Lightness and simplicity are the watchwords for pasta recipes in summer. Seasonal dishes designed to soothe the summer heat with goodness and freshness. This is an opportunity to unleash your creativity in the kitchen with dishes that are full of flavor and easy to prepare.
Summer pea pasta – No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes.
Ingredients: 3 tbsp olive oil, 3 fat garlic cloves, 1 red chilli, zest 2 lemons, 400g pasta, 200g fresh or frozen peas, 20g pack basil.
Method: Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest. Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Rigatoni yogurt and shrimp – Simple and quick to let you enjoy the taste of summer without keeping you too busy in the kitchen. Among the tastiest recipes, we have selected for you rigatoni with yogurt and shrimp.
Ingredients: Chives to taste; 320 g shelled shrimps; 1 ½ lemons; 2 tablespoons extra-virgin olive oil; oregano to taste; white pepper to taste; 280 g rigatoni; salt to taste; 240 g low-fat white yogurt.
Method: Boil shrimp, drain and season with a pinch of salt; let cool. Cook the pasta and drain it very al dente, grease it with oil and let it cool, turning it occasionally. Once cool, add the yogurt, shrimp, lemon juice and a pinch of oregano. Stir and serve.
Summer salmon pasta – Inject a bit of health into your mealtime with this veg packed pasta full of goodness.
Ingredients: 350g pasta, 2 salmon steaks, about 175g/6oz each, 1 tbsp olive oil, 2 tbsp pine nut, 1 red pepper, 300g mushroom, sliced handful basil leaves.
Method: Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time. Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water. When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving.