Summer Pasta Recipes

Summer pasta recipes – I’ve got them for you in today’s post!  The other evening I threw together a pasta that ended up being way better than I expected.  Jonny and I thoroughly enjoyed it, so I decided I just had to share it.  Itz light, delicious, and perfect for summer.



  • whole wheat pasta
  • cherry tomatoes, sliced in thirds
  • yellow onion, diced
  • olive oil
  • garlic
  • fresh spinach
  • shrimp, cut
  • corn
  • Parmesan cheese
  • NuNaturals stevia (or sugar or sweetener of choice)

Note: I didn’t list amounts because I just used whatever we had at home.  I did use a one-pound box of pasta and was very generous with the vegetables!


  1. Prepare pasta as directed.
  2. Saute yellow onion in olive oil.
  3. Add in cherry tomatoes and let simmer.
  4. Stir in stevia.
  5. Combine corn, garlic, and shrimp to the mixture.
  6. Toss spinach in and cook until wilted.
  7. Mix in Parmesan cheese.
  8. Pour over pasta.

The stevia may sound a bit strange, but it really does work.  Itz a little trick my grandma taught me when cooking with tomatoes.  Jonny and I were talking about how shrimp doesn’t typically “go” with red sauce, but this really isn’t a red sauce at all.  The whole thing is light yet very flavorful.

Here are some other summer pastas by FitFluential Ambassadors.

summer pastas

Mmm!  Let’s talk pasta for a second, more specifically carbs, because I feel like carbs have gotten a bad rep.  I know too many people who won’t eat carbs… even healthy carbs like sweet potatoes, brown rice, or quinoa!  My personal opinion is that eliminating any type of food is not a great idea.  I mean, there’s some people I know who won’t even eat starchy vegetables.  They’re vegetables for crying out loud!

Remember the whole fat free fad back in the day?  Yeah, that didn’t last.  FOR A REASON!  Fat is healthy for you… well, the healthy fats are just like healthy carbs are.  We need carbohydrates.  They give us energy. I’m not saying to eat a loaf of bread.  Everything in moderation, friends.  Stop fearing the carbs.  I eat pasta once in awhile and I choose to eat whole wheat pasta, brown rice pasta, or quinoa pasta, and I always load it up with plenty of vegetables.  And I think I’m doing alright.  In terms of other carbs, I always make sure to incorporate some type of carb with my meals and snacks.  Sometimes itz in the form of fruit, vegetables, or whole grains.  Itz all part of a balanced meal.

Check out this post for additional information if you’re someone who fears the carbs: The Smart Way to Eat Carbs by Pamela at Thrive Personal Fitness.

End soapbox.  William agrees with me, just for the record. 😉


What would you put in a summer pasta?  

27 thoughts on “Summer Pasta Recipes

  1. That pasta looks so good! And totally agree with you about everything in moderation – I never support or recommend my clients cut out certain food groups or nutrients (unless we’re talking about allergies/intolerance) because I 100% believe that the healthiest way to eat is a balance of everything. You’re a great example of that girl! 🙂

  2. I used to think that pasta salad was GROSS! The idea of eating cold pasta seemed weird. Well… once I started eating healthy my tastebuds really changed and I came around to it. Now I LOVE when I see people bring pasta salad to barbecues!

  3. I love pasta and wouldn’t give it up for a second! Last month’s issue of Cooking Light had an entire feature on summer pastas and I made almost all of them. They were so light and delicious! Plus healthy and filling! Your pasta looks great!

  4. AMEN! Carbs are not bad – just like ALL things, eat them in moderation. Eating only veggies all day long wouldn’t be good either – talk about a stomachache!

    Love the roundup of pasta recipes. A cool, refreshing, caprice style pasta salad is one of my favorite summertime eats.

  5. Yummm, I love this! If pasta/carbs/cheese are wrong, I really don’t want to be right! We love pasta salad in the summer, I just use whole wheat pasta (cook in the morning and let it chill in the fridge all day) and then whatever vegetables we have on hand and sometimes rotisserie chicken gets added as well.

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