Today, Sarah Carey shared a baked ravioli recipe that's perfect for ushering in the cooler months ahead. But wait just a minute. We've still got a few warm days left -- and enough corn, tomatoes, and zucchinis to play host to block party! Before you return to your favorite comfort foods, give the season one last hurrah with these summery, vegetable-filled pastas.
Roasted Zucchini and Tomato Pasta: Summer simplicity at its best. Gently roasted farm fresh vegetables get a quick toss with spaghetti and dinner is done. Sprinkle with a little (or a lot of) cheese and you've created something truly spectacular.
Bacon, Pea, and Fresh Herb Pasta: Equal parts smokey and bright, this pasta can be made with freshly shelled or frozen peas, making it appropriate for anytime of year (but we like it best right now!).
Pasta with Pesto, Potatoes, and Green Beans: If you can find fresh basil and have an extra minute to spare, make your own pesto -- it will be significantly better than store bought varieties. But, regardless of which version you choose, take care not to overcook your beans! They should have a bit of bite when removed from their cooking water to provide a contrast with the springy pasta.
Pasta Salad with Feta and Snow Peas: Naturally salty feta and tender snow peas gently infuse this dish with pleasant, clean flavors. Serve warm or at room temperature alongside simply seasoned chicken or meat dishes.
Summer Pasta Salad with Shrimp: Is it pasta salad even if it's served warm? We think so! Just cooked pasta gently wilts spinach and zucchini (if you prefer a crunchier squash, add it in after you've added your pasta) and shrimp adds enough protein to make this meal a main course.