10+ Pasta Recipes Easy and Delicious for Busy Weeknights

Pasta’s a classic go-to when you want something quick and easy. You don’t need much—just a few staple ingredients and a little time.

Whether you’re new to cooking or just need dinner on the table fast, there are tons of simple pasta recipes out there. Most of them don’t ask for anything fancy, and you can whip them up in a snap.

With just a handful of steps and some basics from your pantry, you can put together a meal that’s actually satisfying. Stress-free dinners? Yes, please.

Cooking pasta fits any schedule, and honestly, it’s comforting—sometimes that’s all you want.

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Ingredients

• Pasta (any type)
• Olive oil
• Garlic
• Salt
• Pepper
• Optional: cheese, vegetables, or meat depending on the recipe

Cooking Instructions

1. Boil water in a large pot.
2. Add salt and pasta, then cook according to package instructions.
3. Drain pasta and set aside.
4. Heat olive oil in a pan and sauté garlic until fragrant.
5. Mix pasta with garlic oil, add salt and pepper to taste.
6. Optional: add cheese, vegetables, or cooked meat before serving.

1) Creamy Garlic Pasta

Creamy garlic pasta is one of those dishes that feels a bit fancy but takes almost no effort. Start by cooking garlic in butter or olive oil—it smells amazing, trust me.

Add cream or chicken broth next and let the sauce simmer until it thickens up a little. Toss in your cooked pasta and let it soak up all that flavor.

This one’s done in about 15 minutes, so it’s perfect when you’re hungry and don’t want to wait. If you’ve got cheese or fresh herbs lying around, throw those in too.

Ingredients:

• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons butter
• 3 cups chicken broth (or more as needed)
• 1 cup heavy cream
• Pasta of your choice
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil and butter in a pan over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream. Let it simmer for 5 minutes.
4. Season with salt and pepper.
5. Mix in cooked pasta and stir to coat.
6. Serve warm.

For more details, check 15 Minute Creamy Garlic Pasta.

2) Pasta alla Norma

Pasta alla Norma is a classic Italian dish with eggplant, tomato sauce, and fresh basil. It’s surprisingly easy and doesn’t ask for much.

Roast or sauté the eggplant to bring out its flavor. The sauce comes together with tomatoes, garlic, and basil—nothing complicated.

Top it with ricotta salata or Parmesan for a salty finish. It’s a solid vegetarian dinner that fills you up.

Ingredients

• 1 medium eggplant
• 12 oz (340 g) pasta
• 2 cups marinara or fresh tomato sauce
• 2 cloves garlic
• Fresh basil leaves
• ¼ cup ricotta salata or Parmesan cheese
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplant into cubes, toss with olive oil, salt, and pepper.
3. Roast eggplant for 20-25 minutes until soft.
4. Boil pasta until al dente, then drain.
5. In a pan, sauté garlic in olive oil, add tomato sauce and simmer.
6. Add roasted eggplant to sauce and mix well.
7. Toss pasta with sauce and garnish with basil and cheese.

3) One-Pot Paccheri with Sausage Ragu

One-pot paccheri with sausage ragu is a lifesaver on busy nights. The pasta cooks right in the sauce, so it soaks up all that goodness.

Start by browning spicy Italian sausage and onions in butter. Add tomatoes and cream for a rich, smooth sauce.

Toss in the paccheri and some water or broth. Let it all simmer until the pasta’s tender and the sauce thickens.

You’ll have a creamy, hearty dinner in about 30 minutes, and you won’t be left with a sink full of dishes.

Ingredients

• 1 ½ ounces spicy Italian sausage, casings removed
• 1 medium red onion, thinly sliced
• 1 pound paccheri pasta
• 2 tablespoons butter
• 2/3 cup heavy cream
• 1 ½ cups canned crushed tomatoes
• 2 cups water or broth
• Salt and pepper to taste

Cooking Instructions

1. Heat butter in a large pot over medium heat.
2. Cook sausage and onions until browned.
3. Add crushed tomatoes and heavy cream, stir well.
4. Pour in water or broth and bring to a boil.
5. Add paccheri pasta and reduce to a simmer.
6. Cook, stirring often, until the pasta is tender and sauce thickens, about 15 minutes.
7. Season with salt and pepper before serving.

4) Easy Vegan Tomato Basil Pasta

Vegan tomato basil pasta is fresh, simple, and comes together fast. You only need a few ingredients, and the flavors really pop.

Fresh tomatoes and basil give it a bright, summery taste. If you want a creamy texture, blend in some soaked cashews, but it’s totally optional.

This dish cooks in about 30 minutes. You can do it all in one pot if you hate washing up.

Check out the full recipe here.

Ingredients

• Cherry tomatoes (2 cups)
• Fresh basil leaves (1 cup)
• Garlic cloves (2-3)
• Olive oil (2 tablespoons)
• Cooked pasta (8 ounces)
• Salt and pepper to taste
• Optional: soaked cashews (¼ cup) for creaminess

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add garlic, sauté for 1-2 minutes until fragrant.
3. Add tomatoes and cook until soft, about 10 minutes.
4. Blend soaked cashews with a bit of water for a creamy sauce (optional).
5. Stir in fresh basil and cashew sauce, if using.
6. Toss cooked pasta in the sauce.
7. Season with salt and pepper, then serve warm.

5) Winter Greens and Parmesan Pasta

Winter greens and Parmesan pasta is a great way to eat your veggies without feeling like you’re sacrificing flavor. Use Swiss chard or kale—whatever’s hanging around in your fridge.

Sauté garlic in olive oil, then add the greens and let them wilt. Toss in the cooked pasta, squeeze in some lemon, and finish with Parmesan.

This one’s ready in about half an hour. If you want a bit more guidance, there’s a similar recipe here.

Ingredients

• 10 oz pasta
• 4 cups chopped winter greens (Swiss chard or kale)
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 lemon, juiced
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Cooking Instructions

1. Cook the pasta according to package directions.
2. Heat olive oil in a pan and sauté garlic for 1-2 minutes.
3. Add greens and cook until wilted, about 5 minutes.
4. Drain pasta and add it to the pan with greens.
5. Stir in lemon juice and Parmesan cheese.
6. Season with salt and pepper. Serve warm.

6) Spaghetti Carbonara

Spaghetti Carbonara is pure comfort food and honestly, it’s easier than you might think. Cook your spaghetti, then toss it with a creamy sauce made from eggs and Parmesan.

Crispy pancetta adds a salty crunch. No need for cream—just mix the hot pasta right into the egg and cheese mixture and watch it turn silky.

If you want to try it, check out this Spaghetti Carbonara recipe.

Ingredients

• 12 oz spaghetti
• 4 large eggs
• 1 cup grated Parmesan cheese
• 6 oz pancetta or bacon, diced
• 2 cloves garlic, minced
• Salt and black pepper to taste

Cooking Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water.
2. Cook pancetta in a pan until crispy. Add garlic and cook for 1 minute.
3. Beat eggs and Parmesan in a bowl.
4. Drain spaghetti and add to pancetta pan off heat.
5. Quickly stir in egg mixture, adding reserved pasta water little by little to make a creamy sauce.
6. Season with salt and pepper. Serve immediately.

7) Quick Rigatoni with Garlic and Olive Oil

Rigatoni with garlic and olive oil is about as simple as it gets. Boil the pasta, and while that’s happening, gently warm garlic in olive oil—don’t let it burn.

Once the pasta’s done, toss it all together. If you like a little heat, add some red pepper flakes.

This meal’s done in twenty minutes, and you probably have everything you need already. It’s no-fuss, but it always hits the spot.

Ingredients

• 1 pound rigatoni
• ½ cup extra-virgin olive oil
• 3-4 garlic cloves, thinly sliced
• Pinch of red pepper flakes (optional)
• Salt to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Boil rigatoni in salted water until al dente, about 11 minutes.
2. In a large pan, warm olive oil over medium heat.
3. Add sliced garlic and cook until fragrant, about 2 minutes. Avoid burning the garlic.
4. Drain pasta, reserving ½ cup pasta water.
5. Toss rigatoni with garlic oil and add reserved water if needed to coat.
6. Season with salt and red pepper flakes.
7. Garnish with parsley and serve warm.

8) 15-Minute Lemon Garlic Pasta

This pasta is honestly a lifesaver on busy nights. You’ll just need a handful of basics: garlic, lemon juice, olive oil, and pasta.

It’s fresh and light, with no heavy sauces dragging you down. I love how the lemon and oil make a bright, smooth sauce—no cream required.

You can use whatever spaghetti you have: regular, whole wheat, or gluten-free. The sauce comes together while the pasta cooks, so you’re eating in about 15 minutes.

Ingredients

• 8 ounces spaghetti (regular, whole wheat, or gluten-free)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• Juice of 1 large lemon
• Fresh parsley, chopped (optional)
• Salt and pepper to taste

Cooking Instructions

1. Boil pasta in salted water according to the package.

2. While it cooks, heat olive oil in a pan over medium heat (about 350°F / 175°C).

3. Add garlic and sauté until it smells amazing, about a minute or two.

4. Drain pasta, but save a splash of the water.

5. Toss pasta with the garlicky oil and lemon juice. Add a little pasta water if you want a looser sauce.

6. Season with salt, pepper, and a sprinkle of parsley if you’re feeling fancy.

9) Simple Olive Oil and Cheese Pasta

Here’s one for the days when you want to eat well but don’t want to think too hard. All you need is good olive oil, pasta, and cheese.

Boil your pasta until it’s just right—tender but with a little bite. While that’s happening, gently warm the olive oil to really bring out its flavor.

Drain the pasta and toss it with the warm olive oil. Then add a heap of freshly grated Parmesan or Pecorino Romano.

Mix it up so the cheese melts and clings to every strand. A little black pepper on top never hurts.

This meal comes together in minutes and always hits the spot. Want more ideas? Here’s a simple recipe for pasta with olive oil and Parmesan.

Ingredients

• 8 oz (225 g) pasta
• ¼ cup (60 ml) extra virgin olive oil
• ½ cup (50 g) freshly grated Parmesan or Pecorino Romano
• Salt to taste
• Freshly ground black pepper (optional)

Cooking Instructions

1. Bring a big pot of salted water to a boil.

2. Cook pasta until al dente, following the package instructions.

3. While it cooks, warm olive oil in a pan over low heat.

4. Drain pasta, saving a splash of the water.

5. Toss pasta with the olive oil and cheese. Add a bit of pasta water if it seems dry.

6. Season with salt and black pepper if you like.

7. Serve right away.

10) One-Pot Veggie Pasta

One-pot veggie pasta is my go-to for easy cleanup and less hassle. You throw everything—pasta, veggies, sauce—into a single pot.

I usually grab whatever vegetables are in the fridge. Broccoli, zucchini, peppers, even a handful of spinach if I’m feeling it.

The sauce is a simple garlic herb tomato base. It’s flavorful, with no extra steps or fuss.

Ingredients

• 8 oz pasta
• 2 cups broccoli florets
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Heat some olive oil in a large pot over medium heat.

2. Toss in the onion and garlic. Cook them until they get soft and smell amazing.

3. Pour in the crushed tomatoes. Add the vegetable broth.

4. Throw in the pasta, broccoli, zucchini, and bell pepper.

5. Sprinkle in the Italian seasoning, salt, and pepper.

6. Let the mixture come to a boil. Then, drop the heat and let it simmer for about 12-15 minutes, just until the pasta’s cooked.

7. Give it a stir every now and then so nothing sticks to the bottom.

8. Taste and tweak the seasoning before serving, if you feel like it needs a little something extra.