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For The Love Of Summer Pasta

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For The Love Of Summer Pasta

summer pasta


There is nothing like the perfect summer pasta dish on a hot day.   Nerano Spaghettoni is simple to make, tasty, and can be served hot or cold.   In this episode of #LunchBreakLIVE guest Chef Christina Pirello shows us how to throw together this masterpiece, so get ready to start cooking! It’s so summery and yummy, you’ll never want the zucchini season to end.




Christina is the author of seven cookbooks, her latest is “Back to the Cutting Board”,  ‘Cooking the Whole Foods Way’, which was named the “Healthiest Cookbook of the Decade” by Washington, D.C.-based Physician’s Committee for Responsible Medicine.  Her other books take on all sorts of natural lifestyle topics, like Chinese medicine in ‘Cook Your Way to the Life You Want;’ beauty from the inside out and how to create health with diet, ‘Glow, A Prescription for Radiant Health and Beauty;’ quick and easy healthy cooking in ‘Christina Cooks: Everything You Always Wanted to Know About Whole Foods, But Were Afraid to Ask;’ a 21-day diet plan designed to get you on the path to a fit and slim body with ‘This Crazy Vegan Life;’ and then there’s I’m Mad as Hell and I’m Not Going to Eat it Anymore,’ designed to educate you about what’s going on with our food supply and how to get the best quality food on your table. Each book is packed with unique information and delicious recipes to get you on the path to wellness, deliciously. She’s thinking about Book number 8.

Christina’s first e-book, ‘Christina Pirello’s Wellness 1000,’ gives you 1000 reasons to get in the kitchen and cook your butt off! With 32 how-to videos and more than 70 photos, it’s a mouthwatering way to prepare plant-based foods. She also writes for The Huffington Post and The Examiner and is a featured columnist for VegNews magazine. She is a Master in Residence at The Restaurant School at Walnut Hill College. Along with being a board member, she lectures as a professor of Culinary Arts and Nutrition.  She serves on the board of The Farm Market Trust, The Green Council of Philadelphia, The Green City Youth Council of Philadelphia, The Chefs for Humanity Chef’s Council and is a member of IACP (International Association of Culinary Professionals) and Women Chefs and Restaurateurs.  She is very proud to have received the 2020 Philadelphia Award for health food.

Christina resides in Philadelphia. Christina Cooks can be found across the country on PBS. local stations.


Chef Christina
Chef Christina



This summer pasta recipe is the perfect dish for the zucchini season!  It’s a great dish to take to parties because it can be served hot or cold, making it super easy to drop on the potluck table.  The flavor is awesome, so it’s sure to be a hit with all the guests.  It’s also a great dish to make for yourself for lunch or dinner at home because we all have busy lives and not enough time for elaborate cooking, so being a simple recipe, this recipe is convenient.  Give it a try.

See Also


summer pasta ingredients
The ingredients for the zucchini summer pasta dish.


summer pasta
The finished summer pasta.


Summer Pasta (Nerano Spaghettoni)

Here's one version of this simple summer pasta dish. It's so summery and yummy, you'll never want the zucchini season to end.
Course Dinner, Lunch
Cuisine Italian
Servings 2 servings


  • extra virgin olive oil
  • 1 clove fresh garlic sliced
  • 1/2 yellow onion thin half moon slices
  • crushed red chili flakes
  • sea salt
  • 250 grams zucchini 1 large zucchini
  • 8 ounces spaghetti


  • Place 2-3 tablespoons extra virgin olive oil
  • in a deep skillet along with garlic, onion and hot spice over medium heat. When the onion begins to sizzle, add a pinch of salt and saute until translucent.
  • Cut the zucchini in coins and lay on top of the onions
  • . Cook, turning the zucchini until they soften and begin to brown, about 3 minutes per side, but check to see if they are browning before turning.
  • While the zucchini cooks, bring a pot of salted water to the boil, enough water to cover the pasta, not drown it. Cook the spaghetti al dente, about 7-9 minutes. Using tongs or a slotted spoon, transfrer the pasta to the skillet of zucchini, bringing some pasta water with you to create a sort of gravy. Shred basil
  • and stir into the pasta, stirring to combine all the ingredients.
  • Transfer to a serving bowl and serve immediately.
Keyword vegan
Tried this recipe?Let us know how it was!



It’s getting hotter and hotter as summer continues so I plan on serving this dish cold.  How will you eat it?  Cook it up, take a photo, and tag @JaneUnChainedNEWS on Instagram.  If you re looking for other vegan recipes to try, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!

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