Whatever your carb-loaded craving, you can find the dish to satisfy it during Restaurant Week Boston. Whether it’s cavatelli, tortiglioni, gemelli or rigatoni, pasta is the perfect palette for the end-of-summer produce like summer squash, zucchini, corn and, of course, tomatoes. Peruse the preparations below to whet your appetite for a pasta-y Restaurant Week feast.
Artu – Cavatelli pasta with lobster meat, spring peas and mascarpone
Metropolis Café – Late summer casarecce pasta with heirloom tomatoes, zucchini, summer squash, truffle butter and Parmesan
Top of the Hub – Tortiglioni pasta with stewed tomatoes, sweet Italian sausage, caramelized onion and peppers, and aged Pecorino cheese
Central Bistro – Summer pappardelle pasta with artichoke, haricot verts, zucchini, carrot, lemon zest and Parmesan
Bar Boulud – Housemade gemelli pasta with summer squash, corn and Pecorino Romano
Da Vinci – Rigatoni Bolognese with housemade rigatoni tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine and topped with shaved Parmigiano Reggiano.