SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
TONY'S SUMMER PASTA
Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.
Provided by KDCG
Categories Main Dish Recipes Pasta
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
- Meanwhile, cook pasta according to package directions.
- Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
Nutrition Facts : Calories 635.3 calories, Carbohydrate 60 g, Cholesterol 48.4 mg, Fat 31.9 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 627.3 mg, Sugar 5 g
SUMMER PASTA TOSS II
This recipe is easy and fast, with ingredients that we almost always have on hand. Canned tomatoes can be substituted for the fresh tomatoes. We serve this with warm bread and salad. It tastes great!
Provided by Lisa
Categories Main Dish Recipes Pasta Chicken
Yield 6
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- In a large saucepan heat the Italian dressing and olive oil together over medium heat. Add drained spaghetti; toss well to coat. Add chopped tomatoes, chicken or turkey, and grated Parmesan cheese and toss lightly.
- Serve warm.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 32.1 g, Cholesterol 52.8 mg, Fat 18.6 g, Fiber 1.7 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 570.4 mg, Sugar 3.8 g
More about "summer pasta toss i recipes"
FRESH TOMATO PASTA! (MY FAVOURITE SUMMER PASTA RECIPE)
From itdoesnttastelikechicken.com
5/5 (9)Total Time 30 minsCategory Main Course, PastaCalories 394 per serving
- To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
- Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.
47 SUMMER PASTAS FULL OF FRESH TOMATOES, HERBS, AND MORE
From bonappetit.com
Author Bon Appétit
- Jammy Pepper Pasta Salad. This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
- Corn Cacio e Pepe. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish. View Recipe.
- Summer Squash and Basil Pasta. Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. View Recipe.
- Herby Pasta ith Garlic and Green Olives. An herb-laced riff on aglio e olio, quick and easy. View Recipe.
- Basically Spaghetti Pomodoro. Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious. View Recipe.
- Romesco Pasta Salad with Basil and Parmesan. This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce. View Recipe.
- BA’s Best Pesto. The key is to add the basil at the very end instead of blending everything all at once. View Recipe.
- Shrimp Scampi Pasta. Buttery, garlicky, irresistible shrimp scampi—but make it pasta. View Recipe.
- Spaghetti with Tomato and Walnut Pesto. Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce. View Recipe.
- Bucatini with Walnut-Parsley Pesto. That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. View Recipe.
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