Best Summer Spaghetti Recipes

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI

Steps:

• Bring a large pot of water to a boil. Salt the water and add the spaghetti.
• Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
• When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
• Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash in a shallow, non-reactive baking dish.
• Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
• Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.

SUMMER MEATBALLS & SPAGHETTI

Steps:

• Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.
• Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan.

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

SPAGHETTI SQUASH SUMMER SALAD

Steps:

• 1. Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
• 2. In the meantime, seed and dice cucumber and pepper
• 3. Cut chocolate mint leaves from stems. Cut leaves into small pieces
• 4. When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
• 5. Add the diced cucumber, and diced pepper(s). Stir thoroughly.
• 6. Add salad dressing. Stir into the spaghetti squash mixture.
• 7. Stir in the cut mint leaves.
• 8. Chill salad, stir completely and serve.

SPAGHETTI WITH SUMMER SQUASH AND PEPPERS

Steps:

• In a blender or food processor, process the bread to make fine crumbs.
• In a large nonstick frying pan, heat 1 1/2 teaspoon olive oil over medium heat. Add the sliced garlic and sauté until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, 3-4 minutes.
• Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon the salt: set aside.
• Add the remaining 2 tablespoons oil to the pan and heat over medium heat.
• Add the yellow squash, zucchini, and carrot and sauté until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
• Add the bell peppers to the pan and sauté until they begin to soften, about 2 minutes. Stir in the remaining 1/2 teaspoon salt and the pepper. Return the squash mixture to the pan and toss to mix. Set aside and keep warm.
• Fill a large pot three-fourths full with water and bring to a boil. Add the spaghetti and cook until al dente, 10-12 minutes, or according to package directions. Drain the pasta thoroughly.
• In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix.
• Serve immediately. This dish does not reheat well.

SUMMER SPAGHETTI WITH TOMATOES AND BRIE

Steps:

• Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
• Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
• Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
• Cook for 2-3 minutes more until the tomatoes begin to soften.
• Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
• Drain the spaghetti well and add to the tomato sauce mixture.
• Toss well together, divide between bowls and serve.

SUMMER SPAGHETTI

Steps:

• Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

SUMMER SPAGHETTI SALAD

Steps:

• 1. Cook spaghetti per package directions. Drain and rinse the spaghetti with cold water.
• 2. Add remaining ingredients.
• 3. If desired, add the grilled chicken. Cover and put in the fridge overnight.

SUMMER SPAGHETTI SALAD

Steps:

• Boil spaghetti noodles for 8 or 9 minutes; drain; and rinse with cold water. Place noodles in a bowl.
• Add all ingredients to drained cold spaghetti, adding more or less salad dressing to taste. (Want it sweeter? Add more Catalina and less Italian dressing.).

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Steps:

• Boil a pot of water for spaghetti. Preheat oven to 400°F. Combine zucchini, squash, tomatoes, garlic, onion, and oregano in a bowl. Add oil; sprinkle with salt and pepper; toss.
• Place veggie mixture on a baking sheet and roast 10-12 minutes, until squash is caramelized. Scrape into a large bowl; cover to keep warm.
• Cook pasta 8-9 minutes, until al dente. Reserve 1/4 cup of the pasta water and stir into the bowl of veggies. Add pasta, arugula/spinach, cheese, and more pepper to bowl; toss and serve.