10 Easy and Delicious Pasta Recipes

Sure! Here are 10 easy and delicious pasta recipes for you:




1. Spaghetti Aglio e Olio:

Ingredients:

- 8 ounces spaghetti

- 4 cloves garlic, thinly sliced

- 1/4 cup extra-virgin olive oil

- 1/2 teaspoon red pepper flakes

- Salt and black pepper to taste

- Fresh parsley, chopped (for garnish)




Instructions:

- Cook the spaghetti according to package instructions until al dente.

- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté until the garlic turns golden brown.

- Drain the cooked spaghetti and add it to the skillet. Toss well to coat the pasta with the garlic-infused oil.

- Season with salt and black pepper to taste. Garnish with chopped parsley and serve hot.




2. Creamy Alfredo Pasta:

Ingredients:

- 8 ounces fettuccine

- 2 tablespoons butter

- 2 cloves garlic, minced

- 1 cup heavy cream

- 1 cup grated Parmesan cheese

- Salt and black pepper to taste

- Fresh parsley, chopped (for garnish)




Instructions:

- Cook the fettuccine according to package instructions until al dente. Drain and set aside.

- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.

- Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens.

- Season with salt and black pepper to taste. Add the cooked fettuccine to the skillet and toss to coat evenly.

- Garnish with chopped parsley and serve hot.




3. Caprese Pasta Salad:

Ingredients:

- 8 ounces rotini pasta

- 1 cup cherry tomatoes, halved

- 1 cup fresh mozzarella cheese, cubed

- 1/4 cup fresh basil leaves, torn

- 2 tablespoons extra-virgin olive oil

- 2 tablespoons balsamic vinegar

- Salt and black pepper to taste




Instructions:

- Cook the rotini pasta according to package instructions until al dente. Drain and set aside to cool.

- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella cheese, and torn basil leaves.

- Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.

- Toss everything together until well combined. Refrigerate for at least 30 minutes before serving.




4. Pesto Chicken Pasta:

Ingredients:

- 8 ounces penne pasta

- 2 boneless, skinless chicken breasts, cooked and sliced

- 1/2 cup basil pesto

- 1/4 cup sun-dried tomatoes, chopped

- 1/4 cup grated Parmesan cheese

- Salt and black pepper to taste




Instructions:

- Cook the penne pasta according to package instructions until al dente. Drain and set aside.

- In a large skillet, combine the cooked chicken, basil pesto, and sun-dried tomatoes. Cook over medium heat until heated through.

- Add the cooked penne pasta to the skillet and toss to coat evenly with the pesto sauce.

- Season with salt and black pepper to taste. Sprinkle with grated Parmesan cheese and serve hot.




5. Lemon Garlic Shrimp Pasta:

Ingredients:

- 8 ounces linguine

- 1 pound shrimp, peeled and deveined

- 4 cloves garlic, minced

- 2 tablespoons butter

- 2 tablespoons extra-virgin olive oil

- Zest and juice of 1 lemon

- Salt and black pepper to taste

- Fresh parsley, chopped (for garnish)




Instructions:

- Cook the linguine according to package instructions until al dente. Drain and set aside.

- In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté until fragrant.

- Add the shrimp to the skillet and cook until pink and cooked through.

- Stir in the lemon zest and juice. Season with salt and black pepper.

- Add the cooked linguine to the skillet and toss to coat with the lemon garlic sauce.

- Garnish with chopped parsley and serve hot.




6. Baked Ziti:

Ingredients:

- 8 ounces ziti pasta

- 2 cups marinara sauce

- 1 cup ricotta cheese

- 1 cup shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

- Fresh basil leaves, chopped (for garnish)




Instructions:

- Cook the ziti pasta according to package instructions until al dente. Drain and set aside.

- Preheat your oven to 375°F (190°C).

- In a large baking dish, spread a thin layer of marinara sauce. Add half of the cooked ziti on top.

- Drop spoonfuls of ricotta cheese over the ziti and spread it out evenly.

- Pour half of the remaining marinara sauce over the ricotta cheese. Sprinkle with half of the shredded mozzarella and grated Parmesan cheese.

- Repeat the layers with the remaining ziti, marinara sauce, and cheeses.

- Bake in the preheated oven for about 25 minutes or until the cheese is melted and bubbly.

- Garnish with chopped fresh basil leaves before serving.




7. Carbonara:

Ingredients:

- 8 ounces spaghetti

- 4 slices bacon, chopped

- 2 cloves garlic, minced

- 2 large eggs

- 1/2 cup grated Parmesan cheese

- Salt and black pepper to taste

- Fresh parsley, chopped (for garnish)




Instructions:

- Cook the spaghetti according to package instructions until al dente. Drain and set aside.

- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.

- Add the minced garlic to the skillet with the bacon drippings and sauté until fragrant.

- In a bowl, whisk together the eggs and grated Parmesan cheese.

- Add the cooked spaghetti to the skillet with the garlic and bacon drippings. Remove the skillet from the heat and pour in the egg and cheese mixture.

- Toss the spaghetti quickly to coat it with the sauce. The heat from the pasta will cook the eggs, creating a creamy sauce.

- Season with salt and black pepper to taste. Garnish with chopped parsley and serve hot.




8. Tomato Basil Pasta:

Ingredients:

- 8 ounces spaghetti

- 2 tablespoons extra-virgin olive oil

- 4 cloves garlic, minced

- 4 cups cherry tomatoes, halved

- 1/2 cup fresh basil leaves, torn

- Salt and black pepper to taste

- Grated Parmesan cheese (optional)




Instructions:

- Cook the spaghetti according to package instructions until al dente. Drain and set aside.

- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

- Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices.

- Toss in the cooked spaghetti and torn basil leaves. Season with salt and black pepper.

- Stir everything together until well combined. Cook for an additional minute.

- Serve the pasta with grated Parmesan cheese, if desired.




9. Mushroom and Spinach Pasta:

Ingredients:

- 8 ounces f