Making dinner doesn’t have to take all night. These quick and easy pasta recipes can be on your table in 20 minutes—or less—so browse these classics, like aglio e olio, juicy shrimp scampi, and fettuccine Alfredo. We have an easy pasta recipe for everyone.
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Shrimp Scampi
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Garlic, parsley, and lemon coat each bite of shrimp and fettuccine with fresh flavors, while a half-and-half mix of butter and olive oil brings everything together. One bite will have you asking, “Wait, this was made in 20 minutes?”
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Mushroom and Beef Ravioli Soup
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Who says your bowl of pasta needs a fork? Start with frozen beef ravioli and you can have a speedy soup ready to be spooned up. Fresh thyme and mini red peppers freshen up each comforting bowl.
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Farfalle with Mushrooms and Spinach
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This simple pasta recipe is full of fresh spinach and tender mushrooms. Toss in last night’s leftover chicken or steak and you’ll transform this bowtie side dish into an entrée.
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Pesto Penne with Deli-Roasted Chicken
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This fast and easy pasta dish is loaded with fresh broccoli and roasted red peppers. Using deli-roasted chicken as the protein also cuts down on the preparation time.
Test Kitchen Tip: Don’t forget to save a bit of the pasta water before draining. The starchy water will help the pesto stick to the pasta.
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Ham and Pea Tortellini
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Here’s a seven-ingredient supper you can’t beat. Using refrigerated cheese tortellini and pre-cooked ham means the recipe only requires 10 minutes of hands-on time. To make it a balanced meal, we added a few handfuls of fresh arugula and peas—and don’t forget to top it with extra Parmesan.
This delicious and easy copycat cavatappi recipe is even faster than takeout. You’ll need only 15 minutes to whip up a batch of this pasta with pesto. To please heartier appetites, add quick-cooking chicken breast or shrimp.
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Gnocchi, Sweet Corn, and Arugula in Cream Sauce
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Gnocchi, a mash-up of mashed potatoes and pasta, is the perfect quick recipe for an easy weeknight dinner, since you can stock it in your pantry. Trust us, use this recipe and you’ll always want to have a box of dried gnocchi on hand. Boil the pasta, add cream cheese, stir in some fresh sweet corn, and finish it with arugula for a bright and delicious meal.
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Sesame Chicken and Noodles
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Soy sauce, fresh ginger, and garlic-chili sauce create this simple pasta recipe’s signature flavors. Refrigerated grilled chicken breast reduces the time needed to prepare this recipe. If you don’t have udon noodles, whole-wheat spaghetti works perfectly, and it adds some extra whole-grains to your meal.
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Lemon-Caper Tuna and Noodles with Alfredo
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Five ingredients. Twenty minutes. We’ve found the ultimate easy pasta dinner—it’s a speedy, skinnier take on fettuccine Alfredo that offers 41 grams of filling protein via canned tuna.
Gluten-Free? Use Our Handy Guide for Choosing the Right Wheat Pasta Substitute
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Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies
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Fettuccine Alfredo in just 15 minutes? Believe it—this fast pasta is loaded with asparagus, Brussels sprouts, broccoli, and fresh mushrooms, and it’s ready in a snap. It’s a vegetarian pasta recipe so rich and delicious, even meat-eaters will love it.
Broccolini and red bell peppers add freshness, chicken breasts crank up the protein, and bottled peanut sauce infuses each bite of this quick pasta dish with a pleasant nutty quality. Bonus: This is a one-pot dinner recipe, so cleanup will be minimal.
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Smoky Mushroom Stroganoff
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If you’re trying to go more plant-based with your protein options, look no further than this fast pasta recipe. A creamy mushroom sauce gives this easy dinner a meaty, umami flavor, but minus the meat. Quick, comforting, and delicious, the whole family will rave over this meal.
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Chicken with Parmesan Noodles
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No one is going to believe a dinner that looks this fancy only took 20 minutes to prepare. A dash of pesto adds a burst of flavor to this quick chicken and pasta recipe. Add carrots for a serving of vegetables and a pop of color.
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Fast Chicken Fettuccine
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You need just five ingredients to create this veggie-filled dinner masterpiece. For a restaurant-style finish, top it with a sprinkle of freshly shredded cheese and a bit of cracked black pepper.
5-Ingredient Instant Pot Recipes for When You're Short on Time and Ingredients
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Pastina
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This classic Italian comfort food dish is often eaten during the winter months. You'll need just five ingredients to make a bowl at home. Top it off with plenty of grated Parmesan cheese and freshly-cracked black pepper.
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BLT Pasta Salad
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This pasta salad will be the first thing to go at the potluck. It's filled with crispy bacon, tomatoes, lettuce, and red onion. A creamy ranch sauce adds tang and herbaceous flavor.
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Thai Chicken Pasta Salad
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Quick-cooking ramen noodles are the base of this speedy pasta recipe. Amp up the flavor with a creamy peanut butter and coconut sauce. Crunchy veggies like cucumbers and green onion add both flavor and texture.
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Tahini-Ginger Noodles and Veggies
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This quick pasta recipe is equal parts salad and noodles. In addition to dried linguine, each bowl is packed with carrots, broccoli, snap peas, and mint. Don't skip the crunchy chopped nuts on top.
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Spicy Beef-Noodle Bowl
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A few shortcuts make this beef and noodle recipe just as quick as takeout. Thinly slice beef sirloin steak so it cooks fast. In the same Dutch oven, add broccoli, egg noodles, and bottled peanut sauce. Cook until tender and serve.
What Is a Dutch Oven—and How Do You Use It?
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Creamy Ricotta Spaghettini with Arugula
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Put that bag of arugula to good use in this fast pasta recipe. The creamy sauce is made with ricotta cheese, garlic, and Parmesan. As one reviewer raved, "Great creamy pasta recipe. Super easy. Arugula adds a peppery touch to the mild garlic flavor."
Spaghetti typically takes 8-10 minutes. Linguine is thicker and may take 10 or more minutes to cook. Fettuccine can also take 10 or more minutes. It's crucial to stir long noodles as they're cooking, to prevent the strands from all sticking together and creating a lump of pasta.
You can prepare pasta up to 24 hours in advance. To do so, follow these instructions: Cook it for half the time recommended in the package instructions.Then, drain the pasta and spread it out on a cooking sheet and allow it to cool.
Cook your pasta ahead of time, in a very large pot, with a lot of salt in the water, not oil. You can make your pasta up to a full day in advance. Make sure your pot is large enough to hold the full amount of water called for in the instructions on the box (for whatever quantity you intend on making).
Always bring water to the boil before adding pasta. Otherwise the exterior will start to turn mushy before the center softens. Once boiling, add plenty of salt: about 7 grams per liter of water; this doesn't just flavour the pasta, but also shortens its cooking time.
The water you cook pasta in should be as salty as the Mediterranean sea – add about 2 teaspoons of fine grain sea salt per litre (33 ounces) of water. That way your pasta has some flavour before you add the sauce – so you need to work less hard to make everything taste amazing.
To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules. To begin with, you should keep in mind the right quantities. In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta.
The pasta is flavored by the salt water, so not enough salt will leave the pasta bland. If you want to get technical you can use the golden rule of 10-100-1000, 10 grams of salt to 100 grams of pasta, to 1000 grams of water.
Most commercially-dried pasta contains only two ingredients: semolina flour and water. Giant silos that hold up to 150,000 pounds of semolina flour are the starting point of the process; pipes from the silos move the flour into a mixing machine, in which warm water is piped in.
While angel hair pasta is similar to capellini, angel hair is actually a bit thinner. Capellini's diameter measures between 0.85 and 0.92 millimeters, while angel hair's diameter is between 0.78 and 0.88.
To quickly chill cooked pasta for salad, first drain the cooked pasta in a colander. Then place the colander into a bigger bowl filled halfway with ice water. When chilled, lift the colander out of the ice water, drain, and it's ready to use.
To save on the hassle of boiling pasta, you can even cook pasta right in its sauce on the stovetop. Add all the ingredients, including the veggies or meat, and dry pasta and let it cook till everything is done, usually in about 20 to 25 minutes.
In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).
Boiling. Boiling takes place at 212 degrees F, which is the boiling point of water at sea level. A sure sign of boiling water (or any liquid) is when the surface bubbles furiously and the liquid beneath it churns vigorously. You should also see a good amount of steam escaping from the pot.
Fresh or dried herbs will also add flavor to pasta dishes.
"I use a lot of parsley, either fresh or even dried," Montillo said. "Oregano, garlic powder, onion flakes, black pepper all work well in a variety of sauces."
Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.
It's a great trick to precious save time during service, but how did the pasta chef stop the pasta sticking together when cold? After all, you couldn't serve one of those clumpy messes of pasta in an Italian restaurant. Simple: they thoroughly coated the pasta in oil before storing it.
First, you need to fill the bottom with hot water and cover it with a lid for at least 10 minutes. You can then add your food once the chafing dish is hot to help maintain an ideal temperature before the food is served.
Good quality pasta will be al dente, or 'have a bite', meaning that it has texture in your mouth and not feel soggy too soft. Good quality pasta will still hold its texture even if you leave it cooking a couple minutes further, and will not glue together as easily. Quality of wheat deserves a full article in itself.
The tangy, salty, spicy and sometimes a tad sweet taste is just mouthwatering. There is little that that could go wrong with this delicacy. You can even add other things as in meatballs, lasagna etc that blends in with pasta just perfectly. The flavor and aroma of pasta are what makes it so popular among people.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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