There are a lot of great easy pasta recipes that are quick and simple to prepare. These dishes are easy to make and can serve the entire family. They are also ideal for making weeknight dinners as they can be prepared within 30 minutes. The best part about them is that they are very versatile.
Pasta nutrition facts
Cream cheese pasta
Turn basic spaghetti into delectable by combining garlic-infused olive oil, cream cheese, Parmesan, and freshly ground pepper. It doesn’t get any simpler than this.
Will you require the following ingredients?
- whole grain or ordinary
- Creme fraiche
- Parmigiano-Reggiano
- Olive oil is a type of oil that comes from
- Garlic
- lakes of chili (optional)
- Season with salt and pepper.
How do you make it?
- Cook the pasta until it is al dente.
- Garlic should be sautéed in olive oil until aromatic.
- Stir in the cream cheese, pasta cooking water, and parmesan cheese.
- Drain the pasta and add it to the skillet.
- Toss until everything is thoroughly blended, adding a little pasta water if necessary.
- Serve with a generous amount of parmesan cheese, black pepper, and a drizzle of olive oil on top.
Italian pasta with peas
This Italian pasta with peas is a 5-ingredient one-pot meal recipe that is simple, creamy, and delicious. You can use fresh peas or frozen peas, whatever is more convenient for you. It’s a foregone conclusion!
Will you require the following ingredients?
- Peas, frozen
- Pasta with short cuts of cheese (Parmesan or Grana Padano)
- Onion
- Olive oil is a type of oil that comes from
- Season with salt and pepper.
How do you make it?
- Base flavor: 5 minutes of sauteed diced onion in olive oil
- Add the peas and mix well.
- Bring the veggie broth (or water) to a boil.
- Simmer it the Italian way: add the pasta and salt and cook it on low heat.
- Pasta will absorb the water and release starch over time, so stir frequently and add a little water as needed.
- When ready, add the grated parmesan cheese and mix well.
- Take a look at how the starch and cheese make your pasta shiny!
- If desired, top with freshly ground black pepper, a drizzle of olive oil, and additional parmesan cheese.
Easy lemon ricotta pasta
One of my favorite quick pasta recipes is this no-cook sauce, which combines creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and zesty lemon. Your spaghetti sauce is ready: it’s quick, fresh, and delectable. If you like lemons as much as I do, you’ll appreciate how the juice and zest convert a simple dish into something that tastes like sunshine.
Will you require the following ingredients?
- Pasta Ricotta
- Parmigiano-Reggiano
- Lemon baby spinach
- olive oil (extra virgin)
- Garlic
- seasoning with salt and pepper
- Ricotta, Parmesan, extra virgin olive oil, garlic, lemon zest, salt, and pepper are combined in a bowl.
- Mix thoroughly, then taste to ensure that the seasoning is to your liking.
- In the meantime, cook your pasta until it’s al dente.
- Save some of the pasta boiling water.
- Cook for 1 minute after adding the spinach to the pot.
- Return the pasta and spinach to the saucepan, along with the ricotta sauce and the cooking water, and stir thoroughly.
- Serve with lemon wedges, a drizzle of olive oil, and freshly grated Parmesan cheese (optional)
How do you make it?
- Cook pasta according to package directions in a big pot of boiling salted water. Drain 1 cup of the pasta water and set aside. Put the spaghetti back in the saucepan.
- Combine the ricotta, oil, pecorino, lemon juice, and zest in a medium mixing bowl: salt, pepper, and a pinch of red pepper flakes to taste. Toss the spaghetti with the ricotta mixture and 1/4 cup of the leftover pasta water.
- If the sauce is too thick, add some leftover pasta water.
- Serve with extra pecorino, basil, and a drizzle of olive oil on top.
Quick pasta & zucchini
This delicious pasta with zucchini is ready in about 15 minutes and requires only five ingredients. A simple recipe that turns plenty of zucchini into a perfect family meal.
Will you require the following ingredients?
- seasoning with salt and pepper
- a quarter cup of extra virgin olive oil
- 5 to 6 medium zucchini ribbons or coins, cleaned, trimmed, and cut
- One big sliced onion
- 2 or 3 thyme sprigs
- Two tomatoes, cut into wedges or coarsely chopped, with juice
- 12-pound ziti or penne sliced pasta
- For garnish, use freshly grated Parmesan or chopped parsley.
How do you make it?
- A big saucepan of lightly salted water should be brought to a boil—Cook for 8 to 10 minutes, or until pasta is al dente. Drain and set aside.
- Fill a medium saucepan halfway with water that has been mildly seasoned. Bring to a boil with the zucchini and cook for 10 minutes or soft.
- Sauté garlic in oil and hot pepper flakes in a big skillet. Stir in the drained zucchini and parsley, then cover and cook for 5 to 10 minutes. Toss with the pasta, then season with salt and pepper to taste.
Sun-dried tomato pesto pasta
This is a super-quick meal with spaghetti, creamy ricotta, and highly flavorful sun-dried tomatoes. It’s a match made in heaven, both tasty and straightforward.
Will you require the following ingredients?
- 1 cup packed fresh basil leaves, plus extra for garnishing one 6.7-ounce jar DeLallo sun-dried
- tomatoes, packed in oil*
- slivered almonds (14 cups)
- 3–4 garlic cloves, to taste
- One tablespoon lemon juice, freshly squeezed
- a quarter to a half teaspoon of salt, to taste
- One tbsp. red pepper flakes
- 14 cup extra-virgin extra-virgin extra-virgin extra-virgin extra-virgin extra
How do you make it?
- Cook the pasta in a large pot of boiling salted water for about 8 minutes, or until cooked but still firm to the biting. Drain 1 cup of the cooking liquid and set aside.
- Meanwhile, in a food processor, puree the sun-dried tomatoes with their oil, garlic, salt, and pepper to taste, and basil until the tomatoes are finely diced. Place the tomato mixture in a large mixing bowl. Add the Parmesan cheese and mix well.
- Toss the pasta with the pesto, adding just enough saved cooking liquid to moisten it. Season the pasta with salt and pepper to taste and serve.
Sun-dried tomatoes have a crunchy texture and a sweet, concentrated tomato flavor, and they are also a gorgeous deep crimson color. They’re a powerful ingredient since you don’t need many of them to add a lot of flavor to a dish.
One of the secrets to this recipe is to use the oil that the sun-dried tomatoes come in because it already has a lot of fantastic, rich tomato flavor. To make a rich and profoundly delicious pesto, combine it with garlic, a substantial amount of fresh basil, salt and pepper to taste, and Parmesan cheese.
Conclusion
Pasta can be an excellent side dish for grilled meats and veggies, and you can also make it the main course for a meal. This is a great way to introduce your kids to the culinary world. It is an essential part of any child’s life, and it is an integral part of a child’s development. And if you’re not a parent, you can still enjoy delicious pasta. If you’re new to cooking, there are some easy pasta recipes you can try.
