25 Delicious Easy Pasta Recipes for Busy Weeknights

Nothing beats the comfort of a hearty pasta dish after a long day, especially when it’s quick and easy to whip up! Whether you’re craving creamy Alfredo, zesty marinara, or something uniquely delicious, our roundup of 25 Delicious Easy Pasta Recipes for Busy Weeknights is your ticket to stress-free dinners. Dive in and discover your next favorite meal that’s sure to please the whole family!

Creamy Garlic Parmesan Pasta

Hungry for a dish that’s as easy to make as it is to devour? This creamy garlic parmesan pasta is your next obsession—ready in minutes and packed with flavor.

Ingredients

• 8 oz fettuccine (or any pasta you love)
• 2 tbsp unsalted butter (for richness)
• 4 garlic cloves, minced (fresh is best)
• 1 cup heavy cream (sub half-and-half for lighter version)
• 1/2 cup grated parmesan cheese (plus extra for serving)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

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. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant—don’t let it brown.
3. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
4. Reduce heat to low. Stir in the parmesan cheese until melted and smooth. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Season with salt and pepper. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Tip: Use tongs for easy mixing.
6. Garnish with chopped parsley and extra parmesan before serving. Serve immediately for the best texture.

Just like that, you’ve got a silky, garlicky masterpiece. The pasta clings to every inch of that creamy sauce, while the parmesan adds a salty punch. Try topping with grilled chicken or shrimp for a hearty twist.

One-Pot Tomato Basil Pasta

Hungry for a dish that’s as easy to make as it is to devour? This One-Pot Tomato Basil Pasta is your weeknight hero—ready in 30 minutes with minimal cleanup. Fresh basil and juicy tomatoes bring summer to your table, no matter the season.

Ingredients

• 12 oz spaghetti (break in half for easier stirring)
• 2 cups cherry tomatoes, halved (or sub diced Roma tomatoes)
• 4 garlic cloves, minced (use a press for quick prep)
• 1/4 cup olive oil (or any neutral oil)
• 4 cups vegetable broth (low sodium for better control)
• 1/2 cup fresh basil leaves, torn (reserve some for garnish)
• 1 tsp red pepper flakes (adjust to taste)
• Salt (start with 1/2 tsp, adjust later)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes; sauté until fragrant, 30 seconds—don’t let it burn.
3. Toss in cherry tomatoes and salt; cook until they start to soften, 3 minutes, stirring occasionally.
4. Pour in vegetable broth and add broken spaghetti. Stir to submerge pasta completely.
5. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 9-11 minutes, stirring every 2 minutes to prevent sticking.
6. Once pasta is al dente and liquid is mostly absorbed, remove from heat. Tip: The sauce will thicken as it sits.
7. Fold in torn basil leaves, reserving a few for topping. Taste and adjust salt if needed.
8. Let rest for 2 minutes before serving—this helps the flavors meld.

Al dente pasta coated in a velvety tomato sauce, with pops of sweet basil in every bite. Serve with a drizzle of olive oil and extra basil for a restaurant-worthy finish.

Easy Lemon Butter Pasta

Forget complicated dinners—this Easy Lemon Butter Pasta is your weeknight hero. Fresh, zesty, and ready in 20 minutes, it’s the no-fuss dish you’ll crave.

Ingredients

• 8 oz spaghetti (or any pasta you love)
• 4 tbsp unsalted butter (cold, for creamy texture)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup grated Parmesan (plus more for serving)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (to season the pasta water)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for flavor.
2. Add spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
3. While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat until melted.
4. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant. Tip: Don’t let garlic brown.
5. Stir in lemon zest and juice, then whisk in remaining 2 tbsp butter until creamy.
6. Toss cooked spaghetti into the skillet with the sauce, adding reserved pasta water as needed to loosen.
7. Remove from heat; stir in Parmesan until melted. Tip: Off-heat prevents clumping.
8. Garnish with parsley and extra Parmesan. Serve immediately.

Rich, velvety sauce clings to every strand, with a bright lemon kick. Try topping with grilled shrimp or a sprinkle of toasted breadcrumbs for crunch.

Quick Garlic Butter Shrimp Pasta

Make your weeknight dinner unforgettable with this Quick Garlic Butter Shrimp Pasta. It’s creamy, garlicky, and ready in under 20 minutes—perfect for when you’re craving something indulgent but short on time.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 1 lb shrimp, peeled and deveined (size 26-30)
• 3 tbsp unsalted butter (for richer flavor)
• 4 garlic cloves, minced (fresh is best)
• 1/2 cup heavy cream (sub with half-and-half for lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and black pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds—be careful not to burn the garlic.
4. Pour in heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
5. Stir in grated Parmesan until melted and smooth. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
6. Return cooked shrimp to the skillet, tossing to coat in the sauce. Add drained linguine, tossing everything together until well combined and heated through.
7. Garnish with chopped parsley and extra Parmesan before serving.

Lusciously creamy with a kick of heat, this pasta is a flavor bomb. Serve it with a crisp white wine and crusty bread to soak up every last bit of that garlic butter sauce.

Simple Avocado Pasta

Dig into this creamy, dreamy avocado pasta that’s ready in a flash—perfect for those nights when you’re craving something indulgent but effortless.

Ingredients

• 8 oz spaghetti (or any pasta of choice)
• 2 ripe avocados, pitted and peeled
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup fresh basil leaves, packed
• 2 tbsp lemon juice (about 1 lemon)
• 3 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, blend the avocados, garlic, basil, lemon juice, olive oil, salt, and pepper in a food processor until smooth. Tip: For extra creaminess, add a splash of pasta water to the sauce.
4. Drain the pasta, reserving 1/2 cup of the pasta water.
5. Return the pasta to the pot and mix in the avocado sauce, adding reserved pasta water as needed to reach your desired consistency. Tip: Toss quickly to prevent the avocado from oxidizing.
6. Serve immediately, topped with grated Parmesan if desired. Tip: For a spicy kick, add a pinch of red pepper flakes before serving.

Here’s the deal: this pasta is luxuriously creamy with a bright, herby kick from the basil and lemon. Try it with a sprinkle of chili flakes or alongside a crisp white wine for an easy upgrade.

Easy Pasta Primavera

Kickstart your dinner with this vibrant Easy Pasta Primavera—packed with fresh veggies and ready in a flash. Just toss, cook, and devour!

Ingredients

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen)
• 1 bell pepper, sliced (any color)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add broccoli and bell pepper; sauté for 3-4 minutes until slightly tender.
3. Add cherry tomatoes, garlic, and red pepper flakes to the skillet. Cook for another 2 minutes until tomatoes soften. Tip: Don’t overcook the veggies—keep them crisp!
4. Drain pasta and add it to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
5. Stir in Parmesan cheese, then season with salt and pepper. Tip: For extra creaminess, add a splash of heavy cream or a dollop of butter.

Juicy tomatoes and crisp veggies cling to every noodle, while a hint of spice keeps it exciting. Serve with a sprinkle of extra Parmesan or a side of garlic bread for a meal that’s anything but basic.

5-Ingredient Pesto Pasta

Ditch the takeout menus—this 5-Ingredient Pesto Pasta is your new weeknight hero. Ready in 15 minutes, it’s creamy, herby, and downright addictive.

Ingredients

• 12 oz pasta (like penne or fusilli)
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream (for richness, or sub with milk for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining.
3. While pasta cooks, heat a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Stir in the pesto and heavy cream, mixing until smooth. Tip: For a thicker sauce, let it simmer for 2 minutes.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly. Tip: Use reserved pasta water to adjust sauce consistency if needed.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy.

Outrageously creamy with a punch of garlic and basil, this pasta is a flavor bomb. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.

One-Pot Cheesy Taco Pasta

You won’t believe how easy it is to whip up this One-Pot Cheesy Taco Pasta. Bold flavors, minimal cleanup, and maximum comfort—this dish is a weeknight hero.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade)
• 2 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for less richness)
• 8 oz elbow pasta (uncooked)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup diced tomatoes (canned, drained)
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onion and garlic, cooking until soft, about 3 minutes.
4. Sprinkle taco seasoning over the beef mixture, stirring to coat evenly.
5. Pour in chicken broth and heavy cream, bringing the mixture to a boil.
6. Add pasta, reducing heat to a simmer. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
7. Remove from heat and stir in cheddar cheese until melted and creamy.
8. Fold in diced tomatoes, then let sit for 2 minutes to thicken.
9. Garnish with cilantro before serving, if desired.

Every bite of this pasta is a creamy, cheesy, taco-flavored dream. Serve it straight from the pot for that cozy family-style vibe, or top with extra cheese and a dollop of sour cream for extra indulgence.

Easy Spaghetti Aglio e Olio

Unlock the secret to a lightning-fast, flavor-packed dinner with this no-fuss spaghetti aglio e olio. Perfect for those nights when you’re short on time but big on cravings.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 4 garlic cloves, thinly sliced (adjust to taste)
• 1/2 tsp red pepper flakes (or more for heat)
• 1/4 cup fresh parsley, finely chopped (for garnish)
• Salt, to taste (start with 1/2 tsp for pasta water)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes. Tip: Keep the heat low to avoid burning the garlic.
4. Reserve 1/2 cup of pasta water, then drain spaghetti and add it directly to the skillet with the garlic oil.
5. Toss spaghetti with the garlic oil, adding reserved pasta water a little at a time until the pasta is glossy and well-coated. Tip: The starchy pasta water helps create a silky sauce.
6. Stir in chopped parsley and serve immediately.

This dish boasts a bold garlic kick with a subtle heat, all wrapped in a silky olive oil sauce. Try topping with grated Parmesan or a squeeze of lemon for an extra flavor boost.

Quick and Easy Alfredo Pasta

Dive into creamy, dreamy Alfredo pasta that’s faster than your next TikTok scroll. This no-fuss recipe turns pantry staples into a luxe dinner in minutes.

Ingredients

• 8 oz fettuccine (or any pasta you love)
• 2 tbsp unsalted butter (for richness)
• 2 garlic cloves, minced (fresh is best)
• 1 cup heavy cream (sub half-and-half for lighter version)
• 1 cup grated Parmesan (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional, for depth)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Boil a large pot of salted water. Cook pasta according to package directions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic; sauté until fragrant, about 30 seconds. Tip: Don’t let garlic brown to avoid bitterness.
3. Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
4. Stir in Parmesan, salt, pepper, and nutmeg until cheese melts and sauce thickens, about 2 minutes. Tip: If sauce is too thick, loosen with reserved pasta water, 1 tbsp at a time.
5. Add drained pasta to skillet, tossing to coat evenly in sauce. Cook for 1-2 minutes to let flavors meld.
6. Garnish with parsley and extra Parmesan before serving.

Now relish the silky sauce clinging to every noodle, with a garlicky kick and Parmesan punch. Try topping with grilled chicken or shrimp for a protein boost.

Simple Caprese Pasta Salad

Kick off your summer meals with this no-fuss, flavor-packed Simple Caprese Pasta Salad. It’s fresh, it’s fast, and it’s downright delicious.

Ingredients

• 8 oz pasta (fusilli or penne works best)
• 1 cup cherry tomatoes, halved (or grape tomatoes for extra sweetness)
• 8 oz fresh mozzarella, cubed (bocconcini are perfect for this)
• 1/4 cup fresh basil leaves, torn (plus extra for garnish)
• 2 tbsp extra virgin olive oil (or any high-quality oil you prefer)
• 1 tbsp balsamic glaze (adjust to taste)
• 1/2 tsp salt (more if needed)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick rinse also removes excess starch, preventing clumps.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella cubes, and torn basil leaves.
5. Drizzle with olive oil and balsamic glaze, then sprinkle with salt and pepper.
6. Toss gently to combine all ingredients evenly. Tip: Use a folding motion to keep the mozzarella cubes intact.
7. Taste and adjust seasoning if necessary. Tip: Let it sit for 10 minutes before serving to allow flavors to meld.

This salad is a textural dream with creamy mozzarella, juicy tomatoes, and tender pasta. Serve it on a platter with extra basil leaves for a pop of color, or pack it for a picnic—it travels like a champ.

Easy Pasta with Homemade Marinara Sauce

Forget takeout—this Easy Pasta with Homemade Marinara Sauce is your weeknight hero. Whip up a saucy, satisfying dish in under 30 minutes, no fancy skills needed.

Ingredients

• 8 oz pasta (spaghetti or penne works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1 can (28 oz) crushed tomatoes (San Marzano for sweetness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/4 cup fresh basil, chopped (or 1 tsp dried)
• 1/4 cup grated Parmesan (plus more for serving)

Instructions

1. Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant—don’t let it burn!
3. Pour in crushed tomatoes and salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir in basil and Parmesan.
5. Serve immediately with extra Parmesan and a drizzle of olive oil. Tip: For a creamy twist, stir in a splash of heavy cream at the end.

This pasta boasts a velvety texture with a bright, garlicky kick. Try topping with toasted breadcrumbs for crunch or pairing with a crisp green salad.

One-Pot Creamy Mushroom Pasta

Kick off your weeknight with this no-fuss, creamy dreamy pasta that’s all about big flavors and minimal cleanup. Ready in under 30 minutes, it’s your new go-to for those ‘I can’t even’ evenings.

Ingredients

• 8 oz fettuccine (or any pasta you love)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb cremini mushrooms, sliced (baby bellas work too)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 cup heavy cream (for that lush texture)
• 1/2 cup grated Parmesan (plus extra for serving)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 cups baby spinach (optional but adds color)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Tip: Don’t crowd the pan to get a nice sear.
3. Stir in garlic and thyme, cooking for 1 minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Lower heat to medium. Pour in heavy cream and bring to a simmer. Let it thicken slightly, about 2 minutes.
5. Add the cooked pasta, Parmesan, salt, and pepper to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Fold in spinach until just wilted, about 1 minute. Serve immediately with extra Parmesan on top.

Mouthwatering and velvety, this pasta is a hug in a bowl. For an extra touch, top with crispy pancetta or a drizzle of truffle oil before serving.

Quick Spinach and Tomato Pasta

Whip up this Quick Spinach and Tomato Pasta in no time for a meal that’s as nutritious as it is delicious. Perfect for those busy weeknights when you need something fast but don’t want to compromise on flavor.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 cup cherry tomatoes, halved (for a sweeter taste)
• 2 cups fresh spinach (packed)
• 1/4 tsp red pepper flakes (optional for heat)
• Salt (to taste)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Toss in the cherry tomatoes, cooking for 2-3 minutes until they start to soften.
6. Stir in the spinach and cook just until wilted, about 1 minute.
7. Drain the pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta to the skillet with the vegetables.
9. Pour in the reserved pasta water a little at a time, stirring to create a light sauce.
10. Sprinkle with Parmesan cheese and toss to combine.
11. Season with salt to taste and serve immediately.

Crave the perfect bite? This pasta boasts a vibrant mix of textures—tender pasta, juicy tomatoes, and wilted spinach—all coated in a light, garlicky sauce. Top with extra Parmesan and a drizzle of olive oil for an Instagram-worthy finish.

Easy Pasta Carbonara

Forget fancy restaurants—this Easy Pasta Carbonara is your ticket to creamy, dreamy comfort in under 30 minutes. Fresh eggs, crispy pancetta, and al dente spaghetti come together in a dish that’s as simple as it is stunning.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 4 oz pancetta, diced (or bacon for a smokier flavor)
• 2 large eggs (room temperature blends better)
• 1/2 cup grated Pecorino Romano (Parmesan works too)
• 1/2 cup grated Parmesan (freshly grated melts smoother)
• 2 cloves garlic, minced (optional for extra kick)
• 1/2 tsp black pepper (freshly cracked for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, black pepper, and salt. Tip: Tempering the eggs with pasta water prevents scrambling.
4. Drain pasta and immediately add to the skillet with pancetta. Remove from heat.
5. Quickly stir in the egg mixture, tossing constantly. Add reserved pasta water 1 tbsp at a time until sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs safely.
6. Serve immediately with extra grated cheese and pepper on top.

Velvety sauce clings to every strand, with salty pancetta and sharp cheese shining through. Try topping with a fried egg for an extra-rich twist or serve alongside a crisp green salad to cut through the richness.

Simple Garlic and Olive Oil Pasta

Pasta nights just got a major upgrade with this lightning-fast garlic and olive oil spaghetti. Whip up this minimalist masterpiece in under 15 minutes—yes, really.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 1/4 cup extra virgin olive oil (the good stuff matters here)
• 4 garlic cloves, thinly sliced (not minced—trust us)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 cup pasta water (reserved before draining)
• 1/4 cup fresh parsley, chopped (for a bright finish)
• 1/2 lemon, zested (optional, but highly recommended)

Instructions

1. Boil a large pot of salted water (like the sea) over high heat. Add spaghetti and cook for 1 minute less than package instructions for al dente.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes, stirring until garlic is golden (about 2 minutes)—*don’t let it burn*.
3. Scoop out 1/4 cup pasta water, then drain spaghetti. Immediately add both to the skillet, tossing vigorously to emulsify the sauce.
4. Remove from heat. Stir in parsley, salt, and lemon zest (if using). *Tip: The residual heat wilts the parsley perfectly*.
5. Serve immediately with extra olive oil drizzle and a crack of black pepper. *For a twist, top with toasted breadcrumbs or grated cheese*.

The pasta should be slick, glossy, and packed with garlicky punch. Try twirling it around a fork with a squeeze of lemon for that *chef’s kiss* finish.

One-Pot Sausage and Pepper Pasta

Craving a dish that packs flavor and saves on cleanup? This one-pot wonder combines juicy sausage, sweet peppers, and al dente pasta in a rich, savory sauce—ready in under 30 minutes.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth
• 8 oz penne pasta (or any short pasta)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add bell peppers, onion, and garlic to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Sprinkle red pepper flakes over the mixture and stir to combine.
4. Pour in diced tomatoes and chicken broth, then bring to a boil.
5. Add penne pasta to the pot, stirring to submerge. Reduce heat to medium and simmer, uncovered, for 12 minutes, stirring occasionally to prevent sticking.
6. Remove from heat. Stir in Parmesan cheese until melted and sauce thickens slightly. Season with salt and black pepper.
7. Garnish with fresh basil leaves before serving.

Mouthwatering and hearty, this dish boasts a perfect balance of spicy, sweet, and savory notes. Serve it straight from the pot for a rustic family-style meal, or plate it up with extra Parmesan for a restaurant-worthy presentation.

Easy Pasta with Roasted Vegetables

Never settle for bland weeknight dinners when you can whip up this vibrant, veggie-packed pasta in under 30 minutes. Toss roasted goodness with al dente noodles for a dish that’s as colorful as it is comforting.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes), chopped
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped vegetables with 1 tbsp olive oil, salt, and black pepper on a baking sheet.
3. Roast for 20 minutes, stirring halfway, until veggies are caramelized and tender.
4. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
5. Heat remaining 1 tbsp olive oil in a large pan over medium heat. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
6. Add the roasted vegetables and cooked pasta to the pan. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Stir in Parmesan cheese until melted and evenly distributed.
8. Garnish with fresh basil leaves before serving.

Zesty roasted veggies cling to every noodle, offering a smoky sweetness balanced by the sharpness of Parmesan. Serve with a sprinkle of extra cheese and a side of crusty bread for a meal that’s effortlessly elegant.

Quick and Easy Pasta Puttanesca

Let’s dive into a dish that’s as bold as your weekend plans—Quick and Easy Pasta Puttanesca. This no-fuss recipe packs a punch with salty, briny flavors that come together in under 30 minutes.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes (San Marzano for sweetness)
• 1/2 cup Kalamata olives, pitted and halved (or any black olives)
• 2 tbsp capers, drained (rinse if too salty)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Boil spaghetti in salted water until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
3. Stir in crushed tomatoes, olives, and capers. Simmer for 10 minutes, stirring occasionally.
4. Toss the drained spaghetti into the skillet. Add reserved pasta water as needed to loosen the sauce.
5. Garnish with fresh parsley and serve immediately.

Tip: For extra depth, add a splash of the pasta water to the sauce. Tip: Toast the garlic just until golden to avoid bitterness. Tip: Let the sauce simmer uncovered to thicken naturally.

Now, relish the al dente pasta coated in a robust, tangy sauce. Try topping with grated Pecorino for a salty finish or serve with crusty bread to soak up every last drop.

Simple Pasta with Fresh Tomatoes and Basil

Hungry for a quick, vibrant dish that screams summer? This pasta is your ticket to fresh, flavorful bliss—ready in under 20 minutes.

Ingredients

• 8 oz spaghetti (or any pasta shape you love)
• 2 cups fresh cherry tomatoes, halved (substitute with any ripe tomatoes)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 garlic cloves, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/2 cup fresh basil leaves, torn (plus extra for garnish)
• Salt, to taste (start with 1/2 tsp)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften. Tip: A splash of pasta water helps create a silky sauce.
5. Drain the pasta and add it directly to the skillet, tossing to combine with the tomatoes.
6. Remove from heat and stir in the torn basil and Parmesan cheese, tossing until the cheese melts and coats the pasta.
7. Season with salt to taste and serve immediately, garnished with extra basil and Parmesan.

Yield to the creamy texture and bright flavors—this dish pairs perfectly with a crisp white wine or served alongside grilled chicken for extra protein.

One-Pot Creamy Tomato Spinach Pasta

Viral recipes don’t get easier than this. Whip up a creamy, dreamy pasta that’s packed with flavor and ready in minutes. No fuss, just one pot and a handful of ingredients.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup heavy cream (for richness, half-and-half works too)
• 2 cups fresh spinach (packed, stems removed)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper (to taste)

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
2. Pour in diced tomatoes with their juices. Simmer for 5 minutes, stirring occasionally.
3. Add pasta and heavy cream. Stir to combine, then bring to a gentle boil.
4. Reduce heat to low, cover, and cook for 12 minutes, stirring halfway to prevent sticking.
5. Uncover, add spinach and Parmesan cheese. Stir until spinach wilts and cheese melts, about 2 minutes.
6. Season with salt and black pepper. Remove from heat and let sit for 2 minutes to thicken.

Perfectly al dente pasta swims in a velvety tomato cream sauce, with pops of fresh spinach. Top with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.

Easy Pasta with Lemon and Peas

Transform your dinner game with this zesty, creamy pasta that’s ready in under 20 minutes. Toss together bright lemon, sweet peas, and al dente pasta for a dish that screams summer.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup frozen peas (thawed for quicker cooking)
• 2 cloves garlic, minced (adjust to taste)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup heavy cream (sub with coconut milk for dairy-free)
• Salt and pepper (to taste)
• 1/4 cup grated Parmesan (optional for serving)

Instructions

1. Boil pasta in salted water according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds—don’t let it brown.
3. Stir in peas and cook for 2 minutes until warmed through. Tip: Thaw peas quickly by rinsing under warm water.
4. Pour in lemon juice and zest, then add heavy cream. Stir to combine and simmer for 1 minute until slightly thickened.
5. Toss drained pasta into the skillet with the sauce. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Season with salt and pepper to taste. Tip: Taste as you go—lemons vary in acidity.
7. Serve immediately, topped with Parmesan if using. Tip: Garnish with extra lemon zest for a pop of color.

Al dente pasta coated in a velvety lemon-pea sauce delivers a perfect bite every time. Try it with grilled shrimp or a sprinkle of chili flakes for an extra kick.

Quick Garlic Butter Noodles

Transform your pantry staples into a crave-worthy dish in minutes. These Quick Garlic Butter Noodles are your new go-to for a lazy yet luxurious meal.

Ingredients

• 8 oz spaghetti (or any long pasta you love)
• 4 tbsp unsalted butter (for richness, or use olive oil for a lighter version)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
• 1/4 tsp red pepper flakes (adjust to spice preference)
• 1/2 cup pasta water (reserved before draining)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (start with 1/2 tsp for the pasta water)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
3. In the same pot, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Return the drained spaghetti to the pot. Toss with the garlic butter mixture, adding reserved pasta water a little at a time to create a silky sauce that coats the noodles.
5. Remove from heat. Stir in grated Parmesan until melted and evenly distributed. Taste and adjust seasoning with salt if needed.
6. Garnish with chopped parsley and extra Parmesan before serving.

Melt-in-your-mouth noodles with a punchy garlic kick and a hint of heat. Serve with a side of crusty bread to soak up every last bit of that buttery sauce.

Simple Pasta with Olive Oil and Parmesan

Overwhelm your taste buds with this no-fuss, flavor-packed pasta. Olive oil and Parmesan team up for a dish that’s simple, speedy, and seriously satisfying.

Ingredients

• 8 oz spaghetti (or any pasta shape you love)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference)
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for a kick)
• Salt (for pasta water and to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt like the sea for perfectly seasoned pasta.
2. Add spaghetti and cook according to package instructions until al dente. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown to avoid bitterness.
4. Drain pasta and add it to the skillet with the garlic oil. Toss to coat evenly.
5. Remove skillet from heat. Stir in Parmesan and a splash of reserved pasta water to create a silky sauce. Season with salt and black pepper to taste.
6. Serve immediately, topped with extra Parmesan and a drizzle of olive oil. Tip: For a twist, add a squeeze of lemon juice or a handful of arugula for freshness.

Creamy, cheesy, and with just the right amount of garlicky punch, this pasta is a weeknight hero. Try it with a side of crusty bread to sop up every last bit of that delicious sauce.

One-Pot Easy Mac and Cheese

Perfect for those lazy nights when only cheesy carbs will do, this One-Pot Easy Mac and Cheese is your golden ticket to comfort town. No fancy skills needed—just one pot and 20 minutes to bliss.

Ingredients

• 8 oz elbow macaroni (or any small pasta)
• 2 cups whole milk (for creaminess, don’t skimp)
• 2 cups shredded cheddar cheese (sharp for flavor, mild for kids)
• 1 tbsp butter (salted or unsalted, your call)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Grab a large pot—this is your one-pot wonder. Add macaroni, milk, butter, salt, and pepper.
2. Turn heat to medium-high. Stir constantly to prevent sticking. Tip: Keep the milk from boiling over by adjusting the heat as needed.
3. Once boiling, reduce heat to low. Simmer for 10 minutes, stirring occasionally, until pasta is al dente.
4. Remove from heat. Stir in cheddar cheese until melted and creamy. Tip: For extra smoothness, add cheese gradually.
5. Let sit for 2 minutes to thicken. Tip: If too thick, splash in more milk.

Lusciously creamy with a sharp cheddar kick, this mac and cheese is a hug in a bowl. Serve straight from the pot for that authentic, no-fuss vibe or top with crispy breadcrumbs for crunch.

Conclusion

Every one of these 25 pasta recipes is a weeknight game-changer, offering simplicity, flavor, and comfort in every bite. Whether you’re in the mood for something creamy, zesty, or hearty, our roundup has you covered. We’d love to hear which dishes become your go-to favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos