Don't you just love easy summer recipes that showcase fresh vegetables and herbs? You'll adore this cherry tomato sauce, a light, olive oil-based delight bursting with Italian flavors. It's perfect with crusty bread, bruschetta, or a crisp salad for a vibrant summer dinner. In the hot months, we crave simple meals that highlight seasonal produce.
Our one-pot recipes are ideal for this, offering healthy, delicious dishes with minimal prep. Enjoy nutritious, flavorful meals without spending too much time in the kitchen, letting the fresh ingredients shine.
Italian Summer Fusilli Pasta Salad is a perfect evening meal, especially enjoyed outside. It's great as a vegan pasta salad, with leftovers that are perfect for picnics or packed lunches. This dish is delicious served warm—just toss the hot pasta with the tomatoes—or served cold or at room temperature.
Ingredients :
* Tomatoes
* Olives
* Red onion
* Garlic
* Herbs
* Olive oil
* Red wine vinegar
* Salt and pepper
How to cook :
* Start by boiling a pot of salted water. Add your pasta and cook it to al dente.
* While the pasta cooks, slice the tomatoes in half. Place them in a serving bowl and squish them with your hands.
* Add the olives, herbs, garlic, onion (if using), vinegar, olive oil, salt, and pepper to the tomatoes. Stir well and let the flavors meld together while the pasta finishes cooking.
* When the pasta is done, drain it well and pour the hot pasta directly on top of the tomato mixture.
* Toss everything together and adjust the seasonings if needed.
That's it! Your Italian Summer Fusilli Pasta Salad is ready to enjoy.
Lemon Garlic Gluten Free Pasta —also known as Pasta al Limone—is one of the easiest and most delicious Italian dinner recipes. It comes together in less than 25 minutes using just olive oil, butter, lemon, garlic, and parmesan cheese. Despite its simplicity, this dish bursts with vibrant, fresh flavor. It's perfect for a quick dinner or a tasty side dish. We make it gluten-free by using gluten-free pasta so everyone can enjoy it.
Ingredients
* Almond fettuccine pasta
* Extra virgin olive oil and salted butter
* Garlic cloves
* Lemon
* Parmesan cheese
* Fresh parsley
How to cook :
* Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta al dente according to package directions. Save ½ cup of the pasta water, then drain the pasta and set it aside.
* Make the Sauce: Heat olive oil and butter in a large skillet over medium heat. The skillet should be big enough to hold both the pasta and sauce.
* Add Garlic: Once the butter melts, stir in the garlic. Cook until the garlic is fragrant and golden brown, but not burnt.
* Combine: Add the cooked pasta to the pan and toss it with the garlic butter sauce.
* Flavor: Toss in the lemon juice, zest, grated parmesan cheese, and parsley. If the pasta seems dry, add a bit of the reserved pasta water to coat the pasta with the sauce.
* Season: Taste and adjust with salt and pepper. Add more lemon juice if desired and serve with lemon slices or wedges.
Enjoy your delicious Lemon Garlic Pasta!
Pasta With Zucchini & Mint - This pasta dish is a staple in my kitchen, loved for its simplicity and fresh flavors. The taste hinges on quality zucchini, so choose wisely. Perfect with short pasta like penne or fusilli, it's quick, easy, and ideal for a light, refreshing meal. Try it once, and you'll be hooked!
Ingredients :
* 200 g pasta (penne or fusilli work well)
* 2 large or 4 small zucchinis, diced
* Fresh mint leaves (about 4 leaves, minced)
* Lemon-flavored extra virgin olive oil (or regular extra virgin olive oil)
* Salt
* Grated Parmigiano Reggiano
How to Make it :
* Cook the Zucchini: Sauté the diced zucchini in a saucepan with extra virgin olive oil over medium heat until brownish.
* Cook the Pasta: While the zucchini cooks, bring a pot of water to a boil. Add salt, then the pasta. Cook according to the package instructions or until al dente.
* Season the Zucchini: Add salt and minced mint leaves to the zucchini.
* Combine Pasta and Zucchini: Mix the cooked pasta into the zucchini sauce.
* Add Cheese: Stir in grated Parmigiano Reggiano to taste.
* Finish and Serve: Drizzle with lemon-flavored extra virgin olive oil before serving.
Enjoy your Pasta With Zucchini & Mint!
Tomato Spinach Rigatoni Chicken Pasta is a true winner. It's quick, easy to make, rich in flavor, and ready in about 30 minutes. Perfect for weeknight dinners!
Ingredients:
* Pasta: Rigatoni or any short pasta
* Sun-dried tomatoes in olive oil (reserve the oil)
* Boneless, skinless chicken breasts or thighs
* Salt and pepper to taste
* Italian seasoning (optional)
* Red pepper flakes
* Fresh tomatoes, chopped
* Minced garlic
* Fresh spinach (or well-drained frozen spinach)
* Fresh basil (optional)
* Freshly grated Parmesan cheese
How to cook:
* Cook the Pasta: Boil water and cook pasta al dente per package instructions.
* Cook the Chicken: In a large skillet, add sun-dried tomatoes, reserved oil, chicken, salt, pepper, and red pepper flakes. Cook over medium heat for about 5 minutes until the chicken is no longer pink.
* Finish Cooking: Add chopped tomatoes, garlic, and spinach to the skillet. Cook for another 3 minutes until the spinach wilts.
* Combine Pasta and Sauce: Add the drained pasta to the skillet with ½ cup of Parmesan cheese. Toss everything together.
* Finish and Serve: Drizzle with high-quality olive oil and sprinkle with the remaining Parmesan cheese. Serve immediately.
Enjoy this delicious and easy-to-make Tomato Spinach Rigatoni Chicken Pasta!