Pasta is a staple in many kitchens because it’s budget-friendly, versatile and satisfying. Instead of a heavy, time-consuming pasta dishes, try these quick and easy flavorful pasta recipes using just a few ingredients.
Fresh basil, lemon zest, parmesan cheese, and olive oil are all you need to make a delicious lemony basil pasta. Cook 1 pound of pasta, then toss with 1/2 cup olive oil, 1/2 cup grated parmesan, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 1/2 cup fresh basil leaves. Season with salt and pepper. The bright, summery flavors are perfect for a quick weeknight meal.
For a savory pasta dish, sauté garlic and sun-dried tomatoes in olive oil, then toss with cooked pasta, parmesan and fresh parsley. Heat 3 tablespoons olive oil in a skillet and add 3 minced garlic cloves. Cook for 30 seconds, then add 1/2 cup julienned sun-dried tomatoes. Cook for 2 minutes more. Toss with 1 pound cooked pasta, 1/2 cup grated parmesan and 2 tablespoons chopped parsley.
Pasta alla norma is a classic Sicilian dish of pasta with eggplant and basil. Sauté diced eggplant with garlic and chili flakes, then toss with tomato sauce, ricotta salata and basil. Cook 1 pound pasta. Heat 2 tablespoons olive oil in a skillet and add 1 large diced eggplant, 3 garlic cloves and 1/2 teaspoon chili flakes. Cook for 10 minutes, then add 1 (28 ounce) can crushed tomatoes. Simmer for 5 minutes. Toss with cooked pasta, 1/2 cup crumbled ricotta salata and 1/2 cup basil.
For a creamy mushroom pasta, sauté mushrooms with shallots and thyme, then stir in mascarpone cheese and parmesan. Cook 1 pound pasta. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced mushrooms, 2 minced shallots and 1 teaspoon fresh thyme leaves. Cook, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in 1/2 cup mascarpone cheese and 1/2 cup grated parmesan until smooth. Toss with cooked pasta and season with salt and pepper.
A pasta dish with pancetta, peas and parmesan is satisfying. Cook 1 pound pasta. Place 4 ounces diced pancetta in a cold skillet and turn heat to medium. Cook, stirring occasionally, until crisp, about 8 minutes. Add 1 cup frozen peas and 2 tablespoons water and cook until heated through, about 3 minutes more. Remove from heat and stir in 1/2 cup grated parmesan and 2 tablespoons chopped parsley. Toss with cooked pasta and season with black pepper.
For a spicy arrabbiata pasta, sauté garlic in olive oil, then add crushed red pepper flakes and simmer in tomato sauce. Cook 1 pound pasta. Heat 3 tablespoons olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds. Add 1 (28 ounce) can crushed tomatoes and simmer for 10 minutes. Toss with cooked pasta, parmesan and basil.
