19 Summer time Pasta Recipes That Make the Most of Contemporary, In-Season Produce

Our favourite summer season pasta recipes embrace sauces you simmer and ones that require no warmth in any respect, dishes which are vegetarian-friendly, and ones that can fulfill carnivores. One factor all of them have in widespread: summer season produce is entrance and heart. Whether or not you’ve got bought a glut of zucchini in your fingers, a ton of tomatoes, or an eggplant that you simply’re simply undecided what to do with, we have got a summer season pasta for you. And for those who’ve bought an herb backyard that is in beast mode, you will discover loads of methods to make use of them up right here, with these dishes calling for every little thing from mint to tarragon to basil and parsley. There is a terrific array of tried and true classics in addition to contenders for brand new classics that you’re going to be joyful so as to add to your warm-weather cooking repertoire.

01
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Campanelle With Zucchini and Mint

Here is a speedy and scrumptious supper that pulls from Italian and Greek traditions. It requires mixing toothsome and flippantly browned rounds of zucchini with garlic, pink pepper flakes, Kalamata olives, and lemon juice. Collectively, they make a splendidly salty and punchy sauce that will get a pleasant ultimate kick from ricotta salata and mint.

02
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Gnocchi With Sausage, Zucchini, and Tomato

This fast and simple pasta melds the flavour of contemporary tomatoes, sausage, zucchini, and gnocchi. Retailer-bought pesto and pasta water are all that is wanted to create a scrumptious, silky sauce.

03
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No-Cook dinner Tomato-Tuna Sauce With Spaghetti

Right here’s one other recipe the place tomatoes and seasonings flip into magic with little or no effort. There’s a pleasant addition, too: oil-packed tuna for successful of salt and heft.

04
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Penne alla Norma

Eggplant is typically used as a meat substitute in vegetarian dishes, and this traditional Sicilian dish is a superb instance. The eggplant lends a pleasant heft, and when paired with tomatoes, basil, and ricotta cheese, it makes for a scrumptious and satiating meal.

05
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Croxetti With Marinated Heirloom Tomatoes

To make this tasty dish, toss just-boiled pasta with marinated tomatoes, basil, capers, lemon zest, pink pepper flakes, salt, and garlic-infused olive oil. The heat from the pasta brings out the flavors of the contemporary elements. And for those who can’t discover croxetti, attempt one other flat pasta, similar to maltagliati or pappardelle.

06
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Orecchiette With Sausage, Corn, and Chiles

Many recipes typically mix orecchiette and sausage with broccoli or cauliflower, however come summer season, corn is a improbable different. The pasta’s cup form holds a kernel or two completely. And for those who don’t like your pasta spicy, simply ease up on the chiles.

07
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Pasta With No-Cook dinner Puttanesca Sauce

Spaghetti alla puttanesca is a Naples traditional made with tomatoes, olive oil, olives, optionally available anchovies, chili peppers, capers, and garlic. Though the sauce is usually cooked, this recipe makes use of uncooked tomatoes—so long as they’re ripe, they’ll be simply good right here.

08
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Rotelle With Onions, Cucumbers, and Herbs

Along with candy onions (similar to Vidalia) and English or Persian cucumber, this dish additionally incorporates a great deal of contemporary herbs. You need to use no matter you’ve bought, whether or not mint, tarragon, basil, or parsley–or a mixture.

09
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Penne With Tomatoes and Parsley Breadcrumbs

There’s a particular step that elevates this pasta dish: leaving the contemporary tomato, extra-virgin olive oil, garlic, salt, and pepper to marinate at room temperature for anyplace from two to eight hours. The result’s a chunky, intensely flavored sauce that’s scrumptious over penne, together with toasted breadcrumbs and shaved ricotta salata or Parmesan.

10
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Creamy Corn and Spinach Pasta

When corn and spinach are in season, flip to this quick one-pan meal. Each of those elements cook dinner in a flash, so in lower than 40 minutes, dinner is on the desk—its wealthy style belying the pace with which you’ve pulled it collectively.

11
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Eggplant and Roasted-Pepper Pasta

This serve-at-any-temperature pasta dish combines smoky roasted peppers and garlicky sautéed eggplant. It’s particularly good with campanelle or different curly pasta, similar to fusilli or farfalle.

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Very Vegetable Lasagna

Two kilos of zucchini go into this veg-packed lasagna, together with frozen chopped spinach, making it lighter and more healthy than a conventional lasagna.

13
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Grilled Ratatouille Pasta

Here is a brand new summer season go-to that’s an Italian spin on a widely known French dish. It contains zucchini, bell pepper, pink onion, eggplant, and tomatoes, served with curly pasta, similar to cavatappi.

14
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One-Pot Penne With Zucchini and Parmesan

Shredding zucchini with a field grater yields small items that nearly dissolve when tossed with sizzling pasta, olive oil, Parmesan, and minced garlic.

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No-Bake Summer time Lasagna

There’s no oven wanted for this summery lasagna. As an alternative, layer tomato sauce, cooked lasagna noodles, spoonfuls of ricotta, and sauteed zucchini on plates, plus a little bit of contemporary basil for a zippy garnish.

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Pasta e Fagioli Pasta

Leafy inexperienced escarole, which is a part of the chicory household, enhances white beans so superbly. Though the pairing is most well-known in soup, it is also gorgeous in pasta.

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Sea Scallops Over Shallot-Herb Pasta

A whopping two cups of herbs pack tons of taste into this scrumptious seafood pasta. It is nice with spaghetti or linguine, and as far the herbs go, you need to use something from mint to flat-leaf parsley to tarragon to basil.

18
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Mediterranean Pasta With Artichokes, Olives, and Tomatoes

If you cannot resist a stunning pint basket brimming with grape or cherry tomatoes on the farmers market, here is a fantastic use for these beauties. Mix them with olives, basil, and artichoke hearts for a superb summer season pasta.

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Swiss-Chard and Almond Pasta

This artistic recipe incorporates toasted almonds for a little bit of crunch. Stunning and durable rainbow Swiss chard provides colour (and vitamin), and lemon, garlic, and Pecorino Romano bump up the flavour.

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