Looking for an Easy, Breezy Summer Dinner? These Pasta Recipes Are Ready In Less Than 30 Minutes
Bright summer flavors in a flash.
When the summer sun is unforgiving, the last thing you want to do is sweat by a hot stove for an hour making dinner. To the rescue: ready-in-a-flash summer pasta dishes that are on the table in under 30 minutes. And though they’re quick to make, they’re not sacrificing on flavor — they make use of fresh seasonal ingredients like basil and corn. Check out these easy and delicious summer pasta recipes that your whole family will love.
Shells with Chorizo & Corn
Avocado adds extra richness to this smoky bowl of mmm.
Servings: 4. Active time: 25 min. Total time: 25 min.
Ingredients:
- 2 dried chorizo sausages
- 1 red pepper
- ½ medium red onion
- 8 oz. medium shell pasta
- 1 cup corn
- ¼ tsp. pepper
- ¼ cup roughly chopped fresh cilantro
- 1 avocado, pitted, peeled, cut into 8 wedges
Directions:
- Dice chorizo and red pepper and chop onion.
- Bring large pot salted water to a boil.
- Add pasta; cook until al dente, 7–8 min. Reserve ¾ cup pasta cooking liquid.
- Drain pasta and return to pot.
- Coat nonstick skillet with cooking spray; heat over medium-high heat.
- Add chorizo; cook, stirring, until browned, 3–4 min.
- Add pepper, onion and corn. Cook, stirring often, until just tender, about 5 min.; season with pepper.
- Add chorizo mixture and cooking liquid to pasta; toss until combined. Stir in cilantro.
- Divide among 4 bowls. Top with avocado.
Calories: 410 Protein: 14 grams Fat: 13 grams (4 grams sat.) Chol.: 20 mg. Carbs.: 58 grams Sodium: 620 mg. Fiber: 5 grams Sugar: 8 grams
Easy variation: Make it Shells with Pepperoni. Sub in 4 oz. chopped pepperoni for the chorizo and basil for cilantro. Continue with recipe.
Rotini and Kale Pesto
Toasted almonds blended in with the sauce are the secret ingredient in this good-for-you twist on a classic.
Servings: 6. Active time: 25 min. Total time: 25 min.
Ingredients:
- 8 cups chopped fresh kale, from 16-oz. pkg.
- 2 cups fresh basil leaves
- ⅔ cup + 2 Tbs. finely shredded Parmesan
- ⅓ cup olive oil
- 2 Tbs. sliced almonds, toasted
- 2 Tbs. fresh lemon juice
- 2 cloves garlic
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 lb. rotini pasta
- 1 cup herbed croutons, from 5-oz. pkg.
- Crushed red pepper flakes (optional)
Directions:
- In food processor, mix 4 cups kale, basil, ⅔ cup Parmesan cheese, oil, almonds, lemon juice, garlic, salt, pepper and 2 Tbs. water; pulse until combined.
- Process until almost smooth, adding more water, 1 Tbs. at a time if too thick.
- In pot of salted boiling water, cook pasta until al dente, about 7 min.; drain. Return pasta to pot.
- Stir in pesto mixture; stir in remaining kale until softened. Stir in croutons.
- Transfer to bowls. Sprinkle with remaining Parmesan. If desired, add red pepper flakes.
Calories: 500 Protein: 17 grams Fat: 19 grams (5 grams sat.) Chol.: 10 mg Carbs.: 66 grams Sodium: 370 mg Fiber: 5 grams Sugar: 2 grams
A version of this article originally appeared in our print magazine, Woman’s World.