Summer Pasta

on Jul 10 2026

 

This easy summer meal is packed with fresh, colorful ingredients like zucchini, cherry tomatoes, fennel, red onion, garlic, basil, and lemon. Roasting the vegetables brings out their natural sweetness and creates delicious flavor with very little effort, perfect for busy summer days. Paired with shrimp and hearty chickpea pasta, it's a simple, flavorful, and satisfying dinner that makes the most of seasonal produce. A drizzle of olive oil ties everything together while adding rich flavor, and along with the vegetables and seafood, helps make this a meal that's as nourishing as it is delicious, with benefits for overall brain health.

Summer Pasta

Barbie Boules, RD

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Category

Dinner, Lunch

Summer Pasta

Ingredients

  • 8 ounces chickpea pasta (wheat or rice is also fine, but provides less protein & fiber)

  • 12 ounces large, wild-caught American pink shrimp (peeled and deveined) - roasted salmon or halibut is also delicious in this recipe

  • 1 large zucchini, freshly spiralized (or 1 cup store-bought zoodles)

  • 1 pint cherry tomatoes

  • 1 medium fennel bulb, thinly sliced

  • 1 medium red onion, peeled and cut into 10 wedges

  • 4 garlic cloves, left whole

  • 2 lemons, halved (one to season shrimp, the other to roast with veggies)

  • large handful fresh basil (whole leaves)

  • avocado oil spray

  • 1 tablespoon olive oil + a finishing drizzle

  • 1/4 teaspoon salt to season shrimp, a pinch for pasta water, and more to taste at the finish

  • freshly ground black pepper

Directions

  1. Preheat oven to 400 F

  2. Toss shrimp with lemon juice, olive oil, and 1/4 teaspoon salt.

  3. On a 2 baking sheets, place whole cherry tomatoes, fennel slices, onion wedges, garlic cloves and lemon, and roast for 20-25 minutes or until onion and lemon are golden brown and the tomatoes are soft. Leave space between the veggies so they roast rather than steaming.

  4. Meanwhile, cook pasta according to package instructions in salted water. In the last 20 seconds of cooking (no more) add the zucchini noodles. Drain.

  5. While pasta and vegetables are cooking, sauté shrimp in a hot pan for 2-3 minutes each side or until browned and opaque.

  6. In a large serving bowl mix pasta, zoodles, shrimp, and roasted veggies. Season with salt, top with basil leaves, a drizzle of EVOO and squeeze of roasted lemon. Serve immediately.
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