At first glance, this dish might seem basic to the extent of boring—but trust me, it’s anything but. After one bite, you’ll be shouting from the rooftops about its unassuming deliciousness and just how pretty it looks piled onto your plate.

The secret? Incorporating three kinds of tomatoes into the sauce. While my favorite jar of marinara has its time and place, by leaning on three different tomatoes, we’re building upon flavors and textures that meld into the most luxurious and delicious sauce I’ve ever had. Get ready, your new go-to summer dinner is here.

Burst Tomato Pasta Ingredients

Pasta. Use whatever shape you like, but for this recipe, I break out the spaghetti or bucatini. A noodle with lots of texture is also nice for helping the sauce cling to the pasta.

Sun-dried tomatoes. The low-key workhorse of any kitchen, sun-dried tomatoes are flavor-forward, briny bites of deliciousness. Plus, using the oil from the jar is a bonus bite of flavor.

Tomato paste. Another must-have ingredient to keep on hand, letting the tomato paste caramelize in the pan adds an element of umami. (This recipe’s je ne sais quoi factor.)

Fresh cherry tomatoes. It is summer after all. Use the best you can find and let them burst into sweet bites that balance the other ingredients’ savory flavor.

Shallots. Another bite of caramelized sweetness, I prefer shallots over onions, but use what you have on hand.

Garlic. Name a pasta that’s complete without it. I’m waiting.

Basil. For a fresh flavor, the herbaceous note is a must when paired with tomatoes.

Tips for Maximizing Flavor

While this is a very simple recipe, there are small steps you can take to lean in and create as much flavor as you can.

Caramelize the shallot and tomato paste. This is a must-do that takes a few minutes but is well worth the time. Cooking the shallots down brings out a lovely sweetness, and caramelizing the tomato paste until it goes from bright red to more of a brick-red color softens its acidity. Doing this step together also helps mellow out these ingredients’ flavors.

Burst the fresh cherry tomatoes. I like to add the cherry tomatoes to the sauce right before the pasta finishes cooking and heating them through until they begin to burst. To retain texture in the sauce, I don’t mind keeping the tomatoes mostly whole. However, to balance out the flavor, I burst and crush a few of them. This releases some of their sweet flavor and creates a saucy texture.

Finish the sauce with sun-dried tomato oil or butter. After your sauce comes together, I add just a bit more oil from the jar of sun-dried tomatoes or a pat of butter to help make it extra silky and smooth. Plus, it adds a warm and toasty flavor.

How to Serve Your Burst Tomato Pasta

A simple tomato pasta is never complete without a dusting of parmesan and a side of crusty bread. Sprinkle on a bunch of fresh basil and some red pepper flakes for added flavor and color. Because of its simplicity and ease—not to mention its standout presentation—this recipe is perfect for summer entertaining. To round out the meal, consider these sides and salads to serve alongside your dish.

The Perfect Green Salad. Fresh and crunchy with a bright dressing, this salad is easy to toss together—and I’ve never met a guest who didn’t ask (beg) me for the recipe.

Sesame Salad. If you’re looking for a Caesar-esque salad, this creamy sesame salad checks all the boxes.

Grilled Romaine Salad. For summer al fresco dining, grilled romaine is a must.

Burst Tomato Pasta

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi

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An easy, tomato-packed pasta recipe for summer.

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Ingredients

Units USM

• 2 servings pasta of choice
• 1 large shallot, finely chopped
• 5 – 6 sun-dried tomatoes in oil, finely chopped
• 3 tablespoons tomato paste
• 10 ounces cherry tomatoes
• To serve: basil, parmesan, red chili flakes

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Instructions

1. In a large stovetop pot, bring water to a boil. Add pasta and cook according to package instructions.
2. While the pasta cooks, make the sauce. In a large stovetop pan, add 2-3 tablespoons of the sun-dried tomato oil. Add the shallots, chopped sun-dried tomatoes, and tomato paste. Cook for a few minutes until the tomato paste turns brick red and the shallots are caramelized. Add the cherry tomatoes and cook until they just begin to burst.
3. Add a ladle of pasta water to the tomatoes and cook until the sauce has thickened. Finish the sauce with a bit of sun-dried tomato oil or a pat of butter.
4. Add the pasta to the sauce and cook until the noodles are coated.
5. Serve warm with desired toppings. Enjoy!

The post Secret’s Out—I Serve This 5-Ingredient Tomato Pasta for Every Summer Dinner Party appeared first on Camille Styles.

Every fall, I return to those comforting flavors of pasta paired with brown butter and sage. For a recent dinner party I hosted to celebrate the changing seasons, I made an especially autumnal version with sweet potato gnocchi. It really doesn’t get cozier than this for a simple weeknight at home or a special occasion with friends. Read on for how this sweet potato gnocchi with brown butter and sage comes together.

Store-Bought vs. Homemade Sweet Potato Gnocchi

First, the big question—is it hard to make gnocchi by hand? The answer is that it’s actually quite simple, but it does take some time and patience. That’s way I’m sharing how to make this recipe using store-bought sweet potato gnocchi (Trader Joe’s makes the best, in my opinion)—and I’m also sharing how to make gnocchi from scratch if you’re so inclined.

I’m a big believer that preparing delicious food should also be stress-free, so if you have the time on a weekend for a fun little project, by all means, relish in the process of forming the gnocchi by hand. For those nights when you want comfort served fast? Grab a bag of the frozen goods and don’t feel the slightest bit guilty.

How to Pan-Fry Gnocchi

Pan-frying is my preferred way to make any type of gnocchi, as it yields that slightly crispy golden brown crust with a fluffy interior. Here are my tips for getting perfect pan-fried gnocchi every time:

1. Use a non-stick skillet. This is a must to ensure that golden brown crust doesn’t stick to the pan. These days, there are plenty of non-toxic options for non-stick—I usually use ceramic.
2. Get the pan really hot. Preheat the pan to medium high, then add half olive oil, half butter to evenly coat the bottom. The olive oil raises the smoke point so the butter doesn’t burn, and the butter adds delicious, nutty flavor.
3. Lay your gnocchi in a single even layer so that each gnocchi makes contact with the skillet. This is how you get that sear. If you’re making a lot, you may have to do this in multiple batches.
4. Carefully flip it. After about three minutes, check to see if the gnocchi is turning golden brown on the first side. If it is, use a fork or spoon to carefully flip each gnocchi to the other side. You want to try to leave as much of the “crust” on each gnocchi as possible. 
5. Don’t overcook. Let gnocchi cook on the second side for about three more minutes until warmed through and golden on both sides. Then you’re ready to add any other ingredients, sauces, herbs, or spices. 

The Flavor Enhancers

Gnocchi is a perfect canvas for so many ingredients, from slow-roast tomatoes to basil pesto to a simple handful of fresh herbs. For this recipe, I wanted to really lean into fall flavors, so I first prepared a simple sauté of wild mushrooms, did a quick fry of some sage leaves (I promise it’s simple), and drizzled brown butter over all of it. I have to say—this is probably my favorite gnocchi ever.

Read on for the recipe, and be sure to hop over to the fall nature-inspired dinner party I hosted with Casa Zuma, Woven, Martha Stoumen Wines, SriMu Cheese, and Sweet Laurel Bakery. We share the deets the full table setting, what we poured, and the delish (gluten-free and vegan!) pies we devoured for dessert.

Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 2 servings

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This cozy sweet potato gnocchi recipe celebrates fall flavors—and you can make it with store-bought or homemade gnocchi.

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Ingredients

Units USM

• 1 bag frozen sweet potato gnocchi (or see the homemade gnocchi recipe, below)
• Extra-virgin olive oil
• 3 tablespoons butter, divided
• 2 cups sliced mushrooms—I like to use a mix of wild mushrooms, but any will do
• 12 fresh sage leaves
• Kosher salt and freshly ground black pepper
• Flaky salt for serving

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Instructions

1. Remove the sweet potato gnocchi from the freezer (or make fresh gnocchi using recipe below). Set aside.
2. Heat a large sauté pan over medium heat, then add 1 tablespoon of butter and a drizzle of olive oil to coat the pan. Add the mushrooms and cook, stirring occasionally, until very tender (about 7 minutes). Season with salt and pepper, and transfer to a bowl.
3. Wipe out the pan, then melt a tablespoon of butter and another drizzle of oil. Test the heat by adding a drop of water to the pan—if it sizzles, it’s ready. Add the fresh sage leaves in an even layer and fry for about a minute, then use a slotted spoon to transfer the sage to a paper-towel-lined plate.
4. Wipe out the pan again, then add the remaining tablespoon of butter to the pan. When it’s melted, add the gnocchi in an even layer.
5. Cook for about 3 minutes, then check to see if it’s golden brown on the first side. If so, use a fork or spoon to carefully flip each gnocchi, leaving as much of the crust intact as possible.
6. Cook for about 3 minutes on the second side until the gnocchi is warmed through. Add the mushrooms back into the pan and toss together.
7. Transfer the gnocchi to two bowls, then top each with fried sage leaves, a pinch of flaky salt, and a drizzle of olive oil if desired. Enjoy!

• Prep Time: 10
• Cook Time: 10

Keywords: Sweet potato gnocchi, pasta recipe

Homemade Sweet Potato Gnocchi

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 35 minutes

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If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.

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Ingredients

Units USM

• 1 large sweet potato
• 1 cup whole milk ricotta
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• several grinds black pepper
• 1 1/4 cup flour (all-purpose or gluten-free)

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Instructions

1. Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
2. Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
3. When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.

• Prep Time: 30
• Cook Time: 5
• Category: Gnocchi, pasta

The post Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage appeared first on Camille Styles.

Imagine all the goodness of pumpkin in a creamy and warming savory sauce on little pillows of fluffy gnocchi. Yup, this is a one-pot creamy pumpkin gnocchi that comes together in 30 minutes. And I guarantee: it’s the most satisfying fall recipe you’ll find this season.

Ingredients for Creamy Pumpkin Gnocchi

Onions. The delicious base for any good recipe.

Garlic. You know the rule, measure garlic with your heart.

Cumin. I like the warmth that cumin adds to recipes. As always, we want to activate the flavor by cooking this with the onions and oil at the beginning.

Nutmeg. Entirely optional, but a little freshly grated nutmeg works so well for fall recipes. Plus, it’s a perfect pairing for pumpkin.

Thyme. Dried thyme adds a bit of warmth and savory flavor to the recipe. This pumpkin gnocchi tastes incomplete without it.

Tomato paste. The slightly sweet and savory flavor of tomato paste is the perfect way to round out the flavor of the pumpkin. Think of it like a pumpkin à la vodka sauce.

Pumpkin puree. While I consider this recipe foolproof, there’s one thing you could do that would completely mess it up. Do NOT use pumpkin pie mix. Just regular pumpkin purée. Not only is it the most iconic flavor of the season, but it’s packed with nutrients.

Vegetable broth. Pre-packaged broth will work great here. Opt for your favorite and use it to adjust the texture of the sauce.

Heavy cream. Sub with coconut milk if you prefer to keep your pumpkin gnocchi dairy-free or your favorite milk of choice. Personally, I love the silky texture that a splash of heavy cream adds to this sauce.

Lacinto kale. As always, this is a sneaky way to get in some extra greens while adding a bit of texture to the pasta.

Gnocchi. I’m going to be picky and tell you to use shelf-stable gnocchi. I find that when pan-fried instead of boiled, this version gets a crispy exterior that is much better than frozen or refrigerated gnocchi.

How to Prepare Your Gnocchi

This might be controversial, but boiled gnocchi might be one of my least favorite things to eat. I find most gnocchi to be incredibly dense and heavy, especially when covered in an equally rich sauce. It’s a nice indulgence, but when I’m hungry, I want to eat a full meal.

I recently discovered the joy of pan frying gnocchi, skipping the boiling pot of water entirely, and just letting the gnocchi cook through in a pan with a bit of oil. The gnocchi get super crispy and golden on the outside, and magically light and fluffy on the inside. No dense blobs of potato here. Instead, you get slightly airy and addictively crunchy bites that are just as delicious on their own as they are tossed in sauce. The best part is that the gnocchi retain some of their crunchy texture when tossed in sauce, so you get a bit of that textural contrast against the creamy and rich sauce.

I prepare the gnocchi separately when ready to serve—the sauce can sit on its own on the stovetop as long as you need—and just toss the gnocchi in the sauce at dinner time for the ultimate fresh, crunchy, creamy, and absolutely delicious dinner.

Tips for Storage and Reheating Leftovers

To store leftovers, keep soup in an airtight container in the fridge. Because the gnocchi absorb liquid in the fridge, the sauce becomes thicker overnight, so add extra vegetable broth when reheating. I prefer to reheat my pumpkin gnocchi in the microwave to avoid having too much liquid in the gnocchi.

Creamy Pumpkin Gnocchi

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 45 minutes
• Yield: 2 servings

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Saucy, creamy, and filled with all the fall flavors, this pumpkin gnocchi is the perfect autumn weeknight dinner. 

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Ingredients

Units USM

• 5 tablespoons olive oil, divided
• 1/2 large yellow onion, diced
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dried thyme
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 can pumpkin purée
• 16 ounces vegetable broth
• 1/4 cup heavy cream
• 17-ounce package of gnocchi
• 1/2 bunch of kale, chopped
• fried sage and parmesan for garnish

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Instructions

1. Add 2-3 tablespoons of olive oil to a large stovetop pot and bring to medium heat. Add the chopped onion and spices, salt, and pepper, to the pot and cook until the onion becomes translucent.

2. Add the garlic and tomato paste to the pot and sauté until the tomato paste darkens to a brick red, about two minutes.

3. Add the pumpkin purée and stir to combine. Let the pumpkin heat through before adding the broth a little at a time, stirring as you pour the broth in to ensure all the pumpkin gets combined. Bring to a simmer and let cook for about 15 minutes to reduce and thicken the sauce slightly.

4. While the sauce cooks, prepare the gnocchi. In a large stovetop pan, add 2-3 tablespoons of olive oil and bring to medium heat. Add the gnocchi dry (do not use fresh or boiled gnocchi), and sauté for about 15 minutes, stirring occasionally until the gnocchi have developed a crisp golden exterior. Remove from the heat.

5. To finish the sauce, add heavy cream to the pumpkin sauce and stir. Optional, but for a smoother sauce, use an immersion blender or add the pumpkin sauce to a blender and blend until smooth. Be careful, the sauce is hot!

6. To serve, add the kale and gnocchi to the pumpkin sauce and stir to coat.

7. Top with fried sage and/or parmesan cheese, enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

The post Pumpkin Gnocchi Is Creamy, Comforting, and Everything We Love About Fall appeared first on Camille Styles.

Laura Wright on Making Delicious Vegan Recipes

Laura, creator behind the celebrated food blog, The First Mess, was one of the first recipe creators I followed back in the day. Years later, she’s continued to be my go-to resource for flavor-forward, produce packed, and wildly delicious recipes.

I’ve made her tahini chocolate chunk cookies more times than I can count and her butternut minestrone is a fall staple. And while I myself am not vegan, Laura’s recipes have opened my kitchen in new and inspiring ways.

To help wrap up summer, Laura is sharing her vegan red pepper pasta recipe with us. Keep reading for her fool-proof tip to making food taste good, her less is more vegan cooking philosophy, and this stellar recipe that’ll make you want to hang onto summer for just a little longer.

Laura Wright

Laura Wright is an award-winning vegan cookbook author and creator of The First Mess blog. She is based in the Niagara region of southern Ontario, Canada. Cooking, developing, and testing delicious vegan recipes has been her focus over 12+ years of publishing online, always with a seasonal twist. Her goal is to help anyone at any level eat more plants.

How would you describe your cooking and food philosophy? How has it influenced recipes like this one?

My cooking and food philosophy is rooted in the natural goodness of seasonal, plant-based ingredients. I like to make dishes that are comforting, a bit familiar, but also nourishing with a little surprising twist here and there. I’m always trying to make veggies the star of the show whenever possible.

Lately, my cooking and recipes are also considered with the economies of time and effort. I used to love taking all the extra steps and adding all the things, but I’ve realized that you can still make dinner special with fewer dishes, fewer ingredients, and in less time. More with less!

How did you develop this recipe?

Roasted red peppers make a super creamy sauce base without having to use a ton of cashews, which is nice sometimes! I use them as a vegan “mac and cheese” style sauce base often. Knowing their potential, and also being in the thick of summer produce season, I wanted to create a veggie-loaded pasta with some other summer crops. I decided on charred corn, sautéed summer squash, and lots of fresh basil as my additional summery add-ins. I really just wanted a creamy-dreamy pasta that used up my farmer’s market goodies.

What makes this recipe your go-to?

It really is a crowd pleaser! Nobody has any clue that this pasta is dairy-free. It’s also a pretty chill recipe to cook for guests that allows you to make some elements ahead of time. When I have people over for dinner, I want to spend time with them AND spoil them with good food. This one accomplishes both. I also find it easy enough to make for me and my partner on a weeknight with leftovers for lunch the next day.

Can you make this recipe with minimal tools?

This one comes together with one pot to sauté the sauce base and corn and to bring the whole dish together. You’ll need a separate pot for your pasta and your blender for the sauce.

What kitchen tool do you recommend for making this pasta?

I use my 10+ year old Vitamix to blend the sauce up to a silky smooth consistency. No other appliance gets as much play in my kitchen—totally worth the investment in my opinion! I use mine every day for smoothies, salad dressings, dips, soups, sauces, homemade nut milk, and more. In addition to the blender, I also swear by a Benriner Mandoline, Microplane, and good quality knives that feel nice in your hand.

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What ingredients make this recipe special?

Fresh basil and seasonal summer corn are really key here. I don’t recommend making this one outside of the peak summer months when both items are in abundance. Miso and tamari are also important ingredients that add umami depth to the sauce—something I’m always looking to add to my vegan recipes.

Can we make any ingredient swaps in this recipe?

You can swap the cashews for soaked raw sunflower seeds, macadamia nuts, or pine nuts. Any gluten-free pasta will work great in this recipe. If you’re allergic to soy, you can swap in chickpea miso and coconut aminos one-for-one.

What tricks have you learned in the kitchen that we should all know about?

Add acidic ingredients to your food always! With this recipe, we use lemon juice in the sauce to brighten it up. Adding citrus juice, vinegar, wine, or pickling liquid to your cooking wakes up and sparkles the existing flavors. Most of the time when you taste something and it seems flat (or it’s just missing something), you truly just need a bit of acid to get it to the finish line.

What advice would you share with someone who feels intimidated by vegan cooking?

I always recommend starting slow! Maybe try one vegan meal a day for a week to see how that feels. And then add more from there if it’s working for you! I also like to view vegan cooking as the addition of MORE foods, rather than a subtraction of certain foods. More vegetables, fruit, grains, legumes, nuts, and seeds to explore!

If there’s a certain meal that you love and don’t want to go without, try searching for a vegan version online and playing around with it. It helps to have a solid five-meal rotation that can be remixed with seasonal ingredients or just based on your mood. If you really want to make the switch to eating vegan full-time, I recommend going slow and taking small steps. It’s not a race and you don’t have to aspire to some “perfect” conception of the lifestyle.

What is the best part of creating recipes to share for people to bring into their own homes?

I really am grateful that I get to do this as my work. When folks report back with success on a recipe that they made for non-vegan family and friends, it feels like my mission is accomplished. I hope that people can arrive at the idea that vegan cooking is beautiful, abundant, energizing, and enjoyable for everyone regardless of dietary proclivity. 

Which of your recipes should readers cook first?

My Ginger Sweet Potato Coconut Milk Stew is super popular, so I definitely recommend that. I’m also personally partial to my 30-Minute Lentil Bolognese and this Kale Power Salad.

You can find more of Laura’s recipes in her book, The First Mess Cookbook.

Vegan Red Pepper Pasta with Charred Corn & Basil

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Laura Wright

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This vegan red pepper pasta is super flavorful, and satisfying, and takes 30 minutes to make. This vegan main is easy to make gluten-free and perfect for summer with lots of charred corn and basil.

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Ingredients

• 1 small red onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon chili flakes, or more to taste
• 1 medium yellow zucchini, chopped
• sea salt and ground black pepper, to taste
• 1/4 cup raw cashews, soaked for at least 1 hour and drained
• 3 roasted red peppers, divided
• 3 tablespoons nutritional yeast
• 1 1/2 tablespoons light miso
• 2 tablespoons lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Tamari soy sauce or coconut aminos
• 1/2 teaspoon smoked paprika
• 1/2 cup vegetable stock (or water)
• 3/4 pound (340 grams) short pasta (I used cassarecce)
• 2 cobs of corn
• 1 cup fresh basil leaves, roughly chopped

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Instructions

1. Heat the olive oil in a large sauté pan over medium heat. Add the red onion, garlic, and chili flakes and cook, stirring often, until soft and slightly translucent on the edges, about 3 minutes. Add the chopped zucchini and season with salt and pepper. Sauté and stir often until zucchini is soft on the edges–about another 4-5 minutes.
2. Transfer the sautéed zucchini mixture to an upright blender. To the blender add the cashews, 2 of the roasted red peppers, nutritional yeast, miso, lemon juice, Dijon, tamari, smoked paprika, and vegetable stock, plus a little bit of salt and pepper. Blend the mixture on high until smooth and creamy, about 1 full minute. Add more stock by the tablespoon if necessary to get a thick but pourable consistency. Set aside.
3. Give the large sauté pan a wipe and place it back over high heat with a drizzle of olive oil. Cut the kernels off of the corn cobs and toss the kernels into the skillet. Sauté the corn until there’s a bit of char on the edges and the corn is soft, about 7-8 minutes. Season with salt and pepper and set aside.
4. Cook the pasta according to package directions and drain. Reserve about a cup of the pasta cooking water.
5.  

   Slice the remaining roasted red pepper into strips. In the large skillet with the corn, also add the roasted red pepper strips, cooked pasta, red pepper sauce, and chopped basil. Set the heat to medium. Add splashes of pasta cooking water if needed to loosen up the sauce. Keep stirring until pasta is nice and hot. Serve immediately with extra basil, chili flakes, and finishing drizzles of olive oil.

The post Summer’s Not Over—This Vegan Red Pepper Pasta with Charred Corn Proves It appeared first on Camille Styles.

I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that celebrates the season’s best flavors. Summer squashes, nutty parmesan, zesty lemon, and aromatic herbs come together for one of the best simple pastas in my playbook. Eat it al fresco and pretend like you’re in Italy.

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Why You’ll Love This Zucchini Pasta Recipe

Yes, there are a lot of zucchini pasta recipes out there—but this is the ONE I’ve got on repeat. What makes it really great (aside from the short ingredient list) is the specific combination of flavors. Sweet caramelized squash with salty parmesan, the bright acid of the lemon, and the fresh herbs make it comforting, vibrant, and nourishing—without being at all heavy. It’s a celebration of summer’s finest, creating a dish that’s both comforting and vibrant.

I like to use tube-shaped pasta for this one—paccheri, rigatoni, or pesto—so that the delicious sauce gets scooped up into every bite.

First, Gather Your Ingredients

Here’s what you’ll need to make this zucchini pasta:

• olive oil
• garlic
• summer squash and zucchini
• paccheri or rigatoni
• parmesan
• lemon
• basil or mint
• pine nuts or walnuts

One-Pot Dinner Means Easy Breezy Clean-Up

During the summer, I’m all about the one-pot dinner and this recipe is no exception. This pasta follows a super simple method:

• Sauté smashed garlic cloves in olive oil.
• Add sliced zucchini and let it cook over medium-low for 30 minutes, to let it get nice and caramelized.
• Toss al dente pasta in the pan with the squash along with reserved pasta water, parmesan cheese, lemon juice and zest, and fresh basil leaves.
• Top it with more cheese, nuts, red pepper flakes, and herbs—then devour.

Told you it was easy.

Ingredients Swaps for Success

Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:

• For a more nutrient-rich option, you can use whole-grain pasta, or even a gluten-free low carb chickpea pasta like Banza. (My personal favorite since I’ve gone grain-free.)
• Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead.
• I like to add a double dose of lemon zest and a big squeeze of juice to make it sing.
• Add a protein like grilled shrimp or chicken.
• And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.

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And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious and is equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends—or leftovers for lunch the next day. Scroll on for the recipe, and be sure to tag me on Instagram if you make it.

Other Simple Summer Pasta Recipes to Try

Lemony Spring Pasta Salad with Artichokes and Bacon

Rigatoni with Brussels Sprouts and Kale Pesto

Ratatouille-Style Roasted Vegetable Pasta

Simple Zucchini Pasta

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★★★★★

4.8 from 28 reviews

• Author: Camille Styles
• Total Time: 30 minutes
• Yield: 4 servings

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Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.

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Ingredients

Units USM

• 1/4 cup olive oil
• 10 garlic cloves, peeled and smashed
• 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced
• Kosher salt & freshly ground pepper
• 12 ounces paccheri or rigatoni (or other tube-shaped pasta)
• 1/2 cup grated parmesan, plus extra for serving
• Zest and juice of 1 lemon
• 1/2 cup basil or mint leaves
• 1/2 cup toasted pine nuts or crushed walnuts

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Instructions

1. Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 minutes). 
2. Add squash and turn heat to medium-low. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. 
3. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
4. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine.
5. Serve topped with more Parmesan, salt, pepper, walnuts, red pepper flakes, and basil leaves. Eat! 

Notes

• Feel free to swap in whole grain or chickpea pasta to up the nutrients.
• Make it vegan by swapping the parmesan for a sprinkle of nutritional yeast.

• Prep Time: 30 minutes
• Category: pasta

Keywords: zucchini pasta recipe, simple summer pasta recipe

The post Make This Simple Zucchini Pasta for Dinner Tonight appeared first on Camille Styles.

Think all the creamy and cheesy deliciousness of mac and cheese with the bright fresh flavors of spring produce, all made in on pot. This is my magic meal for nights when cooking feels like the last thing I want to do. It’s packed with flavor thanks to the selection of veggies and salty parmesan, but feels light and bright enough for the spring season when the craving for fresh produce begins to take over. So let’s talk about this parmesan orzo recipe…

Ingredients for One Pot Parmesan Orzo

Leeks. Instead of an onion, I wanted to use the slightly sweeter darling of spring time, a leek. To prep, slice into thin pieces and wash thoroughly, as leeks are really good at hiding dirt between the leaves. And yes, you can use a shallot or onion if you need to substitute.

Orzo. Orzo is a type of pasta that is kind of shaped like a long grain of rice. It has the same bite and texture as a pasta, but I like it in this recipe to eat more like a pastina or risotto.

Vegetable broth. Instead of using water, use broth of your choice to add an extra layer of flavor.

Spring vegetables. This is where you can use what you have on hand, but as a nod to the spring season, wanted to stay around a theme of green veggies. I used shredded zucchini, peas, asparagus, and kale, but you could use any greens, chopped carrots, or broccoli.

Heavy cream. Just a splash will add some nice creaminess.

Parmesan. To give this the cheesy mac and cheese vibes, parmesan is our favorite.

How to Make This Spring Parmesan Orzo

This recipe is a winner because it is a one pot recipe. Yes, everything gets done in one pot.

While you caramelize the leeks in the pot, toss in your dry orzo to get it a little toasty, and then add the shredded zucchini. I love hiding extra vegetables in my meals, and by shredding the zucchini, it becomes a similar size to the orzo so blends into the base of the recipe while fitting in an extra serving of vegetables. Then all you have to do is add the broth with the rest of the vegetables and boil to package directions so the orzo soaks up the broth and the veggies cook and become tender.

Once the orzo has cooked and the pot has thickened, add a splash of heavy cream and a generous helping of parmesan cheese. Stir it together and you are left with a thick and creamy mac and cheese/risotto like texture that is equally as cozy as it is delicious.

What to Serve With This Orzo Recipe

While this parmesan orzo is delicious on its own, to make it a full meal, serve with a fresh green salad or protein of choice. Personally to keep this vegetarian, I like to just make a soft boiled egg to serve over the top of my bowl, but you can also use chicken or fish.

Storing and Reheating Tips

Unlike long noodles that I don’t think heat up all that well, because of the small shape of the orzo and the creaminess of the dish, it reheats perfectly.

To store, just keep in an airtight container in the fridge. To reheat, add to a bowl and reheat in the microwave or on the stove with extra broth to thin out the texture. This makes for the easiest lunch box and office lunch because of how well it stays for a few days in the fridge. Your lunch time self will thank you.

Other Spring Recipes You’ll Love:

With all the fresh ingredients at your fingertips, spring is arguably one of the best times of year for inspired cooking. Make the most of the season with more of our favorite springtime recipes.

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pink Radicchio Salad

Green Goddess Pasta Salad

Pluot Galette with Crème Fraiche

Scroll on for the recipe, and if you make this parmesan orzo, be sure to leave a rating and comment below.

One Pot Parmesan Orzo

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 30 minutes
• Yield: 4
• Diet: Vegetarian

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This one-pot parmesan orzo is an easy vegetarian dinner for cozy weeknights.

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Ingredients

Units USM

• 2–3 tablespoons of olive oil
• 1 large leek, thinly sliced and cleaned
• 1 teaspoon dried thyme
• 1 cup orzo pasta
• 1 large zucchini, shredded
• 1 1/2 cups chopped asparagus
• 4 cups of vegetable broth
• 1 cup frozen peas, thawed
• 1 small bunch of kale, chopped
• 1/4 cup heavy cream or milk of choice
• 1/2 cup grated parmesan

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Instructions

1. Add oil to a large stove top pot and bring to a medium heat.
2. Add the leek with a big pinch of salt, pepper, and dried thyme. Stir to combine and cook for about 10 minutes, stirring frequently, until the leek begins to soften and caramelize.
3. Add the dry orzo to the pot and stir to combine, toasting for about 2 minutes.
4. Add the zucchini and asparagus to the pot with the 4 cups of vegetable broth. Bring up to a boil, then lower the heat to a simmer. Cook orzo according to package instructions until cooked through and has thickened.
5. Add the peas and the kale in the last few minutes of cooking.
6. Remove the pot from heat and add the cream and parmesan. Stir to combine until smooth and creamy. Salt and pepper to taste.
7. Top with a squeeze of lemon juice and fresh herbs if desired.

• Prep Time: 10
• Cook Time: 20 minutes
• Category: Dinner

Keywords: orzo, parmesan, vegetarian

The post This Easy One-Pot Orzo Is the Ultimate Mac and Cheese Upgrade appeared first on Camille Styles.

There’s something about pasta in warm weather that makes us crave a trip to Italy. I think it’s safe to say we’re all feeling the travel bug (and have been for a while), but who says you need to get on an airplane to be transported to the Italian coastline? Why not book a ticket to the food capital of the world via your tastebuds? It’s as simple as that.

Featured image by Michelle Nash.

16 Spring Pasta Recipes to Celebrate Fresh, Seasonal Veg

If, like us, you’re longing for an Italian jaunt, then head to the farmer’s market this week and pack your pasta with all the incredible seasonal ingredients to make these spring pasta recipes. After that, it’s just a matter of closing your eyes and letting your senses take you away. We’ll see you there!

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Why We Love It: While we haven’t ever met a pasta we didn’t like, our favorite recipes are the simple, fast, and delicious ones. This perfect-for-spring pasta is all of that: 30 minutes, a blender dressing, and ingredients you’ll likely have on hand. But… it’s also on our list of top spring pasta recipes because it has plenty of what we love: crispy bacon, briny artichoke hearts, and plenty of peppery arugula. We guarantee you’ll eat it with your eyes first.

Hero Ingredient: Two tablespoons of honey in the dressing might come as a surprise, but it adds the perfect balance of sweetness to this brightly-flavored dressing.

Pesto Pasta Primavera

Why We Love It: I love a good alliteration, especially when it comes to three words that describe my perfect meal. This recipe is always Camille’s answer when the inevitable what should I make for dinner? question strikes. It’s light but satisfying and easy enough to whip up any night of the week. Mondays included.

Hero Ingredient: Frozen peas are the secret weapon of many a simple (but stunning!) weeknight meal.

Green Goddess Pasta Salad

Why We Love It: This deliciously easy vegan option is perfect for spring holiday gatherings because you can make it ahead of time. It’s also loaded with in-season vegetables, chickpeas, and a dressing that’s bursting with fresh goodness (basil, spinach, chives, and green onions). Spring pasta doesn’t get much better than this.

Hero Ingredient: If you’re looking for a plant-based solution to fulfill your cheesy cravings, nutritional yeast is always the answer.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: Creamy and vegan? Better believe it. Inspired by Amy Chaplin’s gorgeous cookbook Whole Food Cooking Every Day, Camille set out to make her own version of the cookbook’s walnut sauce. With zero dairy required, this sauce still manages to coat every noodle with creamy goodness. Oh, and if you needed any more convincing: the sauce can be made ahead of time.

Hero Ingredient: Garnishing your pasta with just a little lemon zest keeps its final flavor bright and balanced.

Green Sauce Pasta

Why We Love It: When it comes to pasta, anything green immediately cues my mind to pesto. But this five-ingredient sauce gets the job done with its own creative take on the classic. The basil and parmesan are to be expected, but peas, asparagus, and spinach send this pasta’s vibrant green hue home. Pasta perfection? You bet.

Hero Ingredient: Throughout spring and beyond, basil is hands down my favorite herb. It’s sweet and slightly spicy while still feeling light. I love how it incorporates seamlessly into this sauce.

Ratatouille-Style Roasted Vegetable Pasta

Why We Love It: With the warmer weather comes outdoor gatherings, and after a few (long) months indoors, we’re ready for a party. While this pasta does require a little more prep than the other spring pasta recipes on this list, we can say without a doubt that it’s totally worth it. If only to see your dinner guest’s eyes light up at every plate’s veggie-filled beauty.

Hero Ingredient: Opt for Italian seasoning or Herbes de Provence. Whichever you choose, it’s the key to tying this dish together.

One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: “Garlicky” is my new favorite adjective. I’m a forever fan of its pungent, borders-on-spicy flavor. It’s a surefire way to bring a bright, punchy flavor to your pasta. Oh, and if you’d prefer a pasta that’s fully plant-based, feel free to omit the sausage. The pound of baby bella mushrooms are meaty enough. Consider your carb cravings satisfied.

Hero Ingredient: Even if it’s not the primary flavor, the lemon juice and zest help enhance all the many flavors this pasta packs.

Summer Veggie Pasta Salad with Feta & Lemon-Tahini Dressing

Why We Love It: Summer or spring, the beauty of this pasta salad is that it’s tasty all throughout the year’s warmer months. At first glance, tahini might seem like an odd addition to a pasta sauce. (We’re not making hummus here, after all.) But it’s thanks to the Middle Eastern condiment that you get an umami-filled, super smooth pasta salad dressing that’s 100% plant-based. And it plays perfectly well with the salty feta and citrus flavors.

Hero Ingredient: The cucumber cools the entire dish down with a lovely refreshing bite.

Miso Tomato Pasta

Why We Love It: Low effort, high reward. This is one of the easiest meals to throw together, but it tastes like a hundred bucks. The trick to filling this pasta with flavor is slow-roasting the tomatoes and garlic in lots of olive oil. You’ll bring out all their sweet, caramelized goodness. Who doesn’t love a soft and succulent tomato that bursts in your mouth?

Hero Ingredient: Miso is the ultimate umami booster.

Tikka Masala Pasta

Why We Love It: If you’re looking for spring pasta recipes that double as comfort food then look no further than this genius pasta that fuses Italian and Indian cooking. For the food purists at heart, you’re missing out. Expect plenty of heat, flavor, and saucy goodness. If you need a shake-up in your spring dinner routine, this is the perfect solution fit for any night of the week.

Hero Ingredient: The spices are unmatched—and each delivers something a little different to the resulting dish. Cinnamon, turmeric, red chili powder, coriander, cardamom, cumin, and garam masala. This is the perfect pasta for those spring snow days that take you by surprise.

Vegetarian Pasta Bolognese

Why We Love It: As you can tell by the “vegetarian” label, this is not your typical bolognese. And while the sauce is easy, it’s far from basic. Tofu, carrots, celery, and mushrooms are the plant-based answer to perfecting this classic Italian pasta. It’s proof that you really don’t need to spend hours in the kitchen to make a delicious meal either. If you want to level up, use freshly sweet, sun-ripened tomatoes. But know that canned tomatoes also work in a pinch.

Hero Ingredient: Use a heavy hand when topping your pasta with (freshly grated) parmesan.

Rigatoni with Brussels Sprouts & Kale Pesto

Why We Love It: Brussels sprouts may lean more toward winter, but the burst of fresh flavors and the verdant color is all spring, baby. The kale pesto infuses this delightful spring pasta recipe with all the flavors of the season, but with a carby, comforty twist. Oh, and it takes just 15 minutes to make from start to finish. Have we convinced you yet?

Hero Ingredient: Rigatoni gives the kale pesto something to grip onto, resulting in perfect, lightly-coated tubes of pasta.

Spaghetti alla Nerano

Why We Love It: After watching Stanley Tucci’s Searching for Italy, Camille Styles food editor Suruchi was prompted to create her own version of the famous Spaghetti alla Nerano—and she did not disappoint. This pasta will transport you to the Amalfi Coast with its delicious Italian-inspired flavors.

Hero Ingredient: While we might think of zucchini as only a stand-in for pasta, pan-frying it with shallots and garlic and tossing with your noodles does the veggie justice.

Easy Caprese Pesto Penne

Why We Love It: Transport yourself to the island of Capri with this spin on the famous caprese salad. Bursting with our favorite fresh flavors, we’ve all made it a part of our weeknight rotations. It literally takes 10 minutes to prep from start to finish. Truly, what’s not to love? (FYI—If you’re looking to build your repertoire of caprese pasta, we’re also obsessed with Half-Baked Harvest’s Caprese Pesto Pasta, too!)

Hero Ingredient: The key to emulating the Italian version is to use the creamiest, most mouthwatering buffalo mozzarella you can find.

Lemony Pasta Carbonara With Peas and Zucchini

Why We Love It: It was during Camille’s first evening in Italy when she twirled a strand of al dente pasta and bit into the most perfect carbonara that this recipe was born. Maybe it was the fact that she was sitting in a vineyard in Italy, or maybe it was actually the perfect spaghetti carbonara recipe passed down from the chef’s Nonna, but she’s been chasing those flavors ever since. Whatever the inspiration, this is the recipe she concocted to replicate that magical pasta.

Hero Ingredient: We recommend you make it with bucatini pasta. It looks like thick spaghetti from the outside, but the inside is hollow, meaning it fills up with sauce. Nope, you’re not dreaming!

Almond-Mint Pesto Pasta

Why We Love It: The secret to taking your pesto to the next level? Blanching the herbs and garlic first before adding to the rest of the ingredients totally enhances the flavor and removes bitterness. I love this recipe’s interpretation of the classic pesto. While the basil helps it retain the original’s recognizable bright bite, the two bunches of mint lend it all a little freshness.

Hero Ingredient: The mint is unexpected but totally brilliant.

This post was originally published on April 15, 2021 and has since been updated.

The post 16 Recipes That’ll Have You Convinced: Pasta Is the Perfect Spring Meal appeared first on Camille Styles.

One of my favorite pasta recipes is this dish inspired by the spaghetti alla nerano from Stanley Tucci’s Finding Italy. A few weeks back, I found myself with some subpar zucchini in the back of my vegetable drawer. Thinking back to the flavors of that dish, I wanted to see if I could upgrade my zucchini into a silky smooth sauce, brightened up with a few extra ingredients I had on hand. And just like that, this magical lemon ricotta pasta was born. Yes—all because of a zucchini.

The Show-Stopping Ingredients

Zucchini. Zucchini is the secret star of this recipe, adding an extra dose of vegetables without anyone ever knowing.

Ricotta. Creamy and silky, it adds a nice richness and clings to the noodles perfectly. Use the full-fat version, always.

Lemons. Lemon pasta is always a favorite combo of mine. The lemon brightens up the flavors in this recipe.

Onions and garlic. The base of all good things: aromatics.

Artichokes. While optional, I like adding something briny to partner up with the lemon. It keeps every bite interesting.

Kale. I’m all about adding greens to my pasta. If I’m going to eat my vegetables, I might as well eat them alongside some carby goodness, right? The kale gives this pasta a nice heartiness. Plus, it’s a good way to use up any wilting greens you might have.

Noodles. I love a bucatini, but use any pasta shape you prefer.

Tips for Success

I know: nowhere in this recipe’s name does it indicate that zucchini plays a key role. But before you think I’ve tricked you, sit tight. Just as some people like to sneak zucchini into their smoothies (yep, it’s a thing), I like hiding it in my pasta. Why? Because zucchini has this magical ability to melt down when cooked. And of course, I love finding ways to incorporate more veggies into my meals (see: green sauce pasta). Bonus: this tricks adds some heft to the lemon ricotta sauce.

Finely chop a bunch of zucchini and toss it in with your oil and aromatics. Let it cook covered, squishing down the zucchini every couple of minutes until you end up with a smooth sauce-like texture. Add the ricotta and lemon and stir into a thick sauce that will cling to every noodle. I like the zucchini here because it adds this subtle sweetness when cooked down that helps balance out the lemon’s acidity and the richness of the ricotta. Trust me, if you’re trying to sneak in veggies—for you or your picky eaters—once you learn this trick, you’ll never go back.

How to Make This Lemon Ricotta Pasta Your Own

While I stayed simple with artichokes and kale, there are lots of options for customizing this recipe with what you have on hand.

• Use any greens you like. Spinach, frozen or fresh, or even a big handful of chopped basil at the end.
• While I stuck with just kale and artichokes, you could also add peas, asparagus, chopped zucchini, leeks, or even some cherry or grape tomatoes.
• Toss in a bit of pesto for an herby kick with the sauce. (This vegan pesto would be perfect.)
• I prefer a long noodle with the sauce to keep it simple, but ziti or cavatappi will have all those crevices for the sauce to sneak into, so use what you have.

While I like eating this pasta on its own, it would be delicious served up alongside salmon or with a fresh green salad.

More Pasta Recipes You’ll Love

Still looking for inspiration? These recipes have you covered.

Camille’s Lemony Spring Pasta Salad

Ratatouille Pasta

Pesto Pasta Primavera

Miso Tomato Pasta

Scroll on for the recipe, and if you make this lemon ricotta pasta, be sure to leave a rating and comment below!

Lemon Ricotta Pasta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 35 minutes
• Yield: 2
• Diet: Vegetarian

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Description

An easy weeknight pasta recipe packed with fresh spring flavor.

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Ingredients

Units USM

• 2–3 tablespoons of olive oil
• 1 large shallot or 1/2 small yellow onion
• 3 small green zucchini, finely chopped
• 3 cloves of garlic, finely chopped
• 1/2 cup whole milk ricotta
• juice of 2 lemons
• 1 cup artichokes, chopped
• 1/2 bunch of kale, chopped
• 1/2 pound pasta of choice per person (I used bucatini)

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Instructions

1. Sauce. To make the sauce, add a few tablespoons of oil to a large stove top pan and bring to a medium heat. Add the shallot with a large pinch of salt, and cook for about a minute. Add the zucchini, with a pinch more salt, pepper, and red pepper flakes if desired. Cover and cook for about 10-15 minutes, stirring every few minutes and squashing down the zucchini as it softens so it “melts” into a sauce. Once the zucchini is softened and mashed, add the ricotta and lemon juice. Stir to combine. Set aside while you cook the pasta.
2. Pasta. Cook the pasta according to the package directions. Reserve a cup of pasta water.
3. Assembly. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of pasta water to the sauce to thin slightly. Add the pasta to the sauce and stir to combine, adding more pasta water if needed.
4. Serve. Serve hot and top with additional lemon juice and herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Italian

The post Hear Me Out: Zucchini Is the Secret to the Creamiest Pasta Sauce, Ever appeared first on Camille Styles.

Here in Chicago at least, the temperatures have dropped and our heaters are on. Taking the place of warm summer weather, we have warming, cozy dinners on deck. Not only does this gnocchi skillet recipe solidify the comfy vibes, but it’s also flavored with pesto’s bright, vibrant deliciousness. The best part? Thanks to a healthy dose of spinach, you’ll get your greens without a salad in sight. (I’m all for clever recipes that do exactly that—though I do recommend a zingy lemon salad on the side, for flavor purposes.)

What goes into this gnocchi skillet bake?

More good news: you only need five ingredients to make this pesto gnocchi skillet.

Pesto. The star of our recipe adds a rich, garlicky flavor to your dish. If you’re like me and prefer the shortcut of a favorite store-bought brand, feel free to pick some jarred pesto. Or if you have connections at your favorite Italian restaurant or deli, ask if they can package up some for you. (You’ll be shocked by how often you’re met with an enthusiastic yes!) And if you’re the Ina Garten we all aspire to be, use your own homemade version—but again, even she agrees: store-bought is fine.

Spinach. Blend fresh spinach for a luscious green sauce. And because this recipe leverages a go-big-or-go-home approach, you’ll throw in more chopped spinach for an extra green kick.

Cream cheese. Cream cheese adds a rich tang to the sauce. You can also use a little whole milk or heavy cream.

Mozzarella. No pasta bake is complete without a cheesy, golden brown top.

Gnocchi. The operative word in this gnocchi skillet. I used a bag of mini gnocchi from the grocery store, but feel free to use your favorite.

Tips for a Seamless and Successful Gnocchi Skillet Bake

While this is an incredibly easy and quick recipe to make, there are a few pointers to ensure success. Start with an oven-safe skillet. If you don’t have one, you can also prep the sauce in a stovetop pan and assemble it in a baking dish. But for one less dish, just use the skillet.

Because we’re not cooking the gnocchi prior to baking, you’ll need to add water to the sauce so the gnocchi has liquid to cook in while baking. To prep the sauce, sauté the spinach in the pesto in the skillet, then add to a blender with water. If the sauce feels too thick, add a little more water. You’re looking for a silky texture to coat the gnocchi.

One more tip! For anything bubbly and cheesy, I make sure to place a baking sheet on the rack below the skillet. This will help minimize the clean-up should there be any overflow.

Serving Tips

While you’re getting a hefty dose of greens in the dish itself, with anything cheesy, I love serving a fresh and zingy salad on the side. It brightens up your whole dinner! My favorites:

• Holiday Jewels Chopped Kale Salad with Mustard-Shallot Vinaigrette
• Roasted Winter Vegetable Salad with Crispy Quinoa
• Kale, Persimmon, & Pomegranate Salad

Whichever you choose, these salads will add a nice contrast to a rich main. If you’re serving this for a special occasion or hosting a date night at home, serve with a crisp white wine to step things up all the more.

Did you make this recipe? Share your thoughts in the comments below or tag us on Instagram with your cozy creation.

The post A Cheesy Pesto Gnocchi Bake for When You’re Craving Comfort appeared first on Camille Styles.

One quick flip through the book and it’s easy to fall in love with the effortless elegance that Williams infuses in each recipe. Organized by the seasons, the book brings each part of the year to life through the world of pasta dinners that are anything but boring. And while I know the idea of making pasta from scratch might seem incredibly intimidating, Williams’ breaks down the step-by-step methods and tricks she’s learned along the way. Plus, nothing feels more gratifying than learning to make pasta from scratch… starting with her vegetable lasagna recipe below.

But before we get to the homemade goodness, I sat down with Williams to get her thoughts on all things cooking—tips to make from-scratch pasta less intimidating, the three recipes she thinks everyone should master, and what she loves most about creating and sharing recipes with the world.

Odette Williams

Odette is a food writer for top national publications like Wall Street Journal, Epicurious, Saveur and more. She lives in Brooklyn with her family, and travels back to her native Australia when it’s time to escape winter.

What is your cooking philosophy and how has it influenced your new cookbook, Simple Pasta?

I’m all about keeping it simple. I’m Australian, and I think the Aussie, laid-back approach to cooking is very much my style. I don’t sweat it in the kitchen. I just want to cook and eat delicious food that makes you happy. Simple Pasta was such a joy to make, that I hope between the mood of the beautiful photography, and recipes, people get a great deal of pleasure from these pages.

Some people (like myself!) can feel intimidated by making pasta from scratch. What three tips would you share with someone who’s never made pasta at home?

I get it! I’d never made fresh pasta until I was forty (even though I had eaten it nearly every night of the week). Now I religiously make it. You are going to be amazed at just how simple it is.

1. Give yourself time. Plan ahead. A lot of it can be made in advance. Try making it on the weekend, when you have time and can relax and enjoy the process. 
2. The first time you make the three doughs in the book, you’ll be getting a feel for them. The next time you make them, you’ll be off to the races. 
3. Call a friend, open a bottle of wine, and share the experience!

Tell us about this amazing vegetable lasagna recipe. Any tips our audience should know when making it?

It’s hard to top a meat lasagna, so I wanted a vegetable one that rose to the occasion. I slice the vegetables thinly and sauté them in oil, butter, and garlic so they get full of flavor. This way, the flavor-packed vegetables glide right in between the thin layers of pasta. No chunks! I also use vegetables that are available during the cooler months. The pesto packs in a lot of flavor and jazzes up the béchamel. You can also use store-bought if you want to cut a corner. But try Cavolo Nero, Parmiginao and Pistachio Pesto in winter. It’s delicious on any noodle. 

The trick to lasagna is to give yourself plenty of time. So catch up on your podcasts while you prepare it. It’s going to get messy, and yes, there will be dishes, but you’ll be able to feed many! Or freeze some for a rainy day. For assembly, don’t sweat the layering, remember it’s just pasta. As long as you include all the elements, it’s going to be delicious!

Anything we can make ahead of time for the lasagna?

You can prepare all the vegetables, the béchamel, and pesto the day before. If using fresh pasta, that can be made the day of, or just use store-bought. But make the fresh stuff, it really makes a lasagna hum. 

Which three recipes from the book should someone cook first?

Sophies Choice!!! Besides the Wicked, White Bolognese…. 

Potato Gnocchi with Luxurious Pomodoro, the Butter Lettuce with Celery, Pistachio & Pecorino Toscano is a great salad that goes with so many of the pastas, and the Peppery Pappardelle, Pancetta & Mushroom. That was painful to choose… can I squeeze in a fourth? Can’t cook without a cocktail, San Pellegrino 75!

What is your favorite part of creating recipes? What do you hope people experience or learn when they make one of your recipes?

Getting to eat pasta every day! I put a lot of work into the recipes and the curation of them, so you’ll find it simple to succeed when making them. These recipes have been put through their paces, they work, are approachable, and are bloody delicious. I can’t wait for folks to discover the Luxurious Pomodoro, Wicked White Bolognese, or just experience the difference of homemade gnocchi versus store-bought. I loved the way I was able to create seasonal menus so it’s not just about pasta. I love teaching people how to put a killer meal together. Cocktails, salads, deserts… they’re all there.

Keep scrolling to get Williams’ vegetable lasagna recipe from Simple Pasta.

Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.

Simple Pasta by Odette Williams

Simple Pasta: Pasta Made Easy. Life Made Better.

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The post A Vegetable Lasagna That Proves—You CAN Make Pasta From Scratch appeared first on Camille Styles.

I’m adamant about making the most of these last few golden hour evenings. That intention extends to the late-summer meals I’ve been serving up. And while I love the flourish and awe that comes with an unexpected, special ingredient, the surprises that come with cleaning out my fridge have made for some of the most delicious dinners—this miso pasta recipe included.

A few weeks ago, I discovered some subpar baby tomatoes in the fridge and… not much else. And sure, tomatoes and pasta are a confirmed match made in heaven, but I’ve been looking for ways to upgrade the classic. So, in the spirit of ingenuity and innovation, I developed this five-ingredient, one-pot miso pasta recipe—featuring an ingredient that’s close to my heart. Get ready to meet your new go-to weeknight dinner fave.

Pro Tip: Roast Your Tomatoes and Garlic

Tomatoes and garlic are two of the main flavor components in this dish. My favorite way to get the most bang for your buck out of these two ingredients is to roast them slowly in lots of olive oil. I pour a whole tin of tomatoes onto a sheet tray and tuck sliced heads of garlic, cut-side down, between the tomatoes. Drizzle with a good glug of olive oil (more than you think!), and let the oven make its magic. The tomatoes will become succulent and soft while the garlic gets caramelized and sweet. In other words, totally addicting.

And now for the best part! The tomatoes release some of their juices when mixed with the oil, contributing to the sauce that will coat the noodles. If you’re craving some extra veggies (zucchini, onions, and asparagus are all great options), simply toss them onto the sheet tray with the tomatoes. Roasty, toasty deliciousness awaits.

How to Build a Flavorful Sauce For This Miso Pasta Recipe

Calling this a saucy pasta might be a bit of a stretch, but I’ve been enjoying pasta recipes that lean more minimal in terms of sauce, saving the heavier sauces for winter. This sauce, while still creamy and cheesy, gently coats the noodles and brings everything together in one beautifully luscious and silky sauce.

Scrounging the depths of my bare fridge for the makings of this recipe inspired a revelation: miso would be the perfect salty, sweet, and umami-filled flavor boost for this sauce. Adding miso to everything from savory eats to sweet treats is always a good idea. Paired with ingredients like caramelized garlic, parmesan, and roasted tomatoes (all considered easy umami boosters), this recipe is an easy dinner delight.

To make the sauce, you’ll crush the soft caramelized garlic into a paste, add some miso, the parmesan, a little olive oil or melted butter, and whisk in pasta water a bit at a time until the sauce is smooth and silky. The result? A perfect pasta where every bite keeps you going back for more.

What to Serve With This Miso Pasta

Like most pasta recipes, you’ll whisk the sauce together, then add the hot pasta from the pot into the sauce where it will finish cooking. This will help the sauce cling to the noodles and cook down a bit. Toss in the roasted tomatoes and all their juices, finish with some parmesan, fresh black pepper, and basil, and dinner is served.

I like to serve this pasta with a fresh lemony green salad or creamy kale salad, alongside some bread and a crisp glass of wine. This pasta is sure to keep you satisfied on hot summer nights, and it’s also perfect to make for a crowd. Cook a giant pot of pasta and pre-roast all your tomatoes and dinner will come together in a snap. Trust me, you’re going to be making this one on repeat.

The post A Surprising Ingredient Gives This Simple Tomato Pasta Big Energy appeared first on Camille Styles.

For me, this is the perfect end-of-summer and into September recipe for those weeknights that become a blur of back-to-whatever your schedule includes. It uses the best of late-summer bounty (eggplants, zucchini, bell peppers) that are actually at their best just before autumn bursts onto the scene in all her golden glory. And because those vegetables are slowly cooked together to an almost stew-like consistency, this dish has that coziness that I start to crave this time of year, right along with cozy socks and pumpkin bread.

Traditional ratatouille ingredients

For the uninitiated, let’s start by pointing out what gives this roasted vegetable pasta it’s ratatouille vibes (and no, it has nothing to do with a rat.) Ratatouille is a summer vegetable stew that originated as a French dish from Provence. It features the humble yet delicious vegetables that typically grow in late summer-early fall gardens: zucchini, eggplant, tomatoes, peppers, onions, garlic, and herbs.

In traditional ratatouille, all the veggies are cut into chunks and cooked together with lots of olive oil until they meld together and get a bit mushy. So, as I began my quest to make the perfect ratatouille recipe, that’s where I started, serving it simply with crusty bread for sopping up all the juices. It was good, but for me, it was missing something.

How to make ratatouille roasted vegetable pasta

What I really felt my ratatouille needed to make it not just good, but crave-worthy, was pasta. Specifically, chunky rigatoni cooked to al dente that would be perfect for sopping up all those juices into its crevices. So, after cooking all my ratatouille vegetables, I simply tossed them together with cooked rigatoni, added a little more olive oil and lots of parmesan shavings, and the end result was an incredibly simple summer pasta that is so much more than the sum of its parts. Each forkful is the perfect ratio of veg plus pasta—and the presentation is gorgeous enough for a dinner party, too.

What makes this roasted vegetable pasta so easy?

I’m not exaggerating when I say that this dinner only requires about 15 minutes of hands-on cooking time. Other than the pot you use to boil the pasta, all the vegetables, herbs, and spices for this dish are baked together on a single sheet pan. You’ll want to stagger the baking time a bit as reflected in the recipe, since the eggplant, zucchini, and garlic need to cook a little longer than the tomatoes, peppers, and onions. By letting everything cook down to that ratatouille-like consistency, the vegetables create a sauce that lightly coats each piece of pasta and makes the final dish so satisfying.

I also use high-quality canned tomatoes here, which (call me crazy) are just as good as fresh tomatoes in this dish. I don’t know about you, but I absolutely detest the chore of cutting fresh tomatoes into chunks, so I’m always looking for opportunities to take a canned tomato shortcut. I love San Marzano tomatoes if you can find them, but a good-quality canned fire-roasted tomato always does the trick, too.

Tips for making it ahead and storing leftovers

One of the beautiful things about ratatouille is that it’s even better the next day—and the same holds true for this roasted vegetable pasta. Just pack it up in an airtight container in the fridge, then gently reheat on the stove or at half-power in the microwave tossed with a little extra olive oil to keep it from drying out. Perfect lunch leftovers are served.

This is also a beautiful make-ahead dish, since it’s just as good served at room temperature as it is hot from the oven. If you’re having friends for dinner, go ahead and transfer this roasted vegetable pasta to your biggest serving bowl, place it in the center of the table, then embrace that Provence-style ease and let it hang out while you sip rosé and mingle around a pre-dinner snack or two. After all, summer’s not over yet.

Scroll on for the recipe for this Ratatouille Roasted Vegetable Pasta, then leave a rating and review so we can hear how it goes, and tag me on Instagram if you give it a try.

Ratatouille-Style Roasted Vegetable Pasta

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• Author: Camille Styles

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This roasted vegetable pasta is inspired by ratatouille. Eggplant, zucchini, peppers, tomatoes, and garlic cook together on one sheet pan and get tossed with rigatoni for a simple, satisfying supper.

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Ingredients

Units USM

• 6 tablespoons olive oil, divided
• 1 small eggplants, cut into half moons
• 1 medium zucchini, cut into 1/2” thick rounds
• 1/2 yellow bell pepper, cut into 1/2” strips
• 1/2 medium yellow onion, sliced
• 6 large garlic cloves, smashed and peeled
• 1 (14-ounce) can fire roasted diced tomatoes, drained
• 1/4 cup chopped fresh basil (plus more for serving)
• 1 teaspoon italian seasoning or herbes de provence
• 3/4 tsp sea salt
• freshly ground black pepper
• pinch red pepper flakes
• 1/2 pound rigatoni, penne, or other short pasta, cooked to al dente and drained
• parmesan, for serving

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Instructions

1. Heat oven to 400 degrees. Line a baking sheet with parchment or foil, then add the eggplant, zucchini, and garlic.
2. Drizzle over one tablespoon olive oil, plus a generous pinch of salt, pepper, and Italian seasoning. Toss well, and pop in the oven.
3. After 10 minutes, remove baking sheet and add peppers, onions, and tomatoes, with another tablespoon olive oil, red pepper flakes, pinch of salt, and basil.
4. Cook another 20 – 30 minutes until vegetables are very tender and lightly browned at the edges, tossing halfway through.
5. Transfer to a serving bowl, add cooked pasta, drizzle with more olive oil and a pinch of salt. Toss together, then top with parmesan and fresh basil. Eat!

The post This Roasted Vegetable Pasta Is Inspired by Ratatouille—But IMHO, It’s So Much Better appeared first on Camille Styles.

The other reason I’ve officially declared Italy as my favorite destination is that you really cannot beat the food. While I can think of little else besides views of the Amalfi coast and exploring the charming pockets of Rome, I’m mostly dreaming of pasta. And these days, this spaghetti with shrimp recipe is in frequent rotation.

Featured image by Lily Young.

When I’m there, I eat Italian food for every single meal and never get tired of it. And you know what’s funny? Even though I feel like I eat my way through Italy, freely enjoying pasta, fresh mozzarella, gelato, and wine, I come home feeling just as good (if not better) as when I left Austin. I’ve thought a lot about the reason for this secret of the Italians, and I have a couple of theories.

For one thing, I believe that when we’re fully present at our meals, enjoying the flavors of every bite the way they do in Italy, our bodies can metabolize and digest our food properly. When we slow down and truly savor our meals, those fullness signals can reach our brains to let us know we’re satisfied. We’ve taken such pleasure in the experience that we don’t need more. Their other secret? In general, Italians follow the principles of the Mediterranean Diet.

What is the Mediterranean Diet?

The 2022 U.S. News and World Report once again ranked the Mediterranean Diet as the healthiest diet in the world, citing benefits like weight loss, heart and brain health, cancer prevention, and warding off chronic disease. It includes healthy fats like extra virgin olive oil, legumes, lean proteins, vegetables, and (hallelujah!!), pasta. It’s really less of a diet than it is a lifestyle, since staying physically active and gathering with people you care about are key components of the plan.

One of my favorite aspects of the Mediterranean diet is that it doesn’t ban entire food groups. Because for a food lover like me, I’m all about staying healthy without sacrificing a single ounce of my enjoyment in life. And pasta is meant to be enjoyed! It’s perfectly OK in reasonable quantities, and it’s the ideal blank slate to get creative in the kitchen and incorporate all kinds of colorful, healthy, and seasonal ingredients.

At home, I’m loving this simple spaghetti with shrimp for a light summer pasta that’s equally delicious for lunch or dinner (or a little midday nibble!).

How do you cook spaghetti perfectly?

Spaghetti is arguably the most “pasta” shaped noodle, which means it can’t be too hard to perfect, right? Right. All it takes is some salty water and dried noodles and you’re cooking! I could tell you a suggested water-to-pasta ratio (which is about four quarts per pound), but who’s really measuring? A large pot of water at a full, rolling boil and salt is all you need to cook the perfect spaghetti—and don’t even think about swirling oil in the water. Contrary to popular belief, it doesn’t prevent noodles from sticking together and will prevent your delicious sauce from sticking.

As a general rule, you should salt your water with one and a half tablespoons of salt per pound of pasta and cook spaghetti for about eight to ten minutes until it’s al dente. “Test noodles” are encouraged, so be sure to fish some out along the way if you’re feeling snacky. Boiling water + salt = the perfect spaghetti.

What makes this spaghetti with shrimp recipe perfect for summer entertaining?

I created this spaghetti with shrimp recipe with the Mediterranean Diet in mind, as it features exactly those delicious and wholesome ingredients that the diet is built on. This particular recipe is perfect for summer entertaining, too. It’s light but so satisfying, and feels a little bit elevated even though it comes together 20 minutes. It’s one of those “set it in the middle of the table and watch your friends dive in” kind of dinners, served family-style with a good bottle of crisp white wine.

Scroll on for the recipe, and I’d love to hear in the comments if y’all have hopped on the Mediterranean Diet train. For me, it’s a lifestyle that’s feeling (and tasting) really good for my body and soul these days.

Spaghetti with Garlicky Shrimp, Asparagus, & Tomatoes

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• Author: Camille Styles

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This Garlic Shrimp Spaghetti is My New Favorite Pasta for Summer. 

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Ingredients

Units USM

• 1 box Barilla Whole Grain Spaghetti
• 1/4 cup extra virgin olive oil, divided
• 4 cloves chopped garlic
• 12 ounces medium shrimp, shelled and deveined
• 1 cup asparagus, sliced on the diagonal
• 1 cup halved cherry tomatoes
• 4 green onions, sliced lengthwise into long ribbons
• Kosher salt and freshly ground black pepper
• 1/4 cup grated Parmigiano Reggiano
• 1/4 cup fresh basil

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Instructions

1. Cook spaghetti one minute less than package directions. Drain; reserve 1/2 cup pasta water.
2. Heat 2 tablespoons olive oil in large skillet over medium heat. Add chopped garlic, cook until softened.
3. Increase heat to medium-high. Add shrimp, asparagus, tomatoes, and reserved pasta water; cook, stirring frequently until shrimp is cooked through and veggies are softened.
4. Add cooked spaghetti and green onions; cook 2 – 3 minutes until heated through. Adjust seasoning with salt and pepper to taste.
5. Remove skillet from heat. Add grated Parmigiano Reggiano, then drizzle with the remaining olive oil and garnish with whole basil leaves.

The post This Garlic Shrimp Spaghetti is My New Favorite Pasta for Summer appeared first on Camille Styles.

The tried-and-true recipes I rely on throughout the workweek usually lean lighter, quicker, and require fewer ingredients, meaning they’re the perfect inspiration to answer the question, “What should I make for dinner?” whenever it strikes. I make this Pesto Pasta Primavera at least once a week through the entire warm-weather season.

This fresh summer pasta never fails to satisfy my carb cravings, while filling my plate with loads of veggies that can be varied based on what’s in my fridge. Even better? It comes together in one pan, meaning less time scrubbing dishes and more time soaking up those long summer nights.

Scroll on to see how easily this Pesto Pasta Primavera happens, plus ideas for swapping in whatever veggies you’ve got on hand, ’cause let’s be honest: you’re going to want to make this one tonight.

(Psst… if you’re in need of more easy and inspiring weeknight recipes, our series My Go-To Meal asks the chefs and passionate home cooks we love to spill the standout, but simple meals that are on constant rotation at their house.)

I love a one-pot pasta, especially when I need to get dinner on the table fast. Okay okay, technically you need another pot to cook the actual noodles, but I’m not counting that one because it’s such an easy clean. The real magic happens in the one big pan where you toss it all together. The technique is simple: Basically, you chop up all the veggies, throw ’em in a pan, and then toss in the cooked pasta with some pesto and goat cheese. Then top with lots of parmesan, of course.

What kind of pasta is pesto good on?

For this one-pot pasta, I used Casarecce pasta—I love how the twisty shape catches the olive oil and garlic sauce and gives each bite so much flavor. Other pasta shapes that work well here are anything that’s short and bite-sized, mimicking those chopped veggies (think penne or fusilli.) Pesto knows no bounds, it’s delicious on all noodles.

What veggies can be swapped into this Pesto Pasta Primavera?

One of my favorite things about this recipe is that it’s infinitely customizable based on what’s at the farmer’s market. I’ve thrown in red bell peppers, zucchini, eggplant, tomatoes, and even kale, all with great success. For this version, I wanted to lean into an all-green palette that just feels as fresh as the season. I used asparagus, sugar snap peas, green onions, frozen green peas, fresh basil, and lots of garlic. YUM. I chop up all my veggies to be about the same size so they cook evenly and quickly—you want the veggies to be crisp, tender, and not at all mushy.

So, you may be wondering how to swap other veggies into this Pesto Pasta Primavera. Here’s my cheat sheet to answer the question: How long do different vegetables take to cook when you’re sautéeing them?

• 2 minutes: Sugar snap peas, frozen peas, and spinach
• 3 minutes: Heartier leafy vegetables like kale, bok choy, and chard
• 7 minutes: Firmer vegetables like bell peppers, broccoli, cauliflower, Brussels sprouts
• 12 minutes (when cut small): Hardest vegetables like carrots, parsnips, and sweet potatoes

How do you cook the veggies without getting mushy?

This isn’t an exact science since a lot depends on the size of your chop and the heat of the pan, but the idea is that you’ll want to add your veggies into the pan starting with the hardest, so they have a little more time to cook, and gradually layering in the veggies that cook quicker, so they don’t end up mushy. Feeling out the exact times comes with experience, but the good news is that when you’re working with seasonal summer produce, you don’t have to cook them much for them to be really delicious. So err on the side of undercooked and snappy!

Scroll on for the recipe to my quick and easy, (almost) one-pot Pesto Pasta Primavera, and if you make it, leave a comment and tag us @camillestyles on Instagram!

Pesto Pasta Primavera

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• Author: Camille Styles

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Pesto Pasta Primavera is the ultimate one pot pasta recipe. It’s quick and easy, so delicious, and brimming with all the fresh summer vegetables.

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Ingredients

Units USM

• 12 ounces dried short pasta (penne, fusilli, gemelli, casarecce, etc.)
• extra-virgin olive oil
• 3 large cloves garlic, peeled
• 1 bunch asparagus, tough ends discarded, cut into 2-inch pieces
• 1 cup sugar snap peas
• 1/2 cup frozen peas
• 5 green onions, outer skin peeled and sliced into 1-inch pieces (I discard the last 2-inches of green)
• kosher salt and freshly ground black pepper
• 1/3 cup basil pesto, store-bought or homemade (you may need a little more, to taste)
• 1/3 cup goat cheese crumbles
• For garnish: lemon zest, fresh basil and/or mint, parmesan, and flaky salt

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Instructions

1. Bring a big pot of salted water up to boil, then cook your pasta according to package directions.
2. Meanwhile, heat 1/4 cup olive oil in the biggest sauté pan you have.
3. Thinly slice garlic, then sauté for about 30 seconds. Add sugar snap peas and asparagus and stir. Cook for about 2 minutes.
   Add peas and green onions, and cook for about 1 minute. If pasta isn’t quite ready, turn heat off.
4. When pasta is ready, use a large slotted spoon to transfer the pasta directly from the boiling water into the sauté pan with veggies. If some of the pasta water comes along with it, no worries: the starch in the water is great for helping the sauce cling onto the noodles.
5. Give everything a liberal pinch of salt to taste, and several grinds of black pepper.
6. Add about 1/3 cup pesto to the pan, and use a big spoon to stir everything around and coat the noodles.
7. Drizzle with a little olive oil and the goat cheese, then toss it all together and transfer to a serving bowl.
8. Garnish with lemon zest, basil and/or mint if using, grated parmesan, and a big pinch of flaky salt. Eat!

The post Pesto Pasta Primavera Is the Summer Dinner I Make At Least Once a Week appeared first on Camille Styles.

Summer comes around, and we have salads, ceviche, and even pizzas packing in all the colorful produce on our mind. But pasta? Perhaps not the first thing on your list of dishes to cook. A rich bolognese or creamy vodka sauce calls to mind winter comfort more so than a refreshingly light summer supper. We probably don’t associate pasta with all the things we love about the warmer months because it can be rich, indulgent, and heavier than your typical summertime fare.

But this healthy one pot pasta recipe feels completely different. Think: afternoon in Italy, sipping a glass of white, savoring each and every bite of a masterfully crafted handmade pasta. It’s light, refined, and perfect in every way. You get the best of both worlds with a dish that’s easy but amounts to so much more than you’d expect.

“I love this pasta dish because I am always shocked by how simple and tasty it is,” says professional cook and creator of this lusciously light pasta, Amanda Frederickson. “Inspired by a Martha Stewart recipe, all of the ingredients are cooked together and dinner comes together in less than 15 minutes. It’s light but still hearty and is filled with all the flavors we love in summer.” What more could we ask for?

Read on to discover Amanda’s favorite healthy one pot pasta recipe below and get to cooking!

What makes this pasta healthy?

Packing pasta dishes with veggies is the best way I know to get my recommended serving in for the day. In addition to the variety of vegetables and flavors, this healthy one pot pasta recipe uses ingredients like sun-dried tomatoes, which have a high amount of lycopene and fiber, and in-season summer ingredients. Using vegetables and fruit at their peak (like fresh summer tomatoes and corn) means you’re eating these ingredients at their tastiest and most nutritionally dense.

Key tips for making this healthy one pot pasta recipe:

1. Salt your water properly. We’re all used to salting our pasta water until it tastes like the ocean, but even in one pot varieties, you’ll want to make sure to adequately salt at the beginning. My philosophy with cooking is to cook as you go, and it’s a bit harder when you’re tossing everything together at one time and only tasting at the end. Be sure to salt properly first and adjust as needed.
2. Don’t overcook your vegetables. While most one pot pastas work well with any vegetables you have on hand, you might not want all of them to cook the entire time. Some green vegetables like asparagus and broccoli hit their peak flavor and texture when they turn bright emerald green. But when overcooked, they become a dull (and a less visually-appetizing) green. So add vegetables that cook for the longest first and whose flavor and texture won’t be impacted if they cook a bit longer than needed. Add smaller pieces (think peas, corn kernels, and fresh greens) near the end.
3. Use a larger pan/pot than you think you might think you need. Like tossing a salad, the larger the bowl, the easier it is to make sure everything cooks evenly and that the flavors and ingredients get properly incorporated. Plus, since everything is cooked in one pot, giving all of the ingredients plenty of space will ensure the pasta cooks properly and nothing gets mushy or overcooked.

Discover the

One Pot Summertime Pasta

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• Author: Jenn Rose Smith

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Stunningly simple and utterly delicious, this one-pot pasta is the perfect comfort food for relaxing on long summer days.  

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Ingredients

Units USM

• 1 lb. dried pasta
• 2 cups cherry tomatoes, cut in half if they are large
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, roughly chopped
• 1 jalapeno chili, thinly sliced
• 2 Tbs. basil, plus more for garnish
• 2 Tbs. olive oil
• 1 cup fresh corn kernels
• 1 cup Parmesan cheese, shredded
• Flaky sea salt

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Instructions

1. In a large pot, place pasta, tomatoes, onion, garlic, sun-dried tomatoes, pepper, and basil.
2. Pour in 5 cups of water and bring to a boil. Reduce the heat to medium-low and simmer for 9 minutes or until the pasta is cooked and the water has mostly evaporated.
3. Top with olive oil and fold in corn, cheese, and a big pinch of sea salt.

The post This One Pot Pasta Will Help You Discover the Beauty of Simple Meals appeared first on Camille Styles.

What is pasta al limone?

When creating this lemon pasta recipe, I wanted to capture the simplicity of the Italian pasta dish called pasta al limone. It’s creamy and decadent, but thanks to the profusion of lemon, feels light enough for summer. Most of all, it’s so simple that you can make the sauce in the time it takes your water to boil. The creamy lemon sauce gently coats each strand of pasta, and it’s one of those recipes that’s great to have in your back pocket for when you’re having people over but don’t have a ton of time.

What makes this lemon pasta recipe different?

In typical fashion, I couldn’t stop at a monochromatic plate of creamy pasta—I always balance a rich pasta dish with some fresh herbs, chili pepper heat, and zingy zest. Not only does it brighten up the flavor of the final dish, it also adds much-needed color and visual vibrancy. Use whatever fresh herbs you have on hand. Basil, mint, flat-leaf parsley, and chives all work beautifully with the creamy lemon pasta.

A few tips for success:

This recipe is as easy as it gets, but there are a couple things to keep in mind for the silkiest, smoothest sauce:

1. Warm the cream, zest, and butter gently–once it barely simmers, turn off the heat. You don’t want it to boil and curdle.
2. When you transfer the pasta into the skillet with the sauce, allow some of the pasta water to come with it. This will not only loosen and lighten up the cream sauce, but the starch from the pasta water will help the sauce coat each strand of pasta.
3. Add the parmesan gradually while tossing the pasta. The first time I tested this recipe, I added all the parmesan at once and ended up with clumps in the final dish. You want to grate a little, toss, then grate a little more, so that it’s evenly distributed and incorporated into the sauce.

Can you make this pasta dairy-free?

I know, I thought it was impossible too: this creamy lemon pasta is built on cream and butter. However, one of our recipe testers is dairy-free and tried it using vegan butter and oat milk, and she said it was delish! The lemon and herbs are so flavor-forward that the essence of the final recipe was intact even with the dairy-free swaps. Give it a try and let us know what you think.

Scroll on for the recipe, and if you make it, be sure to leave a comment and tag us on the ‘gram so we can see and share your creation!

Creamy Lemon Pasta

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• Author: Camille Styles

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This creamy lemon pasta recipe tastes like the coast of Italy. Showered with herbs, it’s the perfect simple summer dinner.

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Ingredients

Units USM

• 2 tablespoons butter, cut into 4 pieces
• Zest and juice from 2 large lemons, plus more for serving
• 1/2 pound fresh or dried spaghetti, linguine, or bucatini
• 4 tablespoons heavy cream
• 1/4 cup freshly grated Parmesan cheese, plus extra cheese to serve on the side
• Kosher salt and freshly ground black pepper
• Fresh herbs like mint, basil, and chives, leaves left whole, and red pepper flakes for garnish.

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Instructions

1. Bring a pot of salted water to boil.
2. Drop the spaghetti into the boiling water. Cook pasta according to package directions.
3. Meanwhile, warm the cream in a skillet over medium, and add the lemon zest. Add the butter to the cream mixture.
4. As soon as the pasta is cooked, lift the pasta out of the water with tongs, and add to the sauce. You want just a little of the pasta water to come with it. Add the lemon juice, then cook for one minute, stirring vigorously and adding pasta water to the sauce if needed to loosen it up.
5. Add salt and pepper, then add the parmesan a little at a time while tossing.
6. Top with basil and red pepper flakes, plus more grated parmesan and lemon zest.

The post Dreaming of Italy? This Creamy Lemon Pasta Will Satisfy All Your Cravings appeared first on Camille Styles.