This Shrimp Pasta Recipe Celebrates Summer’s End

There’s an eye-popping reveal at the farmers’ market right now. If you feel like cooking, meander the overflowing vegetable stalls, grab anything and take it home for dinner. It’s bound to be at peak ripeness, juicy and sweet, no matter what it is. Peppers, tomatoes, corn, cucumbers, fresh herbs, stone fruit, berries, melons: We are gleefully overwhelmed with choice.

So here’s a menu that seizes the moment, without requiring much in the way of effort: a zesty salad of marinated sweet peppers, a main-course pasta that requires only a pot of boiling soak and a skillet, and an icy, refreshing dessert. All are utterly simple and customizable, to be embellished according to whim or happenstance find.

Also Read: How to Make Indian Butter Chicken