Our garden rotini recipes are bursting with summer flavors! These quick, vibrant pasta dishes showcase the best of the season’s produce in creative, delicious ways. From light herb-infused sauces to hearty vegetable-packed meals, you’ll find the perfect dinner inspiration. Get ready to transform your summer meals with these 18 flavorful recipes that celebrate sunny days and garden-fresh ingredients.
Garlic Butter Garden Rotini with Fresh Herbs
Keeping my kitchen stocked with fresh herbs has become my favorite little luxury—there’s something so satisfying about snipping fragrant basil and parsley right before dinner. This garlic butter garden rotini came about during one of those busy weeknights when I needed something comforting yet vibrant, and it’s since become my go-to when I want to feel fancy without the fuss.
Ingredients
Rotini pasta – 12 oz
Unsalted butter – 4 tbsp
Garlic – 4 cloves
Fresh basil – ¼ cup
Fresh parsley – 2 tbsp
Salt – 1 tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add rotini pasta and 1 teaspoon of salt to the boiling water.
3. Cook pasta for 9 minutes, stirring every 3 minutes to prevent sticking.
4. While pasta cooks, mince 4 cloves of garlic finely.
5. Chop ¼ cup fresh basil and 2 tablespoons fresh parsley separately.
6. Drain pasta in a colander, reserving ½ cup of pasta water.
7. Melt 4 tablespoons unsalted butter in the empty pot over medium heat.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Return drained pasta to the pot with garlic butter.
10. Pour in reserved pasta water and stir continuously for 2 minutes until sauce emulsifies.
11. Remove pot from heat and stir in chopped basil and parsley.
12. Serve immediately in warm bowls. Seriously, the silky butter sauce clinging to every spiral makes this dish feel restaurant-worthy, while the fresh herbs provide this bright, garden-fresh finish that always makes me wish I’d doubled the recipe.
Creamy Avocado Pesto Garden Rotini
During my last farmers market trip, I spotted the most beautiful basil and knew immediately I had to create this vibrant pasta dish that’s become my go-to for busy weeknights. This creamy avocado pesto comes together in minutes and always reminds me of summer garden gatherings with friends.
Ingredients
Garden rotini – 12 oz
Avocado – 1 large
Fresh basil – 1 cup packed
Pine nuts – ¼ cup
Garlic – 2 cloves
Lemon juice – 2 tbsp
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water and stir until dissolved.
3. Add the garden rotini to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, cut the avocado in half, remove the pit, and scoop the flesh into a food processor.
5. Add basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper to the food processor.
6. Pulse the mixture for 30 seconds, then scrape down the sides with a spatula to ensure even blending.
7. Process the pesto for another 45 seconds until completely smooth and creamy.
8. Drain the cooked pasta in a colander, reserving ½ cup of pasta water.
9. Return the drained pasta to the warm pot and immediately add the avocado pesto.
10. Toss the pasta with the pesto for 1 minute, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles evenly.
11. Serve immediately while warm. Last night I served this over grilled chicken for extra protein, and the creamy texture with the fresh basil flavor made it feel like a restaurant-quality meal. The avocado gives it such a rich, velvety consistency that pairs perfectly with the al dente rotini.
Lemon Basil Garden Rotini with Grilled Chicken
Last week, I was craving something bright and fresh but didn’t want to spend hours in the kitchen—this lemon basil garden rotini with grilled chicken was my happy solution. It’s become my go-to for busy weeknights when I need a meal that feels special without the fuss.
Ingredients
Rotini pasta – 8 oz
Chicken breast – 1 lb
Olive oil – 2 tbsp
Lemon – 1
Fresh basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add rotini pasta and cook for 9 minutes until al dente.
3. Drain pasta in a colander and set aside.
4. Preheat grill to 400°F while pasta cooks.
5. Brush chicken breast with 1 tablespoon olive oil.
6. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
7. Grill chicken for 6 minutes per side until internal temperature reaches 165°F.
8. Let chicken rest for 5 minutes before slicing.
9. Zest entire lemon into a large mixing bowl.
10. Juice lemon into the same bowl.
11. Add remaining 1 tablespoon olive oil to lemon mixture.
12. Whisk lemon mixture vigorously for 30 seconds until emulsified.
13. Chop fresh basil leaves into thin ribbons.
14. Add cooked pasta to lemon dressing bowl.
15. Toss pasta until evenly coated with dressing.
16. Add sliced grilled chicken to pasta mixture.
17. Sprinkle remaining ½ teaspoon salt and ¼ teaspoon black pepper over everything.
18. Gently fold in chopped basil until distributed.
You’ll love how the tender rotini clings to that zesty lemon dressing, while the grilled chicken adds satisfying protein. Try serving it slightly warm with extra basil sprinkled on top—it makes the flavors pop even more.
Roasted Vegetable Garden Rotini with Balsamic Glaze
Gathering vegetables from my garden always inspires me to create simple, flavorful pasta dishes that celebrate seasonal produce. Just last week, I found myself with an abundance of zucchini, bell peppers, and cherry tomatoes—perfect for this roasted vegetable rotini that has become my go-to weeknight dinner. There’s something so satisfying about transforming fresh ingredients into a vibrant, comforting meal that fills my kitchen with the most incredible aromas.
Ingredients
Rotini pasta – 12 oz
Zucchini – 2 medium, sliced
Red bell pepper – 1 large, chopped
Yellow bell pepper – 1 large, chopped
Cherry tomatoes – 2 cups
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 3 cloves, minced
Balsamic glaze – ¼ cup
Fresh basil – ¼ cup, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Chop the zucchini into ½-inch slices and the bell peppers into 1-inch pieces.
3. Place the zucchini, bell peppers, and whole cherry tomatoes on the prepared baking sheet.
4. Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with ¾ teaspoon of salt and ¼ teaspoon of black pepper.
5. Toss the vegetables thoroughly to coat them evenly with oil and seasonings.
6. Roast the vegetables in the preheated oven for 20-25 minutes until they develop golden edges and the tomatoes burst open.
7. While vegetables roast, bring a large pot of salted water to a rolling boil.
8. Cook the rotini pasta according to package directions until al dente, typically 8-10 minutes.
9. Drain the pasta thoroughly and return it to the pot.
10. Heat the remaining 1 tablespoon of olive oil in a small pan over medium heat.
11. Add the minced garlic and cook for 1 minute until fragrant but not browned.
12. Combine the roasted vegetables, cooked pasta, and garlic in the large pot.
13. Drizzle the balsamic glaze over the pasta mixture and toss gently to combine.
14. Stir in the chopped fresh basil and remaining ¼ teaspoon each of salt and black pepper.
15. Let the pasta rest for 2 minutes to allow flavors to meld before serving. Letting this dish rest for those few minutes really allows the balsamic glaze to soak into the pasta, creating the most wonderful sweet-tangy balance against the roasted vegetables. The roasted peppers become almost caramelized while the burst tomatoes create a light sauce that clings beautifully to every spiral of rotini. I love serving this with extra balsamic glaze drizzled over the top and a sprinkle of Parmesan cheese for those who want it.
Spicy Cajun Shrimp Garden Rotini
Keeping my kitchen stocked with bold spices means I can whip up something exciting even on busy weeknights, which is exactly how this Spicy Cajun Shrimp Garden Rotini came to be—a quick, satisfying dish that never fails to impress my family with its vibrant kick and garden-fresh appeal.
Ingredients
- Rotini pasta – 8 oz
- Raw shrimp, peeled and deveined – 1 lb
- Cajun seasoning – 2 tbsp
- Olive oil – 2 tbsp
- Garlic, minced – 3 cloves
- Cherry tomatoes, halved – 1 cup
- Fresh spinach – 2 cups
- Heavy cream – ½ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
- Drain the pasta in a colander and set it aside.
- Pat the shrimp dry with paper towels to ensure a good sear.
- Toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque.
- Transfer the shrimp to a plate and set aside.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
- Sauté the minced garlic for 30 seconds, until fragrant but not browned.
- Add the halved cherry tomatoes and cook for 3 minutes, until they start to soften and release juices.
- Stir in the fresh spinach and cook for 1 minute, until wilted.
- Pour in the heavy cream and remaining 1 tablespoon of Cajun seasoning, stirring to combine.
- Simmer the sauce for 2 minutes over medium heat, allowing it to thicken slightly.
- Return the cooked shrimp and drained pasta to the skillet, tossing to coat everything in the sauce.
- Season with salt and black pepper, stirring gently to incorporate.
Zesty, creamy, and packed with a kick, this dish balances tender shrimp and al dente rotini with a sauce that clings perfectly to every noodle. I love serving it straight from the skillet with a sprinkle of extra Cajun seasoning for those who crave more heat, or alongside garlic bread to soak up every last bit of that flavorful cream.
Pesto and Cherry Tomato Garden Rotini Salad
Bursting with fresh summer flavors, this pesto and cherry tomato rotini salad has become my go-to potluck dish after discovering it at a neighborhood barbecue last month. I love how the vibrant colors and simple preparation make it perfect for busy weeknights when I want something satisfying without spending hours in the kitchen.
Ingredients
Rotini pasta – 12 oz
Cherry tomatoes – 2 cups
Basil pesto – ½ cup
Fresh basil leaves – ¼ cup
Parmesan cheese – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 12 ounces of rotini pasta to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
4. While pasta cooks, rinse 2 cups of cherry tomatoes under cold running water.
5. Cut each cherry tomato in half using a sharp knife and cutting board.
6. Drain the cooked pasta in a colander placed in the sink.
7. Rinse the drained pasta with cold water for 30 seconds to stop the cooking process and cool it quickly.
8. Transfer the cooled pasta to a large mixing bowl.
9. Add ½ cup of basil pesto to the pasta and stir until every piece is evenly coated.
10. Add the halved cherry tomatoes to the pasta mixture.
11. Tear ¼ cup of fresh basil leaves by hand and add them to the bowl.
12. Grate ½ cup of Parmesan cheese directly over the salad using a microplane or box grater.
13. Drizzle 2 tablespoons of olive oil over the salad ingredients.
14. Sprinkle ½ teaspoon of black pepper evenly across the salad.
15. Toss all ingredients together gently but thoroughly until well combined.
16. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow flavors to meld. Using this chilling time helps the pesto cling better to the pasta and intensifies the flavors.
17. Remove from refrigerator and give the salad one final gentle toss before serving. Undeniably fresh and satisfying, the al dente rotini holds the pesto beautifully while the cherry tomatoes burst with juicy sweetness in every bite. I love serving this chilled salad alongside grilled chicken or scooping it into mason jars for a portable picnic lunch that always earns compliments.
Creamy Mushroom and Thyme Garden Rotini
Perfectly creamy pasta dishes have become my go-to comfort food this season, especially when I can use fresh ingredients from my little herb garden. There’s something so satisfying about twirling forkfuls of pasta coated in that rich, earthy sauce while the rain patters outside my kitchen window.
Ingredients
- Rotini pasta – 12 oz
- Cremini mushrooms – 8 oz
- Heavy cream – 1 cup
- Fresh thyme – 2 tbsp
- Garlic – 3 cloves
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – ½ cup
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon of salt to the boiling water.
- Add 12 oz of rotini pasta to the boiling water.
- Cook the pasta for 9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, slice 8 oz of cremini mushrooms into ¼-inch thick pieces.
- Mince 3 cloves of garlic finely.
- Strip fresh thyme leaves from stems to measure 2 tablespoons.
- Heat a large skillet over medium-high heat for 2 minutes.
- Melt 2 tablespoons of butter in the heated skillet.
- Add sliced mushrooms to the skillet in a single layer.
- Cook mushrooms undisturbed for 4 minutes until golden brown on one side.
- Flip mushrooms and cook for another 3 minutes until tender.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour 1 cup of heavy cream into the skillet.
- Add 2 tablespoons of fresh thyme leaves to the cream mixture.
- Season with ½ teaspoon of black pepper.
- Simmer the sauce for 5 minutes until slightly thickened.
- Reserve ½ cup of pasta water before draining the cooked rotini.
- Add drained pasta directly to the skillet with the mushroom sauce.
- Toss pasta with sauce over low heat for 2 minutes until well coated.
- If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
- Grate ½ cup of Parmesan cheese directly over the pasta.
- Stir gently until cheese melts and creates a velvety sauce.
- Serve immediately while hot.
Silky cream clings beautifully to every twist of rotini, while the mushrooms provide a meaty texture that makes this feel indulgent yet simple. I love serving this in shallow bowls with extra thyme sprigs scattered over the top, and it pairs wonderfully with a crisp green salad for a complete meal that always satisfies.
Mediterranean Garden Rotini with Feta and Olives
Keeping my pantry stocked with Mediterranean staples means I can always whip up something delicious on busy weeknights. Just last Tuesday, after a particularly hectic day at work, I found myself craving something bright and satisfying—and this rotini dish was born from that exact moment of kitchen improvisation. It’s become my go-to when I want a meal that feels both wholesome and effortlessly elegant.
Ingredients
Rotini pasta – 8 oz
Cherry tomatoes – 1 cup
Kalamata olives – ½ cup
Feta cheese – 4 oz
Extra virgin olive oil – 2 tbsp
Garlic – 2 cloves
Fresh basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 oz of rotini pasta to the pot and stir immediately to prevent sticking.
4. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (check by tasting a piece—it should be tender but still firm).
5. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Thinly slice 2 cloves of garlic and add to the skillet.
7. Sauté garlic for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
8. Halve 1 cup of cherry tomatoes and add them to the skillet.
9. Cook tomatoes for 4-5 minutes until they begin to soften and release their juices.
10. Pit and halve ½ cup of Kalamata olives, then add to the skillet.
11. Drain the cooked pasta, reserving ½ cup of pasta water.
12. Add the drained pasta directly to the skillet with the tomato-olive mixture.
13. Pour in ¼ cup of the reserved pasta water and toss everything together—the starchy water helps create a light sauce that clings to the pasta.
14. Crumble 4 oz of feta cheese over the hot pasta.
15. Toss gently until the cheese begins to melt slightly into the dish.
16. Chop ¼ cup of fresh basil and stir it into the pasta just before serving.
17. Season with ½ teaspoon of black pepper and additional salt if needed.
The finished dish has this wonderful contrast of textures—the firm rotini holds up beautifully against the burst tomatoes and briny olives. I love how the feta melts just enough to create creamy pockets without losing its tangy character. Sometimes I’ll serve it warm, but it’s equally fantastic at room temperature for a picnic-style lunch the next day.
Zesty Lime and Cilantro Garden Rotini
Keeping my kitchen cool during summer is always a challenge, which is why I created this refreshing pasta dish that requires minimal stove time. I first made it for a last-minute potluck and now it’s my go-to for busy weeknights when I want something bright and satisfying without heating up the whole house.
Ingredients
Rotini pasta – 12 oz
Fresh lime juice – ¼ cup
Olive oil – 3 tbsp
Fresh cilantro – ½ cup chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, whisk together fresh lime juice and olive oil in a large serving bowl until emulsified.
4. Drain the cooked pasta in a colander but do not rinse, as the starch helps the dressing cling better.
5. Immediately transfer the hot pasta to the serving bowl with the lime-oil mixture.
6. Toss the pasta vigorously with tongs to coat every piece with the dressing.
7. Stir in chopped fresh cilantro, reserving a tablespoon for garnish.
8. Season with salt and black pepper, then toss again to distribute evenly.
9. Let the pasta rest for 5 minutes to allow flavors to meld before serving.
10. Garnish with remaining cilantro and serve immediately. My favorite thing about this dish is how the tangy lime cuts through the richness while the cilantro adds fresh herbal notes that make it taste garden-fresh. Marvelously versatile, it pairs equally well with grilled chicken or stands alone as a vibrant vegetarian main, and the rotini’s spiral shape perfectly traps every drop of the zesty dressing.
Caprese Garden Rotini with Fresh Mozzarella
This Caprese Garden Rotini with Fresh Mozzarella has become my go-to weeknight dinner when I want something that feels fancy but comes together in under 30 minutes. I first made it for a last-minute potluck and now get requests for the recipe constantly—it’s that good!
Ingredients
- Rotini pasta – 12 oz
- Cherry tomatoes – 2 cups
- Fresh mozzarella balls – 8 oz
- Fresh basil – ½ cup
- Olive oil – 3 tbsp
- Balsamic glaze – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, halve the cherry tomatoes and place them in a large mixing bowl.
- Drain the cooked pasta thoroughly and immediately add it to the bowl with tomatoes—the residual heat will slightly soften the tomatoes.
- Tip: Letting the hot pasta warm the tomatoes enhances their sweetness without making them mushy.
- Add the fresh mozzarella balls, tearing any larger ones in half with your hands.
- Drizzle the olive oil and balsamic glaze evenly over the pasta mixture.
- Chiffonade the fresh basil by stacking leaves, rolling tightly, and slicing thinly crosswise.
- Tip: Rolling basil leaves before slicing creates beautiful, uniform ribbons that distribute flavor evenly.
- Sprinkle the sliced basil, salt, and black pepper over the pasta.
- Gently toss everything together until well combined.
- Tip: For best flavor, let the pasta sit for 5 minutes before serving to allow the ingredients to meld.
Every bite delivers the perfect balance of chewy pasta, burst-in-your-mouth tomatoes, and creamy mozzarella pockets. The balsamic glaze adds a sweet-tangy note that ties everything together beautifully—I love serving it in shallow bowls with extra basil sprinkled on top for a restaurant-worthy presentation at home.
Garlic Parmesan Garden Rotini with Broccoli
Craving something that feels both comforting and fresh? I whipped up this Garlic Parmesan Garden Rotini with Broccoli last night when my garden broccoli was begging to be used, and it’s become my new weeknight staple—quick, cheesy, and packed with flavor.
Ingredients
Rotini – 8 oz
Broccoli – 2 cups
Garlic – 3 cloves
Butter – 2 tbsp
Heavy cream – ½ cup
Parmesan cheese – ¾ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the rotini and cook for 8 minutes, stirring occasionally to prevent sticking. 3. Chop the broccoli into small florets while the pasta cooks. 4. Mince the garlic cloves finely. 5. Add the broccoli to the pasta pot during the last 3 minutes of cooking to blanch it. 6. Drain the pasta and broccoli together in a colander. 7. Melt the butter in the same pot over medium heat. 8. Sauté the minced garlic in the butter for 1 minute until fragrant but not browned. 9. Pour in the heavy cream and bring to a gentle simmer. 10. Stir in the Parmesan cheese until fully melted and the sauce is smooth. 11. Add the drained pasta and broccoli back to the pot. 12. Toss everything together until evenly coated with the sauce. 13. Season with salt and black pepper, then mix well. 14. Remove from heat and let sit for 2 minutes to allow the flavors to meld. Garlicky, creamy, and satisfyingly cheesy, this dish has a wonderful texture with tender rotini and crisp-tender broccoli bites. Great for a cozy dinner, or try topping it with toasted breadcrumbs for an extra crunch.
Bacon and Pea Garden Rotini in Alfredo Sauce
Last week, I found myself staring at an almost-empty fridge with only bacon, peas, and pasta left—but sometimes the simplest ingredients create the most comforting meals. This creamy rotini dish came together in under 30 minutes and became an instant family favorite, proving that you don’t need fancy ingredients for a satisfying dinner. I love how the peas add a pop of freshness against the rich sauce, making it feel both indulgent and balanced.
Ingredients
- Rotini pasta – 12 oz
- Bacon – 6 slices
- Frozen peas – 1 cup
- Heavy cream – 1 cup
- Parmesan cheese – ½ cup, grated
- Garlic – 2 cloves, minced
- Butter – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, chop the bacon into ½-inch pieces.
- Cook bacon in a skillet over medium heat for 6–8 minutes until crispy, then transfer to a paper towel-lined plate using a slotted spoon.
- Drain all but 1 tablespoon of bacon grease from the skillet.
- Add butter and minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer over medium-low heat.
- Stir in grated Parmesan cheese until the sauce is smooth and slightly thickened.
- Add frozen peas to the sauce and cook for 2 minutes until warmed through.
- Drain the cooked pasta and add it directly to the skillet with the sauce.
- Toss the pasta, sauce, and crispy bacon together until evenly coated.
- Season with salt and black pepper, then remove from heat.
Know that this dish delivers a wonderful contrast of textures—the crispy bacon bits against the tender pasta and creamy sauce make every bite exciting. I sometimes serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping, but it’s hearty enough to stand on its own. The peas brighten up the richness beautifully, making it a meal that feels both cozy and fresh.
Roasted Red Pepper and Goat Cheese Garden Rotini
Unbelievably, this roasted red pepper and goat cheese pasta became my go-to comfort meal after discovering it accidentally during a summer garden surplus. Usually, I’m all about quick weeknight dinners, but this one’s worth the extra few minutes for that incredible creamy-tangy combo that keeps me coming back for seconds every single time.
Ingredients
Rotini pasta – 12 oz
Red bell peppers – 2 large
Goat cheese – 4 oz
Garlic – 3 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh basil – ¼ cup
Instructions
1. Preheat your oven to 425°F.
2. Cut the red bell peppers in half lengthwise and remove all seeds and membranes.
3. Place the pepper halves cut-side down on a baking sheet lined with aluminum foil.
4. Roast the peppers in the preheated oven for 25 minutes until the skins are completely blackened and blistered.
5. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes to steam – this tip makes peeling effortless.
6. While peppers steam, bring a large pot of salted water to a rolling boil.
7. Cook the rotini pasta according to package directions for exactly 9 minutes until al dente.
8. Peel the blackened skins off the roasted peppers – they should slip off easily.
9. Roughly chop the peeled roasted peppers into 1-inch pieces.
10. Mince the garlic cloves finely.
11. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
12. Sauté the minced garlic for exactly 1 minute until fragrant but not browned – watch closely as burnt garlic turns bitter.
13. Add the chopped roasted peppers to the skillet and cook for 3 minutes, stirring constantly.
14. Crumble the goat cheese directly into the skillet.
15. Stir continuously for 2 minutes until the cheese melts into a creamy sauce.
16. Drain the cooked pasta, reserving ½ cup of pasta water.
17. Add the drained pasta to the skillet with the sauce.
18. Pour in ¼ cup of the reserved pasta water and toss to combine – the starchy water helps the sauce cling perfectly to every noodle.
19. Chop the fresh basil leaves and stir them into the pasta.
20. Season with salt and black pepper, then serve immediately.
Amazingly creamy yet light, this pasta delivers tangy goat cheese balanced by the sweet smokiness of roasted peppers. The rotini’s spiral shape catches every bit of sauce, making each bite perfectly balanced. I love serving it with extra crumbled goat cheese on top and a simple green salad for the ultimate weeknight dinner that feels anything but ordinary.
Thai Peanut Garden Rotini with Crushed Peanuts
Picture this: it’s one of those busy weeknights when I’m craving something comforting yet exciting, and this Thai peanut garden rotini always saves the day. I first stumbled upon this combo when my garden was overflowing with fresh veggies, and the creamy peanut sauce just tied everything together perfectly.
Ingredients
- Rotini pasta – 8 oz
- Peanut butter – ½ cup
- Soy sauce – 3 tbsp
- Lime juice – 2 tbsp
- Garlic – 2 cloves
- Red bell pepper – 1
- Carrot – 1
- Green onions – 3
- Peanuts – ¼ cup
- Water – ½ cup
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon of salt to the boiling water.
- Cook the rotini pasta for 9 minutes exactly, stirring occasionally to prevent sticking.
- While pasta cooks, mince 2 cloves of garlic finely.
- Dice the red bell pepper into ½-inch pieces.
- Grate the carrot using the large holes of a box grater.
- Thinly slice the green onions, separating white and green parts.
- Whisk together ½ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons lime juice, and ½ cup warm water in a medium bowl until smooth.
- Heat 1 tablespoon oil in a large skillet over medium heat for 1 minute.
- Sauté the minced garlic and white parts of green onions for 1 minute until fragrant.
- Add diced bell pepper and grated carrot to the skillet.
- Cook vegetables for 4 minutes, stirring frequently, until slightly softened.
- Drain the cooked pasta, reserving ¼ cup of pasta water.
- Add the drained pasta to the skillet with vegetables.
- Pour the peanut sauce over the pasta and vegetables.
- Add the reserved pasta water to the skillet.
- Toss everything together for 2 minutes over low heat until well coated.
- Crush ¼ cup peanuts using a rolling pin or the bottom of a heavy pan.
- Sprinkle the crushed peanuts over the pasta.
- Garnish with the green parts of the sliced green onions.
Kind of magical how the creamy peanut sauce clings to every twist of rotini while the crushed peanuts add that satisfying crunch. The fresh veggies keep it light and bright, making this feel like a treat that’s actually good for you—I love serving it straight from the skillet with extra lime wedges for squeezing over top.
Herbed Ricotta and Zucchini Garden Rotini
Haven’t we all had those garden zucchini that seem to multiply overnight? I found myself staring at a counter full of them last week, which inspired this simple pasta that’s become my new go-to weeknight dinner. It’s the kind of effortless meal that feels fancy but comes together in the time it takes to boil water.
Ingredients
Rotini pasta – 12 oz
Zucchini – 2 medium
Ricotta cheese – 1 cup
Fresh basil – ¼ cup
Fresh parsley – 2 tbsp
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
3. While pasta cooks, slice zucchini into ¼-inch thick half-moons.
4. Mince garlic cloves finely.
5. Chop fresh basil and parsley, keeping them separate.
6. Heat olive oil in a large skillet over medium heat until it shimmers.
7. Add zucchini to the skillet and cook for 4 minutes, until lightly golden but still firm.
8. Add minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
9. Drain pasta, reserving ½ cup of pasta water.
10. Return drained pasta to the pot off heat.
11. Add ricotta cheese to the pasta and stir until creamy.
12. Pour in reserved pasta water gradually until sauce reaches desired consistency.
13. Fold in cooked zucchini and garlic mixture.
14. Stir in chopped basil, parsley, salt, and black pepper until evenly distributed.
15. Serve immediately while warm.
As you take your first bite, you’ll notice how the creamy ricotta clings to every spiral of pasta while the zucchini adds just the right amount of fresh crunch. The herby brightness makes this feel like summer in a bowl, and I love serving it with a simple green salad for the perfect light dinner that still satisfies.
Smoky Chipotle Chicken Garden Rotini
Warm autumn evenings always make me crave something hearty yet fresh, and this smoky chipotle chicken garden rotini has become my go-to comfort dish. I first made it last fall when my garden was overflowing with zucchini and bell peppers, and now it’s a weekly staple in our house.
Ingredients
Rotini pasta – 12 oz
Chicken breast – 1 lb
Zucchini – 1 medium
Red bell pepper – 1 large
Chipotle peppers in adobo – 2 tbsp
Garlic – 3 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, dice chicken breast into 1-inch cubes and season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 6-8 minutes, flipping halfway through, until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Dice zucchini and red bell pepper into uniform ½-inch pieces.
8. Mince garlic cloves finely.
9. Add remaining olive oil to the same skillet and heat over medium heat.
10. Sauté zucchini and bell pepper for 5-7 minutes until slightly softened but still crisp.
11. Stir in minced garlic and cook for 1 minute until fragrant.
12. Add chipotle peppers in adobo sauce and remaining seasonings, stirring to coat vegetables.
13. Drain cooked pasta, reserving ½ cup of pasta water.
14. Return chicken to skillet with vegetables.
15. Add drained pasta and ¼ cup reserved pasta water to the skillet.
16. Toss everything together over low heat for 2 minutes until well combined and saucy.
17. Add more pasta water if needed to reach desired consistency.
Slightly charred vegetables provide wonderful texture against the tender pasta, while the chipotle adds just enough heat without overwhelming the dish. I love serving this family-style with extra fresh herbs from the garden, and it reheats beautifully for lunch the next day.
Summer Squash and Basil Garden Rotini
As I was harvesting the last of my summer squash this morning, I realized this simple pasta dish has become my go-to for using up that garden bounty—it’s fresh, fast, and always reminds me of sunny afternoons spent tending to my vegetable patch.
Ingredients
- Rotini pasta – 8 oz
- Summer squash – 2 medium, sliced
- Fresh basil – ½ cup, chopped
- Garlic – 2 cloves, minced
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rotini pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.
- Add sliced summer squash to the skillet and cook for 5-7 minutes, stirring occasionally, until tender with slight golden edges.
- Drain the cooked pasta, reserving ¼ cup of pasta water.
- Tip: The starchy pasta water helps create a light sauce that coats every noodle.
- Combine the drained pasta with the squash mixture in the skillet.
- Add the reserved pasta water and toss everything together over low heat for 1 minute.
- Tip: Tossing the pasta in the skillet for that final minute helps the flavors meld beautifully.
- Remove the skillet from heat and stir in the chopped fresh basil.
- Season with salt and black pepper, then toss once more to combine.
- Tip: Adding basil off the heat preserves its bright color and fresh flavor.
What I love most about this dish is how the tender rotini cradles the delicate squash, while the basil adds a peppery freshness that makes each bite sing. Try serving it with a sprinkle of Parmesan or alongside grilled chicken for a complete meal that truly celebrates summer’s simplicity.
Summary
My goodness, what a delicious collection! These 18 garden rotini recipes bring summer’s freshest flavors right to your table. I hope you’ll whip up a few, share your favorites in the comments below, and pin this roundup to your Pinterest boards for easy summer meal planning. Happy cooking!
