6 Simple Summery Pasta Dishes

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, lobster, sweet corn, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the lobster mixture and place in a buttered baking dish. Top the filled cannelloni with the Saffron Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Saffron Bechamel Sauce:

• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

• Spread the tomatoes on a baking sheet and dress with evoo, salt, pepper, thyme, and garlic. Roast at 400 for 25-35 minutes. Discard the thyme sprigs and transfer the tomatoes, garlic and all the juices to a large pan over medium heat. Give the tomatoes and garlic a light smash. Add 2 tbsp of butter. Toss in the cooked spaghetti and reserved pasta water. Mix well, toss in the basil and parmesan cheese. Transfer to a dish and top with burrata cheese and more fresh basil.

• Bring a large pot of water to a boil for the broccolini. Add about a tablespoon of salt to the water then add the broccolini and cook for 3-4 minutes until bright green and tender but still crisp.
• Scoop the broccolini out with tongs, add to a colander and rinse with cold water to stop the cooking process.
• Return the pot of water to a boil and cook the pasta according to the package directions.
• Before draining the pasta, ladle out about 1/2 cup of the pasta water and set aside. Drain the pasta, do not rinse with , and set aside.
• Add the olive oil to a pan then add the sausage to brown. Break the sausage up with a wooden spoon until it’s browned cooked through.
• Drain some of the drippings from the pan if necessary, then add the salt, pepper, garlic and tomatoes.
• Pour in the beef broth and 1/4 cup of the pasta water and bring to a boil. Let the sauce reduce for 3 minutes, then add the cooked pasta and broccolini and toss to combine.
• Add the parmesan cheese, lemon zest, juice and taste for seasonings. Add more salt and pepper and parmesan cheese if needed, and more pasta water if the pasta is too dry.
• Serve with crushed red pepper flakes and more parmesan cheese.

• Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
• Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
• Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
• Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
• Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.

• Lay the vegetables and garlic on a baking sheet (will need 2-3 baking sheets). Drizzle with olive oil, salt, and pepper. Bake at 400 for 20-30 minutes.
• Bring a large pan of salted water to a boil. Add the pasta and cool al-dente. Reserve about a cup of the pasta water.
• Toss the roasted vegetables, tomatoes, and garlic with the cooked linguine. Add in some water, the herbs and mix well. Toss in the Parmesan cheese and more salt and pepper if needed. Serve with more fresh cheese and fresh basil.

• Toss the cooked pasta with pesto and reserved pasta water. Add in more Parmesan cheese. Toss with roasted tomatoes. Serve with more tomatoes and cheese.