Summertime Pasta




PASTA,PASTA,PASTA, PASTA

Lotsa Pasta! Here's a few Summertime Pasta recipes to get you going. From a simple salad to hearty mac and cheese.

Exclusively for subscribers, these dishes are delicious anytime. I hope you enjoy these Summertime Pastas.

Arugula Salad with Tomatoes, Shells and Parmesan Cheese

INGREDIENTS

  • 1 pound of small pasta shells
  • 1 cup of arugula, washed and trimmed
  • 12 cherry tomatoes, sliced in half
  • 1 green bell pepper, chopped
  • 3 long green onions, chopped
  • 1/2 cup parmesan cheese, shaved
  • 1/4 cup of fresh basil, chopped
  • 1/4 cup of fresh flat leaf parsley, chopped
  • 1/4 cup of red wine vinegar
  • 1/4 cup of extra virgin olive oil
  • 1 lemon
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper

    PREPARATION

  • In 6 quarts of salted boiling water cook the pasta until al dente, around 10 minutes
  • Rinse with cold water and drain
  • In a small bowl whisk together the oil, vinegar and lemon juice.
  • Combine the arugula, bell peppers, onions, tomatoes, parsley, basil and shaved Parmesan cheese with the pasta shells.
  • Season with salt an pepper.

    Serves 4 to 6 people



    Cavatelli with Fennel and Sun-Dried Tomato Sauce

    INGREDIENTS

  • 1 pound of fresh or frozen cavatelli
  • 1 large fennel bulb
  • 1 medium sized onion, chopped
  • 1 14oz can of diced tomatoes
  • 1/2 cup of sun-dried tomatoes packed in oil, chopped
  • 1/4 cup of extra virgin olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/4 cup of flat leaf parsley, chopped

    Serves 4 to 6 people.

    PREPARATION

  • Saute the fennel and onions until tender, around 8 minutes.
  • Add the plum tomatoes an cook until thickened.
  • Stir in the sun-dried tomatoes and simmer for 5 minutes.
  • Season with salt and pepper
  • In 6 quarts of salted boiling water cook the cavatelli for about 10 minutes.
  • Remove them with a slotted spoon as they float to the top.
  • Pour the sauce over the pasta and mix together.
  • Garnish with parsley


    Spaghetti with Broccoli, Tomato and Roasted Red Pepper

    INGREDIENTS

  • 1 pound of spaghetti
  • 1 bunch of broccoli, trimmed and cut into 1 inch pieces
  • 6 plum tomatoes, peeled, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 jar of roasted red peppers, drained,rinsed and chopped
  • 3 cloves of garlic, chopped
  • 1/2 tsp of dried red pepper flakes
  • 1/2 tsp of salt
  • 1/4 cup of freshly grated parmesan cheese

    PREPARATION

  • Steam the broccoli until tender, about 7 to 10 minutes, set aside.
  • Saute onions, garlic and red peppers in the olive oil for 2 minutes.
  • Add the tomatoes and broccoli for 4 more minutes.
  • In 6 quarts of salted boiling water cook the pasta until al dente, around 10 minutes.
  • Pour the broccoli and tomatoes over the pasta and your ready to serve.

    Serves 4 to 6 people.


    Three Cheese Macaroni with Pancetta

    INGREDIENTS

  • 1 pound of elbow macaroni
  • 6 oz of pancetta, chopped
  • 1 cup of milk
  • 1 cup of heavy whipping cream
  • 2 eggs, beaten
  • 1 cup of Fontina cheese, grated
  • 1 cup of Cheddar Cheese, grated
  • 1 cup of Guryere cheese, grated
  • 1/4 cup of flat leaf parsley, chopped
  • 1 Tbls of dried mustard
  • 1/2 cup of breadcrumbs
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper

    PREPARATION

  • Saute the pancetta until crisp and drain on a paper towel.
  • In 6 quarts of salted boiling water cook the macaroni until al dente, around 10 minutes.
  • In a large bowl mix together the milk and cream.
  • In a smaller bowl beat the eggs with the mustard, salt and pepper.
  • Pour the egg mixture into the milk and cream.
  • Stir in the cheese a little at a time.
  • Stir in the pasta and pancetta.
  • Pre-heat the oven to 375 degrees.
  • Pour the pasta in a glass baking dish.
  • Sprinkle the top with the breadcrumbs.
  • Cover with aluminum foil and bake for 20 minutes
  • Sprinkle the top with parsley and serve.

    Serves 6 to 8 people


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