18 Easy 3-Ingredient Pasta Recipes for Beginners

Pasta night just got a whole lot easier and more exciting! Whether you’re craving quick dinners, seasonal favorites, or just some good old comfort food, these 18 easy 3-ingredient pasta recipes are perfect for beginners and busy home cooks alike. Simple, delicious, and requiring minimal effort, they’re sure to become your go-to meals. Keep reading to discover how effortless pasta can be!

Garlic Butter Pasta

Few dishes bring me as much comfort as a bowl of garlic butter pasta. It’s the kind of meal I turn to on busy weeknights or when I’m craving something simple yet indulgent. The aroma of garlic sizzling in butter is, in my opinion, one of the best smells a kitchen can have.

Ingredients

• 8 oz dried spaghetti
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until it begins to foam slightly.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant but not browned, to avoid bitterness.
5. Drain the pasta, reserving 1/4 cup of the pasta water, then immediately add the spaghetti to the skillet with the garlic butter.
6. Toss the pasta in the garlic butter, adding the reserved pasta water a little at a time to create a silky sauce that coats the noodles.
7. Remove the skillet from heat and stir in the Parmesan cheese, red pepper flakes, parsley, sea salt, and black pepper until well combined.

Creamy, garlicky, and with just a hint of heat, this pasta is a testament to the magic of simple ingredients. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of that delicious sauce.

Tomato Basil Pasta

Unbelievable how a simple dish like Tomato Basil Pasta can bring so much joy to my kitchen. It’s my go-to recipe when I crave something light yet flavorful, and the best part? It’s incredibly easy to whip up, even on my busiest days.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the cherry tomatoes and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 minutes. Tip: A pinch of salt helps the tomatoes break down faster.
4. Drain the pasta and add it directly to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove the skillet from heat and stir in the torn basil leaves and grated Parmesan cheese. Tip: Adding the basil off the heat preserves its vibrant color and fresh flavor.

Combining the al dente pasta with the juicy tomatoes and fragrant basil creates a dish that’s both refreshing and satisfying. For an extra touch of elegance, serve it with a drizzle of olive oil and a sprinkle of additional Parmesan on top.

Lemon Parmesan Pasta

Nothing beats the simplicity and zest of a well-made Lemon Parmesan Pasta, especially on a busy weeknight when time is of the essence but the craving for something deliciously comforting isn’t. I remember whipping this up on a whim one evening, and it’s been a staple in my kitchen ever since. The bright lemon paired with the rich, nutty parmesan creates a symphony of flavors that’s both refreshing and indulgent.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Zest and juice of 1 large lemon
• 1/4 cup fresh basil leaves, thinly sliced
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Reduce the heat to low and stir in the heavy cream, allowing it to warm through without boiling, about 2 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the cream sauce.
5. Toss the pasta with the sauce, adding the grated Parmesan, lemon zest, and lemon juice. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Season with kosher salt to taste and garnish with fresh basil before serving.

Zesty and creamy, this Lemon Parmesan Pasta is a delightful balance of flavors that clings perfectly to each strand of spaghetti. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of the sauce.

Creamy Avocado Pasta

Yesterday, I found myself craving something both comforting and fresh, a dish that could bridge the gap between hearty and healthy. That’s when I remembered this creamy avocado pasta recipe that’s become a staple in my kitchen. It’s perfect for those days when you want something satisfying without spending hours over the stove.

Ingredients

• 8 oz dried spaghetti
• 2 ripe Hass avocados, pitted and peeled
• 1/4 cup fresh basil leaves, tightly packed
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, lightly toasted

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the avocados, basil, garlic, lemon juice, olive oil, salt, and pepper in a food processor. Process until smooth and creamy, scraping down the sides as needed.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately return the pasta to the pot.
4. Add the avocado sauce to the pasta, tossing gently to coat. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
5. Divide the pasta among serving bowls. Top with grated Parmesan cheese and toasted pine nuts.

Lusciously creamy with a bright, herby kick, this pasta is a dream on its own but can be elevated with a sprinkle of chili flakes for heat or served alongside grilled shrimp for added protein. The toasted pine nuts add a delightful crunch that contrasts beautifully with the smooth sauce.

Spicy Garlic Oil Pasta

After a long day of testing recipes in my tiny kitchen, I stumbled upon this Spicy Garlic Oil Pasta that’s become my go-to for nights when I crave something bold yet simple. It’s the kind of dish that fills your kitchen with an irresistible aroma, promising a meal that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz dried spaghetti
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp crushed red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup reserved pasta water
• Fresh parsley, finely chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes. Tip: Keep the heat medium to prevent the garlic from burning.
3. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. Pour in the reserved pasta water and butter, stirring until the butter is melted and the pasta is glossy.
4. Remove from heat and stir in the Parmesan cheese until evenly distributed. Tip: The residual heat will melt the cheese perfectly without clumping.
5. Garnish with fresh parsley before serving.

Every bite of this pasta delivers a punch of garlicky heat, balanced by the richness of butter and Parmesan. Serve it with a crisp white wine or alongside a simple green salad for a meal that feels both indulgent and effortless.

Cheesy Mushroom Pasta

Remember those chilly evenings when all you crave is something warm, comforting, and utterly delicious? That’s exactly how I felt last week, leading me to whip up this Cheesy Mushroom Pasta. It’s a dish that combines the earthy flavors of mushrooms with the rich, gooey goodness of cheese, creating a perfect balance that’s hard to resist.

Ingredients

• 8 oz. dried pasta (like fusilli or penne)
• 2 tbsp clarified butter
• 1 lb. cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. freshly grated nutmeg
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
5. Gradually add the Gruyère and Parmesan cheeses, stirring until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
6. Season the sauce with nutmeg, salt, and pepper, adjusting to taste.
7. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
8. Garnish with chopped parsley before serving.

Every bite of this Cheesy Mushroom Pasta offers a creamy, velvety texture with the umami richness of mushrooms and cheese. For an extra touch of elegance, serve it in warmed bowls with a drizzle of truffle oil on top.

Pesto Pasta

Today, I found myself craving something fresh yet comforting, and nothing hits the spot quite like a vibrant pesto pasta. It’s the kind of dish that brings back memories of summer dinners on the patio, with a glass of crisp white wine in hand.

Ingredients

• 12 oz dried spaghetti
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, combine the basil, olive oil, pine nuts, garlic, Parmigiano-Reggiano, salt, and pepper in a food processor.
4. Pulse the mixture until smooth, scraping down the sides as needed, to create a vibrant green pesto.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water, and return the pasta to the pot.
6. Add the pesto to the pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
7. Serve immediately, garnished with additional Parmigiano-Reggiano and a drizzle of olive oil, if desired.

Perfectly al dente spaghetti coated in a lush, herbaceous pesto makes for a dish that’s both satisfying and refreshing. For an extra touch of elegance, top with a few halved cherry tomatoes or a sprinkle of crushed red pepper flakes for a subtle heat.

Olive Oil and Garlic Pasta

Perfectly simple yet incredibly flavorful, this Olive Oil and Garlic Pasta has been my go-to dish for those nights when I want something delicious without spending hours in the kitchen. It reminds me of my first trip to Italy, where I learned that sometimes, less really is more.

Ingredients

• 12 ounces of high-quality durum wheat spaghetti
• 1/2 cup of extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1 teaspoon of crushed red pepper flakes
• 1/2 cup of finely chopped fresh parsley
• 1/4 cup of freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic slices and cook until golden, about 2-3 minutes, stirring constantly to avoid burning.
4. Stir in the crushed red pepper flakes and cook for an additional 30 seconds to infuse the oil with flavor.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Add the drained pasta to the skillet with the garlic oil, tossing to coat evenly. If the pasta seems dry, gradually add the reserved cooking water until the desired consistency is achieved.
7. Remove from heat and stir in the chopped parsley and grated Parmigiano-Reggiano cheese.
8. Season with sea salt to taste and serve immediately.

Velvety and rich, this pasta dish boasts a beautiful balance of spicy, garlicky, and cheesy flavors. For an extra touch of elegance, serve it with a drizzle of truffle oil or a sprinkle of toasted breadcrumbs on top.

Spinach and Garlic Pasta

Remember those nights when you’re craving something comforting yet sophisticated enough to feel like you’ve put in effort? That’s exactly where this Spinach and Garlic Pasta comes in. I stumbled upon this recipe during a late-night fridge raid, and it’s been a staple ever since.

Ingredients

• 8 oz dried spaghetti
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 5 oz baby spinach, roughly chopped
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Add the chopped spinach to the skillet, stirring until just wilted, about 1 minute. This step is quick, so have your cream ready to go.
4. Pour in the heavy cream, stirring to combine with the spinach and garlic. Let the mixture simmer gently for 2 minutes to thicken slightly.
5. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Remove from heat and stir in the Parmesan cheese until melted and the pasta is evenly coated. Season with salt as needed.

This dish boasts a creamy texture with a punch of garlic and a slight heat from the red pepper flakes. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the sauce.

Alfredo Pasta

Goodness, there’s nothing quite like a creamy, comforting bowl of Alfredo pasta to make a weeknight feel special. I remember the first time I tried making it at home, thinking it was reserved for restaurant menus, only to discover how simple and satisfying it is to whip up in my own kitchen.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat, being careful not to let it brown.
4. Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant.
5. Pour in the heavy cream, stirring constantly to combine with the butter and garlic, and bring to a gentle simmer.
6. Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano cheese until the sauce is smooth and creamy.
7. Season the sauce with freshly ground black pepper and sea salt, adjusting to your preference.
8. Drain the pasta, reserving 1/4 cup of the pasta water, and immediately add the pasta to the skillet with the Alfredo sauce.
9. Toss the pasta with the sauce, adding the reserved pasta water a little at a time if needed to loosen the sauce.
10. Serve immediately, garnished with additional Parmigiano-Reggiano cheese and black pepper if desired.

Outstanding in its simplicity, this Alfredo pasta boasts a luxuriously creamy texture and a rich, cheesy flavor that’s irresistibly comforting. For a twist, try adding sautéed mushrooms or grilled chicken to make it a heartier meal.

Peanut Butter Noodles

After a long day of testing recipes, there’s nothing I crave more than a bowl of Peanut Butter Noodles. It’s my go-to comfort food that’s both satisfying and incredibly easy to whip up. The creamy peanut butter sauce clinging to the noodles is something I dream about, and today, I’m sharing my perfected recipe with you.

Ingredients

• 8 oz dried spaghetti noodles
• 1/3 cup creamy peanut butter, unsweetened
• 2 tbsp soy sauce, reduced sodium
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup warm water
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti noodles and cook according to package instructions until al dente, about 8-10 minutes.
3. While the noodles cook, in a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and crushed red pepper flakes until smooth.
4. Gradually add the warm water to the peanut butter mixture, whisking continuously, until the sauce reaches a pourable consistency.
5. Drain the noodles, reserving 1/4 cup of the pasta water, then return the noodles to the pot.
6. Pour the peanut butter sauce over the noodles, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until desired consistency is achieved.
7. Divide the noodles among serving bowls and garnish with sliced green onions and toasted sesame seeds.

Generously topped with green onions and sesame seeds, these Peanut Butter Noodles are a delightful mix of creamy, spicy, and slightly sweet. For an extra crunch, try adding a handful of chopped roasted peanuts right before serving.

Egg and Cheese Pasta

Every now and then, I stumble upon a dish that’s so simple yet so comforting, it quickly becomes a staple in my kitchen. That’s exactly what happened with this Egg and Cheese Pasta, a recipe that reminds me of lazy Sunday brunches with my family.

Ingredients

• 8 oz dried pasta (like spaghetti or fettuccine)
• 4 pasture-raised eggs, lightly beaten
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a large skillet over medium-low heat. Add the butter and olive oil, stirring until the butter is fully melted and begins to foam slightly.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the butter and oil, tossing to coat evenly.
4. Remove the skillet from heat. Quickly pour the beaten eggs over the pasta, stirring continuously to create a creamy sauce that coats the pasta without scrambling the eggs.
5. Stir in the grated Parmigiano-Reggiano cheese, salt, and pepper, adding the reserved pasta water a tablespoon at a time to adjust the sauce’s consistency.
6. Return the skillet to low heat for 1 minute, stirring constantly, to gently warm the sauce without curdling the eggs.

Velvety and rich, this Egg and Cheese Pasta is a testament to the magic of simple ingredients. Serve it with a sprinkle of extra cheese and a twist of black pepper for an extra touch of elegance.

Garlic Mushroom Pasta

Garlic mushroom pasta has become my go-to comfort dish on busy weeknights, and for good reason. Gathering the ingredients is a breeze, and the aroma of garlic sautéing in butter is enough to make anyone’s mouth water.

Ingredients

• 8 oz linguine pasta
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 lb cremini mushrooms, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.
3. Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant but not browned. Tip: Keep the heat medium to prevent the garlic from burning.
4. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5-7 minutes.
5. Pour in the white wine and simmer until the liquid is reduced by half, about 2-3 minutes. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
6. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and pepper. Cook until the cheese is melted and the sauce is slightly thickened, about 2 minutes.
7. Add the drained linguine to the skillet along with the reserved pasta water. Toss everything together until the pasta is evenly coated with the sauce.
8. Garnish with chopped parsley before serving.

Now, this garlic mushroom pasta boasts a luxurious creaminess with a punch of garlic and earthiness from the mushrooms. Never underestimate the power of a simple dish done right—try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Tomato Garlic Pasta

Perfectly ripe tomatoes and fragrant garlic come together in this simple yet irresistible Tomato Garlic Pasta. It’s a dish that reminds me of summer evenings in my grandmother’s kitchen, where the aroma of garlic sautéing in olive oil was the prelude to many memorable meals.

Ingredients

• 8 oz dried spaghetti
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 lb ripe cherry tomatoes, halved
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to taste
• Freshly grated Pecorino Romano cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
3. Add the cherry tomatoes and red pepper flakes to the skillet. Cook until the tomatoes begin to soften and release their juices, about 5 minutes, stirring occasionally.
4. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti. Add the spaghetti to the skillet with the tomato mixture, tossing to combine. If the pasta seems dry, add the reserved cooking water a little at a time until the desired consistency is achieved.
5. Remove the skillet from the heat. Stir in the torn basil leaves and season with kosher salt to taste.
6. Serve the pasta immediately, garnished with freshly grated Pecorino Romano cheese.

Fresh and vibrant, this Tomato Garlic Pasta boasts a delightful balance of sweet, tangy, and slightly spicy flavors. The al dente spaghetti coated in the juicy tomato sauce makes for a comforting yet elegant dish that’s perfect for a quick weeknight dinner or a leisurely weekend lunch.

Brown Butter Sage Pasta

Warm, nutty, and utterly comforting, this Brown Butter Sage Pasta is my go-to dish when I crave something simple yet sophisticated. It’s a recipe that reminds me of autumn evenings in my tiny apartment, where the smell of butter browning would fill the space, making everything feel a little more magical.

Ingredients

• 8 oz dried pasta (such as fettuccine or tagliatelle)
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and emits a nutty aroma, about 3-4 minutes. Tip: Watch closely to avoid burning.
4. Add the sage leaves to the browned butter and cook for 30 seconds, until crisp and fragrant.
5. Reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the skillet with the brown butter and sage.
6. Toss the pasta with the brown butter and sage, adding the reserved pasta water a little at a time to create a silky sauce that coats the pasta. Tip: The starch in the pasta water helps emulsify the sauce.
7. Remove from heat and stir in the Parmigiano-Reggiano, salt, and pepper until well combined.

Al dente pasta coated in a rich, nutty brown butter sauce with crispy sage leaves offers a delightful contrast in textures. Serve it with an extra sprinkle of cheese and a glass of crisp white wine for an effortless yet elegant meal.

Cajun Butter Pasta

Venturing into the heart of Southern cuisine, I stumbled upon a dish that perfectly marries the bold flavors of Cajun seasoning with the creamy richness of butter—Cajun Butter Pasta. It’s a dish that reminds me of summer evenings in Louisiana, where every bite is a celebration of flavor and simplicity.

Ingredients

• 8 oz dried linguine pasta
• 4 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Sprinkle the Cajun seasoning into the skillet, stirring to combine with the butter and oil. Cook for 30 seconds to release the spices’ aromas.
4. Pour in the heavy cream, stirring constantly to create a smooth sauce. Let it simmer for 2 minutes until slightly thickened.
5. Add the drained linguine to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Remove the skillet from heat. Stir in the Parmesan cheese, parsley, sea salt, and black pepper until well combined.
7. Plate the pasta immediately, garnishing with additional parsley and Parmesan if desired. Serve hot.

Perfectly balanced, this Cajun Butter Pasta offers a creamy texture with a spicy kick that’s irresistibly delicious. For an extra touch of luxury, top with seared scallops or shrimp before serving.

Garlic Lemon Shrimp Pasta

Unbelievably simple yet bursting with flavor, this Garlic Lemon Shrimp Pasta has become my go-to dish for those evenings when I crave something gourmet without the hassle. I remember the first time I whipped this up, thinking it was too good to be this easy, and now it’s a staple in my kitchen.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• Zest and juice of 1 large lemon
• 1/4 cup chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt and pepper, and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it simmer until reduced by half, about 2 minutes.
5. Stir in the lemon zest and juice, then return the shrimp to the skillet, tossing to coat. Add the cooked linguine and toss, adding reserved pasta water as needed to loosen the sauce.
6. Finish by sprinkling with chopped parsley and adjusting seasoning with salt and pepper if necessary. Tip: For an extra burst of freshness, add the parsley off the heat to preserve its vibrant color and flavor.

Light and zesty with a gentle kick from the red pepper, this dish is a perfect balance of flavors and textures. Serve it with a side of crusty bread to soak up every last drop of that delicious sauce, or top with grated Parmesan for a richer finish.

Sun-Dried Tomato Pasta

Every time I whip up this Sun-Dried Tomato Pasta, I’m reminded of the summer I spent in Italy, where the sun-drenched tomatoes added a burst of flavor to every dish. This recipe is my homage to those vibrant flavors, combining the richness of sun-dried tomatoes with the comfort of pasta for a meal that’s both hearty and refined.

Ingredients

• 8 oz dried fusilli pasta
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup sun-dried tomatoes in oil, drained and julienned
• 1/4 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh basil
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant and lightly golden, about 1 minute, being careful not to burn it.
4. Stir in the sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes to infuse the oil with their flavors.
5. Drain the pasta, reserving 1/2 cup of the cooking water, and add the pasta directly to the skillet with the tomato mixture.
6. Toss the pasta with the sauce, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
7. Remove from heat and stir in the Parmigiano-Reggiano and basil until the cheese is melted and the pasta is evenly coated.
8. Season with sea salt to taste and serve immediately.

What makes this dish truly special is the way the al dente pasta holds onto the rich, garlicky sauce, with the sun-dried tomatoes offering a sweet and tangy contrast. For an extra touch of elegance, serve it with a drizzle of high-quality olive oil and a sprinkle of additional basil on top.

Conclusion

Here’s to simplifying your cooking journey with these 18 easy 3-ingredient pasta recipes perfect for beginners! Whether you’re tight on time or just starting out, these dishes promise delicious results with minimal fuss. We’d love to hear which recipes became your favorites—drop us a comment below. Loved this roundup? Share the pasta love by pinning this article on Pinterest for your fellow home cooks to enjoy!

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