16 Delicious Cheap Pasta Recipes for Budget Meals

Dive into the world of pasta without draining your wallet! Our roundup of 16 Delicious Cheap Pasta Recipes is your ticket to flavorful, budget-friendly meals that don’t skimp on taste. Whether you’re craving creamy comfort food or a quick weeknight dinner, these dishes promise to satisfy. Keep reading to discover how simple ingredients can transform into extraordinary meals that everyone will love.

Spaghetti Aglio e Olio

Nothing exemplifies the beauty of simplicity in Italian cuisine quite like Spaghetti Aglio e Olio, a dish where each ingredient sings in harmony. This classic pasta, bathed in golden olive oil and fragrant garlic, offers a sublime experience that’s both rustic and refined.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 cup Pecorino Romano cheese, freshly grated

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. Meanwhile, in a large skillet over medium-low heat, warm the olive oil and add the garlic slices, cooking until golden and fragrant, about 2 minutes.
4. Stir in the crushed red pepper flakes and cook for an additional 30 seconds to infuse the oil.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet.
6. Toss the spaghetti with the garlic oil, adding reserved pasta water as needed to create a silky sauce.
7. Remove from heat and stir in the chopped parsley and sea salt.
8. Serve immediately, garnished with freshly grated Pecorino Romano cheese.

Masterfully balancing the heat of red pepper with the richness of olive oil, this dish delivers a delightful chew and a burst of flavor. For an extra touch of elegance, serve with a drizzle of truffle oil or a sprinkle of lemon zest to brighten the palate.

Pasta with Garlic and Oil

How effortlessly a simple dish can transport you to the rustic kitchens of Italy with just a few quality ingredients. Pasta with Garlic and Oil, or ‘Aglio e Olio,’ is a testament to the beauty of minimalism in cooking, where each component shines through with clarity and purpose.

Ingredients

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

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. Meanwhile, in a large skillet over medium-low heat, warm the olive oil and add the sliced garlic, cooking until golden and fragrant, about 2 minutes, being careful not to burn.
4. Stir in the crushed red pepper flakes and cook for an additional 30 seconds to infuse the oil.
5. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly.
7. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky consistency.
8. Remove from heat and stir in the chopped parsley, sea salt, and black pepper.
9. Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese.

This dish offers a delightful contrast of textures, from the al dente pasta to the crisp garlic slices, all enveloped in a velvety sauce. Try serving it with a side of crusty bread to soak up every last drop of the flavorful oil, or top with a poached egg for a richer variation.

Tomato Basil Pasta

Radiating with the vibrant hues of summer, this Tomato Basil Pasta is a celebration of simplicity and flavor, where ripe tomatoes and fresh basil come together in a harmonious dance. Perfectly al dente pasta serves as the canvas for this bright, herbaceous sauce, a dish that promises to transport your senses to the sun-drenched Italian countryside.

Ingredients

• 8 oz dried spaghetti
• 2 cups ripe cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for 8-10 minutes, until al dente. 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 for 1 minute until fragrant but not browned.
3. Add the cherry tomatoes to the skillet, seasoning with salt and pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
4. Tip: For a deeper flavor, let the tomatoes cook until they start to caramelize slightly at the edges.
5. Add the drained spaghetti to the skillet, tossing to coat in the tomato mixture. If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce.
6. Tip: The starch in the pasta water helps the sauce cling to the noodles beautifully.
7. Remove the skillet from heat and stir in the torn basil leaves and grated Parmigiano-Reggiano cheese.
8. Tip: Adding the basil off the heat preserves its vibrant color and fresh flavor.

Zesty and fresh, this Tomato Basil Pasta boasts a lively texture with the slight bite of al dente spaghetti against the juicy burst of tomatoes. Serve it with a drizzle of your best olive oil and an extra sprinkle of cheese for a dish that’s as visually appealing as it is delicious.

One Pot Pasta

Delightfully simple yet undeniably sophisticated, One Pot Pasta is the epitome of weeknight elegance, marrying minimal cleanup with maximum flavor in a dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 8 ounces of artisanal linguine
• 2 cups of organic chicken broth, low-sodium
• 1 cup of filtered water
• 1 pint of heirloom cherry tomatoes, halved
• 3 cloves of garlic, thinly sliced
• 1/4 cup of extra-virgin olive oil
• 1 teaspoon of sea salt flakes
• 1/2 teaspoon of freshly cracked black pepper
• 1/2 cup of freshly grated Parmigiano-Reggiano
• 1/4 cup of basil leaves, chiffonade

Instructions

1. In a large, heavy-bottomed pot, combine the linguine, chicken broth, water, cherry tomatoes, garlic, olive oil, sea salt, and black pepper.
2. Place the pot over medium-high heat and bring to a simmer, stirring occasionally to prevent sticking, for exactly 9 minutes, or until the pasta is al dente and the liquid has reduced to a silky sauce.
3. Remove the pot from the heat and stir in the Parmigiano-Reggiano until fully incorporated, creating a creamy texture.
4. Garnish with the chiffonade basil leaves before serving, ensuring each plate is adorned with vibrant green.

Velvety strands of pasta cling to a sauce that’s rich with the essence of tomato and garlic, while the fresh basil adds a burst of color and aroma. Serve this dish with a crisp, chilled white wine to elevate the dining experience to new heights.

Pasta with Tuna and Tomato Sauce

Amidst the hustle of everyday life, there’s something profoundly comforting about a bowl of pasta that’s both nourishing and effortlessly elegant. This Pasta with Tuna and Tomato Sauce marries the richness of the sea with the heartiness of tomatoes, creating a dish that’s as satisfying to prepare as it is to savor.

Ingredients

• 8 oz. dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 can (14.5 oz) San Marzano tomatoes, hand-crushed
• 1 can (5 oz) oil-packed tuna, drained and flaked
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
2. Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1 minute, being careful not to burn.
3. Stir in the hand-crushed tomatoes and simmer, uncovered, for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
4. Gently fold in the flaked tuna and torn basil leaves, heating through for 2 minutes to let the flavors meld.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the spaghetti with the sauce, adding reserved pasta water as needed to achieve a silky consistency.

Velvety strands of pasta coated in a robust tomato sauce, punctuated by the tender flakes of tuna, offer a delightful contrast in textures. Serve this dish with a sprinkle of fresh basil and a drizzle of olive oil for an extra touch of sophistication, perhaps alongside a crisp white wine to elevate the meal further.

Creamy Mushroom Pasta

Delightfully rich and comforting, this creamy mushroom pasta marries the earthy depth of wild mushrooms with a luxuriously smooth sauce, creating a dish that’s as sophisticated as it is satisfying. Perfect for a cozy dinner party or a quiet night in, its elegance lies in the simplicity of its ingredients and the care taken in its preparation.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp clarified butter
• 1 lb mixed wild mushrooms (such as chanterelles, morels, and shiitakes), cleaned and sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup dry white wine
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat clarified butter in a large skillet over medium-high heat. Add the mushrooms and sauté until golden and their moisture has evaporated, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and let the wine reduce by half, about 2 minutes.
5. Lower the heat to medium and pour in the heavy cream, stirring to combine. Simmer gently for 3-4 minutes until the sauce begins to thicken.
6. Stir in the grated Parmigiano-Reggiano until melted and smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
7. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Season with salt, pepper, and fresh thyme leaves.
8. Serve immediately, garnished with additional thyme and Parmigiano-Reggiano if desired.

Heavenly in its creaminess, this pasta dish boasts a velvety texture that clings to each strand of fettuccine, while the mushrooms offer a meaty bite and a nutty flavor. For an extra touch of luxury, top with a drizzle of truffle oil or serve alongside a crisp, green salad.

Pasta with Peas and Pancetta

Elegantly simple yet profoundly flavorful, this dish combines the sweetness of fresh peas with the savory depth of pancetta, all enveloped in a silky pasta that promises comfort in every bite.

Ingredients

• 8 oz. dried pasta, such as fusilli or penne
• 4 oz. pancetta, diced into 1/4-inch pieces
• 1 cup fresh peas, shelled
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 small shallot, finely minced
• 2 cloves garlic, thinly sliced
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

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. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet, add the butter, shallot, and garlic. Sauté until the shallot is translucent and the garlic is fragrant, about 2 minutes.
4. Add the peas to the skillet and cook for 2 minutes, stirring occasionally. Pour in the heavy cream and bring to a simmer, allowing the sauce to slightly thicken, about 3 minutes.
5. Reduce the heat to low. Add the cooked pasta, reserved pancetta, Parmigiano-Reggiano, salt, and pepper to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, garnished with additional Parmigiano-Reggiano and a twist of black pepper.

Velvety and rich, this pasta dish offers a delightful contrast between the crisp pancetta and tender peas, with a sauce that clings perfectly to each noodle. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of fresh herbs.

Garlic Butter Pasta

Radiating with the rich aroma of garlic and the velvety smoothness of butter, this Garlic Butter Pasta is a testament to the beauty of simplicity in Italian cuisine. Perfectly al dente pasta strands, lovingly coated in a golden garlic-infused butter sauce, promise a dish that’s both comforting and sophisticated.

Ingredients

• 8 oz. spaghetti
• 4 tbsp unsalted butter, preferably European-style
• 4 garlic cloves, thinly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp red pepper flakes
• 1/2 cup reserved pasta water
• 2 tbsp finely chopped fresh parsley
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
2. Meanwhile, in a large skillet over medium heat, melt the butter until it begins to foam slightly, about 2 minutes. Tip: Watch closely to prevent browning.
3. Add the sliced garlic to the skillet, sautéing until fragrant and just beginning to turn golden, about 1 minute. Stir in the red pepper flakes for a subtle heat.
4. Reserve 1/2 cup of the pasta water, then drain the spaghetti. Immediately add the pasta to the skillet, tossing to coat evenly with the garlic butter sauce.
5. Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce clings to the pasta and achieves a silky consistency.
6. Remove from heat and sprinkle with the grated Parmigiano-Reggiano and chopped parsley, tossing gently to combine. Season with sea salt as needed.

Heavenly in its simplicity, the Garlic Butter Pasta boasts a luxurious texture and a depth of flavor that belies its minimal ingredient list. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of the garlicky sauce.

Pasta with Olive Oil and Parmesan

Zesty yet understated, this Pasta with Olive Oil and Parmesan is a testament to the beauty of simplicity, where each ingredient shines in harmony. Perfect for a quick yet sophisticated meal, it’s a dish that speaks volumes with its delicate flavors and elegant presentation.

Ingredients

• 8 oz high-quality durum wheat spaghetti
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 cup reserved pasta water
• Freshly ground black pepper, to finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti, stirring gently to prevent sticking, and cook until al dente, exactly 9 minutes.
2. Meanwhile, in a large skillet over medium-low heat, warm the olive oil. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 2 minutes, being careful not to burn.
3. Reserve 1/4 cup of the pasta water, then drain the spaghetti. Immediately add the pasta to the skillet with the olive oil mixture, tossing to coat evenly.
4. Remove the skillet from heat. Sprinkle the Parmigiano-Reggiano over the pasta, adding the reserved pasta water a little at a time to create a silky sauce that clings to the strands.
5. Season with fine sea salt and a generous grind of black pepper, tossing once more to combine all elements seamlessly.

Perfectly al dente spaghetti, enveloped in a glossy, garlic-infused olive oil and sharp Parmigiano-Reggiano, offers a dish that’s both comforting and refined. Serve it with a drizzle of your finest olive oil and an extra sprinkle of cheese for a touch of luxury.

Pasta with Lentils

Elevating the humble lentil to new heights, this Pasta with Lentils dish marries the earthy depth of legumes with the comforting embrace of al dente pasta, creating a symphony of textures and flavors that delight the palate.

Ingredients

• 1 cup French green lentils, rinsed and drained
• 8 oz. durum wheat pasta, such as penne or fusilli
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp crushed red pepper flakes
• 4 cups vegetable stock, heated to a simmer
• 1/2 cup grated Parmigiano-Reggiano cheese
• Salt, to season

Instructions

1. In a large saucepan, heat the olive oil over medium heat until shimmering. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
2. Stir in the minced garlic, thyme leaves, and red pepper flakes, cooking until fragrant, approximately 1 minute.
3. Add the rinsed lentils to the pan, stirring to coat them in the aromatic mixture. Pour in the simmering vegetable stock, bringing the mixture to a gentle boil.
4. Reduce the heat to low, cover, and simmer the lentils until tender but still holding their shape, about 20 minutes. Tip: Avoid stirring too frequently to prevent the lentils from breaking apart.
5. Meanwhile, in a separate pot, cook the pasta in salted boiling water until al dente, according to package instructions. Drain, reserving 1/2 cup of the pasta water.
6. Once the lentils are cooked, add the drained pasta to the lentil mixture, tossing gently to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
7. Remove from heat and stir in the grated Parmigiano-Reggiano cheese, allowing it to melt into the dish. Season with salt as needed.

Just before serving, a drizzle of high-quality olive oil and a sprinkle of fresh thyme leaves can add a final touch of elegance. The result is a dish where the lentils’ creamy texture contrasts beautifully with the pasta’s firm bite, all enveloped in a rich, savory sauce that’s both hearty and refined.

Pasta with Canned Tomatoes and Garlic

Perfectly simple yet profoundly flavorful, this pasta with canned tomatoes and garlic is a testament to the beauty of Italian cooking, where a few quality ingredients can create a dish that’s both comforting and sophisticated.

Ingredients

• 12 ounces of dried spaghetti
• 3 tablespoons of extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1/4 teaspoon of crushed red pepper flakes
• 28 ounces of canned San Marzano tomatoes, hand-crushed
• 1 teaspoon of fine sea salt
• 1/2 cup of freshly grated Parmigiano-Reggiano cheese
• 1/4 cup of fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
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 minute, being careful not to burn it.
3. Add the hand-crushed tomatoes and sea salt to the skillet. Simmer the sauce uncovered, stirring occasionally, until it thickens slightly, about 10 minutes.
4. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti. Tip: The starchy pasta water helps to emulsify the sauce, giving it a silky texture.
5. Add the drained spaghetti to the skillet with the tomato sauce. Toss well to coat, adding reserved pasta water as needed to loosen the sauce.
6. Remove the skillet from the heat and stir in the Parmigiano-Reggiano cheese and torn basil leaves. Tip: Adding the cheese off the heat prevents it from clumping.
7. Serve immediately, garnished with additional basil and cheese if desired. Tip: For an extra touch of elegance, drizzle with a high-quality olive oil just before serving.

Silky strands of pasta are enveloped in a vibrant, garlicky tomato sauce, with the heat of red pepper flakes and the freshness of basil elevating each bite. Consider serving with a crisp, green salad and a glass of Chianti for a complete meal that sings of the Italian countryside.

Pasta with Butter and Sage

Nothing exemplifies the simplicity and elegance of Italian cuisine quite like a perfectly executed Pasta with Butter and Sage. This dish, with its harmonious blend of rich, nutty flavors and aromatic herbs, is a testament to the beauty of minimalism in cooking.

Ingredients

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

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, melt the butter in a large skillet over medium heat until it begins to foam, about 2 minutes. Add the sage leaves and cook until the butter turns a light golden color and the sage is crisp, about 3 minutes. Tip: Watch closely to prevent the butter from burning.
3. Reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the skillet with the butter and sage. Toss to coat evenly, adding reserved pasta water as needed to create a silky sauce.
4. Remove the skillet from heat and stir in the Parmigiano-Reggiano, salt, and pepper until the cheese is melted and the pasta is well coated. Tip: The residual heat will melt the cheese without clumping.
5. Serve immediately, garnished with additional sage leaves and a sprinkle of Parmigiano-Reggiano. Tip: For an extra touch of luxury, drizzle with a high-quality extra virgin olive oil before serving.

Velvety strands of pasta, enrobed in a glossy, sage-infused butter sauce, offer a dish that is both comforting and sophisticated. The crisp sage leaves provide a delightful contrast in texture, while the Parmigiano-Reggiano adds a depth of flavor that elevates this simple dish to something truly special.

Pasta with Anchovies and Breadcrumbs

Perfectly balancing the umami richness of anchovies with the satisfying crunch of golden breadcrumbs, this pasta dish is a testament to the beauty of simple ingredients transformed into something extraordinary. Pair it with a crisp white wine for an effortlessly elegant meal that speaks to the soul.

Ingredients

• 8 oz. dried spaghetti
• 4 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 6 oil-packed anchovy fillets, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 tsp crushed red pepper flakes
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tbsp lemon zest
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the garlic and anchovies, stirring frequently until the garlic is golden and the anchovies have dissolved into the oil, about 3 minutes.
3. In a separate small skillet, heat the remaining 2 tbsp of olive oil over medium heat. Add the panko breadcrumbs and cook, stirring constantly, until golden and crispy, about 4 minutes. Remove from heat and stir in the red pepper flakes.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the garlic-anchovy mixture, tossing to coat. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the parsley and lemon zest. Season lightly with kosher salt.
6. Divide the pasta among bowls and top generously with the crispy breadcrumb mixture.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender pasta and the crunchy breadcrumbs, with a bright finish from the lemon zest. For an added touch of luxury, serve with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt.

Pasta with Ricotta and Lemon

Vibrant and velvety, this Pasta with Ricotta and Lemon dish marries the creamy richness of artisanal ricotta with the bright, citrusy zing of fresh lemon, creating a symphony of flavors that dance elegantly on the palate.

Ingredients

• 12 ounces of high-quality dried pasta (such as spaghetti or linguine)
• 1 cup of whole-milk ricotta cheese, preferably organic
• 2 tablespoons of unsalted butter, at room temperature
• 1 large lemon, zested and juiced
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons of extra-virgin olive oil
• 1/4 cup of reserved pasta water
• 2 tablespoons of finely chopped fresh parsley

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, in a large mixing bowl, combine the ricotta cheese, butter, lemon zest, lemon juice, sea salt, and black pepper. Whisk until smooth and creamy.
3. Reserve 1/4 cup of the pasta water, then drain the pasta and immediately add it to the ricotta mixture. Toss gently to coat, adding the reserved pasta water as needed to create a silky sauce.
4. Stir in the Parmigiano-Reggiano cheese and drizzle with extra-virgin olive oil, tossing again to ensure the pasta is evenly coated.
5. Garnish with finely chopped fresh parsley before serving.

Whisking the ricotta with lemon and butter before adding the pasta ensures a luxuriously smooth sauce that clings to each strand. The reserved pasta water, rich with starch, is your secret weapon for achieving the perfect consistency. For an extra touch of elegance, serve with a sprinkle of additional lemon zest and a drizzle of high-quality olive oil. The result is a dish that boasts a delightful contrast of creamy and zesty, with a texture that’s both comforting and refined.

Pasta with Spinach and Garlic

Kaleidoscopic in its simplicity, this pasta dish marries the verdant freshness of spinach with the pungent allure of garlic, creating a symphony of flavors that dance gracefully on the palate. Perfect for a weeknight dinner that demands both elegance and ease, it’s a testament to the beauty of minimalist cooking.

Ingredients

• 8 ounces of dried spaghetti
• 3 tablespoons of extra-virgin olive oil
• 4 cloves of garlic, thinly sliced
• 5 ounces of fresh baby spinach
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of freshly grated Parmigiano-Reggiano
• Kosher salt, to season

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. Reserve 1/2 cup of pasta water before draining.
3. 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 minute.
4. Add the spinach to the skillet, stirring gently until just wilted, about 2 minutes. Season lightly with salt.
5. Transfer the drained pasta to the skillet, tossing to combine with the spinach and garlic. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Sprinkle with Parmigiano-Reggiano, toss once more, and serve immediately.

Best enjoyed when the pasta is perfectly al dente, offering a slight resistance that contrasts beautifully with the silkiness of the wilted spinach. The garlic infuses the oil with a depth of flavor, while the red pepper flakes provide a subtle heat that elevates the dish. For an added touch of luxury, finish with a drizzle of truffle oil or a sprinkle of toasted pine nuts.

Pasta with Egg and Cheese

Few dishes embody the comfort and sophistication of Italian cuisine quite like Pasta with Egg and Cheese, a harmonious blend of simple ingredients transformed into a creamy, indulgent masterpiece.

Ingredients

• 8 oz. dried spaghetti
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tbsp unsalted butter
• 1/2 tsp freshly ground black pepper
• 1/4 tsp fine sea salt

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, whisk together the lightly beaten eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt in a medium bowl until well combined.
4. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and return it to the pot, off the heat.
5. Quickly stir in the unsalted butter until melted and the pasta is lightly coated.
6. Gradually add the egg and cheese mixture to the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is achieved.
7. Serve immediately, garnished with additional grated cheese and black pepper if desired.

Note the luxurious texture of the sauce, clinging to each strand of pasta, offering a perfect balance of richness and subtle sharpness from the cheeses. For an elegant twist, serve atop a warmed plate with a drizzle of truffle oil or alongside a crisp, green salad.

Conclusion

Great news for pasta lovers on a budget! This roundup of 16 delicious, affordable pasta recipes proves you don’t need to spend a lot to enjoy hearty, flavorful meals. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the joy of budget-friendly cooking. Happy cooking!

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