Summer Pasta

This Summer Pasta is the kind of easy, feel-good dinner we turn to when warm evenings call for something light but satisfying.

Sweet grilled corn, juicy tomatoes, and tender spaghetti come together in a buttery lemon sauce with just enough cream to make it feel special. Every bite balances bright citrus, gentle spice, and garden-fresh flavor.

It’s a no-fuss recipe that feels fancy but only takes 25 minutes start to finish. You can serve it warm or cold, use whatever pasta you have on hand, and it works just as well for a weeknight dinner as it does for a casual summer gathering. It’s fresh, flavorful, and just a little bit indulgent in the best way.

SPAGHETTI – This summer pasta can be made with any type of pasta that you have on hand. I like it with fettuccini or angel hair too but short pastas like penne or fussili are also wonderful and easier for kids to eat.

CORN – This recipe uses fresh summer sweet corn, but if you’re making this out of season, you can use frozen or canned fire-roasted corn for the same flavor. 

OIL – I divide the olive oil to coat the corn before grilling and to build the sauce with butter for a rich, silky base.

TOMATOES – I use grape tomatoes because they hold their shape and add a juicy pop. Cherry tomatoes work well too, or you can chop larger ones if that’s what you have. Feel free to use a can of drained diced tomatoes. Canned, fire-roasted tomatoes would be great too.

LEMON – Lemon zest and juice provide just the right amount of acid to balance out the creamy sauce. There’s so much flavor in the zest that it just makes sense to use the zest if you’re going to use the juice. 

GARLIC – I had fresh garlic on hand, but if you use jarred garlic, that’s great too. Just use an extra teaspoon. Garlic powder is another option to replace fresh garlic. It has less of a sharp bite to it, but the garlic taste is more intense, so just use 1 teaspoon.

SPICES – I season with salt and pepper for balance and add crushed red pepper for a touch of heat. You can increase the spice if you prefer a little kick.

FRESH HERBS – I like using basil or parsley at the end for a clean, fresh finish. Either one works well and adds a nice contrast to the creamy sauce.

1. Cook the pasta, drain and set aside.
2. Grill the corn with olive oil until charred. About 10-12 minutes.
3. In a skillet, heat remaining oil, butter, lemon zest and juice, garlic, salt, pepper, and red pepper. Stir until butter melts.
4. Turn off heat and stir in cream.
5. Add pasta, corn, tomatoes, and basil.
6. Toss to coat and serve warm or chilled.

Serving Suggestions

OMA’S GERMAN CUCUMBER SALAD – This lemon-based cucumber salad is light and crisp with a refreshing finish. It’s a natural match for the creamy pasta and takes just minutes to make.

TABOULI – Bright, herby, and full of lemony flavor, this salad brings a lovely contrast to the pasta. The bulgur adds texture without making the meal too heavy.

OATMEAL DINNER ROLLS – Soft, buttery dinner rolls round out the meal in the most comforting way. They’re perfect for sopping up the last of the lemon cream sauce.

BEET SALAD – This beet salad is a fresh, no-fuss option with just the right hint of citrus. Its light, clean flavors balance the richness of the pasta without overpowering it.

AIR FRYER GARLIC BREAD – This garlic bread comes out golden and crisp with a buttery, cheesy, garlicky bite.

Recipe Success Tips

CHAR THE CORN – Grill the corn until it has visible browning on all sides. The slight char gives it a sweet, smoky flavor that really makes the dish shine.

COOK PASTA AL DENTE – Stop cooking when the pasta still has a slight bite. It holds its shape better, especially if you’re serving this cold or storing leftovers.

ADJUST LEMON TO TASTE – Lemons vary in sharpness. Start with half the juice, then taste and add more until it’s bright without overpowering the cream.

PROTEIN BOOST – If you want to make this Summer Pasta more filling, you have great options. Canned beans are an easy vegetarian addition. Just drain and rinse a can of your favorite variety. I especially like cannellini, garbanzo, or black beans for this dish. If you’re leaning toward animal protein, grilled chicken or steak makes a delicious topping and turns this summery pasta into a full main course.

ADD CREAM OFF HEAT – Once the butter melts and the aromatics are blended, remove the pan from the heat before stirring in the cream. This keeps the sauce silky and helps prevent separation.

EXPERT TIP – If you’re serving this cold, rinse the cooked pasta under cold water before tossing it with the sauce. This stops the cooking process and keeps the texture light and fresh.

Commonly Asked Questions