California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.

Grilled Chicken and Sweet Corn Pasta Smoky Grilled Chicken Pasta with Creamy Sweet Corn Sauce Ingredients: 8 oz penne or fusilli pasta 2 grilled chicken breasts, sliced 1 tablespoon olive oil 2 ears fresh corn, kernels removed (or 1 ½ cups frozen corn, thawed) 2 cloves garlic, minced 1/2 teaspoon smoked paprika 1/4 teaspoon chili flakes (optional) 1/2 cup grated Parmesan cheese 1 cup heavy cream (or half & half) 1/2 cup pasta water (reserved) Salt and black pepper to taste Fresh basil or parsley, for garnish Directions: Cook the pasta in salted water according to package instructions. Reserve ½ cup of the pasta water before draining. Heat olive oil in a large skillet over medium heat. Add corn and sauté for 3–4 minutes until lightly golden. Stir in garlic, smoked paprika, and chili flakes (if using). Cook for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and let the sauce thicken slightly, about 2–3 minutes. Add the cooked pasta and sliced grilled chicken to the skillet. Stir to combine. Loosen the sauce with reserved pasta water as needed. Season with salt and black pepper. Garnish with fresh herbs and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 585 kcal | Servings: 4 servings #grilledchickenpasta #cornpasta #sweetcornseason #summerpasta #weeknightmeals #comfortfoodrecipes #chickenrecipes #creamycornpasta #pastaideas #easyfamilydinner #grillseason #smokypasta #pastaandchicken #quickpasta #easymeals #freshsummerdishes #cheesycomfortfood #homemadepasta #midweekmeal #simpleingredients Smoky, creamy, and full of sweet corn goodness This Grilled Chicken and Sweet Corn Pasta is your next easy weeknight favorite!

Shrimp and Roasted Red Pepper Pasta Creamy Roasted Red Pepper Pasta with Garlic Shrimp and Fresh Herbs Ingredients: 250g (9 oz) penne or fettuccine 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon chili flakes (optional) 200g (7 oz) shrimp, peeled and deveined 1 cup roasted red peppers (jarred or homemade), drained 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon tomato paste Salt and pepper, to taste 1/4 teaspoon smoked paprika 1 tablespoon chopped fresh basil or parsley Optional: squeeze of lemon juice for brightness Directions: Cook the pasta according to package instructions. Drain and set aside. Heat olive oil in a skillet over medium heat. Add garlic and chili flakes, sauté until fragrant (about 1 minute). Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside. In a blender or food processor, combine roasted red peppers, cream, Parmesan, tomato paste, smoked paprika, salt, and pepper. Blend until smooth. Pour the blended sauce into the skillet and simmer for 3–4 minutes, stirring occasionally. Add cooked pasta and toss to coat evenly. Return shrimp to the pan and gently mix. Garnish with chopped basil or parsley and a squeeze of lemon if desired. Serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 490 kcal | Servings: 2 servings #shrimpandpepperpasta #roastedredpepperpasta #creamyshrimpdish #pastaideas #weeknightpasta #shrimpincreamsauce #pastarecipes #garlicshrimp #comfortpasta #flavorfulsauce #herbypasta #easyshrimpmeal #seafoodpasta #homemadepasta #peppercreampasta #dinnerunder30 #quickpastanight #tomatopastafusion #boldpasta #simpleflavorpasta Creamy, garlicky, and vibrant This Shrimp & Roasted Red Pepper Pasta is your new favorite weeknight indulgence!

Grilled Salmon and Spinach Pasta Flame-Grilled Salmon Pasta with Garlic Spinach Cream Ingredients: 8 oz fettuccine or linguine 2 salmon fillets (about 6 oz each) 1 tablespoon olive oil Salt and black pepper, to taste 1 tablespoon lemon juice 2 tablespoons butter 3 cloves garlic, minced 1 cup heavy cream 1/4 cup grated Parmesan cheese 4 cups baby spinach Zest of 1 lemon Fresh parsley, chopped (for garnish) Lemon wedges, for serving Directions: Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside. Preheat a grill pan or outdoor grill. Brush salmon with olive oil, season with salt, pepper, and lemon juice. Grill for 3–4 minutes per side or until cooked through. Remove and set aside. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and lemon zest until sauce is smooth. Add baby spinach and cook for 2–3 minutes until wilted. Toss in the cooked pasta. If needed, add reserved pasta water a little at a time to loosen the sauce. Flake grilled salmon and gently fold into the pasta. Garnish with parsley and serve with lemon wedges. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 560 kcal | Servings: 4 servings #salmonpasta #grilledsalmon #spinachpasta #creamysauce #seafoodpasta #lightdinners #healthycomfortfood #pastaideas #lemonandgarlic #freshtwist #parmesansauce #homecookedmeals #weekdaydinners #flavorfulfish #spinachrecipes #easygourmet #grilledgoodness #pastanight #mediterraneanflavors #pescatarianfriendly This Grilled Salmon and Spinach Pasta is your new weeknight hero! Creamy, fresh, and packed with bold grilled flavor in every bite.

Southern Chicken and Waffle Pasta Crispy Chicken & Maple Cream Pasta with Waffle Crumble Ingredients: 8 oz penne or rigatoni pasta 2 boneless, skinless chicken breasts 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper to taste Vegetable oil for frying 2 tablespoons unsalted butter 2 tablespoons all-purpose flour (for roux) 1 1/2 cups milk 1/2 cup heavy cream 1/2 teaspoon ground nutmeg 1/3 cup maple syrup 1/2 teaspoon Dijon mustard 1 cup shredded sharp cheddar cheese 1 Belgian waffle, toasted and crumbled (or 1 cup mini waffle pieces) Fresh thyme or chopped chives for garnish Directions: Cook the pasta according to package directions. Drain and set aside. Slice the chicken breasts into strips, season with salt, pepper, paprika, and garlic powder. Soak in buttermilk for at least 15 minutes. Dredge chicken in flour and fry in hot oil until golden and crispy. Transfer to paper towels to drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in milk and cream, stirring constantly until smooth and thickened. Stir in maple syrup, nutmeg, Dijon mustard, and cheddar cheese. Mix until the cheese is melted and sauce is creamy. Toss the cooked pasta with the sauce. Plate the pasta and top with crispy chicken and toasted waffle crumble. Garnish with fresh thyme or chives. Serve warm. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 680 kcal | Servings: 4 servings #southernpasta #chickenandwaffles #comfortfoodrecipes #maplecheddarsauce #crispychicken #soulfoodtwist #pastaideas #fusionrecipes #chickenpasta #cheesysauce #buttermilkchicken #wafflecrumbles #southerninspired #decadentdinners #creativecooking #pastanight #savorysweetcombo #maplesyrupmagic #brunchdinner #flavorfusion Pasta meets the South! This Southern Chicken and Waffle Pasta brings crispy buttermilk chicken, maple cheddar sauce, and waffle crumble together in one unforgettable dish