is a great time to enjoy light pasta dishes. It can be served as a
first course, side course or entree. Pasta is even more wonderful
when it is complimented by fresh herbs like parsley, mint, tarragon,
chervil, basil, chives, rosemary, thyme, marjoram and oregano. Pasta
is especially good when the sauce is made from fresh tomatoes and
vegetables. Using fresh vegetables including zucchini, eggplant, peppers,
carrots, artichokes, fennel, peas, beans, corn, leeks, spinach and
broccoli is the way to make hot summer days feel cooler at meal times.
Cheeses like pecorino, Parmesan, ricotta, Swiss, fontina, gorgonzola,
taleggio, mozzarella and others are very tasty additions to pasta
dishes. Pasta can be served hot, cold or at room temperature. Pasta
salads, not made with mayonnaise or cream or butter, are always big
hits at picnics and summer buffets. Pasta leftovers are also quite
Executive Chef Alessandro Giuntoli from Osteria del Circo in New York
City has shared four tempting pasta dish recipes with StarChefs.com
for your summer and beyond enjoyment.
In addition, readers may want to try some of the great pasta recipes
which can be found in StarChefs Pasta CookBook List below. Remember
to have fun when working with pasta and don't be afriad to create
your own sauces and vegetable and herb combinations.