Healthy pasta recipes for summer

If you’re searching for a fast and healthy way to feed your family this summer, dig into the fun array of pasta shapes and the fabulous bounty of farmers’ market vegetables. Whole wheat pasta tossed with flavorful veggies and a modest sprinkling of cheese makes for a delicious and nutritious dinner idea that has near endless variations. To get your summer off to a tasty start, here are three healthy pasta recipes to put on this week’s dinner menu.

Grilled Zucchini, Eggplant, and Tomatoes with Fettuccini

Serves 8

Ingredients

• 1 pound whole wheat fettuccini
• 2 zucchini, cut lengthwise into 1/2-inch slices
• 1 large eggplant, cut lengthwise into 1/2-inch slices
• 2 large tomatoes, seeded, cut into 1/2-inch slices
• Olive oil
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1/3 cup finely sliced fresh basil
• Freshly shaved Parmesan cheese

Directions

1. Preheat grill to medium-high heat.
2. Cook pasta in a large pot of salted boiling water according to package directions.
3. Meanwhile, brush zucchini, eggplant, and tomato slices with olive oil. Season with salt and pepper.
4. Place vegetables in a grill basket and grill for 4 minutes, turn basket, and continue to grill for 4 to 5 minutes or until vegetables are lightly charred.
5. Transfer vegetables to a cutting board and coarsely chop.
6. Drain pasta into a colander, reserving 1/2 cup pasta water.
7. Heat 1/4 cup olive oil in the pasta pot over medium heat. Add garlic and cook, stirring often, for 1 minute.
8. Add pasta and vegetables and toss to coat with garlic oil. If pasta seems dry, drizzle in reserve pasta water a little at a time.
9. Toss with basil and cheese. Serve immediately.

Picnic Perfect Pasta Salad

Serves 6

To give this recipe the true taste of summer, oven dry your own garden tomatoes.

Ingredients

• 8 ounces tri-color rotini
• 1/4 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 3 tablespoons minced red onion
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon dried Italian seasoning
• 2 carrots, julienned or cut into matchstick pieces
• 1/2 cup chopped sun-dried tomatoes packed in olive oil, drained
• 1/2 cup sliced pitted Kalamata olives
• 1 cup chopped marinated artichoke hearts, drained
• Salt and freshly ground black pepper

Directions

1. Cook pasta in a large pot of salted boiling water according to package directions. Drain into a colander and rinse with cold water.
2. In a large bowl, combine remaining ingredients. Add pasta and toss.
3. Serve immediately or refrigerate overnight and serve chilled.

Penne, Poblanos, and Shrimp

Serves 4

Ingredients

• 8 ounces whole wheat penne
• 2 tablespoons olive oil
• 2 poblanos, finely chopped
• 1 yellow crookneck squash, diced
• 1/2 cup finely chopped onion
• 1 large vine-ripe tomato, seeded, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 pound cooked medium shrimp
• 1/3 cup crumbled anejo cheese
• 3 tablespoons finely chopped cilantro
• Paprika for dusting

Directions

1. Cook pasta in a large pot of salted boiling water according to package directions. Drain pasta into a colander.
2. While pasta is cooking, heat oil in a large skillet over medium heat. Cook poblanos, squash, onion, and tomato, stirring often, until poblanos and onion are softened.
3. Add garlic and cook, stirring, for 1 minute. Add white wine and cook, stirring, for 2 to 3 minutes.
4. Add shrimp and cook just to heat through. Add pasta and toss to combine.
5. Transfer pasta to a large serving platter or individual plates. Top with crumbled cheese, cilantro, and a dusting of paprika to serve.

More pasta recipes

California avocado fettuccini
Homemade mac and cheese
Fab Food pasta recipes