Summer Spaghetti
This is the kind of dinner I love in the summer — super flexible, full of fresh flavor, and totally forgiving. Here’s how I’ve been making it:
Ingredients:
Angel hair pasta (or any pasta you like)
Zucchini, sliced or chopped
Olive oil (I use Olivana Tuscan for extra flavor)
Salt, pepper, garlic
Fresh beefsteak tomatoes, chopped
Grilled chicken
Freshly grated parmesan cheese
How to Make It:
Roast the zucchini — Toss with olive oil, salt, pepper, and garlic. Roast at 425°F until golden and tender.
Grill the chicken — Keep it simple. Salt and pepper, then after it’s done, give it a generous drizzle of olive oil while it rests.
Cook the pasta — Angel hair cooks fast, which is perfect for summer nights. Reserve a little pasta water just in case.
Assemble — Toss the hot pasta with roasted zucchini, chopped fresh tomatoes, and sliced grilled chicken. Add a bit more olive oil if it needs it. Top with lots of parmesan.
Variations:
Skip the chicken for a vegetarian version — it’s still delicious.
Add a handful of basil or a squeeze of lemon for extra brightness.
Toss in white beans or chickpeas for more protein without cooking meat.
Use any roasted summer veggie you have on hand (eggplant, bell peppers, corn).
Swap angel hair for a gluten-free pasta or whole grain variety.
Swap parmesan for salty feta or omit completely
This is one of those meals that feels fresh and special, but comes together quickly and doesn’t require much heat — perfect for summer evenings when you just can’t with the stove for long.
Pictured here with the addition of sundried tomatoes and spinach, swapped angel hair for fusili ( aka what was in my pantry at the time) .
