Summertime Spaghetti Recipes

30 BEST SUMMER PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta dish in 30 minutes or less!

SUMMERTIME SPAGHETTI SAUCE

Steps:

• Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender., Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. , Serve sauce with pasta; top with cheese.

SUMMERTIME SPAGHETTI

Steps:

• 1. Wash the cherry tomatoes and cut them all in half. Put them in a bowl.
• 2. Wash and dry the basil. Pull the leaves off the stalks and cut or tear them in thin strips (or use dry basil). Add to the tomatoes.
• 3. Peel the garlic. Squash with the side of your knife and chop into tiny pieces. Add to the bowl.
• 4. Pour olive oil over the ingredients. Stir and set aside.
• 5. Put a large covered pot of water on to boil.
• 6. When the water boils, slip the pasta into the pot carefully and stir with a long fork. Boil for 6-8 minutes, follow the directions on your spaghetti package.
• 7. Drain the pasta in a colander in the sink. Shake but do not rinse.
• 8. Put the pasta back in the pot, pour the tomatoes over it and stir with a long fork.
• 9. Serve on plates and sprinkle with the cheese.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

SPRINGTIME SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.