Food & Cooking Recipes Dinner Recipes Summer Dinner Ideas 19 Summer Pasta Recipes That Make the Most of Fresh, In-Season Produce Delicious pasta ideas using tomatoes, zucchini, eggplant, corn, herbs, and more. By Lynn Andriani Lynn Andriani Lynn is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on May 21, 2024 Close Photo: Johnny Miller Our favorite summer pasta recipes include sauces you simmer and ones that require no heat at all, dishes that are vegetarian-friendly, and ones that will satisfy carnivores. One thing they all have in common: summer produce is front and center. Whether you've got a glut of zucchini on your hands, a ton of tomatoes, or an eggplant that you're just not sure what to do with, we've got a summer pasta for you. And if you've got an herb garden that's in beast mode, you'll find plenty of ways to use them up here, with these dishes calling for everything from mint to tarragon to basil and parsley. There's a terrific array of tried and true classics as well as contenders for new classics that you'll be happy to add to your warm-weather cooking repertoire. 32 Summer Dinner Recipes That Are Fast, Easy, and Packed With Seasonal Produce 01 of 19 Campanelle With Zucchini and Mint Bryan Gardner Here's a speedy and delicious supper that pulls from Italian and Greek traditions. It calls for mixing toothsome and lightly browned rounds of zucchini with garlic, red pepper flakes, Kalamata olives, and lemon juice. Together, they make a wonderfully salty and punchy sauce that gets a nice final kick from ricotta salata and mint. View Recipe 02 of 19 Gnocchi With Sausage, Zucchini, and Tomato Linda Xiao This quick and easy pasta melds the flavor of fresh tomatoes, sausage, zucchini, and gnocchi. Store-bought pesto and pasta water are all that's needed to create a delicious, silky sauce. View Recipe 03 of 19 No-Cook Tomato-Tuna Sauce With Spaghetti Con Poulos Here’s another recipe where tomatoes and seasonings turn into magic with very little effort. There’s a nice addition, too: oil-packed tuna for a hit of salt and heft. View Recipe 04 of 19 Penne alla Norma Eggplant is sometimes used as a meat substitute in vegetarian dishes, and this classic Sicilian dish is a great example. The eggplant lends a delightful heft, and when paired with tomatoes, basil, and ricotta cheese, it makes for a delicious and satiating meal. View Recipe 05 of 19 Croxetti With Marinated Heirloom Tomatoes To make this tasty dish, toss just-boiled pasta with marinated tomatoes, basil, capers, lemon zest, red pepper flakes, salt, and garlic-infused olive oil. The warmth from the pasta brings out the flavors of the fresh ingredients. And if you can’t find croxetti, try another flat pasta, such as maltagliati or pappardelle. View Recipe 06 of 19 Orecchiette With Sausage, Corn, and Chiles Many recipes often combine orecchiette and sausage with broccoli or cauliflower, but come summer, corn is a fantastic alternative. The pasta’s cup shape holds a kernel or two perfectly. And if you don’t like your pasta spicy, just ease up on the chiles. View Recipe 07 of 19 Pasta With No-Cook Puttanesca Sauce Marcus Nilsson Spaghetti alla puttanesca is a Naples classic made with tomatoes, olive oil, olives, optional anchovies, chili peppers, capers, and garlic. Although the sauce is typically cooked, this recipe uses raw tomatoes—as long as they’re ripe, they’ll be just perfect here. View Recipe An Illustrated Guide to 14 Popular Pasta Shapes and How to Use Them 08 of 19 Rotelle With Onions, Cucumbers, and Herbs In addition to sweet onions (such as Vidalia) and English or Persian cucumber, this dish also incorporates loads of fresh herbs. You can use whatever you’ve got, whether mint, tarragon, basil, or parsley–or a mix. View Recipe 09 of 19 Penne With Tomatoes and Parsley Breadcrumbs Johnny Miller There’s a special step that elevates this pasta dish: leaving the fresh tomato, extra-virgin olive oil, garlic, salt, and pepper to marinate at room temperature for anywhere from two to eight hours. The result is a chunky, intensely flavored sauce that’s delicious over penne, along with toasted breadcrumbs and shaved ricotta salata or Parmesan. View Recipe 10 of 19 Creamy Corn and Spinach Pasta Johnny Miller When corn and spinach are in season, turn to this fast one-pan meal. Both of these ingredients cook in a flash, so in less than 40 minutes, dinner is on the table—its rich taste belying the speed with which you’ve pulled it together. View Recipe 11 of 19 Eggplant and Roasted-Pepper Pasta Christopher Testani This serve-at-any-temperature pasta dish combines smoky roasted peppers and garlicky sautéed eggplant. It’s especially nice with campanelle or other curly pasta, such as fusilli or farfalle. View Recipe 12 of 19 Very Vegetable Lasagna Anson Smart Two pounds of zucchini go into this veg-packed lasagna, along with frozen chopped spinach, making it lighter and healthier than a traditional lasagna. View Recipe 13 of 19 Grilled Ratatouille Pasta JOHNNY MILER Here's a new summer go-to that’s an Italian spin on a well-known French dish. It includes zucchini, bell pepper, red onion, eggplant, and tomatoes, served with curly pasta, such as cavatappi. View Recipe 14 of 19 One-Pot Penne With Zucchini and Parmesan Aaron Dyer Shredding zucchini with a box grater yields small pieces that almost dissolve when tossed with hot pasta, olive oil, Parmesan, and minced garlic. View Recipe 15 of 19 No-Bake Summer Lasagna There’s no oven needed for this summery lasagna. Instead, layer tomato sauce, cooked lasagna noodles, spoonfuls of ricotta, and sauteed zucchini on plates, plus a bit of fresh basil for a zippy garnish. View Recipe 16 of 19 Pasta e Fagioli Pasta Kate Sears Leafy green escarole, which is part of the chicory family, complements white beans so beautifully. Although the pairing is most famous in soup, it's also stunning in pasta. View Recipe 17 of 19 Sea Scallops Over Shallot-Herb Pasta Elizabeth Cecil A whopping two cups of herbs pack tons of flavor into this delicious seafood pasta. It's great with spaghetti or linguine, and as far the herbs go, you can use anything from mint to flat-leaf parsley to tarragon to basil. View Recipe 18 of 19 Mediterranean Pasta With Artichokes, Olives, and Tomatoes If you can't resist a gorgeous pint basket brimming with grape or cherry tomatoes at the farmers market, here's a great use for those beauties. Combine them with olives, basil, and artichoke hearts for a fabulous summer pasta. View Recipe 19 of 19 Swiss-Chard and Almond Pasta Chris Simpson This creative recipe incorporates toasted almonds for a bit of crunch. Beautiful and sturdy rainbow Swiss chard adds color (and nutrition), and lemon, garlic, and Pecorino Romano bump up the flavor. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit