As the temperatures rise, it’s easy to feel like your favorite cold-weather comfort foods are a thing of the past. But what if we told you that pasta doesn’t have to be a heavy, rich dish only suited for winter? Light and refreshing pasta recipes can be just as satisfying and delicious as their heavier counterparts, especially during the summer months when you’re looking for something easy to make and even easier to enjoy.
In this article, we’ll take you on a culinary journey through 18 light and refreshing pasta recipes that are perfect for sizzling summer days. From classic Italian dishes with a twist to creative fusions of international flavors, these recipes will give you the inspiration and confidence to create your own delicious pasta dishes all season long.
Lemon Garlic Spaghetti with Fresh Herbs
Brighten up your pasta game with this zesty and flavorful recipe, perfect for a weeknight dinner or special occasion. The combination of lemon, garlic, and fresh herbs creates a harmonious balance of tangy and aromatic flavors.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Pour in lemon juice and stir to combine with garlic. Bring mixture to a simmer.
4. Add reserved pasta water and cooked spaghetti to the skillet. Toss to coat.
5. Stir in chopped parsley and basil. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Zucchini Noodle Pasta with Cherry Tomatoes
This refreshing Zucchini Noodle Pasta with Cherry Tomatoes recipe is a perfect way to enjoy the flavors of summer in a light and satisfying meal. With just a few simple ingredients, you can create a dish that’s both healthy and flavorful.
Ingredients:
– 2 medium zucchinis
– 1 pound pasta (linguine or fettuccine work well)
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Add cherry tomatoes and cook for an additional 3-4 minutes until they start to release their juices.
5. Add cooked zucchini noodles to the skillet and toss with the tomato mixture. Season with salt and pepper to taste.
6. Combine cooked pasta with the zucchini noodle mixture and top with Parmesan cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Spinach and Feta Orzo Salad
A refreshing summer salad that combines the tanginess of feta cheese with the earthy sweetness of spinach, all on a bed of nutty orzo pasta.
Ingredients:
– 8 oz orzo pasta
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– 1/4 cup chopped red onion (optional)
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked orzo, fresh spinach leaves, crumbled feta cheese, olive oil, lemon juice, salt, and pepper. Toss to combine.
3. If using red onion, chop it finely and add it to the salad.
4. Serve immediately, garnished with additional feta cheese if desired.
Cooking Time: 15-20 minutes
Caprese Pasta with Balsamic Glaze
Experience the flavors of Italy with this simple yet elegant Caprese pasta dish, featuring fresh mozzarella, tomatoes, and basil, all tied together with a rich balsamic glaze.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 2 large ripe tomatoes, sliced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced tomatoes and cook for 3-4 minutes on each side, or until slightly caramelized.
3. Arrange cooked pasta, tomato slices, and mozzarella cheese on a serving plate.
4. Drizzle balsamic glaze over the top and sprinkle with chopped basil leaves.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Avocado Pesto Pasta with Arugula
Elevate your pasta game with this vibrant and flavorful recipe that combines the richness of avocado with the brightness of arugula. This quick and easy dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz spaghetti
– 1 ripe avocado, diced
– 1/4 cup freshly made pesto (or store-bought)
– 2 cups arugula leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine diced avocado and pesto. Blend until smooth.
3. Add the blended mixture to cooked spaghetti, tossing to combine. If needed, add some reserved pasta water to achieve desired consistency.
4. Top with arugula leaves and sprinkle with Parmesan cheese (if using).
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Shrimp Scampi with Whole Wheat Linguine
Quickly elevate your pasta game with this flavorful shrimp scampi recipe featuring whole wheat linguine. This classic Italian dish is ready in just 15 minutes, making it perfect for a weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 oz whole wheat linguine
– 4 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook whole wheat linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from the skillet. Reduce heat to medium. Add remaining 2 tablespoons butter, white wine (if using), and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Add reserved pasta water to the skillet and stir to create a creamy sauce.
6. Combine cooked shrimp with linguine and toss to coat. Season with salt and pepper to taste. Garnish with chopped parsley (if desired).
Cooking Time: 15 minutes
Greek Yogurt Alfredo Pasta with Broccoli
Greek Yogurt Alfredo Pasta with Broccoli: A Creamy Twist on a Classic Comfort Food
This recipe combines the richness of traditional Alfredo sauce with the tanginess of Greek yogurt and the crunch of steamed broccoli, creating a lighter yet still satisfying pasta dish.
Ingredients:
– 8 oz. fettuccine pasta
– 2 cups mixed broccoli florets
– 1 cup Greek yogurt
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add broccoli and cook for 3-4 minutes or until tender. Season with salt and pepper.
4. In a separate saucepan, combine Greek yogurt, Parmesan cheese, garlic powder, salt, and pepper. Heat over low heat, whisking constantly, until smooth and creamy.
5. Combine cooked pasta, broccoli mixture, and yogurt Alfredo sauce. Toss to coat.
6. Serve hot, garnished with additional Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Tomato Basil Penne with Olive Oil
This classic Italian-inspired dish combines the simplicity of penne pasta with the brightness of fresh tomatoes and basil, all tied together with a drizzle of rich olive oil. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 8 oz penne pasta
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 3 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Stir in the chopped basil leaves and season with salt and pepper to taste.
4. Combine the cooked penne pasta and tomato-basil mixture. If the pasta seems dry, add some reserved pasta water.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Chicken and Asparagus Lemon Pasta
A vibrant and flavorful spring-inspired pasta dish that combines succulent chicken, tender asparagus, and a tangy lemon sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 lb fresh asparagus, trimmed
– 8 oz pasta (linguine or fettuccine work well)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute. Add asparagus and cook until tender, about 4-5 minutes. Season with salt, pepper, and thyme.
4. In a large serving bowl, combine cooked pasta, chicken, and asparagus mixture. Drizzle with lemon juice and toss to coat. If needed, add some reserved pasta water to achieve desired creaminess. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Garlic Butter Mushroom Pasta
Savor the rich flavors of garlic, butter, and mushrooms infused into al dente pasta, perfect for a cozy weeknight dinner.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 tbsp. unsalted butter
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Pour in heavy cream and stir to combine. Season with salt and pepper to taste.
5. Combine cooked pasta and mushroom mixture. If needed, add some reserved pasta water to achieve desired consistency.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Light Tuna Pasta with Capers and Lemon
A refreshing and light pasta dish perfect for a quick weeknight dinner or lunch. This recipe combines the simplicity of canned tuna with the brightness of lemon, the crunch of capers, and the creaminess of parmesan cheese.
Ingredients:
– 8 oz pasta (such as spaghetti or linguine)
– 1 can (5 oz) light tuna in water, drained and flaked
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons capers, rinsed and chopped
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add flaked tuna, capers, lemon juice, and reserved pasta water to the skillet. Stir to combine.
4. Add cooked pasta to the skillet, tossing to coat with tuna mixture.
5. Season with salt and pepper to taste. Sprinkle with parmesan cheese and serve immediately.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Spinach Pasta
Savor the flavors of roasted red peppers and fresh spinach in this easy-to-make pasta dish.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 bunch fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until skin is charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop peppers into bite-sized pieces.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes, or until fragrant.
6. Add chopped red peppers, spinach leaves, salt, and pepper to the skillet. Stir to combine and cook until spinach is wilted (about 3-4 minutes).
7. Combine cooked pasta with roasted pepper mixture. Toss to combine.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Herbed Ricotta and Pea Pasta
A light and refreshing pasta dish perfect for spring, this recipe combines the creaminess of ricotta with the sweetness of fresh peas and herbs.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or fettuccine)
– 1 cup fresh peas
– 2 cups mixed herbs (such as parsley, basil, and dill)
– 1/2 cup ricotta cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat the olive oil over medium heat. Add the mixed herbs and cook for 1-2 minutes, or until fragrant.
3. Stir in the fresh peas and cook until they’re tender, about 3-4 minutes.
4. In a large bowl, combine the cooked pasta, pea mixture, and ricotta cheese. Toss until well combined, adding some reserved pasta water if needed to achieve desired consistency.
5. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top.
6. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Chickpea and Kale Pasta with Lemon Dressing
This recipe combines the creaminess of chickpeas with the nutty flavor of kale, all wrapped up in a bright and tangy lemon dressing. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 8 oz pasta (such as spaghetti or linguine)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups kale, stems removed and chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chickpeas, kale, salt, and pepper to the skillet. Cook, stirring occasionally, until kale is wilted and chickpeas are heated through (about 5 minutes).
4. In a small bowl, whisk together lemon juice and a pinch of salt.
5. Combine cooked pasta, chickpea-kale mixture, and lemon dressing. Toss to combine.
6. Top with Parmesan cheese, if desired.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summer Squash Pasta with Parmesan
Celebrate the flavors of summer with this simple yet satisfying pasta dish featuring tender summer squash and a generous sprinkle of parmesan cheese.
Ingredients:
– 8 oz pasta (e.g., linguine or fettuccine)
– 2 medium summer squash (yellow or zucchini), sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup grated parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced summer squash and cook for 3-4 minutes or until tender.
3. Add the minced garlic to the skillet and cook for an additional minute.
4. Combine cooked pasta with the summer squash mixture. Season with salt and pepper to taste.
5. Sprinkle parmesan cheese over the top and toss to combine.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Light Carbonara with Turkey Bacon
This lighter take on the Italian classic replaces traditional bacon with turkey bacon and uses fewer eggs to create a creamy yet refined dish. Perfect for those looking for a slightly healthier pasta option.
Ingredients:
– 8 oz spaghetti
– 4 slices of turkey bacon, diced
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, cook the turkey bacon over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together the eggs and Parmesan cheese. Season with salt and black pepper.
4. Add the cooked spaghetti to the bowl with the egg mixture and toss to combine.
5. Add the cooked turkey bacon to the pasta mixture and toss to combine.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pesto Zoodles with Sun-Dried Tomatoes
Add a burst of Mediterranean flavor to your day with this quick and easy recipe. Pesto zoodles are a tasty twist on traditional pasta, featuring the brightness of sun-dried tomatoes.
Ingredients:
– 1 pound zucchini noodles (zoodles)
– 1/4 cup freshly made pesto
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the zoodles for 3-4 minutes or until slightly tender.
2. Drain the zoodles and set them aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
4. Stir in the freshly made pesto and cook for an additional minute.
5. Combine the cooked zoodles with the pesto-sun-dried tomato mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Mediterranean Pasta Salad with Olives and Feta
A refreshing twist on traditional pasta salad, this Mediterranean-inspired dish combines the flavors of Greece and Italy to create a deliciously savory and satisfying side or main course.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, sliced olives, crumbled feta cheese, garlic, cherry tomatoes, and parsley.
3. Drizzle with olive oil and season with salt, pepper, and lemon juice.
4. Toss to combine and serve at room temperature.
Cooking Time: 20 minutes
Summary
Get ready to beat the heat with these 18 refreshing light pasta recipes perfect for summer! From classic combinations like Lemon Garlic Spaghetti with Fresh Herbs and Caprese Pasta with Balsamic Glaze, to unique twists like Zucchini Noodle Pasta with Cherry Tomatoes and Pesto Zoodles with Sun-Dried Tomatoes. These easy-to-make dishes are packed with flavor and light enough to keep you cool all season long.
