Pasta Recipes For Summer Entertaining

Pasta is ideal for summer entertaining. Early in the day, do the preparations then the final assembly and presentation won’t take more than 15 minutes.

At the farmers market look for unblemished firm, “squeaky,” just-picked perky colorful vegetables to make this light updated version of pasta primavera. Linguini with Thai-style clam sauce is the perfect summer supper after a day in the sun. Don’t have time or inclination to make dinner? Try this fast tomato and penne dish. Add a fistful of baby arugula to the tomatoes and pasta to balance the meal—no need to bother with a salad.

Bon appétit!

Pasta Primavera 2016(Serves 6)1 1/2 pounds spaghetti or angel hair

1 tablespoon sea salt

For the vegetables:

6 small to medium carrots, peeled and cut into diagonal slices

4 small zucchini, (1-inch in diameter) scrubbed, stems trimmed, quartered lengthwise and sliced

1/2 to 3/4 pound fresh green beans, tips removed and cut into 1-inch lengths

1/2 head cauliflower, cut into bite-sized florets

1/2 large head broccoli, cut into bite-sized florets

1 red bell pepper, halved, seeded and cut into 1-inch squares

1 yellow bell pepper, halved, seeded, and cut into 1-inch squares

8 ounces cremini mushrooms, washed, and cut to bite-sized pieces

1 pint grape tomatoes, washed

About 1 cup loosely packed basil and flat leaf parsley leaves, roughly chopped

About 1 cup freshly grated Parmesan cheese

Optional: 1 cup pitted black olives well drained

For the sauce:

4 tablespoons extra virgin olive oil

1 large sweet onion, chopped

4 cloves garlic, minced

Few pinches of red pepper flakes, to taste

Freshly ground black pepper to taste

Optional: 1/3 cup heavy creamTo prepare:Bring a large pot of salted water to a boil.

Wash and cut vegetables.

Separately blanch carrots, beans, cauliflower, and broccoli until they are crunch tender.

With a basket strainer or slotted spoon, scoop out the vegetables and immediately plunge them into a bowl of cold water to stop the cooking process. Drain well and set aside. Reserve the blanching water for cooking the pasta.

In a large deep skillet over moderate-high heat, coat the bottom with oil, add bell peppers and sauté until edges are light brown, about two minutes, transfer to a plate and set aside. If necessary, add oil to the pan and sauté the mushrooms over high heat, shaking the pan continuously until they “squeak” and are light brown, about three minutes.

Transfer to a plate and set aside.

For the sauce:

In the same skillet over moderate heat, add onion and sauté until beginning to soften, add garlic, salt, pepper flakes, salt and black pepper and cook until soft and aromatic, about five minutes. Set aside until serving time.

For final assembly:

Toss carrots, beans, cauliflower, and broccoli together with the bell peppers in a large bowl. If desired, add olives to the vegetables.

To cook pasta:

Bring the large pot of vegetable water over high heat, back to a boil.

Add about two teaspoons salt.

When the water boils, add pasta and cook until al dente or according to directions on the side of the package.

Drain well and reserve at least two cups of the cooking water for the sauce.

Meanwhile, reheat the onion and garlic; add mushrooms and their juices to the skillet and reheat.

If desired, add cream to mushroom/onions, bring to a boil and cook until reduced, about four minutes.

Add hot pasta with enough cooking water to coat the pasta, stir well.

Add vegetables, tomatoes, and toss until heated through.

Add herbs and half of the cheese, toss well in a large bowl and serve at once.

Pass the remaining cheese.

Linguine With Thai-Style Clam Sauce(Serves 4)1 pound linguine

1 tablespoon sea salt

For clams and sauce:

24 little neck clams, (or 36 Manila clams) scrubbed and beards removed

1/4 cup extra virgin olive oil

3 shallots, sliced

3 cloves garlic, minced

1 tablespoon chili paste or few pinches red pepper flakes

Splash of lime juice

Splash of dry vermouth

1 1/2 cups unsweetened coconut milk

1 stick lemon grass, smashed

1 to 2 teaspoons fish sauce or more to taste

2 tablespoons chili paste or less to taste

3 tablespoons lime juice, to taste

About 2 tablespoons each of roughly chopped fresh Thai Basil, cilantro, parsley, and mintTo prepare:For the clams:

In a large deep saucepan over medium high heat, add the oil and shallots, sauté briefly until beginning to soften, add garlic, chili paste and sauté about three minutes.

Add scrubbed clams, lime juice, and vermouth.

Cover the pot, raise the heat and cook until the clams open.

Remove each one as it opens and set aside. Save some clams in shells for garnish.

Remove the other clams and set aside (off the heat.)

For the sauce:

Add coconut milk and lemon grass to the clam juices and bring to a boil.

Reduce the heat and simmer about five to six minutes.

Taste, add fish sauce, chili paste, and lime juice according to personal preference, simmer until the sauce thickens, about five minutes longer.

Discard the lemon grass.

For the pasta:

In a large pot of boiling salted water, add the linguine and cook until al dente or according to the directions on the side of the package.

Drain pasta, reserve approximately one cup of pasta water.

Add hot pasta to clam sauce, add clams, and toss well to coat the pasta.

Pour a half cup of hot pasta water over the clams in the shells to reheat.

Stir herbs into the pasta and garnish with clams in the shells. Serve at once.

Fast Fresh Tomato And Pasta Dinner(Serves 4)1 pound penne

1 tablespoon sea salt

For the sauce:

1/4 cup extra virgin olive oil

3 cloves garlic, minced

1 heaping pint cherry or grape tomatoes

Large fistful of flat leaf parsley, chopped

Small handful of basil leaves, roughly chopped

About 1 cup freshly grated Parmesan cheeseTo prepare:Bring a large pot of salted water over high heat to a boil. Add penne and cook until al dente or according to the directions on the side of the package.

Meanwhile, in a large skillet over moderate heat, add oil, and sauté garlic until soft and translucent, about five minutes.

Add tomatoes and sauté until they just burst their skins, about four minutes.

Drain pasta, reserve one cup of pasta water, add pasta to the sauce, and toss with some of the pasta water and herbs.

Serve at once and pass the cheese at the table.