Summer 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 delicious.

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.