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Summer Pasta in Pan

Light and Easy Summer Pasta

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  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Pasta


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


  1.   Bring 4 quarts of water to boil with 2 tablespoons of salt over high heat.
  2.   Heat your olive oil in a medium pan over medium heat.
  3.   Add scallions and garlic and sauté for 2 minutes.
  4.   Add remaining ½ teaspoon of salt and the red pepper flakes and stir.
  5.   Add butter and stir in until melted and turn off heat.
  6.   When your water is at a roaring boil, add pasta and cook to package directions (for our fusilli it was about 11 minutes).
  7.   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.
  8.   Add parsley and 1/2 cup of the Romano cheese and toss. Add 1/4 cup of pasta water if using regular  pasta.
  9.   Serve with a squeeze of lemon and a sprinkle of red pepper flakes to taste, and enjoy!