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When it comes to summer meals there are many options. Grilling is the popular summer cooking method and really nothing is more satisfying than a juicy burger or steak hot off the grill. But I also enjoy summer pasta dishes, especially when they incorporate fresh seasonal vegetables.
Summer pasta is the perfect way to use that abundance of zucchini, tomatoes and fresh herbs in your garden. Most of these recipes can be completed in the time it takes to boil the pasta. The sauces are light, made with olive oil or butter, pasta water, chicken broth and cheese, as opposed to the heavy red or cream sauces of "winter" pasta, and are equally delicious.
Pasta and Zucchini Carbonara
8 ounces linguine or penne, as desired
1 tsp. olive oil
4 slices of bacon, cut into cubes
3/4 tsp. fresh ground black pepper
12-ounce zucchini, skin-on, cut into thin 1-inch-long strips
1 egg
1 egg yolk
2/3 cup grated Parmesan cheese
Directions: Cook pasta according to package directions. Reserve 3/4 cup pasta water before draining.
In skillet, heat olive oil over medium heat. Add bacon to pan and cook till crisp. Remove with slotted spoon to a large bowl. Add black pepper and cook two minutes. Add zucchini and cook 5 to 7 minutes, till browned, stirring occasionally.
Whisk whole egg, egg yolk, Parmesan and 1/4 cup pasta water in bowl with the bacon. Add drained pasta, zucchini (with oil) and toss, adding splashes of pasta water to create a creamy sauce. Serve topped with extra Parmesan. Serves 4.
Pasta with Shrimp, Peas
and Tomatoes
1 T. olive oil
8-ounces large shrimp, peeled and deveined
1 scallion, cut into thin diagonal slices
1 garlic clove, crushed
1 medium tomato, cut into 1/2-inch dice (about 1 cup)
1 T. chopped fresh oregano leaves, or 1/4 tsp. dried
8-ounces angel hair pasta or your favorite
1 cup frozen tiny peas, rinsed with hot water till thawed, drained
Salt and freshly ground black pepper
Directions: Heat oil in medium skillet; add shrimp and saute over high heat, stirring, till pink and tender, about 3 minutes. Stir in scallion and garlic; add tomato and sprinkle with oregano. Set aside, covered.
Meanwhile, cook pasta until al dente, according to package directions. Drain, reserving 1/4 cup pasta water; add to shrimp mixture. Toss together pasta, shrimp and peas. Season with salt and pepper. Serves 4.
Penne with Herbed Ricotta and Fresh Tomatoes
1 container (15-ounces) ricotta cheese
1 T. minced fresh basil with stems
1/2 tsp. grated lemon zest
1 small clove of garlic, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pound firm ripe plum tomatoes
12-ounces penne pasta
2 T. julienne strips fresh basil leaves
Olive oil
Directions: Place ricotta in a strainer set over a bowl, drain in refrigerator 1 hour. Discard liquid. Combine ricotta with basil, lemon zest, garlic, salt and black pepper; set aside.
Halve the tomatoes lengthwise. Scoop out seeds and pulp. Cut tomato flesh into 1/4 -inch lengthwise strips.
Cook pasta according to package directions till al dente. Drain, reserving 1/4 cup cooking water, ricotta, tomatoes, basil strips and about 2T olive oil.
In large bowl, toss pasta with ricotta, tomatoes, basil strips and olive oil until blended. Serves 4.