Sunshine on a Plate: Delicious Summer Penne Pasta Recipes
Summer is the season of vibrant flavors, fresh produce, and easy, breezy meals. And what’s more perfect than a bowl of penne pasta bursting with seasonal ingredients? Penne, with its ridged surface and cylindrical shape, is excellent at capturing sauces and chunky ingredients, making it an ideal canvas for showcasing the best of summer’s bounty. This article explores a variety of summer penne pasta recipes, from light and refreshing to hearty and satisfying, all designed to bring a taste of sunshine to your table. We’ll delve into detailed instructions, ingredient variations, and tips for perfect pasta every time.
**Why Penne is Perfect for Summer Pasta Dishes:**
Before diving into specific recipes, let’s consider why penne is an excellent choice for summer pasta creations. Its shape allows it to hold onto chunky vegetables, creamy sauces, and flavorful proteins. The ridges create more surface area, ensuring that every bite is packed with flavor. Penne is also versatile and pairs well with a wide range of ingredients, making it a blank slate for your culinary creativity.
**Essential Tips for Cooking Perfect Penne Pasta:**
* **Use a Large Pot:** Don’t overcrowd the pasta! Use a large pot with plenty of water to allow the pasta to cook evenly. As a general rule, use at least 6 quarts of water for every pound of pasta.
* **Salt the Water Generously:** This is your chance to season the pasta itself. Add salt to the water once it comes to a rolling boil – about 1-2 tablespoons per gallon. The water should taste like the sea.
* **Cook Al Dente:** “Al dente” means “to the tooth” in Italian. Cook the pasta until it’s firm to the bite, not mushy. Refer to the package directions for cooking times, but start checking for doneness a minute or two before the recommended time.
* **Reserve Pasta Water:** Before draining the pasta, reserve about a cup of the starchy cooking water. This liquid gold can be added to your sauce to help it cling to the pasta and create a creamier consistency.
* **Don’t Rinse (Unless…):** Generally, you shouldn’t rinse pasta after cooking, as it washes away the starch that helps the sauce adhere. However, if you’re making a cold pasta salad, rinsing the pasta will stop the cooking process and prevent it from becoming sticky.
**Recipe 1: Lemon and Herb Penne with Grilled Shrimp**
This light and refreshing pasta dish is perfect for a warm summer evening. The bright lemon flavor and fresh herbs complement the succulent grilled shrimp beautifully.
**Ingredients:**
* 1 pound penne pasta
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil, plus more for grilling
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup lemon juice, freshly squeezed
* 2 tablespoons lemon zest
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh basil
* 2 tablespoons butter
* Salt and pepper to taste
* Red pepper flakes (optional)
* Grated Parmesan cheese, for serving
**Instructions:**
1. **Prepare the Shrimp:** Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes (if using). Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Set aside.
2. **Cook the Pasta:** Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
3. **Make the Sauce:** While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
4. **Deglaze the Pan (Optional):** If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
5. **Add Lemon and Herbs:** Stir in the lemon juice, lemon zest, parsley, and basil. Add the butter and let it melt. Season with salt and pepper to taste.
6. **Combine and Serve:** Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency. Add the grilled shrimp and toss gently.
7. **Serve:** Serve immediately, garnished with grated Parmesan cheese and a sprinkle of fresh parsley.
**Variations:**
* **Vegetarian:** Omit the shrimp and add grilled zucchini, bell peppers, or asparagus.
* **Spicy:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce.
* **Creamy:** Stir in a splash of heavy cream or mascarpone cheese at the end for a richer sauce.
* **Citrusy:** Use a combination of lemon, lime, and orange zest for a more complex citrus flavor.
**Recipe 2: Sun-Dried Tomato and Pesto Penne with Chicken**
This recipe is a flavor explosion! The sun-dried tomatoes add a chewy, tangy sweetness, while the pesto provides a burst of herbaceousness. Chicken adds protein making this a satisfying meal.
**Ingredients:**
* 1 pound penne pasta
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
* 1/2 cup pesto (homemade or store-bought)
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Pine nuts, toasted (optional)
**Instructions:**
1. **Cook the Pasta:** Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Cook the Chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
3. **Sauté Garlic and Sun-Dried Tomatoes:** Add the minced garlic and chopped sun-dried tomatoes to the skillet and cook for about 1 minute, until fragrant.
4. **Combine and Serve:** Add the cooked pasta to the skillet with the garlic and sun-dried tomatoes. Stir in the pesto and Parmesan cheese. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency. Add the cooked chicken and toss gently.
5. **Serve:** Serve immediately, garnished with toasted pine nuts (if using) and extra Parmesan cheese.
**Variations:**
* **Vegetarian:** Replace the chicken with grilled eggplant, mushrooms, or artichoke hearts.
* **Different Pesto:** Experiment with different types of pesto, such as sun-dried tomato pesto or kale pesto.
* **Add Vegetables:** Stir in some sautéed spinach, zucchini, or bell peppers for added nutrients and flavor.
* **Cheese Variety:** Use a different type of cheese, such as mozzarella, provolone, or goat cheese.
**Recipe 3: Corn and Zucchini Penne with Ricotta**
This simple yet elegant pasta dish celebrates the flavors of summer with sweet corn, tender zucchini, and creamy ricotta cheese. It’s a quick and easy weeknight meal that’s sure to please.
**Ingredients:**
* 1 pound penne pasta
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 medium zucchini, diced
* 2 ears of corn, kernels removed (about 1 1/2 cups)
* 1/2 cup ricotta cheese
* 1/4 cup chopped fresh basil
* Salt and pepper to taste
* Red pepper flakes (optional)
* Grated Parmesan cheese, for serving
**Instructions:**
1. **Cook the Pasta:** Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for about 30 seconds, until fragrant.
3. **Add Zucchini and Corn:** Add the diced zucchini and corn kernels to the skillet. Cook until the zucchini is tender-crisp and the corn is slightly softened, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using).
4. **Combine and Serve:** Add the cooked pasta to the skillet with the vegetables. Stir in the ricotta cheese and basil. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency.
5. **Serve:** Serve immediately, garnished with grated Parmesan cheese and a sprinkle of fresh basil.
**Variations:**
* **Add Protein:** Add grilled chicken, shrimp, or sausage for a heartier meal.
* **Lemon Zest:** Add a teaspoon of lemon zest to the sauce for a brighter flavor.
* **Different Herbs:** Experiment with different herbs, such as chives, mint, or oregano.
* **Goat Cheese:** Replace the ricotta cheese with goat cheese for a tangier flavor.
**Recipe 4: Caprese Penne Pasta Salad**
A delightful cold pasta salad that brings together the classic Caprese flavors – tomato, mozzarella and basil in a refreshing dish, perfect for picnics or BBQs.
**Ingredients:**
* 1 pound penne pasta
* 1 pint cherry tomatoes, halved
* 8 ounces fresh mozzarella cheese, cut into bite-sized pieces
* 1/2 cup fresh basil leaves, chopped
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Cook and Cool the Pasta:** Cook the penne pasta according to package directions until al dente. Rinse with cold water to stop the cooking process and drain well.
2. **Prepare the Dressing:** In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
3. **Combine Ingredients:** In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella cheese, and chopped basil.
4. **Dress and Serve:** Pour the dressing over the pasta salad and toss gently to coat. Chill for at least 30 minutes before serving to allow the flavors to meld.
**Variations:**
* **Add Avocado:** Dice an avocado and add it to the salad for a creamy texture.
* **Sun-dried Tomatoes:** Add some oil-packed sun-dried tomatoes for an intense flavor.
* **Red Onion:** Thinly slice some red onion and add it to the salad for a bit of sharpness.
* **Pine Nuts:** Toast some pine nuts and sprinkle them over the salad for added crunch.
**Recipe 5: Spicy Sausage and Broccoli Penne**
This recipe delivers a flavorful and satisfying meal with spicy Italian sausage and nutritious broccoli.
**Ingredients:**
* 1 pound penne pasta
* 1 pound Italian sausage (sweet or spicy), casings removed
* 1 large head of broccoli, cut into florets
* 2 cloves garlic, minced
* 1/4 teaspoon red pepper flakes (or more, to taste)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 2 tablespoons olive oil
* Salt and pepper to taste
**Instructions:**
1. **Cook the Pasta:** Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Cook the Sausage:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. **Sauté Broccoli and Garlic:** Add the broccoli florets to the skillet and cook until tender-crisp, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
4. **Combine and Serve:** Add the cooked pasta to the skillet with the broccoli and garlic. Stir in the cooked sausage and Parmesan cheese. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency.
5. **Serve:** Serve immediately, garnished with extra Parmesan cheese.
**Variations:**
* **Add White Beans:** Add a can of drained and rinsed cannellini beans for added protein and fiber.
* **Use Different Greens:** Replace the broccoli with spinach, kale, or Swiss chard.
* **Add Lemon Juice:** Squeeze some fresh lemon juice over the pasta before serving for a brighter flavor.
* **Different Cheese:** Try using Pecorino Romano or Asiago cheese instead of Parmesan.
**Key to Great Summer Penne Pasta:**
* **Fresh, High-Quality Ingredients:** Summer produce is at its peak flavor, so choose ripe, flavorful ingredients.
* **Don’t Overcook the Pasta:** Al dente pasta provides the best texture and holds its shape better.
* **Taste and Adjust Seasoning:** Seasoning is crucial! Taste your sauce as you go and adjust the salt, pepper, and other spices to your liking.
* **Serve Immediately:** Most pasta dishes are best served immediately after cooking, as the pasta can absorb the sauce and become mushy over time.
**Serving Suggestions:**
* Serve with a side salad and crusty bread for a complete meal.
* Pair with a refreshing glass of white wine or a sparkling beverage.
* Garnish with fresh herbs, grated cheese, and a drizzle of olive oil.
**Conclusion:**
Summer penne pasta recipes offer a delicious and versatile way to enjoy the season’s best flavors. With a few simple ingredients and these easy-to-follow recipes, you can create memorable meals that are perfect for weeknight dinners, casual gatherings, or potlucks. So, embrace the sunshine and get cooking! Enjoy experimenting with these recipes and making them your own. The possibilities are endless when it comes to summer penne pasta! Bon appétit!