Summer Pasta Recipes

As we established in last week’s interview with a nutritionist, pasta is not evil, so here are some recipes for a few lovely pasta dishes that are perfect for summer. They include two fresh and light pasta salad recipes and two hot pasta dishes. All the recipes come together super fast so you don’t have to spend a lot of time near the stove and they all pair beautifully with a glass or two of chilled white wine.

 

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Barilla PLUS® Spaghettini with Garlic, Red Pepper & Extra Virgin Olive Oil

 

Cook Time: 5 minutes                       

Prep Time: 10 minutes

 

Ingredients

1 box                                       Barilla PLUS® Spaghettini

To taste                                    salt

4 tablespoons (5 cl)                 extra virgin olive oil

3 cloves                                   garlic, chopped

To taste                                    chili flakes                                                      

1 tablespoon (20 leaves)         parsley, chopped

 

Preparation:

  1. Bring water to a boil and season with salt.
  2. Cook the pasta 1 minute less than required cooking time.  Meanwhile, sauté garlic and chili flakes in olive oil until slightly yellow in color.
  3. Add 1 cup of cooking liquid and bring to a boil.
  4. Drain pasta and toss with sauce and parsley.

 

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Barilla® Macaroni Pasta Salad with Cherry Tomatoes, Fresh Mozzarella & Basil

 

Prep Time: 10 minutes                       

Cook Time: 15 minutes

 

Ingredients

1 box                                       BARILLA® Macaroni

3 tablespoons (35 ml)             extra virgin olive oil

2 tablespoons (20 ml)             lemon juice                         

2 pints (594 grams)                   cherry tomatoes, halved

1 ball (112.5 grams)                 fresh mozzarella, diced

6 leaves                                   basil, chiffonade

To taste salt                          

To taste black pepper

 

Steps

  1. Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time. Drain and toss with 1 tablespoon olive oil and place on a sheet tray to cool down.
  2. In a large bowl, combine all the ingredients together and gently toss them. Season with salt and pepper to taste.

 

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Barilla Rotini® Salad with Zucchini, Shrimp, Scallops & Mussels

Prep Time: 15 minutes

Cook Time: 20 minutes

 

Ingredients

1 box                            BARILLA® Rotini

To taste                        salt

4 tablespoons (50 ml)           extra virgin olive oil                           

½ pound (227 grams)              mussels, steamed

1 clove                  garlic

3 zucchini                      sliced in half moons

To taste                         black pepper                        

½ pound (227 grams)             scallops, diced

½ pound (227 grams)             shrimp, halved lengthwise

4 tablespoons (50 ml)            lemon juice

1 tablespoon (20 leaves)        parsley, chopped

 

Steps

  1. Bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than required cooking time.
  2. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down.
  3. In a small pot, steam the mussels until they are opened, remove from shell and discard.  Set aside.
  4. Meanwhile, in a skillet, saute garlic in 1 tablespoon olive oil until lightly yellow in color.  Add zucchini and sauté for 4 minutes, then season with salt and pepper to taste.
  5. In a separate skillet, saute scallops and shrimp in 1 tablespoon olive oil until lightly golden in color.
  6. Season and set aside to cool down.  Once everything has cooled, combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil, lemon juice and parsley.

 

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Barilla PLUS® Rotini with Fresh Tomatoes, Aromatic Herb Pesto & Ricotta Salata

 

Prep Time: 10 minutes                         

Cook Time: 15 minutes

 

Ingredients

1 Pkg                                       BARILLA PLUS® Rotini                        

2 tablespoons              extra virgin olive oil                           

4 plum                                     tomatoes, diced

1 clove                                    garlic                        

3 sprigs                                     marjoram                      

3 sprigs                                     oregano                       

6 leaves                                   basil                         

1 tablespoon (25 leaves)         parsley                       

3 sprigs                                     thyme                         

¼ cup                                     walnuts

¼  cup                                    skim or nonfat ricotta salata, shredded

To taste salt                          

To taste black pepper

Steps

  1. Bring a large pot of water to a boil.  In a large skillet, saute tomatoes in 1 tablespoon olive oil.
  2. Cook pasta according to package directions.  While pasta is cooking, combine all dry ingredients in blender.  pulse for 10 seconds or until finely chopped.
  3. Drizzle in remaining olive oil and a few ice cubes slowly to create the pesto.
  4. Place pesto in bowl and add ½ cup pasta cooking liquid.
  5. Drain pasta and toss with pesto and tomatoes. Garnish with shredded cheese.

 

 

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