Andrew Zimmern's Broccoli Rabe Pasta With Lemony Breadcrumbs is summer on a plate

Pasta’s ease and versatility make it a weeknight dinner wonder. Boil some noodles, toss in whatever you have on hand, and you can have a satisfying, stress-free supper on the table in no time. Plus, pasta is a crowd-pleaser — have you ever heard anyone say they don’t like pasta?

In summer, when the market is filled with peak-season produce, pasta can really shine. It’s the perfect base for showcasing ripe, fresh vegetables, including zucchini, yellow squash, baby greens and perhaps best of all, tomatoes. The options are almost limitless, but to help you enjoy a summer of seasonal, veggie-focused pastas, we looked to chefs and food pros for inspiration. With recipes from Elizabeth Minchilli, Andrew Zimmern, Kelly Senyei, Giada De Laurentiis, Kevin Curry, Sara Lynn Cauchon and Abra Berens, you’ll find yourself stocking up on extra boxes of spaghetti, gemelli and penne, so you can enjoy a summer pasta any night of the week.

Pasta with Smashed Tomatoes and ArugulaElizabeth Minchilli

This simple pasta, from Elizabeth Minchilli’s “Italian Table: Creating Festive Meals for Family and Friends” is perfect for summer, because it takes advantage of tomatoes at the height of their season, says the author and Italian food expert. “Although it requires some cooking, it’s fast and you’re not stuck in a hot kitchen for too long,” says Minchilli. With so few ingredients, it’s essential that you start with the best. Tomatoes should taste like tomatoes and be ripe and thin-skinned, but if yours are hard to bite into, cutting them in half before cooking will help. “Ricotta salata is a briny, salty, somewhat crumbly cheese,” explains Minchilli. “Crumbled feta is a great alternative.”

Gemelli With Kale Pesto And OlivesFood Network

“Baby greens are all over farmers’ markets during the summer months,” says TV personality, cookbook author and restaurateur Giada De Laurentiis, who combines baby kale with walnuts, orange zest and juice, and Parmigiano Reggiano for an unexpected pesto to toss with spiral-shaped gemelli pasta. “Feel free to make a swap for the baby kale, depending on what is available,” says De Laurentiis. “Baby swiss chard, mustard greens and even baby arugula would be great here.” The pasta and pesto are tossed with rotisserie chicken to make this dish more substantial, plus two kinds of olives really bump up the flavor.