10+ Pasta Recipes You’ll Love for Quick and Delicious Meals

Pasta’s one of those foods that just fits into any day, isn’t it? It’s simple, adaptable, and somehow always feels right—whether you’re racing to get dinner on the table or trying to impress someone with a little extra flair.

It doesn’t matter if you’re craving something light, hearty, or just plain cheesy—pasta’s a blank canvas. You can dress it up or down, and it always seems to work.

You’ll find a huge range of pasta recipes out there, matching just about any mood or skill level. Cooking pasta gives you a chance to experiment but still lands you with a comforting meal at the end.

Let’s check out some easy and tasty pasta ideas you can try at home. If you’re hungry, you’ll want to keep reading.

Ingredients

• Pasta (any type you prefer)
• Olive oil
• Garlic
• Salt
• Additional ingredients will vary by recipe.

Cooking Instructions

1. Boil water in a large pot and add salt.
2. Cook the pasta according to the package directions until tender.
3. Drain pasta and toss with olive oil or sauce as desired.
4. Add other ingredients based on the recipe you choose.

1) Pasta alla Norma with eggplant and ricotta salata

Pasta alla Norma’s a classic Sicilian dish you can whip up at home. It’s all about tender eggplant cooked in olive oil and mixed into a fresh, herby tomato sauce.

Top it off with salty ricotta salata and you get a punch of flavor that’s hard to beat. Roasted or sautéed eggplant both work—honestly, I just use whatever I have on hand.

Basil is the usual herb here, but if you like garlic, toss a little into the sauce. The combo of textures is comforting but not heavy.

Pick your favorite pasta—spaghetti and rigatoni both do the trick. Sometimes I grate extra cheese on top, because why not?

Ingredients

• 2 medium eggplants
• 3 cups crushed tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup ricotta salata, grated
• Fresh basil leaves
• Salt and pepper to taste
• 12 oz pasta

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplants into cubes and toss with 1 tablespoon olive oil and salt.
3. Roast eggplant for 25 minutes, turning halfway.
4. Cook pasta according to package instructions.
5. Heat remaining olive oil in a pan, sauté garlic until fragrant.
6. Add crushed tomatoes, season with salt and pepper, simmer for 10 minutes.
7. Stir in roasted eggplant and basil leaves.
8. Toss sauce with cooked pasta.
9. Serve topped with grated ricotta salata.

2) Easy Pasta with Winter Greens and Garlic

This one’s for when you want something quick and healthy but still crave a little comfort. Pasta with winter greens and garlic comes together in about 30 minutes, and it’s surprisingly satisfying.

Swiss chard is my go-to, but kale or any leafy green works. Garlic brings a mellow bite, and lemon plus Parmesan brighten everything up.

The greens wilt right into the pasta, making it silky and vibrant. You can serve it as a main or let it play backup to something else.

Ingredients

• 8 ounces pasta (your choice)
• 1 bunch winter greens (Swiss chard, kale, or similar)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
3. Add garlic and cook until fragrant, about 1 minute.
4. Add chopped winter greens and sauté until wilted, about 5 minutes.
5. Toss pasta into the pan with greens. Add lemon zest, juice, and Parmesan.
6. Season with salt and pepper, then stir well and serve warm.

Try this easy winter greens pasta for a fresh, tasty meal.

For a similar recipe, check out easy pasta with winter greens and garlic.

3) Paccheri with Quick Sausage Ragu

Here’s a hearty, no-fuss way to get sausage and pasta on the table fast. Paccheri noodles are big and tube-shaped, so they soak up the sauce like champs.

Just cook sausage with onions, then stir in cream and a bit of tomato. The result is a rich, cozy sauce that hugs every bite.

It’s a weeknight winner, and honestly, it feels a little special too. Add a salad or some bread if you want to round things out.

Ingredients

• 1 pound paccheri pasta
• 1 to 1.5 pounds Italian sausage (sweet or spicy), casings removed
• 1 medium red onion, thinly sliced
• 2 tablespoons butter
• 2/3 cup heavy cream
• 1/2 cup tomato sauce or crushed tomatoes
• Salt and pepper to taste

Cooking Instructions

1. Cook paccheri pasta in salted boiling water until al dente, about 12 minutes.
2. While pasta cooks, heat butter in a large pan over medium heat.
3. Add sliced onion and cook until soft, about 5 minutes.
4. Add sausage, breaking it up with a spoon. Cook until browned.
5. Stir in tomato sauce, then pour in heavy cream. Let simmer for 5 minutes.
6. Drain pasta and add it to the sauce. Toss to combine.
7. Season with salt and pepper before serving.

For more details, check this Paccheri with Quick Sausage Ragu recipe.

4) Vegan creamy cashew Alfredo pasta

If you’re looking for a rich, creamy sauce without any dairy, this vegan cashew Alfredo is a must-try. Soaked cashews blend up smooth and luscious—no cream or cheese needed.

Just toss raw cashews, garlic, plant milk, and nutritional yeast in a blender. A splash of pasta water at the end loosens things up and gives you that dreamy texture.

You can use any pasta shape you like. It’s ready in about half an hour, and it’s just as comforting as the classic version.

Ingredients

• 1 cup raw cashews (soaked 2 hours)
• 2 cloves garlic
• 1 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• 8 oz pasta of your choice
• Optional: lemon juice or fresh parsley

Cooking Instructions

1. Soak cashews in water for 2 hours, then drain.
2. Cook pasta according to package instructions.
3. Blend cashews, garlic, plant milk, nutritional yeast, salt, and pepper until smooth.
4. Drain pasta, saving some pasta water.
5. Mix pasta with cashew sauce, adding pasta water little by little to reach desired creaminess.
6. Add lemon juice or parsley if you want extra flavor.
7. Serve warm and enjoy!

For more details, visit this Easy and Creamy Cashew Alfredo Sauce / Vegan.

5) Fresh homemade pasta with flour and eggs

Making fresh pasta from just flour and eggs is surprisingly easy. Mix them together and you’ll get a dough that’s smooth and stretchy.

You don’t need fancy gadgets—just a rolling pin and a knife will do. Roll the dough thin, cut it into fettuccine or whatever shape you like, and you’re nearly done.

Fresh pasta cooks in just a few minutes and has a lovely, delicate texture. It’s a blank slate for all your favorite sauces.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• Pinch of salt (optional)

Cooking Instructions

1. Place the flour on a clean surface and make a well in the center.
2. Crack the eggs into the well and add salt if you like.
3. Gradually mix the flour with the eggs using a fork or your hands.
4. Knead the dough for about 10 minutes until smooth and elastic.
5. Wrap the dough in plastic and rest for 30 minutes.
6. Roll the dough thin and cut into shapes.
7. Cook pasta in boiling salted water for 2-3 minutes, until tender.

6) Creamy garlic butter pasta with chicken broth

Start this dish by simmering small pasta in garlicky chicken broth. The pasta soaks up the broth, getting loads of flavor as it cooks.

Add butter and heavy cream for richness. The garlic smells amazing, and everything comes together in one pan.

Top with Parmesan if you’re feeling fancy. It’s a simple, comforting meal for any night.

Ingredients

• 3 cups chicken broth
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons butter
• ¾ cup heavy cream
• 8 oz small pasta (like elbow or shells)
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a boil.
4. Add pasta and cook until tender, about 8-10 minutes.
5. Stir in butter and heavy cream.
6. Season with salt and pepper.
7. Cook another 2 minutes until sauce thickens.
8. Serve warm.

7) One-pot spinach and lemon rigatoni

This one-pot spinach and lemon rigatoni is all about ease. You cook everything together, which means cleanup’s a breeze.

Lemon brings a fresh, zingy flavor that cuts through the creamy sauce. The spinach wilts right in at the end, making the dish feel bright and green.

Start by sautéing garlic and onion in olive oil, then add rigatoni, broth, and lemon juice. As the pasta cooks, it soaks up the flavors and the sauce gets creamy.

Finish by stirring in spinach just before serving. It’s quick, budget-friendly, and honestly, it looks great on the table.

Try this one-pot lemon ricotta spinach pasta recipe for an easy meal.

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• ¼ small onion, diced
• 4 oz rigatoni pasta
• 2 ½ cups low-sodium chicken or vegetable broth
• 2 cups fresh spinach
• 2 tbsp lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and onion; cook until soft, about 3 minutes.
3. Stir in rigatoni, broth, and lemon juice.
4. Bring to a boil, then reduce heat and simmer, stirring often, until pasta is tender (about 12 minutes).
5. Add spinach and cook until wilted, about 2 minutes.
6. Season with salt and pepper. Serve warm.

8) Shrimp scampi linguine with garlic and olive oil

Shrimp scampi linguine is one of those dishes that’s both quick and genuinely satisfying. You just cook linguine until it’s tender, then toss shrimp in a pan with olive oil and plenty of garlic.

The garlic and oil blend with butter for a light, flavorful sauce. If you’re into bright flavors, a squeeze of lemon wakes it up even more.

It’s a weeknight dinner that somehow still feels a little fancy. I like to finish it with a handful of chopped parsley for some color and freshness.

You can always tweak the garlic and olive oil to suit your mood.

Ingredients

• 1 pound linguine
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• Lemon juice (optional)
• Fresh parsley, chopped (optional)

Cooking Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil and butter in a large pan over medium heat.
3. Add garlic and cook until fragrant but not browned, about 1 minute.
4. Add shrimp, salt, and pepper. Cook shrimp until pink and opaque, about 2-3 minutes per side.
5. Toss shrimp and garlic oil mixture with linguine. Add lemon juice if using.
6. Garnish with parsley and serve warm.

More on this type of shrimp scampi can be found at Food Network’s Shrimp Scampi with Linguini Recipe.

9) Baked tortellini with sausage and cheese

Baked tortellini with sausage and cheese feels like a cozy hug on a plate. First, brown Italian sausage with onions and garlic.

Then stir in tomato sauce and a few herbs to build a rich base. Cheese-filled tortellini gets tossed in, and you pile mozzarella and ricotta on top.

Bake it all until the cheese bubbles and turns golden. It’s the kind of meal you want to share, though honestly, leftovers are fantastic too.

If you want to sneak in veggies, try adding chopped kale or carrots. Store-bought tortellini makes this come together fast, but it still tastes homey and filling.

Ingredients

• 1 pound Italian sausage
• 1 jar marinara sauce (about 24 ounces)
• 1 package cheese tortellini (9-12 ounces)
• 1 cup shredded mozzarella
• 1/2 cup ricotta cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Brown sausage in a pan, add onions and garlic. Cook until soft.
3. Stir in marinara sauce and season with salt and pepper. Simmer for 5 minutes.
4. Add tortellini to the sauce and mix well.
5. Pour mixture into a baking dish.
6. Spread mozzarella and dollops of ricotta over the top.
7. Bake for 20-25 minutes or until cheese is melted and golden.
8. Garnish with parsley before serving.

More details on this kind of recipe can be found on the Cheesy Tortellini and Sausage Bake page.

10) Classic spaghetti carbonara with pancetta

Classic spaghetti carbonara is about as simple as pasta gets, but wow, does it deliver. You only need pancetta, eggs, cheese, and black pepper.

Egg yolks and cheese make the sauce creamy—no cream required. Cook the spaghetti until it’s got a little bite.

While that’s going, fry pancetta until crispy. Toss the hot pasta with pancetta, then quickly stir in the egg and cheese mixture off the heat so it stays silky, not scrambled.

This dish comes together in a flash and always hits the spot. For a more detailed recipe, you can check this classic carbonara with pancetta guide.

Ingredients

• 12 ounces spaghetti
• 4 ounces pancetta, diced
• 4 large egg yolks
• 5 ounces Pecorino Romano, grated
• Freshly ground black pepper
• Salt

Cooking Instructions

1. Boil salted water, then add spaghetti. Cook it until it’s al dente.

2. Heat olive oil in a pan. Toss in pancetta and fry until it gets nice and crispy.

3. Take the pan off the heat.

4. In a bowl, beat the egg yolks with the cheese.

5. Drain the pasta but save a bit of the pasta water.

6. Add the pasta to the pancetta and give it a good toss.

7. Quickly mix in the egg and cheese mixture.

8. If the sauce feels too thick, splash in a little pasta water.

9. Crack some black pepper on top and serve right away.