My favorite pasta of summer1 Spaghetti alla Nerano - fried zucchini and Provolone Del Monaco tossed with spaghetti and topped with fresh basil.

Spaghetti alla chitarra tossed in a creamy lemon mascarpone sauce topped with fresh basil. A bright and fresh, lemony pasta dish for summer!

Roasted garlic paste elevates the flavor of this creamy lemon fontina spaghettini.

This spaghetti with mini meatball ragù features tender, bite-sized meatballs simmered low and slow in a rich San Marzano tomato sauce. Made with a blend of beef, pork, and veal, these homemade meatballs are full of flavor and perfectly paired with al dente spaghetti for a comforting, classic Italian dinner.

These creamy roasted garlic miso pasta nests combine sweet, caramelized roasted garlic with savory miso for a rich, umami-packed sauce. Topped with fresh chives, freshly grated Parmigiano Reggiano, and toasted panko breadcrumbs, this comforting pasta recipe puts a flavorful twist on a simple weeknight dinner.

Spaghetti alla chitarra tossed in an easy roasted sungold tomato sauce topped with fresh basil and Parmigiano.

Fun little pasta nests tossed in a creamy roasted red pepper sauce!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: Uni Spaghetti alla Chitarra 1/2 lb. spaghetti alla chitarra or other long pasta 4 garlic cloves, thinly sliced 2 tbsp. extra virgin olive oil 1 tray of wild uni 1/4 cup heavy cream 1 tbsp. crushed Calabrian chili 1/3 cup Parmigiano Reggiano, finely grated Juice of 1 lemon 2 tbsp. chives, finely chopped 1/3 cup lemon-gar

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. thin spaghetti 2 eggs 1/2 shallot, finely chopped 4 garlic cloves, minced 1/3 cup rosé wine 24 oz. tomato passata 1/2 tsp. salt 1 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 2 tbsp. Italian Parsley finely chopped Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and tr

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut Juice of 2 lemons 4 tbsp. salted butter 1/2 cup Parmigiano Reggiano, grated 1/2 cup Pecorino Fiore Sardo, grated Freshly cracked black pepper to taste Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to a large sauté pan along with the lemon jui

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. spaghetti, bronze cut 2 tbsp. salted butter 2 tbsp. extra virgin olive oil 6 garlic cloves, thinly sliced Juice of 2 lemons 1/2 tsp. crushed red chili flakes 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup Italian parsley, finely chopped 2 tbsp. bottarga, finely grated Directions: Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it is al dente. Reserve 3/

Spaghetti al limone; a quick and easy lemon spaghetti pasta recipe plated in a fun pasta nest shape.

Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings Difficulty Level: Easy Cook Time: 30 minutes Serving Size: 2-4 servings INGREDIENTS: 3/4 lb. thin spaghetti, bronze cut 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 6 oz. tomato paste 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup fresh mozzarella, chopped or cubed 2 tbsp. Italian parsley, finely chopped DIRECTIONS: