Too hot to BBQ? When the temperature climbs into the 90s, it’s time for a cooler alternative. Summer pastas are easy, quick, and above all, cool. Furthermore, they’re a chance to showcase vibrant summer vegetables. Since the last thing you want to do is turn your oven on, here are a few delicious and fresh summer pasta recipes to help you beat the heat.
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Summer Pasta Dishes
24th Jul 2017
Lemon Broccoli Skillet Pasta
This easy pasta recipe from The Food Charlatan is packed with flavor, thanks to a simple garlic butter sauce that you can make while the pasta is boiling.
What You’ll Need
3 quarts water
1 tablespoon salt
1 and 1/2 to 2 pounds fresh broccoli
1 pound rotini pasta
3-4 cups spinach
4 tablespoons butter
1 large lemon, zested and juiced
2 cloves garlic, crushed and minced
1/4 or 1/2 teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
Olive oil, to garnish
Salt and pepper to taste
Fresh lemon wedges, to garnish
Directions
1. In a large skillet or pot, bring the salt and water to a boil.
2. Trim the broccoli stems and cut florets into small pieces.
3. Boil the pasta 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes.
4. When the timer goes off, drain the pasta using a lid or colander. Return to the pan and stir in the spinach.
5. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
6. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat.
7. Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
8. Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
Lemony Pasta Salad with Arugula and Green Beans
Nothing beats a cold pasta salad on a hot day, and this fresh take on the potluck classic from WomansDay.com mixes creamy feta, peppery arugula, and eye-catching cavatappi for a dish everyone will love.
What You’ll Need
8 oz. spiral pasta (such as cavatappi)
8 oz. green beans
1 lemon
2 tbsp. olive oil
2 tbsp. Parmesan
2 tsp. Dijon mustard
1 splash Worcestershire sauce
1 clove garlic
kosher salt
Pepper
2 cups baby arugula
Directions
1. Cook pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain and run under cold water to cool.
2. Meanwhile, using a vegetable peeler, remove 3 strips of zest from lemon; thinly slice. In a large bowl, squeeze 2 tablespoon lemon juice. Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper.
3. Add pasta, green beans, and lemon zest and toss to coat. Fold in arugula and feta.
Southwestern Pasta Salad
This hearty pasta salad from Delish.com is a great option for when it’s just too hot to cook. Simply boil the pasta, make the dressing, assemble a few ingredients, and voila! Dinner is served.
What You’ll Need
Pasta
Kosher salt
1 lb. dry pasta, such as elbow, bow tie, or rotini
1 15-oz. can corn kernels
1 15-oz. can black beans
1 c. shredded cheddar cheese
1 c. halved cherry tomatoes
2 avocados, diced
1/3 cup chopped cilantro
Dressing
1 cup Greek yogurt
1/3 cup extra-virgin olive oil
1 tbsp. honey
1 tbsp. apple cider vinegar
2 cloves garlic, minced
2 limes, juiced
1/2 jalapeño, chopped
1 1/2 tbsp. taco seasoning
kosher salt
Directions
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.
Grilled Summer Squash and Tomatoes with Angel Hair
Make the most of summer’s fresh veggies with this simple but flavorful dish from Food.com. Grilling the veggies gives them a great smoky flavor, and the lemon juice lightens everything up.
What You’ll Need
4 ounces uncooked angel hair pasta
1 1⁄2tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 small yellow squash or 2 small zucchini, halved lengthwise
3 medium tomatoes, halved
salt, to taste
1⁄4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated
Directions
1. Cook pasta according to package, drain.
2. In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper. Set aside.
3. Heat up grill and cook vegetables 3-5 minutes per side until they are slightly softened and browned.
4. Remove from grill and allow to cool enough for you to handle.
5. Cut the veggies into bite-sized pieces.
6. Toss pasta and vegetables together in a large serving bowl and top with cheese.
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