Pasta lovers, rejoice! These 25 Easy Pasta Recipes are your ticket to quick, flavorful meals that feel indulgent yet effortless. With just 5 minutes of prep and 30 minutes of cooking, you’ll have dishes bursting with creamy, tangy, or savory flavors.
Think al dente noodles coated in rich sauces, topped with crispy garlic breadcrumbs or fresh herbs. Whether you’re craving a comforting bowl of cheesy goodness or a light, zesty toss, these recipes deliver texture and taste in every bite.
Perfect for busy weeknights or lazy weekends, these recipes are designed to satisfy without stress. From silky carbonara to vibrant pesto, each dish offers a unique blend of flavors and textures. Dive into a world of pasta possibilities that are as easy to make as they are delicious to eat!
Ingredients for Lemon Arugula Linguine
- 4 very thin lemon slices (roasted for added flavor)
- 1 tablespoon extra-virgin olive oil (plus extra for drizzling)
- 1 garlic clove, minced
- 1 tablespoon lemon juice (freshly squeezed for best results)
- 6 ounces linguine pasta (or substitute with spaghetti or fettuccine)
- 1 1/2 cups arugula (baby arugula works well)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 cup roasted tomatoes (store-bought or homemade)
- 3 ounces fresh mozzarella, torn into bite-sized pieces
- ¼ cup toasted pine nuts (substitute with walnuts or almonds if needed)
- ½ cup fresh basil (or dollops of pesto for extra flavor)
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
- Roast the lemon slices: Place the lemon slices on the baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 15 to 20 minutes, or until golden brown around the edges. Finely mince the roasted lemons and set aside.
- Prepare the sauce base: In the bottom of a medium-sized cold pot, combine 1 tablespoon olive oil, minced garlic, lemon juice, and ¼ teaspoon sea salt.
- Cook the pasta: Prepare the linguine according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water.
- Combine pasta and sauce: Scoop the hot pasta into the pot with the sauce, along with the reserved pasta water and arugula. Toss gently. If needed, heat gently until the arugula wilts and the pasta is warmed through.
- Add remaining ingredients: Stir in the thyme, roasted tomatoes, and minced roasted lemons. Toss to combine.
- Finish and serve: Top the pasta with torn mozzarella, toasted pine nuts, and fresh basil (or pesto). Gently toss, season with salt and pepper to taste, and serve immediately.
Perfect Pairings: Sauce and Topping Ideas
This pasta recipe is versatile! For a creamier twist, add a splash of heavy cream or a dollop of ricotta cheese. If you’re craving extra flavor, try a sprinkle of red pepper flakes or a drizzle of balsamic glaze. Pesto lovers can swap the fresh basil for a spoonful of pesto for a bold, herby kick.
Serve It Right: Presentation Tips
Plate this dish family-style in a large serving bowl for a rustic feel. Garnish with extra basil leaves, pine nuts, or a sprinkle of Parmesan cheese for a finishing touch. Pair it with a crisp white wine or a side of garlic bread to round out the meal.
Make It Ahead: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet with a splash of olive oil or water to prevent drying out. Pro tip: Add fresh arugula or basil after reheating for a burst of freshness.
Quick Fixes: Time-Saving Tips
Save time by using pre-roasted tomatoes or store-bought pesto. If you’re in a rush, skip roasting the lemons and use 1 tablespoon of lemon zest instead. Multitask by preparing the sauce while the pasta cooks to streamline the process.
Mix It Up: Recipe Variations
Swap linguine for spaghetti, penne, or gluten-free pasta to suit your preferences. For a protein boost, add grilled chicken, shrimp, or chickpeas. Vegetarians can double the mozzarella or toss in roasted zucchini for extra veggies.
25 Easy Pasta Recipes
Ingredients
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- 1 cup Roasted Tomatoes
- 3 ounces fresh mozzarella, torn
- 1/4 cup toasted pine nuts
- 1/2 cup fresh basil, or dollops of pesto
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.