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Food & Recipes

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

Caprese Pasta w/Chorizo
Are Media

Avocado adds extra richness to this smoky bowl of mmm.

Servings: 4. Active time: 25 min. Total time: 25 min.


  • 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


  1. Dice chorizo and red pepper and chop onion.
  2. Bring large pot salted water to a boil.
  3. Add pasta; cook until al dente, 7–8 min. Reserve ¾ cup pasta cooking liquid.
  4. Drain pasta and return to pot.
  5. Coat nonstick skillet with cooking spray; heat over medium-high heat.
  6. Add chorizo; cook, stirring, until browned, 3–4 min.
  7. Add pepper, onion and corn. Cook, stirring often, until just tender, about 5 min.; season with pepper.
  8. Add chorizo mixture and cooking liquid to pasta; toss until combined. Stir in cilantro.
  9. 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

Veggie Pesto
Are Media

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.


  • 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)


  1. 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.
  2. Process until almost smooth, adding more water, 1 Tbs. at a time if too thick.
  3. In pot of salted boiling water, cook pasta until al dente, about 7 min.; drain. Return pasta to pot.
  4. Stir in pesto mixture; stir in remaining kale until softened. Stir in croutons.
  5. 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.

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