23 Light and Healthy Summer Pasta Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cherry Tomato Pasta with Basil and Chicken

Cherry Tomato Pasta with Basil and Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) dry pasta (penne, spaghetti, or fusilli)
• 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 pint (about 300 g) cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped (about 1 cup)
• 1/2 cup (120 ml) low-sodium chicken broth (or reserved pasta cooking water)
• 1 cup loosely packed fresh basil leaves (about 25 g), torn
• 1/4 cup (25 g) grated Parmesan, plus extra for serving
• 1 tablespoon unsalted butter (optional, for finishing)
• Juice of 1/2 lemon (about 1 tablespoon, optional)
• 1/4 teaspoon red pepper flakes (optional)
• Salt (about 1 teaspoon kosher salt for pasta water) and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil (about 1 teaspoon kosher salt per 4–6 cups water). Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, pat the chicken pieces dry and season lightly with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes depending on piece size. Transfer the chicken to a plate and cover to keep warm.
4. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and cook until softened, about 3–4 minutes.
5. Stir in the minced garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
6. Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and burst and release their juices, about 5–7 minutes. Use the back of a spoon to gently press some tomatoes to create a light sauce.
7. Pour in the chicken broth (or 1/4–1/2 cup reserved pasta water) and scrape up any browned bits from the pan. Simmer for 1–2 minutes to meld flavors.
8. Return the cooked chicken to the skillet and heat through, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.
9. Add the cooked pasta to the skillet and toss to combine. If the sauce seems dry, add a splash of the reserved pasta water until the sauce coats the pasta nicely.
10. Stir in the grated Parmesan, butter (if using), torn basil leaves, and lemon juice (if using). Toss gently until everything is evenly distributed and the cheese is melted into the sauce.
11. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.
12. Serve hot, topped with extra grated Parmesan and a few torn basil leaves.

2. Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 bowls’]

Enjoy a spicy, and creamy Cajun chicken pasta packed with bold flavors and over 30g of protein per serving. A high-protein, high-calorie meal perfect for any night!

Ingredients

• 2 cups penne pasta (dry)
• 2 chicken breasts (boneless and skinless)
• 2 tbsp olive oil
• 1 tbsp butter (unsalted)
• 2 tbsp Cajun seasoning (divided)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves (minced)
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy cream
• 1/2 cup parmesan cheese (grated)
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Bring water to boil in a large pot, add 1 tbsp of salt, and cook penne pasta according to instructions on the packaging until it’s al dente.
2. Drain the pasta and set 1/2 cup of pasta water aside.
3. Using a meat tenderizer, beat the chicken breasts until they are around 1/2 inch in thickness. Cover the chicken breasts with 1 tbsp Cajun seasoning on both sides, then salt and black pepper.
4. Heat up a large, non-stick skillet over medium-high heat. Add in olive oil and sear chicken on both sides. About 4 minutes on each side. Then, lower the heat and sauté until the chicken cooks through. It should be another 4 minutes per side.
5. Once cooked, remove from the pan onto the cutting board. Slice into thin strips and cover with a plate to keep them warm.
6. In the same skillet with any of the leftover fat in it, add 1 tbsp of butter. Then, press in garlic cloves and cook for 30s.
7. Add the diced tomatoes and let it cook for another 2 minutes or so. Finally, pour in the heavy cream and add the remaining 1 tbsp of Cajun seasoning and parmesan cheese. Give it a stir and bring to a simmer.
8. Add in the cooked penne pasta, then the cooked chicken, and pour in the 1/2 cup of pasta water. Toss until combined and let the ingredients warm up. Add more salt and black pepper if needed.
9. Garnish with grated parmesan and parsley before serving.

3. Creamy Balsamic Summer Pasta

Creamy Balsamic Summer Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’]

Creamy Balsamic Summer Pasta Salad is the perfect addition to any BBQ, picnic, or potluck. Makes a great light lunch or dinner, too. Dairy Free, Oil Free, Refined Sugar Free, Gluten Free option.

Ingredients

• 1 lb cellentani pasta (or pasta shape of choice (use gluten free pasta if desired))
• 1 yellow summer squash (halved lengthwise and sliced thin)
• 1 zucchini (halved lengthwise and sliced thin)
• 1 cup grape tomatoes (halved)
• 1/2 red onion (diced)
• 8-10 fresh strawberries (halved)
• 1/2 cup fresh parsley (chopped)
• 1/2 teaspoon salt (or to taste)
• pinch black pepper (or to taste)
• 1/4 cup raw cashews (soaked for 1-2 hours if you don’t have a HIGH SPEED blender, like a Vitamix or Blendtec)
• 1 garlic clove
• 3-4 tablespoons balsamic vinegar (start with 3 tablespoons and add more after tasting if needed)
• 1/2 teaspoon Himalayan pink salt
• 1/4-1/2 cup water (to thin (start with 1/4 cup and add more if needed for desired consistency))

Instructions For the Pasta Salad

1. Cook the pasta according to package directions. Drain and set aside to cool. 
2. Add the chopped veggies, parsley, and strawberries to a large mixing bowl.
3. When the pasta has cooled, add it to the vegetable mixture. Sprinkle with 1/2 teaspoon salt and pinch of black pepper. Toss to combine evenly.
4. Pour the Creamy Balsamic Dressing (instructions follow) over the pasta salad and toss well to combine.

For the Creamy Balsamic Dressing

1. Place all ingredients (starting with 3 tablespoons of balsamic vinegar and 1/4 cup water) into a high speed blender and purée until smooth. Add more water to thin if needed for desired consistency. Taste and add another 1 tablespoon of balsamic vinegar if needed. (Add the water before tasting for additional need of vinegar because the water will dilute the flavor. Also, keep in the mind that once added to the pasta and veggies, the flavor will be diluted again, so you want the dressing pretty strong!).

4. Broccoli Pasta

Broccoli Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

A quick and easy, crowd pleasing pasta made with fresh broccoli and a handful of pantry staples that you probably have on hand!

Ingredients

• 10 ounces spaghetti (or other long, thin pasta)
• 1/4 cup olive oil (divided)
• 3 large garlic cloves (thinly sliced)
• 1 pound broccoli (cut into small florets, or more)
• 1/4 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon red pepper flakes (or more)
• freshly ground black pepper (to taste)
• 3 ounces finely grated Parmesan cheese

Instructions

1. Cook spaghetti until al dente according to package instructions, reserving 1 1/2 cups of the cooking water.
2. When pasta has about 5 minutes left to cook, heat 2 tablespoons of the olive oil in a large, non-stick skillet over medium heat. Add garlic, broccoli and kosher salt; cook and stir until broccoli is tender and garlic is lightly browned, about 5 minutes (see recipe note #1 for softer broccoli). Add cooked pasta, remaining 2 tablespoons of olive oil, red pepper flakes and 1/2 cup of the reserved pasta water (plus more as desired); cook and stir until heated through, 2 to 3 minutes. Season to taste with salt and pepper. Transfer to serving bowl and sprinkle parmesan cheese evenly over the top; serve.

5. Creamy Summer Squash Pasta

Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’]

This bright and creamy, summer pasta recipe is made with super seasonal ingredients like zucchini, squash, sweet corn, fresh basil, garlic and a touch of lemon juice.

Ingredients

• 16 oz short-cut pasta (rigatoni, penne, orecchiette )
• 4 tbsp butter (divided)
• 2 cloves garlic (grated)
• 2 medium summer squash or zucchini (thinly sliced)
• 2 ears fresh corn (cut from the cob)
• 1 c heavy cream
• 1 c finely grated Parmesan cheese
• 2/4 c loosely packed basil leaves
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• salt and pepper

Instructions

1. Cook the pasta in a large pot of boiling, salted water, stirring occasionally, until al dente. Reserve 1 cup of pasta water before straining.
2. Place a large saute pan over medium heat. Add half the butter (3 tbsp) to the pan, once melted add in the sliced zucchini, corn and grated garlic. Season with a big pinch of salt.
3. Sauté the zucchini, stirring occasionally, until it’s bright green and soft but still holds it’s shape, about 5 minutes. Next, add in the cream, grated parmesan cheese and remaining butter. Bring the cream to a simmer then turn the heat to low and continue cooking for 5 minutes.
4. Add the pasta, lemon juice and zest to the sauce and stir to coat. Taste and adjust the seasonings (add more salt and pepper, if necessary). If sauce looks too thick, add 2-3 Tbsp of pasta water to loosen it up. Just before serving fold in the fresh basil leaves.
5. Divide the pasta between bowls and top with extra basil leaves, grated parmesan and freshly cracked black pepper. Serve immediately!

6. Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Quick and delicious pasta with bright flavors and succulent shrimp!

Ingredients

• 12 ounces dried spaghetti (or other long, thin pasta)
• 3 tablespoons olive oil
• 2 tablespoons butter
• 5 large garlic cloves (minced)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1 pound medium shrimp (peeled and deveined)
• 1 large lemon (juice and zest)
• 1/4 cup chopped fresh parsley (or more)
• kosher salt and freshly ground black pepper (to taste)
• 2 ounces parmesan cheese (freshly grated, optional)

Instructions

1. Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
2. Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat.
3. Once you’ve drained the pasta, set skillet with the shrimp mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
4. Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese if using and serve.

7. Pasta with Peas and Parmesan

Pasta with Peas and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g dried pasta (penne, fusilli, or spaghetti)
• 300 g frozen peas (about 2 cups)
• 100 g Parmesan cheese, finely grated (plus extra for serving)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped (or 1/2 small onion)
• 2 garlic cloves, minced
• Zest of 1 lemon and 1 tablespoon lemon juice
• 1/2 cup reserved pasta cooking water (about 120 ml)
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Gather and measure all ingredients. Bring a large pot of water to a rolling boil and salt it generously (about 1–1.5 tablespoons salt for the pot).
2. 2. Add the pasta to the boiling water and cook according to package directions until just shy of al dente. About 2 minutes before the pasta finishes, add the frozen peas to the pot so they cook through with the pasta.
3. 3. Before draining, scoop out and reserve 1/2 cup of the hot pasta cooking water. Drain the pasta and peas together in a colander and set aside.
4. 4. While the pasta cooks, heat the olive oil and butter in a large sauté pan over medium heat. Add the chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes.
5. 5. Add the minced garlic and red pepper flakes (if using) to the pan and cook for about 30–45 seconds, until fragrant but not browned.
6. 6. Add the drained pasta and peas to the sauté pan. Sprinkle in the lemon zest and lemon juice, then pour in about 1/4–1/2 cup of the reserved pasta water (start with less and add more if needed). Toss or stir vigorously to combine and to let the starchy water form a light sauce that coats the pasta.
7. 7. Remove the pan from the heat and stir in the grated Parmesan a little at a time until it melts into a creamy coating. If the sauce seems too thick, loosen with more reserved pasta water a tablespoon at a time until you reach the desired consistency.
8. 8. Taste and adjust seasoning with salt and plenty of freshly ground black pepper. Stir in the chopped parsley if using.
9. 9. Divide the pasta among four plates or bowls, sprinkle with extra Parmesan, and serve immediately.

8. Pizza Pasta Casserole

Pizza Pasta Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This high-protein Pizza Pasta Casserole is the ultimate comfort food! Loaded with savory meats, melted cheese, and tender pasta, it’s a delicious and healthy way to satisfy your cravings.

Ingredients

• ½ lb lean ground beef
• ½ lb ground Italian sausage
• 1/2 large yellow onion (chopped)
• 1 green bell pepper
• ½ cup beef broth
• 3 cloves garlic (minced)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp paprika powder
• a pinch red pepper flakes
• 32 oz jar marinara sauce
• 1 cup pizza sauce
• ¾ lb penne pasta
• ¼ cup Parmesan (grated)
• 2 ½ cups mozzarella (shredded)
• 20 slices pepperoni
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Preheat the oven to 380F. Grease a 9×13 casserole dish. Heat up a large pot of water to cook pasta in. Make sure you salt it well.
2. Cook the penne pasta according to instructions but 1 minute less so it’s al dante.
3. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add in the ground beef, Italian sausage, and onion. Cook for 4-5 minutes.
4. Add in the bell peppers and cook for another 5 minutes or so until the meat has browned. Now, drain the grease from the pan.
5. Now, pour in the beef broth and scrape around with a spatula to clean the bottom of the pan. Add in the garlic and Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes. Combine well and cook for 1 minute or so.
6. Add marinara sauce, pizza sauce and stir well to cover the meat. Lower the heat and let it simmer for 5 minutes or so.
7. Now, stir in Parmesan cheese.
8. By now, your pasta should have been cooked. Drain it and add it to the skillet. Stir to combine.
9. Transfer the mixture to the greased casserole dish and level it out. Cover with shredded mozzarella and pepperoni slices.
10. Spray foil with oil and cover the casserole dish to prevent the cheese from sticking to the foil. Bake in the oven for 10 minutes.
11. Remove the foil and bake for another 15 minutes until the cheese is slightly golden.
12. Garnish with parmesan and parsley before serving.

9. Italian Chicken Pasta Salad

Italian Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘8’, ‘8 bowls’]

This Italian chicken pasta salad is bursting with fresh herbs and a zesty touch of lemon. It’s light, satisfying, and packed with protein!

Ingredients

• 1 lb dry rotini pasta
• 1 tsp extra virgin olive oil
• 1 cup shredded Rotisserie chicken
• 2 cups cherry tomatoes (halved)
• 8 oz whole milk mozzarella (diced)
• 1 red bell pepper (diced)
• ½ English cucumber (diced)
• 1 red onion (sliced)
• 1/2 cup olives (deseeded and halved)
• ½ cup fresh parsley (chopped)
• 1 tsp sea salt
• Black pepper (to taste)
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp paprika powder
• Salt and black pepper (to taste)
• 1 tsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook rotini pasta according to packaging instructions until it’s al dente.
2. Drain the pasta, add 1 tsp of olive oil and toss to prevent the pasta from sticking together. Let the pasta cool down to room temperature.
3. Add the pasta to a large bowl with the rest of the pasta salad ingredients. Toss to combine.
4. In a bowl, combine all of the Italian dressing ingredients. Mix them well.
5. Pour the dressing over the pasta salad and toss to combine. Garnish with a few extra basil leaves when serving.

10. Chicken Alfredo with Broccoli

Healthy Chicken Alfredo with Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This 30-minute Healthy Chicken Alfredo with Broccoli is only 300 calories per serving, making it a delicious, kid-friendly weeknight dinner!

Ingredients

• 2 ½ cups uncooked pasta, preferably whole-wheat (6.8 ounces)
• 4 cups chopped raw broccoli
• 2 large boneless, skinless chicken breasts cut into bite-sized cubes (1 pound)
• ¼ cup plus 1 tablespoon all-purpose flour
• ¼ teaspoon coarse kosher salt
• ¼ teaspoon ground pepper or to taste
• 2 teaspoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2/3 cup non-fat or low-fat milk
• ¼ cup half-and-half
• 1 ½ teaspoon Dijon mustard
• 1 teaspoon chopped thyme
• 1 cup grated Parmesan cheese plus more for serving.

Instructions

1. Bring a large pot of water to a boil over high heat. Cook pasta 3 minutes less than time according to package instructions. Add broccoli and continue cooking for the remaining 3 minutes. Drain and keep warm.
2. Meanwhile, toss chicken with flour, salt and pepper in a medium bowl. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add the chicken, leaving excess flour in the bowl. Cook chicken, stirring occasionally, until browned on one or two sides, about 4 minutes. Remove to a plate and keep warm (it will continue cooking in step 4).
3. Wipe out skillet with a clean paper towel. Reduce heat to medium.
4. Heat the remaining 2 teaspoons oil in the skillet. Add garlic, and cook stirring until fragrant, 30 to 90 seconds. Stir in the chicken and any juice from the plate.
5. Dust on the remaining flour from the bowl, and stir to combine. Add broth and stir until the flour is incorporated. Increase heat to high and bring to a simmer stirring often. Stir in milk, half and half, Dijon and thyme, reduce heat to medium and return to a simmer, stirring. Simmer, stirring occasionally until the chicken is cooked through and the sauce is thick, about 4 minutes. Remove from heat and add 1 cup Parmesan. Stir until the sauce is smooth. Add pasta and broccoli, and stir until combined. Serve topped with additional Parmesan.

11. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

12. Garden Veggie Pasta

Garden Veggie Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Garden Veggie Pasta is loaded with chunky summer vegetables in a rich homemade marinara sauce. Ready in 40 minutes, completely vegan, and a guaranteed family favorite!

Ingredients

• 12 ounces penne (or pasta noodle of choice (gluten free, if desired))
• 1 tablespoon olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 small zucchini (diced)
• 1 1/2 cups diced eggplant (about 1/2 of an average sized eggplant)
• 1 large carrot (peeled and diced)
• 1 red bell pepper (seeded and diced (or color of choice))
• 1 can (28 oz) crushed tomatoes
• 1/2 cup low-sodium vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 teaspoons dried basil
• 1 tablespoon balsamic vinegar
• torn fresh basil
• sprinkle vegan parmesan cheese

Instructions

1. Cook the pasta according to package directions in well-salted water.
2. Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.
3. Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.
4. Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.
5. Simmer the sauce on low for 20 minutes, stirring occasionally.
6. Serve the sauce over cooked noodles.

13. Basil Lemon Pasta

Basil Lemon Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’12’]

A refreshingly easy Basil Lemon Pasta Salad. This spring and summer pasta salad recipe is a lighter alternative to traditional pasta salads and easy to take to get togethers.

Ingredients

• 1 pound pasta ( {shown with campanelle})
• ¼ cup white wine vinegar
• ¼ cup extra virgin olive oil
• 3 tablespoons lemon juice
• 8 cracks black pepper ( or to taste)
• ⅓ cup pine nuts
• 1/2 cup parmesan (shavings)
• ¼ cup fresh basil (sliced thin )

Instructions

1. In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
2. Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
3. In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
4. Refrigerate 2+ hours before serving.

14. Prawn Orzo with Sun-Dried Tomatoes

Prawn Orzo with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Creamy prawn orzo is a high-protein, one-pan meal with juicy prawns, garlic, and sun-dried tomatoes. Bold, savory, and a little spicy—perfect for any occasion!

Ingredients

• 1 1/2 lb raw king prawns (get them already peeled)
• 1 tsp paprika powder
• 1/2 tsp red pepper flakes (optional)
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken broth
• 1 cup broccoli (finely chopped)
• 2 cups fresh spinach
• 1 cup heavy cream
• Salt and black pepper (to taste)

Instructions Prawns

1. In a bowl, cover king prawns with paprika powder, red pepper flakes, garlic powder, black pepper and salt. Gently toss so the prawns are covered well.
2. Heat up a large pan over medium-high heat. Add 2 tbsp olive oil, and minced garlic and let it cook for 30s.
3. Add in the prawns and cook until pink on each side for 2-3 minutes per side. Remove from the pan and set aside.

Orzo Pasta

1. Add 1 tbsp of olive oil and chopped sun-dried tomatoes to the same pan. Cook it for around 30 seconds.
2. Then, add uncooked orzo to the same pan and roast it for around 1 minute. Stirring throughout so it gets covered in all the oils and leftover spices.
3. Pour in the chicken broth and give it a good mix, scraping all the burnt bites from the pan. Add in chopped broccoli and mix it in well.
4. Wait until the chicken broth starts bubbling, lower the heat, and cover with a lid. Cook for 7-8 minutes. Make sure you stir 2-3 times while it’s cooking to prevent the pasta from sticking to the bottom of the pan.
5. When orzo softens up, add fresh spinach, heavy cream, salt, and black pepper. Stir everything and cook until the spinach wilts. It should take around 2-3 minutes.
6. Now, place the prawns back into the pan and cook for 2-3 minutes until it warms up. Serve hot.

15. Asparagus Pasta with Fresh Basil

Light Asparagus Pasta with Fresh Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2-3’]

This Light Asparagus Pasta with Fresh Basil is the perfect meal to make when you want to impress but still want to keep things simple. This pasta is delicious on its own or with a choice of protein.

Ingredients

• ¼ cup raw pine nuts
• 1 tbsp avocado oil (or another cooking oil)
• 1 small yellow onion, finely chopped (or 2 small shallots)
• ¼ tsp sea salt
• 3-4 cloves garlic, finely sliced
• 20 asparagus spears, wooden ends removed, chopped into bite-sized pieces
• ¼ cup dry white wine (or broth)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• ½ tsp dried parsley (or 1 tsp fresh, chopped)
• ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
• ¼ – ½ tsp red pepper flakes (optional)
• 250g brown rice pasta (or pasta of your choice)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp fresh basil, chopped
• ½ cup grated Pecorino cheese, divided*
• Black pepper to taste

Instructions

1. Start by toasting the pine nuts. Heat a medium pan over medium-high heat. Add the pine nuts and toast tossing frequently for a few minutes until they’re evenly golden brown. Take off heat and set aside until ready to serve.
2. In a large pan, heat up the avocado oil over medium-high heat. Add the chopped yellow onion and the sea salt, and sautee for about 5 minutes on medium until translucent.
3. Add the garlic and cook for another 1-2 minutes.
4. Add the chopped asparagus, toss, and slowly pour in the wine.
5. Add the dried oregano, parsley, and rosemary. Add the red pepper flakes if using.
6. Cover and cook for about 10 minutes on medium-low heat, stirring occasionally.
7. While that’s cooking, cook the pasta according to package instructions. Save ½ cup of the starchy cooking water.
8. When the asparagus is dark green and tender but not mushy, squeeze in the lemon juice, add the basil, and the pasta. Sprinkle in ¼ of the pecorino cheese. Toss everything together and season with more sea salt and black pepper if desired.
9. Serve dusted with more Pecorino cheese and sprinkled with the toasted pine nuts.

16. Cottage Cheese Pasta

Cottage Cheese Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Looking for a healthy but creamy pasta recipe? This cottage cheese pasta is high protein, satisfying, and incredibly simple to make.

Ingredients

• 3 cups uncooked rigatoni pasta
• 1 tbsp olive oil
• 1 medium yellow onion (chopped)
• 4 garlic cloves (minced)
• 1 lb chicken mince
• 2 tsp Italian seasoning
• A pinch red pepper flakes (optional)
• 1 24 oz jar marinara sauce
• ½ cup cottage cheese
• Salt and black pepper (to taste)
• Parmesan cheese (grated)
• Fresh basil

Instructions

1. Cook your rigatoni pasta according to instructions. Drain and set aside.
2. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add olive oil, and chopped onion and saute for 4-5 minutes until translucent. Add garlic and saute for 30 seconds.
3. Add in the chicken mince, Italian seasoning, red pepper flakes, some salt, and black pepper. Gently break the mince apart with a spatula, coat with the seasonings, and cook until the chicken is fully cooked. It will take about 6-8 minutes.
4. While you’re cooking the chicken, blend marinara sauce and cottage cheese together. It should come out smooth and creamy.
5. Once the chicken has fully cooked, pour the blend into the skillet, add in cooked rigatoni, and stir all the ingredients to combine well. Let it cook for 2-3 minutes until all the ingredients warm up.
6. Garnish with parmesan cheese and basil before serving.

17. Tomato and Corn Pasta

Summer Tomato & Corn Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 cups’]

This tomato and corn pasta dish is the perfect summer recipe! Sweet corn, juicy tomatoes, and creamy ricotta come together to make a simple, delicious meal!

Ingredients

• 12oz whole wheat pasta
• 4 ears corn, shucked
• 2 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ cup parsley or cilantro chopped
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
2. Bring a large pot of salted water to a boil and add the corn. Cook for 4 minutes, then use tongs to remove the corn from the pot. Allow to cool, then use a sharp knife to cut off the corn from the cob.
3. In a large skillet, add the olive oil and tomatoes. Cook over medium heat for 5 minutes until the tomatoes begin to release their juices.
4. Add the garlic and continue to cook for 2 minutes.
5. Add the cooked corn, herbs, lemon juice, ricotta cheese, pasta water, and pasta to the skillet.
6. Heat over medium heat for 2-3 minutes, stirring frequently until heated through.
7. Top with Parmesan cheese and season with salt and pepper to taste.

18. Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

This is the most flavorful, creamy and yummy pasta you’ll ever make. With 40g of protein per bowl and bursting with flavors of sun-dried tomatoes. Made in just 30 minutes.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic (minced)
• 1 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• ¼ tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated parmesan

Instructions

1. Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
2. Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
3. Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
4. Pour in the chicken stock, add salt, and bring it to a boil.
5. Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
6. Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
7. Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
8. Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
9. Remove the skillet from the heat and sprinkle with grated parmesan

19. Summer Tomato Pasta

Summer Tomato Basil Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.

Ingredients

• 1 lbs dried spaghetti
• 2 tbsp olive oil
• 3 cups sweet small tomatoes, such as cherry
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1 cup ricotta
• 3 tbsp milk (any type will do)
• 1/2 clove garlic, minced
• 1/4 cup thinly sliced fresh basil leaves

Instructions

1. Cook spaghetti as per package instructions, saving 1/2 cup of pasta water before draining.
2. Meanwhile, whisk together ricotta, milk and garlic until smooth (either in a small bowl by hand or in a blender). Set aside.
3. In a large skillet heat olive oil over medium-high heat. Add garlic and cook, stirring until fragrant and starting to soften, about 1-2 minutes. Add tomatoes and allow to cook for 4-5 minutes until starting to burst. Add lemon juice and allow to reduce for a minute or two.
4. Add pasta water to tomatoes and cook until liquid has reduced by more than half.
5. Toss pasta with tomatoes.
6. Top pasta with whipped ricotta and sliced basil leaves.

20. Crispy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

This restaurant-worthy Creamy Lemon Chicken Pasta is easy enough for weeknights, yet impressive enough for company. It’s a family favorite recipe and guaranteed crowd pleaser.

Ingredients

• 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. lemon zest
• 2 tsp. dried oregano
• 1 1/2 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper
• 1 lb. pasta of choice ((I prefer something long and twirly, such as bucatini, spaghetti, pappardelle, or fettuccine))
• 1 Tbsp. butter
• 1 1/2 cups finely chopped yellow onion
• 6 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup chicken broth
• 3/4 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/3 cup finely chopped fresh parsley ((plus more for garnish))
• 1/3 cup grated Parmigiano Reggiano cheese ((plus more for garnish)
• 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice
• Fresh baby spinach or arugula, sun-dried tomatoes, roasted broccoli, sautéed mushrooms

Instructions

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, prepare chicken. Place chicken in a bowl and combine with olive oil, lemon zest, and spices. Toss well to thoroughly coat both sides of chicken in seasoning.Heat a large high-sided skillet or sauté pan over medium heat. Arrange chicken in pan and cook until nicely golden and internal temperature reaches 165ºF, about 7 to 10 minutes, depending on thickness. Transfer to a plate and cover to keep warm.
3. If your water is boiling at this point, begin cooking pasta until just shy of al dente (the pasta will finish cooking in the sauce). Before draining, reserve 1 cup of pasta cooking water.Prepare sauce. Add butter to the pan (no need to wipe clean) along with chopped yellow onion. Cook over medium heat until the onion softens, about 4 to 5 minutes. Add garlic and cook 1 to 2 minutes, until aromatic. Add heavy cream, broth, salt, and black pepper. Bring mixture to a simmer. Simmer, uncovered, until the mixture slightly thickens, about 5 to 6 minutes.Stir in parsley, Parmesan cheese, lemon zest and juice.
4. Add pasta to the pan with sauce, along with 1/2 cup of the reserved pasta cooking water. Increase the heat to medium-high, and toss vigorously with a pair of tongs. Continue cooking and tossing constantly, until the pasta is glossed in a thick sauce, about 2 minutes.If the sauce becomes too tight, add another splash of the reserved pasta water and toss again. When the sauce is nicely thickened and glossy, turn off heat.
5. Thinly slice chicken and place on top of the pasta. Garnish with extra chopped fresh parsley, grated Parmesan, cracked black pepper, and a squeeze of lemon juice.

21. Creamy Pasta Salad with Summer Sausage

The Best Creamy Pasta Salad (with Summer Sausage) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

This delicious Creamy Pasta Salad is packed with vegetables, sausage, and an easy three-ingredient creamy dressing! A cold pasta salad, it’s the perfect side dish for summer gatherings!

Ingredients

• 1 16- ounce package rotini pasta (or pasta of choice)
• 8 ounces summer sausage (diced)
• 1 cup broccoli (chopped)
• 1/2 red onion (minced)
• 1 cup grape tomatoes (halved)
• 1 can sliced olives (drained)
• 1 cup cubed cheddar cheese
• ¾ cup mayonnaise
• ½ cup Italian dressing
• 2 teaspoons sugar (more or less, to taste)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Bring a large pot of water to boil. Prepare pasta in boiling water according to package instructions. Drain and allow to cool for 5-10 minutes.
2. While the pasta cooks, prep the rest of the ingredients. In a large mixing bowl, mix together sausage, broccoli, red onion, tomatoes, olives and cheese.
3. In a small bowl, combine mayonnaise, Italian dressing, sugar, salt and pepper. Stir well to combine.
4. Allow the cooked pasta to cool for 5 minutes, then add it to the sausage mixture.
5. Pour the dressing over the pasta mixture, stir well to combine.
6. Cover, and place in the refrigerator for at least 30 minutes before serving.

22. Summer Spaghetti with Garlic and Lemon

Summer Spaghetti Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 bowls’]

This summer spaghetti is made with earthy spinach and succulent asparagus, lightly sautéed with garlic, finely chopped basil and a little lemon, then tossed through lovely al dente pasta with a sprinkling of Parmesan.

Ingredients

• 300 g dried spaghetti
• 2 tbsp olive oil
• 2 tbsp salted butter
• 50 g fresh spinach (shredded)
• 150 g asparagus (cut into inch pieces)
• 4 cloves garlic (minced)
• 15 g fresh basil (finely chopped (plus a little to garnish))
• 150 g peas
• 1 lemon (juice only (about 2 tbsp))
• 50 g Parmesan or vegetarian hard cheese alternative (finely grated)
• salt and black pepper (to taste)

Instructions

1. Set the pasta to cook in plenty of salted boiling water – it’ll need about 10 minutes to become al dente.
2. Melt the butter and olive oil in the pan over a low heat. Add the garlic and fry for a minute.
3. Add the asparagus, spinach and basil. Fry very gently for a couple of minutes until the leaves are wilted.
4. Add the peas. Fry for 2 more minutes.
5. Drain the pasta, reserving a cup of cooking water and add to the pan.
6. Add the grated Parmesan and a pinch of salt and pepper. Stir, then add the lemon juice and a ladleful of the reserved cooking water. Stir through, taste and season further if needed.
7. Serve immediately and enjoy!

23. Chicken Parmesan Casserole

Chicken Parmesan Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This delicious chicken parmesan casserole is packed with juicy chicken, savory marinara, and gooey cheese. A an easy dump and bake casserole that is a crowd-pleaser.

Ingredients

• 1 ½ lb chicken breasts (skinless and boneless, diced into bite-size cubes)
• 4 garlic cloves (minced)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• 16 oz rigatoni pasta (uncooked)
• 24 oz jar marinara sauce
• 3 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded mozzarella
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• Fresh basil (chopped)

Instructions

1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
2. Add chicken breasts into a bowl and cover with minced garlic, Italian seasoning, and oregano. Toss to coat the chicken and let it sit for 5 minutes.
3. Add uncooked rigatoni pasta, marinara sauce, water, raw seasoned chicken, salt, and black pepper into the baking dish.
4. Stir all the ingredients together to combine inside the baking dish.
5. Cover with aluminum foil tightly to prevent water evaporation. Pop into the oven and bake covered for 30 minutes.
6. Remove from the oven, uncover and give it a stir. There is still going to be plenty of liquid inside the casserole, and the pasta will not be fully cooked. It’s fine.
7. Cover the casserole with shredded mozzarella, breadcrumbs, and parmesan cheese.
8. Pop back into the oven and bake uncovered for 10-15 minutes until the cheese is golden brown and the pasta is tender.
9. Garnish with chopped basil before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.