydrate 60 g, Cholesterol 48.4 mg, Fat 31.9 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 627.3 mg, Sugar 5 g

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