Trending
If you are looking for recipes for light fresh-tasting summer meals look no further than your own garden.
Add a box of pasta and enjoy summer pasta dishes, the perfect way to use that abundance of zucchini, tomatoes and herbs. The sauces are light, made with olive oil or butter, pasta water, broth and cheese, as opposed to the heavy red or cream sauces of "winter" pasta.
Imagine sitting down to a plate of Mediterranean Skillet Shrimp with Rotelle that tastes like a Greek vacation without ever leaving home. Spiral pasta, asparagus tips, tomatoes, black olives and succulent shrimp bathed in a light oil, garlic and herb sauce is sure to please.
Or try easy one pot chicken and spaghetti cooked in a bright lemony sauce or a light linguini carbonara with bacon and zucchini. So delicious!
Mediterranean Skillet Shrimp with Rotelle
3 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups uncooked rotelle pasta
3 cups chicken broth
1 cup asparagus tips
3/4-pound raw medium shrimp, shelled and deveined
3/4 cup halved cherry tomatoes
1/4 cup pitted ripe olives
1 tsp. dried oregano
1 tsp. dried basil
Salt and freshly ground black pepper
Directions: In large skillet, heat olive oil over medium heat. Add onion and garlic; saute 4 to 6 minutes or till onion is softened but not brown. Add pasta and stir to coat with oil. Pour in chicken broth and increase heat to high. Bring to boil. Reduce heat to medium-high, cook, stirring occasionally, 12 to 14 minutes or till pasta is al dente. Add asparagus and saute 2 to 3 minutes. Add shrimp, tomatoes, olives, oregano and basil. Continue to cook, about 3 minutes till liquid is almost absorbed and shrimp are opaque (do not overcook.) Season with salt and pepper, to taste. Serves 4 to 6.
Lemon Spaghetti
with Chicken
1/4 cup butter
1- pound boneless skinless, chicken breasts
3 1/2 cups chicken broth
1 cup freshly squeezed lemon juice
1 cup water
2 T. honey
2 tsps. finely grated lemon peel
1/4 cup chopped fresh rosemary or 3/4 tsp. dried
Salt and freshly ground black pepper, to taste
16 ounces spaghetti or linguine
Directions: Melt butter in large heavy Dutch oven over medium heat. Add chicken and brown till cooked through, about 5 to 10 minutes. Remove chicken from pan and cool slightly.
In same pan, stir together chicken broth, water, lemon juice, honey, lemon peel, rosemary, salt and pepper. Bring to a boil; add spaghetti; reduce heat; cover and simmer about 10 minutes, stirring occasionally.
Meanwhile, cut chicken into 2- by 1/4-inch strips. Add to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally till heated through. Serve immediately. Serves 6.
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.