Summer Spaghetti Recipes
TONY'S SUMMER PASTA
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
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
SUMMER PASTA WITH BASIL, TOMATOES AND CHEESE
At the peak of summer tomato harvest, it doesn't get any better than this!
Provided by Gayle Wagner
Categories Main Dish Recipes Pasta
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
- Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
- Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 50.6 g, Cholesterol 49.8 mg, Fat 33 g, Fiber 3.8 g, Protein 20.3 g, SaturatedFat 11.2 g, Sodium 759.6 mg, Sugar 6.1 g
30 BEST SUMMER PASTAS
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Nutrition Facts :
SUMMER SPAGHETTI
This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.
Provided by Dona England
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.
Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8
More about "summer spaghetti recipes"
SUMMER SPAGHETTI SALAD | BETTER HOMES & GARDENS
From bhg.com
4/5 (29)Calories 335 per serving
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.
- In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.
SUMMER SPAGHETTI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (4)Total Time 20 minsCategory May Seasonal RecipesCalories 729 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Put the tomatoes on a baking sheet, then drizzle with the olive oil, season and roast for 20-25 minutes.
- Meanwhile, cook the pasta in boiling salted water for 10 minutes or until al dente, then drain and return to the pan with 2 tbsp of the cooking water.
- While the pasta is cooking, blanch the green beans in boiling water for 2-3 minutes, then drain and refresh under cold water. Heat a frying pan, then fry the chorizo until crisp. Remove with a slotted spoon and add to the pan with the drained pasta.
- Mix the pasta and chorizo with the beans, half the tomatoes, the olives, most of the goat’s cheese and the lemon zest. Whisk the lemon juice with salt and pepper in a small bowl, then drizzle in the oil, whisking.
SUMMER SPAGHETTI | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 30 minsCategory MainsCalories 722 per serving
- Peel and finely chop the garlic.In a large bowl, scrunch the tomatoes with your hands to slightly mush them.
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- Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to the package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
- While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.
- When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and mix it into the pasta. If the sauce seems a little dry, add a splash of the reserved pasta water.
EASY SUMMER SPAGHETTI SALAD - OLD HOUSE TO NEW HOME
From oldhousetonewhome.net
Estimated Reading Time 2 mins
- Add cucumbers, tomatoes, olives, and onions to a bowl. Season with salt, pepper, and garlic powder.
- Once spaghetti is cooked, drain well and let cool for 5 minutes. While it cools, prepare your dressing.
47 SUMMER PASTAS FULL OF FRESH TOMATOES, HERBS, AND …
From bonappetit.com
Author Bon AppétitPublished 2016-06-22
- Jammy Pepper Pasta Salad. This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
- Corn Cacio e Pepe. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish. View Recipe.
- Summer Squash and Basil Pasta. Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. View Recipe.
- Herby Pasta with Garlic and Green Olives. An herb-laced riff on aglio e olio, quick and easy. View Recipe.
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SUMMER SPAGHETTI SALAD WITH VEGGIES AND ITALIAN DRESSING
From yellowblissroad.com
5/5 (1)Calories 413 per servingCategory Side Dish
- Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
- Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
- Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
- Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
19 SUMMER PASTA RECIPES FOR EASY DINNERS AT HOME | EPICURIOUS
From epicurious.com
Published 2021-07-22
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- Zucchini "Noodles" with Eggplant and Tomatoes. If you somehow ended up with too much zucchini, add this ratatouille-inspired dinner to your meal plan. Fresh mozzarella contributes a bit of creamy richness to the dish.
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SUMMER SPAGHETTI SALAD (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 25Calories 125 per servingCategory Salad, Side Dish
- Cook spaghetti according to package directions.I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. Drain well after cooking until al dente.
- In a large bowl - and I do mean LARGE bowl - add in all your diced veggies, olives and cheeses.
- Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
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- Miso-eggplant spaghetti. A great and easy dish if you want to mix things up a little bit, this miso-eggplant spaghetti recipe is packed with umami and can be eaten on repeat.
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SUMMER PASTA RECIPES - FLAVOR OF ITALY
From flavorofitaly.com
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- Aglio, Olio Peperoncino summer pasta. Mince, chop or smash a garlic clove and add to ⅓ cup extra-virgin olive oil. Crumble and add one hot chili pepper (peperoncino).
- Lemon summer pasta. There are a few ways to prepare this sauce depending on how indulgent you'd like to be. Here's the recipe. If you'd like to skip the cream and butter you can instead use milk and a little pasta water, freshly grated Parmesan cheese, lemon zest and a bit of lemon juice.
- Pasta with Zucchini, Cherry Tomatoes, Ricotta & Fresh Mint. Here's the recipe. In Rome fresh ricotta is abundant and delicious, but you can usually find tasty ricotta in the United States and elsewhere as well.
- Pesto Genovese. This is the classic pesto recipe made with basil leaves, freshly grated Parmesan cheese, extra-virgin olive oil and pine-nuts. When basil is in season it's great to make a ton of pesto Genovese to have on hand all year round.
- Pesto Trapanese recipe. This is a wonderful Sicilian summer pasta recipe. Blend basil leaves, freshly grated pecorino cheese (Sicilian pecorino is ideal), and cubed fresh tomatoes together until you have a creamy consistency.
- Zucchini Pesto. Here’s how Michele makes her summer zucchini pesto pasta. Grate some zucchini, then salt. Drain for about half an hour. If necessary rinse off the salt.
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- 'Nuda Spaghetti with Slivered Zucchini and Arugula. 'Nduja is a delightful spicy Calabrian spreadable pork paste that adds wonderful umami flavor and just a bit of heat to this fabulous summer pasta recipe.
- Spaghetti with clam sauce recipe. This is always a favorite summer pasta recipe and wonderful when you spend vacation time on the seaside and have access to fresh clams.
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