food

Simple Summer Pasta 4-ways

From heirloom tomato to buttery garlic shrimp, these easy pastas' pack bold summer flavor.

food

Simple Summer Pasta 4-ways

From heirloom tomato to buttery garlic shrimp, these easy pastas' pack bold summer flavor.

Ingredients

  • 1 pint heirloom cherry tomatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon Italian seasoning
  • Salt and freshly ground pepper, to taste
  • 1 pound dried spaghetti pasta
  • 4 ounces cubed pancetta
  • Small pinch crushed red pepper flakes
  • 3 large eggs, beaten
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • Basil leaves, for garnish

Steps

  1. Preheat oven to 400 degrees F.
  2. Add the tomatoes to a nonstick baking tray, drizzle with 2 tablespoons of olive oil, Italian seasoning, salt and pepper to taste. Toss well, making sure the tomatoes are fully coated.
  3. Roast for 10 to 15 minutes until tomatoes have blistered and begin to burst.
  4. While the tomatoes roast, bring a large pot of water to a boil and season with a large pinch of salt. Add the spaghetti and cook until al dente or to package instructions.
  5. Add the remaining 2 tablespoons of olive oil to a large sauté pan over medium heat and cook the pancetta until crispy, about 3 minutes.
  6. Add the cooked pasta to the pan, toss to combine, and then stir in the crushed red pepper flakes and cook for 2 minutes more.
  7. In a small bowl, beat together the eggs, cream and Parmesan.
  8. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly to ensure the eggs do not scramble.
  9. Thin the sauce with a fourth of the reserved pasta water until it reaches your desired consistency.
  10. Add the tomatoes and the juices from the baking tray and gently toss to combine with the pasta.
  11. To serve, top the pasta with fresh basil and lots of freshly ground black pepper.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 3 cups packed baby spinach
  • 1/4 cup freshly grated Parmesan cheese
  • 1 pound dried linguine pasta
  • 1 tablespoon sliced fresh basil

Steps

  1. Heat a large skillet over medium-high heat. Melt 3 tablespoons of butter and add in the onions and garlic. Cook for about 5 minutes or until the onions are translucent.
  2. Add the shrimp, season and cook for two minutes on each side or until pink and cooked through.
  3. Reduce the heat to medium-low, add in the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste and reduce for about 5 minutes.
  4. Add in the Parmesan cheese and spinach leaves, allowing the spinach to wilt in the sauce.
  5. Bring a large pot of water to a boil and season with a large pinch of salt. Add the linguine and cook until al dente or to package instructions, about 12 minutes.
  6. Pour the shrimp over a large bowl of cooked linguine, sprinkle with parsley and serve.

Ingredients

  • 1 ripe avocado, pitted and peeled
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup pine nuts, toasted
  • Zest and juice of half a lemon
  • 2 cloves garlic
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil, plus extra to garnish
  • 1 pound dried penne pasta
  • Freshly grated Parmesan cheese, for garnish
  • 16 ounces burrata cheese
  • Lemon zest, for garnish
  • Sliced fresh basil, for garnish

Steps

  1. In the bowl of a food processor fitted with the blade attachment, add in the avocado, basil, mint, pine nuts, lemon zest, lemon juice, garlic, pinch of salt and pinch of pepper.
  2. Process until smooth, slowly drizzling in 1/4 cup olive oil.
  3. Bring a large pot of water to a boil and season with a large pinch of salt. Add the penne and cook until al dente or to package instructions, about 12 minutes.
  4. Drain and transfer to a large bowl.
  5. Add in the avocado mixture and toss until fully combined.
  6. Divide among four serving bowls, breaking apart a ball of burrata in the center of each dish.
  7. Garnish with Parmesan cheese, extra-virgin olive oil, a pinch of salt, a pinch of pepper and lemon zest.

Ingredients

  • 1 pound dried cavatappi pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, minced
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 1/2 cups sliced crimini mushrooms
  • Salt and freshly ground pepper, to taste
  • 1 cup arugula
  • 6 ounces crumbled goat cheese, plus more for garnish
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoons fresh picked thyme

Steps

  1. In a large frying pan set over medium-low heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the shallots, salt and sugar and cook, stirring occasionally, until the shallots are caramelized, about 3 minutes.
  2. Add the mushrooms and cook, stirring occasionally, until tender and brown, about 5 minutes.
  3. Bring a large pot of water to a boil over medium-high heat and season with a large pinch of salt. Add the cavatappi and cook until al dente or to package instructions, about 12 minutes.
  4. Drain, reserving about 1/2 cup of pasta water.
  5. Add the cooked pasta to the mushroom mixture and then add the goat cheese, Parmesan cheese, arugula, and 1/4 cup of pasta water. Toss to combine.
  6. Sprinkle with fresh picked thyme leaves and crumbled goat cheese to serve.