Fusilli with corn sauce, above. The creaminess of this summer pasta recipe does not come from the dairy products, but rather from the grating of part of the corn to extract its delicious milky pulp. “A little strong pecorino cheese, fresh basil, salt and pepper, and voila: a summery sauce that nestles in the nooks and crannies of curly pasta,” writes editor-in-chief Joe Yonan.
Tomato and basil summer pasta with pine nut sauce. This recipe, adapted from Amy Chaplin’s book “Cooking Whole Foods Every Day(Artisan, 2019), is based on the philosophy “that cooking with ingredients as close to their natural state as possible can be inspiring and nourishing,” writes Yonan, which I think everyone should subscribe to when thinking are high season tomatoes. .
Lemon Roasted Shrimp and Zucchini with Pasta. Turn just a handful of ingredients into tonight’s dinner with this healthy recipe from former Nourish columnist Stephanie Witt Sedgwick.
Italian sausage, tomato and eggplant pasta. This one-pot recipe features pasta cooked in a sauce made with tomatoes, eggplant, and sausage. Hot Italian sausage gives a nice kick of spice, or you can use mild sausage for a milder dish.
Baked feta pasta. Remember that recipe that seemingly took the world by storm last winter? I wrote at the time that it was worth it, and I think this dish will be even tastier with high-season tomatoes.
Italian sausage, squash and skillet of pasta. If you grow your own or are part of a CSA, you might be overwhelmed with summer squash right now. Whether that’s the case or you’re just looking for a quick weeknight meal, here’s an adaptable pasta skillet recipe to keep in your back pocket.