Celebrate Summer Pasta

Master the art of the quick pasta meal and add a snap of freshness to the table when produce is at its peak

As summer heats up, you’ll probably find yourself craving easy meals with a sparkle of color and snap of freshness that are perfect for a quick meal or a night with friends. That’s where light, fast pasta dishes that make the most of the bountiful produce come in. Fresh herbs and vegetables transform a bowl side salad rounds out the meal. of pasta into a celebration of the season,

Want more of a seasonal surprise? You can mix it up with some fruit, too. Orecchiette with Cantaloupe may sound surprising, but the sweet melon and the recipe’s crispy pancetta are a classic combination. And blueberries give chicken pasta a pop of sweet and tart. Minty Orzo Salad is a riff on tabbouleh, with grilled beef on top for a full one-dish meal.

It’s not all about keeping it cool with these dishes—for a warm pasta, try the crab fettuccine. Using tangy crème fraîche as a sauce gives it a light coating of creaminess without making a separate, heavy white sauce. For even more fun, try colored pastas, and add pink, green and yellow hues to the dish.

Just put a pot of water on to boil as soon as you walk into the kitchen, and you are on your way to pasta perfection.

Summer Penne Primavera with Grilled Vegetables

MAKES 4 TO 6 SERVINGS

This dish is a rainbow of fresh summer veggies, all gilded with sparkling lemon and fresh herbs. Once you fire up the grill to cook the veggies for this pasta, the dish will be ready in minutes, and the hint of char will add wonderful depth and texture to the veggies. Serve the dish as a warm, creamy pasta or as a cold pasta salad.

• 1 stem (about 8 ounces) broccoli, cut florets into bite-sized pieces

• 1/2 bunch (about 8 ounces) asparagus, cut into 2-inch pieces

• 4 ounces fresh mushrooms, quartered

• 1 medium zucchini, sliced on a diagonal

• 1 cup grape tomatoes, halved

• 1/2 pound penne pasta (21/2 cups cooked)

• 2 tablespoons extra virgin olive oil, divided

• 2 cloves garlic, minced, to taste

• 1 1/2 teaspoons lemon zest

• 1/2 cup heavy cream (to serve warm), or 1/3 cup mayonnaise (to serve cold)

• 1/2 teaspoon salt

• 3/4 cup shredded Parmesan cheese

• 1/2 cup fresh basil, chopped

1. Preheat the grill for the vegetables, or prepare a grill pan. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, about 12 minutes.

2. Prep the vegetables and place in a large bowl, and toss in 1 tablespoon of the olive oil. Use a grill wok or mat to place the veggies on the grill and cook until marked but still crisp-tender.

3. To serve warm: About 5 minutes before pasta will be done, warm the remaining olive oil in a large sauté pan over medium-high heat. Add the garlic and lemon zest, and stir for 1 minute, just until fragrant. Add the cream and salt and bring to a boil, and then boil for about 2 minutes to thicken the sauce. Add the drained pasta and grilled vegetables to the sauté pan with the cream, and toss to coat. Sprinkle the Parmesan cheese over the hot pasta and, over low heat, turn the pasta until the cheese is melted and the sauce is clinging to the pasta. Serve sprinkled with fresh basil.

4. To serve cold: Stir the tablespoon of olive oil, garlic and lemon zest in a large bowl, add the mayonnaise and salt, and stir to mix. Add the cooked penne, Parmesan, grilled vegetables and basil, and toss to coat.

Chicken and Blueberry Farfalle Salad

MAKES 4 TO 6 SERVINGS

Beautiful bowties nestle among fresh mozzarella, crunchy walnuts, tender chicken and juicy blueberries in this easy pasta salad. A little orange zest adds a fragrant fruitiness and a boost of flavor to the mix.

• 12 ounces boneless, skinless chicken breast (or 21/2 cups precooked, diced)

• salt and pepper, to taste

• olive or canola oil, as needed for cooking

For the Dressing

• 2 teaspoons fresh orange zest

• 1/4 cup fresh orange juice

• 1 tablespoon fresh lemon juice

• 1/4 cup extra virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 8 ounces farfalle pasta (3 1/2 cups cooked)

• 1 cup fresh blueberries

• 8 ounces fresh mozzarella pearls, drained

• 2 large scallions, chopped

• 1/2 cup parsley, chopped

• 1/2 cup toasted walnuts, chopped (See Cook’s Notes)

1. Put a large pot of salted water on stove over high heat and bring to boil to cook the farfalle.

2. Place chicken on a cutting board and slice into bite-sized pieces. Sprinkle with salt and pepper. Place a large sauté pan over medium-high heat and drizzle with olive or canola oil; swirl to coat. Sprinkle the chicken into the hot pan and sear for 1 minute, and then stir. Stir and turn until cooked through, about 4 to 5 minutes. Let cool.

3. In a small bowl, whisk the orange zest, orange juice, lemon juice, olive oil, Dijon mustard, sugar and salt. Reserve.

4. Cook the farfalle according to package directions, about 12 minutes, and then drain well, rinse with cool water and place in a large bowl. Add the chicken, blueberries, mozzarella, scallions, parsley and walnuts, and drizzle with the orange dressing. Toss to coat, and serve. Keep, tightly covered, for up to 3 days.

Cook’s Notes:

• This recipe is made even easier with precooked rotisserie chicken. Or, plan ahead when you are grilling dinner another day, and cook extra to have ready for a second meal of fresh pasta salad.

• To toast walnuts on the stovetop, place a small sauté pan over medium-low heat, put the walnuts in the pan, and stir frequently for about 2 minutes—be careful not to burn. Transfer to a bowl, cool, and then chop.

Minty Orzo Salad with Grilled Beef

MAKES 4 TO 6 SERVINGS

The flavors of Middle Eastern favorites hummus and tabbouleh find a new home in pasta. Orzo cooks quickly and makes a great foil for the juicy grilled beef on top. Serve hummus and veggie dippers on the side for a delicious combination.

• 1 medium cucumber, seeded and chopped

• 1 large heirloom tomato, chopped

• 1 medium green pepper, seeded and chopped

• 3 medium scallions, minced

For the Dressing

• 1 cup parsley, packed

• 1 cup fresh mint leaves, packed

• 1 clove garlic, peeled

• 1/4 cup lemon juice

• 1/2 cup olive oil

• 1/2 teaspoon black pepper

• 1 teaspoon salt

• 8 ounces orzo (1½ cups cooked)

• 1 (15-ounce) can chickpeas, drained (See Editor’s Note)

• 1 pound steak

• olive oil for pan

• coarse salt, to taste

1. Put a large pot of salted water on stove over high heat and bring to boil to cook the orzo.

2. Chop the cucumber, tomato, pepper and scallions in small pieces and reserve.

3. For the dressing, mince parsley, mint and garlic in a food processor, add the lemon juice, and process, adding the olive oil gradually through the feed tube. Add pepper and salt and mix.

4. Cook the orzo according to package directions, about 9 minutes. When cooked, rinse well with cold water, drain and place in a large bowl. Add the vegetables and chickpeas and toss to mix. Drizzle with 2/3 of the dressing, reserving the rest for the beef.

5. Heat a grill pan or cast iron pan until hot, and then drizzle olive oil and sprinkle salt on the steaks before placing them, oil side down, in the pan. Sear for about 2 minutes, until browned and marked. Oil and salt the tops and flip. Cook for about 2 minutes again, depending on the thickness of the steaks. Place the cooked steak on a cutting board to cool for 5 minutes, and then slice thinly across the grain. Let the steaks come to room temperature to serve.

6. Spread the salad on a large platter or individual plates, place sliced beef on top, and drizzle with reserved dressing.

Editor’s Note: Instead of discarding the chickpea liquid, try using as a vegan “egg.” See page 17.

Chicken and Blueberry Farfalle Salad; Minty Orzo Salad with Grilled Beef

Orecchiette with Cantaloupe, Basil and Crispy Pancetta

MAKES 4 TO 6 SERVINGS

If you think cantaloupe is only for fruit salads, prepare to wake up your taste buds with this combination of sweet, tart, savory and salty. Orecchiette, or “little ears,” are tender, small cup-shaped pasta. If you can’t find them, you can substitute medium shells.

• 1/2 medium cantaloupe (6 cups cubes)

• 2 small yellow squash, halved and sliced

• 2 cups fresh basil

• 1/2 cup extra virgin olive oil, divided

• 1/4 cup red wine vinegar

• 2 tablespoons honey

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 pound orecchiette pasta

• 1 (3-ounce) package sliced pancetta, slivered

• 4 ounces aged Asiago cheese

1. Put a large pot of salted water on stove over high heat and bring to boil to cook the orecchiette.

2. Cube the cantaloupe, slice the squash, sliver the basil and place the ingredients in a large bowl. Measure the olive oil and drizzle 1 tablespoon of it into a large sauté pan for cooking the pancetta.

3. Put the remaining oil in a medium bowl and add the red wine vinegar, honey, salt and pepper, and whisk to combine. Set aside.

4. Cook the pasta according to the package directions, about 9 minutes, and then drain, rinse well with cool water, drain well and place in a large bowl.

5. Heat the olive oil over medium heat and add the slivered pancetta, stirring as it starts to sizzle. When the pancetta is crisp and browned, scrape the pancetta and oil into the large bowl. Whisk the dressing and pour over the pasta and toss to mix well. Top the pasta with shaved slices of Asiago and serve (see Cook’s Note).

Cook’s Note: To make pretty Asiago shavings, place the cheese on a cutting board and use a traditional handheld vegetable peeler to shave thin sheets of cheese from the block.

Creamy Crab Fettuccine with Dill

MAKES 4 TO 6 SERVINGS

Crème fraîche and tart lemon play up the sweetness of the succulent crab in this warm pasta dish. Fresh dill, a classic herb to accompany crab and other delicate seafood, lends a fresh, light, herbal flavor.

• 12 ounces fettuccine

• 8 ounces crab, drained (See Cook’s Note)

• 1 cup corn kernels

• 1 small carrot, fine julienne

• 2 cups fresh sugar snap peas

• 1 cup crème fraîche

• 2 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 scallions, slivered

• 1/2 cup coarsely chopped fresh dill

• 3/4 teaspoon salt freshly ground black pepper, to taste

1. Put a large pot of salted water on stove over high heat and bring to boil to cook the fettuccine. Pat the crab dry with paper towels and reserve. Prep the corn, carrot and peas, and place them in the colander to add to the pasta later.

2. In a medium bowl, stir the crème fraîche, olive oil, lemon juice, scallions, dill and salt. Cook the pasta according to package instructions, adding the corn, carrot and peas to the boiling water for the last minute, and then drain. Shake well; water will cling to the vegetables. Place the pasta back in the cooking pot and add the crème fraîche mixture and the crab. Stir over medium heat, melting the crème fraîche and heating the sauce. If there is any loose liquid in the bottom of the pot, continue stirring over medium heat until the sauce coats the pasta and the bottom of the pan is nearly dry. Serve immediately.

Cook’s Note: If you are looking for a special meal, buy a King crab leg, cut the shell open with kitchen scissors to remove the meat, and use that for this pasta. To get 8 ounces of meat, you’ll need just under 1 pound of crab leg. If that’s not in your budget this week, look for refrigerated canned pasteurized crab, in the seafood section, for the best taste and texture.

By Robin Asbell

Photography Terry Brennan

Food Styling Lara Milkasevics