Everyday Food Blog

5 Summer Vegetable Pastas to Make Before Labor Day

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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.

 

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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!).

 

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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.

 

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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.

 

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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.

 

 

 

 

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