Fast 'n' fresh summer pastas

Loaded with in-season produce, these satisfying dinners are ready in 30 minutes or less

Tuna Tomato Spaghetti

Our easy from-scratch basil-walnut pesto sauce adds bright, nutty flavor to this dish

8 oz. spaghetti

2 cups basil leaves

1/4 cup + 1 Tbs. olive oil

2 Tbs. chopped walnuts, toasted

2 Tbs. grated Parmesan

1 Tbs. lemon juice

3 cloves garlic

3 vines cherry tomatoes on the vine

1 red chili pepper, finely chopped (optional)

1 (5 oz.) can solid white tuna in water, drained

Fresh basil leaves, lemon wedges and cracked black pepper (optional)

● In large pot of salted boiling water, cook pasta according to package directions for al dente; reserve 1/2 cup cooking liquid. Drain pasta. In food processor, process basil, 1/4 cup oil, walnuts, Parmesan, lemon juice and 1 clove garlic until almost smooth. Transfer to bowl; cover and reserve.

● Slice remaining 2 cloves garlic. In large nonstick skillet, heat remaining 1 Tbs. oil over medium heat. Add tomatoes; cook, stirring, until softened, 5 min. Add garlic and, if using, chili pepper; cook, stirring, 30 sec. Add pasta, reserved cooking liquid, pesto and tuna; cook, stirring, until heated through, 2 min. Transfer to serving bowl. If desired, top with basil, lemon wedges and pepper.

Servings: 4. Active time: 30 min.

Total time: 30 min.

Calories: 460 Protein: 18g Fat: 22g (3g sat.) Chol.: 15mg Carbs.: 49g Sodium: 170mg Fiber: 2g Sugar: 5g

Onion-Prosciutto Pasta

For a burst of savory-sweet goodness, cook onions low and slow to caramelize their natural sugars

4 Tbs. olive oil

2 onions, cut into 1/8"-thick rounds

1/2 tsp. salt

1/2 tsp. pepper

12 oz. casarecce pasta

1 cup frozen peas

1/4 cup lemon juice

1 tsp. grated lemon zest

3 oz. goat cheese, crumbled