Pasta Verano Recipe

It’s summer.

And it’s blistering hot outside.

So I decided to make a summer pasta. A pasta dish with a hint of bright lemons and full of summer veggies. One of those summer veggies being my favorite:   zucchini.

Zucchini almost always ends up in my pasta dishes in some way, shape, or form. It’s true. And I added fresh asparagus, mushrooms, and tomatoes, for a flavorful bonus.

This is a nice and light, summer-y pasta dish that can be eaten hot, warm, or cold. It’s a sauce-less pasta dish, with a generous squeeze of  lemon juice. You’d be surprised how good lemon, olive oil and a pinch of salt can transform a pasta dish – or anything for that matter.

If you’re not a squash lover, play around with your veggies a bit. Broccoli, peppers, kale – you can take this pasta in a bunch of different directions, or you can eat it on its own, sans veggies.

Even a simple, classic combo of fresh tomatoes and basil would do wonders with this pasta. Have fun with it.

I have to throw this out there, too – this pasta makes for a perfect al fresco meal! So if you’re experiencing a hot day, but perfect weather come dinner time, then take this outside for an outdoors get together with friends or family. Mark and I did just that last week, on a particularly hot day, but once the sun went down, the weather couldn’t have been more perfect to eat outside.

Ingredients – More or less fresh vegetables can be used in this dish. It’s completely up to your taste.

Vegan option: Use a vegan based pasta, and omit the cheese.

1 package of dried angel hair pasta, or ziti style pasta

1/2 cup freshly squeezed lemon juice (about 2 1/2 lemons)

2 teaspoons of lemon zest (about 1 1/2 lemons)

1/2 cup olive oil

Sea salt, to taste

Ground black pepper, to taste

1/2 cup freshly grated Parmesan

3-4 fresh asparagus spears, ends removed and cut into 1″ pieces

4-5 fresh white mushrooms, thinly sliced

1/2 green zucchini, thinly sliced

1/2 yellow zucchini, thinly sliced

1 cup cherry tomatoes, cut into halves



Have zucchini, mushrooms, and asparagus, chopped and placed into a bowl. Keep halved tomatoes in a separate small bowl for later use (tomatoes will be added at the very end).

Prepare pasta according to package (with angel hair pasta, that’s pretty much 3-4 minutes). Once pasta is ready to be drained, pour in the bowl of fresh zucchini, mushrooms, and asparagus into the boiling pasta water, for flash blanching (about 1-2 seconds). Drain pasta and veggies immediately into a colander. Once completely drained, pour pasta and veggies into a large serving bowl, and toss with olive oil, lemon juice, and lemon zest. Add salt and pepper to taste (one pinch at a time). Mix in Parmesan. Now for the last step, gently toss in fresh tomato halves. Serve hot, warm or cold. 



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