10+ Simple Pasta Recipes for Quick and Delicious Meals

Simple pasta recipes really do make life easier, especially when you just want something good without hovering over the stove for hours. Whether you’re new to cooking or just craving something quick, pasta’s always there for you.

These recipes help you whip up delicious dishes with easy steps and basic ingredients.

You don’t have to be an expert to make food that tastes great and feels comforting. With simple pasta recipes, you can throw together flavors and textures that suit your mood and schedule.

Cooking pasta doesn’t have to be complicated. Honestly, it can be pretty fun, and you’ll have more time to actually enjoy your meal.

1) Pasta alla Norma with Eggplant and Tomato

Pasta alla Norma is a classic Italian dish that brings eggplant and tomato together in the best way. Usually, you fry or roast the eggplant until it’s soft and golden.

Toss it with pasta and a fresh tomato sauce, and you’re halfway to happiness. Top it off with salty ricotta salata cheese for an extra punch of flavor.

Fresh basil leaves really brighten it up. If you’re looking for a vegetarian pasta dish that’s easy but doesn’t feel boring, this is it.

If you want to lighten things up, just roast the eggplant instead of frying. It keeps the dish fresh and not greasy.

Ingredients

• 1 large eggplant
• 12 oz (340 g) pasta
• 2 cups tomato sauce
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup ricotta salata cheese, grated
• Fresh basil leaves
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Dice eggplant, toss with olive oil, salt, and pepper, and roast for 25 minutes.
3. Cook pasta according to package instructions and drain.
4. Sauté garlic in olive oil for 1-2 minutes, add tomato sauce, and simmer for 10 minutes.
5. Add roasted eggplant to the sauce and stir.
6. Toss pasta with sauce and eggplant.
7. Serve with grated ricotta salata and fresh basil.

2) Spaghetti Carbonara with Pancetta and Parmesan

Spaghetti Carbonara’s one of those pasta dishes you can make super fast. It only takes a few ingredients—pancetta, eggs, and Parmesan—to create a creamy, savory sauce.

Start by cooking the pasta and crisping up the pancetta. Mix beaten eggs with Parmesan, and that’s your sauce.

Toss the pasta off the heat with the egg mixture so you don’t end up with scrambled eggs. Black pepper adds a little bite.

You’ll have a classic Italian dinner in about 15 minutes. Not bad, right?

Ingredients

• 12 oz spaghetti
• 4 oz pancetta, diced
• 3 large eggs
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper

Cooking Instructions

1. Cook pasta in salted boiling water until al dente.
2. Heat olive oil in a pan, cook pancetta until crisp.
3. Beat eggs and Parmesan in a bowl.
4. Drain pasta, saving some pasta water.
5. Mix pasta with pancetta off the heat.
6. Stir in egg and cheese mixture quickly, adding reserved water if needed.
7. Season with salt and black pepper. Serve right away.

Check out the Classic Carbonara Recipe if you want more details.

3) One-Pot Creamy Garlic Butter Pasta

This creamy garlic butter pasta is the definition of easy. You cook the pasta right in a garlicky broth, so it soaks up all the flavor.

The sauce is simple: butter, garlic, and cream, finished with Parmesan. Everything comes together in one pot, which means less cleanup.

Perfect for nights when you just can’t deal with dishes.

Ingredients

• 8 ounces pasta (any small shape)
• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 cups chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a simmer.
4. Add pasta and cook until tender, about 10 minutes.
5. Stir in heavy cream and Parmesan cheese.
6. Cook for 2 more minutes until sauce thickens.
7. Season with salt and pepper.
8. Serve warm.

More details at Kenna’s Cooks.

4) Paccheri with Quick Sausage Ragu

Paccheri with sausage ragu is a hearty dish that doesn’t take much effort. The big pasta shapes really hold onto the sauce.

Cook spicy Italian sausage with onions until everything browns and smells amazing. Add a creamy tomato sauce to make it rich.

This recipe comes together in about 30 minutes. You can turn up or down the spice by picking your favorite sausage.

Ingredients

• 1 ½ ounces spicy Italian sausage, casings removed
• 1 medium red onion, thinly sliced
• 1 pound paccheri pasta
• 2 tablespoons butter
• ⅔ cup heavy cream
• 1 cup canned crushed tomatoes
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Cooking Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a pan, cook sausage over medium heat until browned.
3. Add sliced onions and cook until soft.
4. Stir in crushed tomatoes and heavy cream. Simmer for 10 minutes.
5. Toss the cooked pasta with sauce and butter. Season with salt and pepper.
6. Garnish with fresh herbs and serve warm.

Try it with whatever sausage you like best. Here’s the Paccheri with Quick Sausage Ragu recipe for more info.

5) Easy Vegan Pasta with Winter Greens

Vegan pasta with winter greens is colorful, fresh, and easy. Use greens like Swiss chard, kale, or spinach for flavor and nutrients.

The sauce is usually creamy without any dairy—think blended veggies or plant-based milk. Garlic and lemon juice add a bright note.

You can throw in basil or zucchini for a little extra texture or aroma. This pasta comes together fast and doesn’t need many ingredients.

If you want it creamy but nut-free, try this version.

Ingredients

• Pasta of your choice
• Winter greens (Swiss chard, kale, or spinach)
• Garlic
• Lemon juice
• Olive oil
• Salt and pepper
• Basil or zucchini (optional)
• Cashews or plant-based milk (optional for creaminess)

Cooking Instructions

1. Cook pasta according to package directions.
2. Sauté garlic in olive oil until fragrant.
3. Add winter greens and cook until wilted.
4. Stir in lemon juice, salt, and pepper.
5. Mix in cooked pasta and toss well.
6. Add basil, zucchini, or a creamy base if you want.
7. Serve warm.

6) Homemade Fresh Pasta with Eggs and Olive Oil

Making fresh pasta at home is actually easier than it sounds. You just need flour, eggs, and a bit of olive oil.

Mix the flour with eggs and olive oil until you get a smooth dough. The olive oil gives it a little richness and keeps it soft.

Knead the dough until it feels elastic. Let it rest for about half an hour before rolling it out.

Cut the dough into any pasta shape you want. Fresh pasta cooks fast—just 2 or 3 minutes in boiling water.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Cooking Instructions

1. Mix flour and salt on a clean surface.
2. Make a well in the center and crack in the eggs.
3. Add olive oil.
4. Gradually mix the flour into the eggs and oil.
5. Knead the dough for 8-10 minutes until smooth.
6. Cover and let rest for 30 minutes.
7. Roll dough thin and cut into shapes.
8. Boil in salted water for 2-3 minutes until tender.

You can pair this fresh pasta with any sauce you like. More details in this fresh pasta recipe.

7) Rigatoni with Broccoli Stems and Lemon Juice

Rigatoni with broccoli stems is a smart way to cut down on kitchen waste. Peel and slice the stems thin, then boil them in salted water until just tender.

While the stems cook, add your rigatoni to the same pot. After draining, toss everything with olive oil and a good squeeze of lemon juice.

It’s simple, bright, and satisfying. Season how you like—salt, pepper, maybe a little garlic or chili flakes if you’re in the mood.

Ingredients

• 1 pound rigatoni pasta
• 1/2 pound broccoli stems, peeled and sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: 1-2 garlic cloves, minced or chili flakes

Cooking Instructions

1. Peel and slice broccoli stems.
2. Boil broccoli stems in salted water for 4-5 minutes.
3. Cook rigatoni in the same pot until al dente.
4. Drain pasta and broccoli stems, reserving a bit of cooking water.
5. Toss pasta and broccoli with olive oil and lemon juice.
6. Add salt, pepper, and optional garlic or chili flakes.
7. Mix well and serve warm.

8) Peanut Butter and Sriracha Peanut Noodles

Peanut butter and Sriracha noodles are a lifesaver when you want something bold and quick. The creamy peanut butter mixed with spicy Sriracha gives your noodles a serious flavor kick.

Use whatever noodles you have—rice, wheat, even spaghetti in a pinch. Soy sauce and lime juice brighten up the sauce.

It’s great for a fast lunch or dinner, especially when you don’t feel like fussing. If you want some crunch, toss in shredded carrots or chopped scallions.

You’ll have this ready in about 15 minutes. That’s honestly hard to beat on a busy day.

Ingredients

• 8 oz noodles (rice or wheat)
• 1/4 cup natural peanut butter
• 1–2 tbsp Sriracha
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• Juice of 1 lime
• 1–2 tsp chili oil (optional)
• 2 cloves garlic, minced
• 1 tbsp oil

Cooking Instructions

1. Cook the noodles following the package directions. Drain them and set aside.

2. In a bowl, stir together the peanut butter, Sriracha, soy sauce, maple syrup, lime juice, and chili oil.

3. Heat the oil in a pan over medium heat, about 350°F (175°C). Toss in the garlic and sauté until it smells good—just a minute or so.

4. Add the noodles to the pan with the peanut sauce and garlic. Give everything a good mix.

5. Serve hot. If you want, throw in some veggies for color and crunch.

9) Classic Alfredo with a twist

Let’s talk Alfredo. You can make it classic, but why not tweak it a little?

Use fat-free half and half instead of heavy cream. The sauce stays creamy, but you dodge the extra fat.

Canned cream of chicken soup works surprisingly well here. It adds richness without much effort.

Try using whole-grain pasta. You get more fiber and that nice, nutty flavor.

Ingredients

• 8 oz whole-grain fettuccine
• 1 cup fat-free half and half
• 1/2 cup canned cream of chicken soup
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: cooked chicken breast

Cooking Instructions

1. Cook the pasta according to the package instructions.

2. Heat olive oil in a pan over medium heat. Add the garlic and sauté until it smells great.

3. Stir in the half and half and cream of chicken soup. Let it simmer gently for a few minutes—3 to 5 is usually enough.

4. Mix in the Parmesan cheese. Stir until it melts and the sauce turns smooth.

5. Season with salt and pepper.

6. Toss the cooked pasta in the sauce. If you have chicken, add it now.

7. Serve warm. Enjoy the twist.

For more ideas, check out this Chicken Alfredo With a Twist recipe.

10) Quick pasta with roast chicken and herbs

Got leftover roast chicken? You can whip up a quick pasta dish.

Just toss cooked pasta with chicken pieces and a handful of fresh herbs—rosemary, thyme, or basil all work. It’s so simple, you’ll wonder why you haven’t tried it sooner.

Add olive oil, garlic, and a bit of butter to warm everything up. If you’re feeling fancy, throw in roasted tomatoes or a sprinkle of parmesan.

This one’s perfect for a weeknight dinner when you want something easy but still fresh.

Ingredients

• 8 ounces pasta
• 2 cups cooked roast chicken, shredded or chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• ½ cup grated parmesan cheese (optional)

Cooking Instructions

1. Boil the pasta as the package says. Drain it, then set it aside.

2. Pour olive oil and toss in a little butter into a pan. Keep the heat at medium.

3. Add garlic. Let it cook until you can smell it—should take about a minute.

4. Throw in the chicken and herbs. Warm everything through.

5. Mix the pasta with the chicken mixture.

6. Add salt and pepper to taste.

7. If you’re into it, sprinkle some parmesan cheese on top before serving.

You can find more ideas for roast chicken pasta dishes here.