Light and Easy Summer Pasta
Recently, I did a super fun cooking class with Spindrift, and we made this fabulous Light and Easy Summer Pasta!
Roy is a pasta expert, and he’s given me so many amazing tips over the years. Most recently, we’ve been embracing letting the pasta be the star of the show. Especially in the summer when you don’t want anything too heavy, it’s so nice to make a simple, light sauce. The pasta shines through for an amazing weeknight dinner, or for a special dinner that seems like you fussed, even though it couldn’t be easier!
What You Need To Cook Your Pasta
- Olive oil
- Red Pepper Flakes
- Pasta, we used fusilli
- Romano cheese
- Lemon for garnish
This summer pasta is made for substitutions! I want you to have fun with this in your own kitchen. Romano is a fun change from parmesan, but if parmesan is what you have, use it! If you don’t have parsley, you could throw in some chives, or any other herb you love and have on hand. If you want to up the vegetables, add in some peas or broccolini! For more protein, throw in some shrimp, chicken, pork, whatever you love. Take liberties to make this pasta delicious while making it work for you.
How To Make Your Summer Pasta
First, Make Your Sauce
Before starting the sauce, put the salted water on for your summer pasta so that it is ready to go. Then, heat your olive oil in a pan over medium heat. Add scallions and garlic and sauté for 2 minutes. Then add ½ teaspoon of salt and the red pepper flakes and stir. Add butter and stir in until melted and turn off heat.
Second, Cook Your Pasta
When your water is at a roaring boil, add pasta and cook to package directions (for our fusilli it was about 11 minutes). When the pasta is al dente, scoop the pasta out of the water using tongs or a pasta spoon and add to the sauce. The pasta will finish cooking in the sauce while you stir it all together. Reserve ¼ cup of the pasta water if you are using regular pasta.
Third, Assemble Your Summer Pasta Dish
Add parsley and 1/2 cup of the Romano cheese and toss. Add the 1/4 cup of pasta water if you’re using regular pasta. Serve with a squeeze of lemon and a sprinkle of red pepper flakes to taste, and enjoy!
If you have leftovers, Roy always says, this is the kind of dish you leave out on the counter. People will come back for it as the night continues, and it’s delicious even at room temperature. For any remaining leftovers, you can store them in the fridge and reheat gently in a pan with a bit of oil and/or butter.
More Pasta Dishes To Enjoy
If you like this summer pasta, be sure to check out all of our pasta options on the blog.
Some of my favorites are:
Grandma Pat’s Spaghetti Sauce
Summer Grilled Shrimp Pasta
Seafood Pasta from my cookbook
When you make the Light Summer Pasta, be sure you rate and review it below. I can’t wait to hear what you think and what fun ways you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This light and easy summer pasta is great for weeknight eating! It feels like you fussed, but it comes together in under 20 minutes!
- 2 tablespoons plus 1/2 teaspoon salt, divided
- 1/4 cup nice olive oil
- 1 bunch scallions, clay cut, about 4 ounces
- 3 large garlic cloves, chopped
- 1/2 teaspoon red pepper flakes, plus more for serving
- 3 tablespoons butter
- 1 pound pasta, we used long fusilli
- 1 bunch parsley chopped medium, about 1 cup
- 4 oz block of Romano cheese, grated (about ½ cup)
- 1 lemon, quartered
- Bring 4 quarts of water to boil with 2 tablespoons of salt over high heat.
- Heat your olive oil in a medium pan over medium heat.
- Add scallions and garlic and sauté for 2 minutes.
- Add remaining ½ teaspoon of salt and the red pepper flakes and stir.
- Add butter and stir in until melted and turn off heat.
- When your water is at a roaring boil, add pasta and cook to package directions (for our fusilli it was about 11 minutes).
- When the pasta is al dente, scoop the pasta out of the water using tongs or a pasta spoon and add to the sauce and finish cooking in the sauce, with the heat still off, stirring well. Reserve ¼ cup of the pasta water if using regular (not GF) pasta.
- Add parsley and 1/2 cup of the Romano cheese and toss. Add 1/4 cup of pasta water if using regular pasta.
- Serve with a squeeze of lemon and a sprinkle of red pepper flakes to taste, and enjoy!
Keywords: summer pasta