Tips To Make Summer Pasta Recipes Vegetarian The Best

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Summer brings with it an abundance of fresh, vibrant ingredients, and what better way to celebrate the season than with light and flavorful vegetarian pasta dishes? This collection of recipes offers something for everyone, from creamy pesto sauces to zesty tomato creations, all perfect for a quick weeknight meal or a delightful al fresco dinner party.

Creamy Sun-Dried Tomato Pasta with Spinach and Goat Cheese

Vegan summer pasta
Vegan summer pasta

This dish is a symphony of textures and tastes. Sun-dried tomatoes add a touch of tang, creamy goat cheese balances it out, and fresh spinach provides a burst of color and nutrients.

# Ingredients:

1 pound dried penne pasta

  • 1 cup cherry tomatoes, halved
  • 1/2 cup sun-dried tomatoes, julienned (oil reserved)
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh spinach
  • 4 ounces goat cheese, crumbled
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup reserved sun-dried tomato oil
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish (optional)

  • # Directions:

    1. Cook the penne pasta according to package instructions. Drain and set aside.
    2. In a large skillet, heat the reserved sun-dried tomato oil over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
    3. Add the cherry tomatoes and cook for 2-3 minutes, until softened.
    4. Stir in the sun-dried tomatoes and cook for an additional minute.
    5. Add the spinach and cook until wilted, about 30 seconds.
    6. Reduce heat to low and stir in the heavy cream, goat cheese, Parmesan cheese, and salt and pepper to taste.
    7. Toss the cooked pasta with the sauce, ensuring everything is well coated.
    8. Serve immediately, garnished with fresh basil leaves (optional).

    # Nutrition Facts:

    (Per serving, based on 4 servings)

    Calories: 650

  • Fat: 35g
  • Saturated Fat: 15g
  • Cholesterol: 50mg
  • Sodium: 450mg
  • Carbohydrates: 75g
  • Fiber: 5g
  • Protein: 20g

  • Light and Tangy Lemon Ricotta Pasta with Asparagus and Peas

    This recipe is a celebration of spring’s bounty. Fresh asparagus and peas add a touch of sweetness, while lemon zest and juice provide a delightful tang.

    # Ingredients:

    1 pound dried farfalle pasta

  • 1 pound asparagus, trimmed and cut into bite-sized pieces
  • 1 cup frozen peas
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

  • # Directions:

    1. Cook the farfalle pasta according to package instructions. Drain and set aside.
    2. In a large pot of boiling water, blanch the asparagus for 2-3 minutes, until tender-crisp. Remove with a slotted spoon and set aside.
    3. Add the frozen peas to the same pot of boiling water and cook for 2 minutes, until thawed and heated through. Drain and set aside.
    4. In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, parsley, and olive oil. Season with salt and pepper to taste.
    5. Toss the cooked pasta, asparagus, and peas with the ricotta cheese mixture, ensuring everything is well coated.
    6. Serve immediately.

    Spicy Arrabbiata Pasta with Summer Squash and Zucchini

    This recipe offers a delightful kick with a touch of heat. Spicy arrabbiata sauce pairs perfectly with the summer vegetables, resulting in a flavorful and satisfying dish.

    # Ingredients:

    1 pound dried spaghetti

  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup red pepper flakes (adjust to desired spice level)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

  • # Directions:

    1. Cook the spaghetti according to package instructions. Drain and set aside.
    2. In a large skillet, heat the olive oil over medium heat. Add the red onion and cook for 3-4 minutes, until softened.
    3. Add the garlic and cook for 30 seconds, until fragrant.