How often do you find yourself scrambling for dinner ideas after a long day? Quick pasta recipes can be your go-to solution, providing both speed and flavor. With options like creamy garlic parmesan and vibrant pesto, you can whip up a satisfying meal in under 30 minutes. Plus, these dishes allow for easy customization. Let’s explore some of the best recipes that can turn hectic evenings into delicious dinners.
Creamy Garlic Parmesan Pasta
When you’re pressed for time but still want to enjoy a comforting and delicious meal, creamy garlic parmesan pasta is the perfect solution. This dish combines the rich flavors of garlic and parmesan cheese with a creamy sauce that clings to the pasta, creating a satisfying dish that’s quick and easy to prepare.
Ideal for busy weeknights, this recipe can be made in under 30 minutes, making it a go-to favorite for anyone juggling a busy schedule.
You can customize this pasta to suit your taste by adding vegetables or protein, such as spinach, grilled chicken, or shrimp. The beauty of this recipe lies in its simplicity and versatility, allowing you to make it your own. With just a handful of ingredients and minimal prep time, you’ll have a delicious meal on the table in no time.
Ingredients:
- 8 ounces pasta (fettuccine or spaghetti)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta according to package instructions until al dente; drain and set aside.
In a large skillet, melt the butter over medium heat and add the minced garlic, sautéing it until fragrant, about 1 minute.
Pour in the heavy cream and bring it to a simmer, then reduce the heat and stir in the parmesan cheese until melted and smooth.
Season with salt and pepper, then add the cooked pasta to the skillet, tossing to coat the noodles evenly in the creamy sauce.
Extra Tips:
For added flavor, consider sautéing some spinach or mushrooms along with the garlic.
You can also use a mix of cheeses, such as mozzarella or asiago, for a different taste profile.
If you prefer a lighter version, substitute half of the heavy cream with low-fat milk and reduce the amount of cheese.
Don’t forget to reserve some pasta water to help loosen the sauce if it becomes too thick!
Pesto Pasta With Cherry Tomatoes
Pesto Pasta with Cherry Tomatoes is the perfect dish for those busy nights when you want something quick, delicious, and satisfying. This vibrant pasta combines the fresh, nutty flavors of basil pesto with the sweetness of cherry tomatoes, creating a dish that’s not only tasty but also visually appealing. You can whip it up in under 30 minutes, making it an ideal option for weeknight dinners or when you have unexpected guests.
The best part about this recipe is its versatility. You can use store-bought pesto for an even quicker meal, or if you have a bit more time, homemade pesto will elevate the dish to a whole new level. Pairing the pesto with al dente pasta and juicy cherry tomatoes creates a delightful harmony of textures and flavors that will leave you wanting more.
Now, let’s explore the ingredients and the simple cooking process.
Ingredients:
- 8 oz pasta (spaghetti or your choice)
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, for garnish (optional)
To prepare the dish, start by cooking the pasta according to package instructions in a large pot of salted boiling water until al dente. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for about 3-5 minutes until they soften slightly.
Once the pasta is ready, drain it and reserve a bit of the pasta water. Add the pasta to the skillet along with the pesto, tossing everything to coat well. If needed, add a splash of reserved pasta water to reach your desired consistency. Season with salt and pepper to taste, and serve warm, topped with grated Parmesan cheese and fresh basil leaves if desired.
For a little extra flair, consider adding protein to your pesto pasta, such as grilled chicken, shrimp, or chickpeas, to make it a heartier meal. You can also customize the dish with additional vegetables like spinach or zucchini, or even a sprinkle of red pepper flakes for some heat.
This recipe is incredibly forgiving and can be adjusted based on what you have on hand, making it a staple in your busy weeknight cooking repertoire.
One-Pot Spaghetti Aglio E Olio
One-Pot Spaghetti Aglio E Olio is a classic Italian dish that’s perfect for busy nights when you want something quick, delicious, and satisfying. This recipe utilizes the simplicity of garlic, olive oil, and red pepper flakes to create a flavorful meal that comes together in just one pot.
Not only does this method minimize cleanup, but it also allows the pasta to absorb all the wonderful flavors as it cooks. To make this dish even more appealing, you can customize it with your favorite additions, such as fresh herbs, vegetables, or proteins.
Whether you’re whipping it up for a weeknight dinner or serving it to guests, One-Pot Spaghetti Aglio E Olio is sure to impress with its fragrant aroma and vibrant taste.
Ingredients:
- 12 oz spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 4 cups vegetable broth
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Cooking Instructions:
In a large pot, combine the spaghetti, sliced garlic, olive oil, red pepper flakes, vegetable broth, and a pinch of salt.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook, stirring occasionally, until the spaghetti is al dente and the liquid has reduced to a sauce-like consistency, about 10-12 minutes.
Remove from heat, garnish with fresh parsley and Parmesan cheese if desired, and serve immediately.
Extra Tips:
For the best flavor, try using fresh garlic rather than pre-minced; it will make a noticeable difference in the dish’s overall taste.
Additionally, if you prefer a milder heat, reduce the amount of red pepper flakes or omit them entirely. You can also add vegetables like spinach or cherry tomatoes for a nutritional boost and vibrant color.
Lemon Butter Shrimp Pasta
When you’re pressed for time but still want to enjoy a delicious meal, Lemon Butter Shrimp Pasta is the perfect solution. This dish combines succulent shrimp with a light lemony sauce, tossed with spaghetti or your favorite pasta for a quick and satisfying dinner. The vibrant flavors of lemon and garlic create a revitalizing taste that pairs beautifully with the shrimp, making it a dish that feels special yet is simple enough for a busy night.
To whip up this delightful pasta, you won’t need to spend hours in the kitchen. In just about 30 minutes, you can have a restaurant-quality meal on the table. The recipe isn’t only easy to follow but also allows for customization. You can add seasonal vegetables or substitute shrimp for chicken or a plant-based protein, making it versatile for various dietary preferences.
Ingredients:
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
Cook the spaghetti or linguine according to package instructions until al dente.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the shrimp, lemon zest, and lemon juice, seasoning with salt and pepper.
Cook for 3-4 minutes or until the shrimp turns pink and is cooked through. Drain the pasta and add it to the skillet, tossing everything together to combine and coat the pasta with the lemon butter sauce. Serve warm, garnished with fresh parsley and grated Parmesan if desired.
Extra Tips:
For an extra pop of flavor, consider adding a pinch of red pepper flakes while sautéing the garlic for a slight kick.
If you’re short on time, you can use pre-cooked shrimp; just heat them through in the butter and garlic before adding the lemon juice. This dish is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for a day or two.
When reheating, add a splash of water or broth to keep the pasta moist.
Spinach and Ricotta Stuffed Shells
Spinach and ricotta stuffed shells are the perfect solution for a busy night when you crave something comforting yet satisfying. These delightful pasta shells are filled with a creamy blend of ricotta cheese, fresh spinach, and aromatic herbs, then topped with marinara sauce and mozzarella cheese before being baked to perfection. Not only are they easy to assemble, but they also make for a wonderful meal that can be prepped in advance.
This dish isn’t only delicious but also versatile. You can easily customize the filling by adding other ingredients such as sautéed mushrooms, sun-dried tomatoes, or even a sprinkle of red pepper flakes for some heat. Whether you’re cooking for a family dinner or meal prepping for the week, spinach and ricotta stuffed shells will surely become a go-to recipe in your kitchen.
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stuff each cooked pasta shell with the ricotta and spinach mixture, then place them in a baking dish.
Pour the marinara sauce over the stuffed shells, sprinkle with mozzarella cheese, and cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Extra Tips:
To save time, consider preparing the filling in advance and storing it in the refrigerator until you’re ready to assemble the dish.
You can also prepare the entire dish ahead of time, cover it tightly, and refrigerate it until you’re ready to bake. If you want to make it even easier, use store-bought marinara sauce to save on prep time.
Finally, feel free to freeze any leftovers; they reheat beautifully in the oven for a quick meal later on!
Quick Beef Stroganoff
When time is of the essence but you still want a hearty meal, Quick Beef Stroganoff is the perfect solution. This comforting dish combines tender beef, creamy sauce, and pasta in a way that’s both satisfying and simple to prepare. With just a few ingredients and minimal prep time, you can serve a delicious dinner that tastes like it simmered all day long, making it an ideal choice for busy nights.
To make this dish even more convenient, you can use pre-sliced beef and store-bought mushrooms. This not only cuts down on prep time but also guarantees you can whip up this meal in under 30 minutes. Serve it over egg noodles or your favorite pasta, and you’ll have a delightful dinner that the whole family will love.
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 8 ounces mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 8 ounces egg noodles or pasta of your choice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
To prepare Quick Beef Stroganoff, start by cooking the egg noodles according to package instructions. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the onions and mushrooms, cooking until softened. Stir in the garlic and cook for another minute before adding the beef broth and Worcestershire sauce. Bring to a simmer, then reduce the heat and stir in the sour cream.
Return the beef to the skillet, season with salt and pepper, and cook until heated through. Serve the beef mixture over the cooked egg noodles and garnish with fresh parsley.
For an even quicker meal, consider using pre-cooked noodles or frozen pasta. You can also substitute the beef with chicken or turkey for a lighter option. If you like a bit of spice, add a pinch of red pepper flakes to the sauce for an extra kick.
Don’t forget to taste and adjust the seasoning before serving, guaranteeing that every bite is perfectly seasoned!
Tomato Basil Pasta
Tomato Basil Pasta is the perfect dish for those busy nights when you want something delicious yet simple to prepare. With its fresh ingredients and vibrant flavors, this pasta dish can be on your table in just under 30 minutes. The combination of ripe tomatoes and fragrant basil creates a light and invigorating sauce that complements any pasta shape you choose.
Whether you’re cooking for yourself or whipping up a meal for the family, this recipe is sure to impress. Not only is Tomato Basil Pasta quick to make, but it also allows for versatility in the kitchen. You can easily adapt the recipe by adding your favorite proteins, such as grilled chicken or shrimp, or by incorporating seasonal vegetables.
This dish is a fantastic way to enjoy the bounty of fresh ingredients, especially during the summer months when tomatoes and basil are at their peak.
Ingredients:
- 8 oz pasta (spaghetti, penne, or your choice)
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup fresh basil leaves, torn
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese (optional)
Cooking Instructions:
Cook the pasta according to package instructions until al dente; drain and set aside. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften. Toss in the cooked pasta, torn basil, salt, and black pepper to taste, mixing everything together until well combined and heated through. Serve hot, topped with grated Parmesan cheese if desired.
Extra Tips:
For an even deeper flavor, try adding a pinch of red pepper flakes for some heat or a splash of balsamic vinegar for acidity. You can also substitute fresh basil with other herbs like parsley or oregano for a different twist.
Leftover pasta can be refrigerated and enjoyed cold as a pasta salad the next day, making this dish not only quick and easy but also versatile for meal prep!
Alfredo Chicken Pasta
Alfredo Chicken Pasta is the perfect solution for those busy nights when you want to whip up a delicious meal without spending hours in the kitchen. This dish combines tender chicken, creamy Alfredo sauce, and pasta into a comforting and satisfying meal that the whole family will love.
With minimal ingredients and simple steps, you can have a restaurant-quality dish on your table in no time. The beauty of Alfredo Chicken Pasta lies in its versatility and ease of preparation. You can use any pasta shape you prefer, whether it’s fettuccine, penne, or rotini, and it cooks quickly, making it an ideal choice for weeknight dinners.
Plus, the creamy sauce pairs perfectly with the chicken, making each bite rich and flavorful. Just gather your ingredients, and let’s get started!
Ingredients:
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine or pasta of choice
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by cooking the pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat and add the minced garlic, cooking until fragrant. Season the chicken breasts with salt and pepper, then place them in the skillet and cook for about 6-7 minutes on each side or until fully cooked through.
Remove the chicken from the skillet and slice it into strips. In the same skillet, add the heavy cream and bring to a simmer, then stir in the Parmesan cheese until melted and creamy.
Combine the cooked pasta and chicken with the sauce, tossing to coat evenly. Serve hot, garnished with fresh parsley.
Extra Tips:
To save even more time, consider using pre-cooked rotisserie chicken instead of cooking the chicken from scratch. This not only speeds up the process but also adds extra flavor.
Additionally, you can customize the dish by adding vegetables like steamed broccoli or sautéed mushrooms for added color and nutrition. If you prefer a lighter version, you can substitute half-and-half for the heavy cream and reduce the amount of cheese.
Enjoy your Alfredo Chicken Pasta!
Caprese Pasta Salad
Caprese Pasta Salad is the perfect dish for those busy nights when you crave something fresh, delicious, and satisfying without spending too much time in the kitchen. This vibrant salad combines the classic flavors of Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil—with hearty pasta, making it a filling meal that can be prepared in just 20 minutes. Not only is it quick to whip up, but it also serves as a great side dish or a light main course.
The beauty of Caprese Pasta Salad lies in its versatility. You can easily customize it by adding your favorite vegetables or proteins, making it a great option for using up leftovers. Whether you’re packing it for lunch, serving it at a potluck, or enjoying it for dinner, this dish is sure to impress with its colorful presentation and delightful taste.
Ingredients:
- 8 oz. pasta (fusilli or penne works well)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/2 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the pasta salad and toss to combine everything evenly.
Serve immediately or chill in the refrigerator for about 30 minutes for the flavors to meld.
For an extra burst of flavor, consider adding some sliced olives or grilled chicken to your Caprese Pasta Salad. If you prefer a bit of heat, a sprinkle of red pepper flakes can elevate the dish even further.
This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to two days. Just remember to give it a good toss before serving, as the ingredients may settle. Enjoy!
Sausage and Peppers Pasta
Sausage and Peppers Pasta is a hearty and satisfying dish that comes together in no time, making it perfect for busy weeknights. The combination of savory sausage, sweet bell peppers, and al dente pasta creates a delicious meal that pleases the whole family. With minimal prep and cook time, this recipe isn’t only quick but also packed with flavor, ensuring that you can enjoy a comforting dinner without spending hours in the kitchen.
This dish can be easily customized according to your taste preferences. Feel free to experiment with different types of sausage, whether you prefer spicy Italian, mild chicken, or even plant-based options. Additionally, adding your favorite vegetables such as zucchini or mushrooms can enhance the dish and provide extra nutrition. So, gather your ingredients and get ready to whip up a delightful plate of Sausage and Peppers Pasta!
Ingredients:
- 12 oz pasta (penne or rotini work well)
- 1 lb Italian sausage (spicy or mild)
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 bell peppers (red and yellow), thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese, for serving
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Meanwhile, in a large skillet, heat the olive oil over medium heat. Remove the sausage from its casings and add it to the skillet, breaking it up with a spoon as it cooks.
Once browned, add the sliced onion and bell peppers, cooking until they’re soft. Stir in the minced garlic, oregano, and red pepper flakes, cooking for an additional minute. Drain the pasta and toss it into the skillet with the sausage and peppers, mixing everything together until well combined.
Season with salt and pepper to taste, and serve hot, garnished with fresh herbs and a sprinkle of Parmesan cheese.
For best results, cook the sausage until it’s fully browned for ideal flavor. If you prefer a little more sauce, consider adding a splash of chicken broth or canned diced tomatoes to the skillet while cooking the vegetables.
This dish also makes great leftovers and can be easily reheated, so feel free to double the recipe for an easy lunch the next day. Enjoy your delicious Sausage and Peppers Pasta!
Veggie Primavera Pasta
Veggie Primavera Pasta is a vibrant and flavorful dish that perfectly embodies the essence of fresh vegetables combined with al dente pasta. This recipe is ideal for busy nights when you crave a wholesome meal without spending hours in the kitchen. Packed with colorful veggies and tossed in a light olive oil sauce, it not only tastes great but also looks stunning on your dinner table.
The beauty of Veggie Primavera Pasta lies in its versatility. You can use whatever seasonal vegetables you have on hand or prefer, making it a fantastic way to clean out your fridge. This dish can be made in under 30 minutes, allowing you to enjoy a nutritious and delicious meal even on the most hectic evenings.
Ingredients:
- 8 oz pasta (spaghetti, penne, or your choice)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Cooking Instructions:
Cook the pasta according to package instructions until al dente. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until fragrant.
Add the bell peppers, zucchini, broccoli, and cherry tomatoes, cooking until the vegetables are tender yet crisp. Toss in the cooked pasta, dried oregano, salt, and pepper, mixing everything until well combined.
Serve hot, topped with grated Parmesan cheese and fresh basil if desired.
Extra Tips:
For added flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes for some heat. You can also customize the dish by incorporating other vegetables like asparagus, spinach, or carrots based on your preference.
If you’re looking to make it a complete meal, protein additions such as grilled chicken, shrimp, or chickpeas can elevate this pasta dish even further. Enjoy your quick and healthy Veggie Primavera Pasta!
Tuna Pasta Salad
Tuna pasta salad is a wonderfully versatile dish, perfect for those busy nights when time is of the essence. This invigorating meal can be made in under 30 minutes, making it an excellent choice for a quick lunch or dinner. With its combination of protein-rich tuna, fresh vegetables, and al dente pasta, it’s not only satisfying but also packed with nutrients to keep you energized.
The best part about this tuna pasta salad is its adaptability; you can easily customize it with your favorite veggies or dressings. Whether you’re using canned tuna or freshly cooked pasta, this dish is sure to become a staple in your weeknight rotation. Serve it chilled or at room temperature, and it’s a great option for meal prep or potlucks.
Ingredients:
- 8 ounces rotini or penne pasta
- 1 can (5 ounces) tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Cook the pasta according to package instructions until al dente; drain and rinse under cold water to cool. In a large bowl, combine the cooled pasta with tuna, cherry tomatoes, cucumber, red onion, and olives.
In a separate small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper. Pour the dressing over the pasta mixture and toss gently to combine, ensuring everything is coated evenly. Chill the salad in the refrigerator for about 15 minutes before serving. Garnish with fresh parsley if desired.
For added flavor, consider incorporating additional ingredients such as bell peppers, corn, or even a sprinkle of feta cheese. You can also experiment with different dressings, like a vinaigrette or a yogurt-based sauce, to suit your taste preferences.
This salad can be stored in the refrigerator for up to three days, making it perfect for leftovers or meal prep ahead of time.
Spicy Arrabbiata Penne
Spicy Arrabbiata Penne is a quick and flavorful dish that can easily elevate your weeknight dinners without taking up too much of your time. This classic Italian pasta dish is known for its spicy tomato sauce, which is simple to prepare yet delivers a delightful punch of heat. Perfect for those busy nights when you need something satisfying in a hurry, it pairs beautifully with a side salad or some crusty bread to soak up the sauce.
The beauty of Arrabbiata sauce lies in its simplicity. With just a handful of ingredients, you can create a dish that’s both comforting and bursting with flavor. The combination of garlic, red pepper flakes, and tomatoes creates a rich sauce that clings to the penne, making every bite a delicious experience. Plus, it’s versatile enough to add in your favorite vegetables or proteins if you desire.
Ingredients:
- 12 oz penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Stir in the crushed tomatoes, and season with salt and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Once the pasta is ready, drain it and toss it in the skillet with the sauce until well coated. Serve hot, garnished with fresh basil and grated Parmesan cheese.
For an extra kick, feel free to adjust the amount of red pepper flakes to suit your spice preference. Adding sautéed vegetables like bell peppers or zucchini can add extra nutrition and flavor to the dish.
If you have leftover sauce, it can be stored in the fridge for up to three days or frozen for later use, making it a great option for meal prep. Enjoy your Spicy Arrabbiata Penne!
Carbonara With Peas
Carbonara with peas is a delightful twist on the classic Italian dish that combines the creamy, savory flavors of traditional carbonara with the bright, sweet taste of peas. This recipe is perfect for busy nights when you want a meal that feels indulgent yet is quick and easy to prepare. With just a handful of ingredients, you can have a satisfying dinner on the table in no time.
To make this comforting dish, you’ll need some pantry staples and a few fresh ingredients. The combination of crispy pancetta, rich egg yolks, and a generous sprinkle of Parmesan cheese creates a luscious sauce that clings to the pasta, while the peas add a pop of color and freshness. This carbonara with peas isn’t only delicious but also a great way to sneak in some vegetables for the family.
Ingredients:
- 12 oz spaghetti or fettuccine
- 4 oz pancetta or bacon, diced
- 1 cup frozen peas
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. In the last 2 minutes of cooking, add the frozen peas to the pot. Reserve a cup of pasta water, then drain the pasta and peas.
In a large skillet, cook the pancetta over medium heat until crispy, then remove from heat. In a bowl, whisk together the egg yolks and Parmesan cheese. Quickly combine the hot pasta and peas with the pancetta in the skillet, then add the egg mixture, stirring rapidly to create a creamy sauce.
If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency. Season with salt and pepper, then serve garnished with fresh parsley.
Extra Tips:
For a richer flavor, consider using guanciale instead of pancetta, as it’s the traditional meat used in authentic carbonara. Make sure to work quickly when combining the hot pasta with the egg mixture to avoid scrambling the eggs.
You can also add a touch of freshly grated black pepper for an added kick, and feel free to adjust the amount of cheese based on your preference for creaminess. Enjoy your delicious carbonara with peas!
