Best Summer Garden Pasta Recipes

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

SUMMER GARDEN PASTA WITH CHICKEN SAUSAGE

Steps:

• Cook pasta according to package directions. Meanwhile, grill sausages, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 7-9 minutes, turning occasionally. Remove sausages from grill; cut into slices., Drain pasta; transfer to a large bowl. Stir in sausage, tomatoes, cheeses, basil, garlic, salt and pepper. Drizzle with oil; toss to coat.

LOW-CARB SUMMER GARDEN (ZUCCHINI) PASTA WITH CHILE SHRIMP

Steps:

• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
• Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
• Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
• Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

SUMMER GARDEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half. , Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. , Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat.

SUMMER GARDEN PASTA SOUP

Steps:

• Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
• Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.
• About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.
• Per serving:
• Calories: 230
• Total fat: 3g
• Protein: 11g
• Fiber: 6g
• Carbohydrate: 42g
• Cholesterol: 0mg
• Sodium: 275mg

SUMMER GARDEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Saute onion and zucchini until tender, about 6 minutes. Add garlic and red pepper and cook 1 minute. Gently stir in tomatoes and salt, bring to a simmer; remove from heat. Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.

SUMMER GARDEN PASTA WITH CHICKEN SAUSAGE RECIPE

Steps:

• Cook pasta according to package directions. Meanwhile, grill sausages, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until a thermometer reads 165°, turning occasionally. Remove sausage from grill; cut into slices.
• Drain pasta; transfer to a large bowl. Stir in sausage, tomatoes, cheeses, basil, garlic, salt and pepper. Drizzle with oil; toss to coat.
• Yield: 8 servings.
• Originally published as Summer Garden Pasta with Chicken Sausage in Simple & Delicious
• August/September 2015
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