20 Pasta Recipes to Add Flavor to Your Culinary Repertoire

Pasta is a timeless classic that holds a special place in kitchens around the world. Whether you’re craving a comforting bowl of creamy fettuccine or a tangy tomato-based penne, pasta dishes provide endless versatility and appeal. From busy weeknight dinners to special occasions, there’s a pasta recipe for every mood and moment. Let’s take a look at 20 pasta recipes that are sure to elevate your dining table.

1. Creamy Tuscan Ravioli

Ingredients

• 1 25 oz package cheese ravioli
• 2 tbsp butter
• 3 tsp garlic minced
• 1 cup heavy cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tsp Italian seasoning
• ¼ cup parmesan cheese shredded
• 1 cup baby spinach washed and chopped
• ½ cup sun-dried tomatoes drained and chopped

Method

1. Cook the ravioli according to the directions on the package.
2. Drain and set aside.
3. In a large skillet over medium heat, add butter and melt, then add garlic and cook for 30 seconds.
4. Pour in heavy cream and while whisking, add salt, pepper, paprika, and Italian seasoning. Whisk until the sauce starts to bubble. Continue to whisk while slowly adding in parmesan cheese until cheese is fully incorporated.
5. Add baby spinach and sun-dried tomatoes. Stir occasionally and cook until spinach is wilted.
6. Pour the cooked ravioli into the sauce and toss to coat.
7. Garnish with parmesan cheese and serve immediately.

Recipe Credits: northeastnosh

2. One Pot Beef Taco Pasta

Ingredients

• Ground Beef: Use lean ground beef for less grease, or regular for richer flavor.
• Taco Seasoning: A store-bought packet works great, or make your own for a personal touch.
• Pasta: Short pasta like penne, rotini, or shells is ideal; gluten-free options also work.
• Diced Tomatoes and Tomato Sauce: Adds moisture and tangy depth to the dish.
• Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend for creamy goodness.
• Broth or Water: Helps the pasta cook directly in the pot.
• Optional Add-ins: Black beans, corn, jalapeños, or diced bell peppers for extra texture and flavor.

Method

1. Heat a large pot or skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Drain any excess grease if necessary.
4. Stir in the taco seasoning until the beef is evenly coated.
5. Add the diced tomatoes, tomato sauce, and broth or water.
6. Add the uncooked pasta to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking.
8. Once the pasta is tender and most of the liquid is absorbed, stir in shredded cheese until melted and creamy.
9. Garnish with your favorite toppings like cilantro, green onions, or a dollop of sour cream.
10. Serve and Enjoy.

Recipe Credits: betterhomebase

3. Creamy Tomato Garlic Pasta

Ingredients

• 8 Garlic Cloves minced
• 3 cups Cherry Tomatoes halved
• 4 tablespoon Olive Oil
• 1 cup Dry White Wine
• 1 teaspoon White Sugar
• 1 teaspoon Chili Flakes
• 2 tablespoon Tomato Paste
• 2 cups Heavy Cream
• 1 tablespoon Flour
• ½ cup Chopped Parsley
• 8 oz Rigatoni Pasta cooked al dente
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon sugar
• Salt & Pepper to taste
• Freshly Grated Parmesan optional

Method

1. Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
2. Sauté the Garlic: Heat 4 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Sauté until golden and fragrant, about 5 minutes.
3. Cook the Tomatoes: Add 3 cups of cherry tomatoes and another ½ teaspoon of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Deglaze the Pan: Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 teaspoon of chili flakes and 2 tablespoon of tomato paste, mixing everything together.
5. Add the Cream: Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoon of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
6. Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
7. Finish Cooking: Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
8. Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!

Recipe Credits: majasrecipes

4. Italian Creamy Chicken Pasta

Ingredients

• Chicken: Boneless, skinless chicken breasts; alternatively, chicken thighs can be used.
• Garlic: Fresh cloves that bring out rich, aromatic flavors.
• Cream: Single, light, or heavy cream can be used depending on your preference for richness.
• Parmesan Cheese: Freshly grated for the best melt and flavor.
• Fresh Herbs: A mix of rosemary, thyme, and sage enhances the dish’s aromatic profile.
• Lemon Juice: Adds a refreshing and zesty touch.
• Pasta: Dried or fresh pasta, preferably short-cut like penne or macaroni.

Method

1. Begin by flattening the boneless, skinless chicken breasts to ensure even cooking. Season the chicken with a mixture of salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes on each side until it’s browned and thoroughly cooked. Remove the chicken and let it rest.
3. While the chicken rests, bring a large pot of well-salted water to a boil. Add your preferred pasta, cooking it until al dente, which usually takes about 10 minutes. Remember to reserve a cup of pasta water before draining.
4. In the same skillet used for the chicken, melt some butter and sauté fresh garlic with your choice of herbs like thyme, rosemary, and sage. Pour in the cream and bring it to a gentle simmer.
5. Gradually add freshly grated Parmesan cheese, stirring continuously until it melts smoothly into the sauce. If desired, incorporate extra ingredients such as sun-dried tomatoes or spinach at this stage.
6. Return the chicken to the skillet, letting it absorb the creamy goodness for a couple of minutes. Add the cooked pasta, a splash of reserved pasta water, and a drizzle of lemon juice to the skillet.
7. Toss everything together until well combined. Serve immediately, garnished with more herbs, lemon zest, or red pepper flakes according to your preference.

Recipe Credits: valentinarecipes

5. Creamy Beef and Shells

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion, finely diced
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15-ounce) can marinara sauce
• 3/4 cup heavy cream
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups freshly grated cheddar cheese

Method

1. Cook the Pasta: Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
3. Sauté Onion and Garlic: Using the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
4. Make the Roux: Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
5. Add Liquids and Seasonings: Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika.
6. Simmer the Sauce: Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
7. Combine Pasta and Beef: Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
8. Incorporate Dairy: Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
9. Add Cheese: Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
10. Serve: Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color. Enjoy!

Recipe Credits: anorganizedchaos

6. Rigatoni al Forno

Ingredients

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 lb Italian sausage or ground beef
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1⁄2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 teaspoon granulated sugar (to balance acidity)

For the Pasta:

• 1 lb (450g) rigatoni pasta
• Salt (for pasta water)

For the Cheese Layer:

• 1 cup ricotta cheese
• 1⁄2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 egg
• 1⁄4 teaspoon nutmeg
• Fresh parsley, chopped, for garnish

Method

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (it will continue cooking in the oven). Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute, until fragrant.
3. Add the Italian sausage or ground beef, breaking it up with a spoon. Cook until browned and fully cooked through.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Adjust seasoning to taste.
5. Combine ricotta, Parmesan, 1 cup of mozzarella, the egg, and nutmeg in a bowl. Mix well.
6. Preheat the oven to 375°F. Spread a thin layer of sauce at the bottom of a 9×13-inch baking dish.
7. Mix the cooked rigatoni with the remaining sauce, ensuring all pasta is well coated—layer half of the pasta mixture into the baking dish. Spread the ricotta cheese mixture evenly over the pasta. Add the remaining pasta on top, spreading it evenly. Sprinkle the remaining 1 cup of mozzarella over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
9. Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve warm and enjoy!

Recipe Credits: insanelygoodrecipes

7. Pasta Aglio e Olio

Ingredients

• 1 pound dried spaghetti
• 3/4 cup extra-virgin olive oil
• 12 large garlic cloves, cut into thin slivers
• 2 teaspoons crushed red pepper flakes, plus more for serving
• Kosher salt and black pepper
• 1/3 cup fresh parsley, finely chopped
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Method

1. Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup of pasta water.
2. Meanwhile, in a large pan, heat olive oil over medium-low. Add garlic and cook, stirring frequently, until golden brown, about 3 minutes.
3. Add crushed red pepper flakes and a healthy pinch of salt and pepper. Add the drained spaghetti to the pan and toss, adding pasta water, until spaghetti is thoroughly coated.
4. Remove pan from heat, add parsley, lemon juice, and Parmesan, and toss well. Check for flavor, adding more salt if necessary.
5. Garnish with more Parmesan, lemon wedges, and crushed red pepper flakes.

Recipe Credits: foodandwine

8. Barefoot Contessa Stuffed Shells

Ingredients

For the Sauce:

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 2 cans of San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano
• Pinch of red pepper flakes, plus more for topping
• Kosher salt and freshly ground pepper

For the Stuffed Shells:

• Kosher salt
• 9 ounces jumbo pasta shells (30 to 34 shells)
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce bag of fresh spinach
• 2 cups ricotta cheese
• 2 cups shredded low-moisture mozzarella cheese
• 1/3 cup finely chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 teaspoons finely grated lemon zest
• 1 large egg, beaten
• Freshly ground pepper

Method

1. Prepare the sauce by heating the olive oil in a large pot over medium-high heat. Add the garlic and sauté until golden brown. Add the tomatoes, Oregon, red pepper flakes, salt, and pepper. Bring to a boil, then simmer until thickened, seasoning with salt as needed.
2. Preheat the oven to 375˚ F. Boil a pot of salted water and cook the pasta shells as directed on the package. Rinse under cold water and spread out on a baking sheet.
3. Heat olive oil in a skillet over medium-high heat. Add the spinach and cook until wilted. Remove to a plate lined with a kitchen towel, squeeze out excess liquid, and chop finely.
4. Combine the spinach, ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, salt, and pepper in a large bowl.
5. Spread half of the sauce in a baking dish. Fill the shells with the spinach-ricotta mixture and arrange them in the dish. Top with the remaining sauce.
6. Cover with foil and bake until heated through and the sauce is simmering, about 30 minutes. Remove the foil and bake until lightly browned in spots, about 10 more minutes.
7. Let sit for 10 minutes before topping with more Parmesan and red pepper flakes.

Recipe Credits: delishsides

9. Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Ingredients

• 2 boneless skinless chicken breasts (cubed)
• 3 tbsp butter
• 4 garlic cloves minced
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz pasta your choice
• 1 tbsp olive oil
• Fresh parsley for garnish

Method

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chicken cubes, season with paprika, salt, and pepper, and cook for 6-8 minutes until golden and cooked through.
3. Reduce heat, add 2 tbsp butter and minced garlic to the pan, cooking until fragrant (about 1-2 minutes). Remove chicken and set aside.
4. In the same pan, add the remaining 1 tbsp of butter, heavy cream, and Parmesan cheese. Stir until the sauce thickens (about 3-4 minutes).
5. Toss cooked pasta in the creamy sauce, then add the garlic butter chicken bites on top.
6. Garnish with freshly chopped parsley and serve hot.

Recipe Credits: northeastnosh

10. Garlic Shrimp Pasta

Ingredients

• 1 lb medium shrimp, deveined and tails removed
• 1 lb spaghetti noodles
• 6–8 garlic cloves, minced
• 1/4 cup butter
• 3 drizzles of olive oil
• Italian seasoning, to taste
• Fresh ground pepper, to taste
• Red pepper flakes, to taste
• Salt, to taste
• Herbs, like parsley or basil (optional)

Method

1.  Boil spaghetti noodles in salted water until tender. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
2. While the pasta is cooking, clean and devein the shrimp.
3. Melt butter in a large skillet over medium heat. Add the shrimp and cook until pink and slightly curled.
4. Add minced garlic to the skillet and cook for 5-7 minutes until the shrimp is fully cooked.
5. Add the cooked pasta to the skillet along with the olive oil, Italian seasoning, ground pepper, red pepper flakes, and salt. Stir well.
6. Pour in reserved pasta water, a little at a time, until the pasta is coated but not too watery.
7. Garnish with fresh herbs if desired and serve hot.

Recipe Credits: kitchenjs

11. Authentic Pappardelle Bolognese

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium yellow or red onion
• 2 medium carrots
• 1 celery rib
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) of San Marzano plum tomatoes with the juices, pulsed a few times in a food processor, or add the tomatoes to a large bowl and use your hands to break them into pieces.
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup chicken stock, or beef stock
• 1 cup whole milk
• 3 Tablespoons fresh basil, chopped
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Method

1. Chop the soffritto: Use a chef’s knife to finely chop the soffritto (yellow or red onion, carrots, celery rib, and pancetta), or use a food processor and pulse until the vegetables are chopped into fine pieces.
2. Cook the pancetta: in a large cast iron or Dutch oven pot, cook the pancetta in oil and melted butter for 3-5 minutes.
3. Add the soffritto: Once the pancetta is done, add the soffritto and cook for 3-4 minutes with a healthy pinch of salt.
4. Brown the mince: Next, add the ground pork and beef and cook until the meat is no longer pink and most of the liquid from the meat is absorbed.
5. Cook off the wine and tomato paste. Once the minced meat is cooked, add the wine and cook off the alcohol from the wine for 3-4 minutes. Stirring often. Then add the tomato paste and cook for another 2-3 minutes. 
6. Add the tomatoes, milk, and broth, then simmer: Once the alcohol from the wine is cooked off, add the tomatoes with the juices, 1 cup of whole milk, and 1/2 cup of broth. Season with a generous pinch of salt and black pepper and a healthy pinch of nutmeg, then cover the pot with a lid and cook on a very low simmer for 4-5 hours. Stir the sauce often. Note: if you want to add a Parmigiano cheese rind, add it to this step so it simmers with the sauce.
7. Add the herbs toward the end: As the sauce nears the end of the cooking time, stir in the chopped basil. Let the herbs cook in the sauce for at least 20-30 minutes. This is a good time to taste the sauce. Add additional salt and black pepper if needed until the flavor is just right.
8. Cook the pasta and serve with the sauce: bring a large pot of salted water to a boil, then cook the pappardelle until al dente according to the package instructions. Strain the pasta but reserve about 3/4 cup of pasta water. Add the pasta and pasta water back into the pot, then add bolognese sauce as needed, with 1 cup of parmigiano reggiano cheese. Stir until all the ingredients come together, then serve with cracked black pepper and more cheese if desired. Enjoy!

Recipe Credits: asimplepalate

12. Basil Pesto And Zucchini Pasta

Ingredients

• 3 Tablespoons Olive Oil
• 1 Small Onion, Finely Chopped
• 2 Pounds Small Zucchini, Sliced in 1/4-inch Pieces
• Salt & Pepper To Taste
• 2 Large Garlic Cloves, Minced
• 2 Cups Fresh Basil Leaves, Washed & Dried
• 1/3 Cup Pecorino Romano Cheese
• 1/4 Cup Extra Virgin Olive Oil
• Salt & Pepper To Taste
• 1 Pound Dried Pasta (Rigatoni or Penne)
• 8 Ounces Full Flat Ricotta Cheese, About 1 Cup
• Red Chili Flakes
• Zest From 1 Lemon
• Cracked Black Pepper
• 1 Cup Grated Pecorino Romano Cheese
• 1/2 Cup Ricotta Cheese
• 1/4 Cup Lightly Toasted Pine Nuts

Method

1. Bring a large pot of lightly salted water to a boil.
2. Heat olive oil in a skillet over medium heat and cook the onion until translucent, about 5 minutes.
3. Add the zucchini, season with salt and pepper, and continue to cook until the zucchini is tender, about 10 minutes.
4. Place the garlic, basil, and Pecorino cheese in a food processor or blender and pulse until blended.
5. Season with salt and pepper, then drizzle the olive oil in while pulsing.
6. Scoop the basil pesto into a small bowl and setting aside a couple of teaspoons full.
7. Cook the pasta according to package directions, then drain, reserving 1 cup of pasta water.
8. Return the pasta to the pot with the zucchini and onion mixture and turn heat to medium.
9. Add 1/2 cup cooking water, ricotta cheese, chili flakes, and lemon zest.
10. Stir to coat the pasta, adding additional water as needed.
11. Add the basil pesto, half the grated Pecorino cheese, and stir to mix.
12. Serve in individual bowls topped with a sprinklng of pine nuts, a dollop of ricotta cheese and a drizzle of pesto over each bowl.

Recipe Credits: italianfoodforever

13. Italian Sausage Pasta

Ingredients

• 12 ounces bow tie pasta.
• 02 1 lb Italian sausage.
• 03 1 tablespoon olive oil.
• 04 1 onion, diced.
• 05 3 cloves garlic, minced.
• 06 1 red bell pepper, diced.
• 07 1 yellow bell pepper, diced.
• 08 1 (14.5 oz) can diced tomatoes.
• 09 1/2 cup chicken broth.
• 10 1 teaspoon dried basil.
• 11 1 teaspoon dried oregano.
• 12 Salt and pepper to taste.
• 13 Grated Parmesan cheese, for serving.

Method

1. Cook the bow tie pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and cook until browned and cooked through, breaking it into crumbles as it cooks. Remove sausage from skillet and set aside.
3. In the same skillet, add diced onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
4. Stir in diced tomatoes (with juices), chicken broth, dried basil, and dried oregano. Bring to a simmer.
5. Return the cooked sausage to the skillet. Simmer for 5-7 minutes, allowing flavors to meld. Season with salt and pepper to taste.
6. Add the cooked bow tie pasta to the skillet and toss until well combined.
7. Serve hot, garnished with grated Parmesan cheese.

Recipe Credits: myhomemaderecipe

14. Garlic Parmesan Chicken Alfredo

Ingredients

• 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
• 2 tbsp butter
• ½ cup all-purpose flour
• ½ tsp Italian seasoning
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp paprika
• ½ tsp onion powder
• 6 tbsp butter
• 2 cups heavy cream
• 1½ cups parmesan cheese (grated)
• 2 cloves garlic (minced)
• 16 oz fettuccine pasta

Method

1. Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
2. Add flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Whisk until well combined. Dredge chicken in flour mixture and set on a plate.
3. Heat 2 tablespoons of butter over medium-high heat in a large skillet. Add chicken, and cook for 5-6 minutes on each side or until golden brown. Remove the chicken and set aside.
4. Lower the heat to medium and add the remaining butter to the skillet. Then, add garlic and saute for 30 seconds. Slowly start to whisk in heavy cream when the heavy cream starts to bubble. Slowly whisk in parmesan cheese, and continue to whisk until there are no lumps.
5. Add cooked fettuccine into the alfredo sauce and toss until coated—slice chicken and place on top when serving.

Recipe Credits: thecookingduo

15. Creamy Tomato Sauce Pasta with Broccoli

Ingredients

• 2 tablespoon butter or olive oil
• 1 bay leaf
• 1 tablespoon garlic minced
• 1 small onion finely chopped
• 1 cup tomato sauce
• 2 cups dry uncooked pasta bowtie (farfalle) or penne or elbows or any of choice
• 2 cups Vegetable Broth/Water (for instant pot cooking only)
• ¼ cup cream cheese
• 1-2 cups broccoli florets
• ¼ cup heavy cream
• ½ tsp sugar (optional to balance tartness)
• ½ teaspoon Italian seasoning
• ½ teaspoon dry oregano
• 1 teaspoon dry parsley flakes
• 1 teaspoon red chili flakes optional, adjust to taste
• 1 teaspoon salt adjust to taste
• ⅛ teaspoon black pepper powder adjust to taste
• few tbsps parmigiano-reggiano grated, for serving
• dry parsley flakes
• Freshly cracked black pepper optional, adjust to taste
• red pepper flakes optional, adjust to taste

Method

1. Boil water in a large pot & season it well with salt. Add the pasta to the boiling water & cook pasta as per package instructions. When the pasta is almost cooked add the broccoli florets to the water. Allow to boil with pasta for 2 mins and then strain and add in cold water to maintain the green color. 
2. Reserve ½ cup of pasta water as this can be used to adjust the consistency of the sauce. 
3. Strain the pasta & keep aside. Sprinkle some oil to avoid them sticking to each other.
4. In a pan add butter, bay leaf, minced garlic and onions & cook till onions turn transparent.
5. Now add the spices, tomato sauce and cook for 5 mins or till the sauce slightly thickens up.
6. Add the cream cheese and cream and mix until the cream cheese has melted. You will get a nice orangish color & a rich creamy texture. Cook it for another 2 mins & then add your cooked pasta & broccoli to it. Mix well.
7. Our delicious creamy tomato sauce pasta with broccoli is ready!!  Serve hot topped with some grated parmigiano-reggiano and freshly cracked black pepper and red pepper.

Recipe Credits: shwetainthekitchen

16. Sun-Dried Tomato Pasta

Ingredients

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic minced
• 1/2 cup dry white wine or chicken broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon Italian seasoning
• 1/2 cup sun-dried tomatoes 
• 3/4 cup heavy/whipping cream
• 1/3 cup freshly grated parmesan cheese
• 2 cups (packed) fresh baby spinach
• Salt & pepper to taste

Method

1. Boil a large, salted pot of water for your pasta and cook until al dente.
2. Meanwhile, add the butter to a skillet and melt it over medium heat.
3. Stir in the flour and garlic and cook for about 30 seconds.
4. Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it’s reduced by half.
5. Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
6. Stir in the parmesan, then add the spinach and let it wilt.
7. Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.

Recipe Credits: saltandlavender

17. Spaghetti alla Nerano

Ingredients

• ½ quart sunflower oil (or vegetable oil (2 cups))
• 6 medium zucchini (thinly sliced (about 2 1/2 pounds))
• 1 cup chopped fresh basil
• Kosher salt (to taste)
• 2 Tablespoons Extra Virgin Olive Oil (plus more for drizzling)
• 1 pound spaghetti
• 2 cups grated parmesan cheese

Method

1. Add the sunflower oil to a large pot and bring to a boil over medium-high heat.
2. Fry the zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
3. Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.
4. Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
5. Add the cooked pasta to a large skillet over medium low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.
6. Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.
7. Drizzle with additional olive oil and serve with additional parmesan on the side.

Recipe Credits: platingsandpairings

18. Tomato Basil Shrimp Pasta

Ingredients

• 8 oz spaghetti
• 4 tbsp butter
• 5 cloves garlic minced
• 1/4 tsp red pepper flakes
• 1 pint cherry tomatoes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine
• 1 lb shrimp peeled and tails removed
• 1/4 cup packed fresh basil leaves chopped

Method

1. Cook spaghetti to al dente in heavily salted boiling water according to the package instructions.
2. Meanwhile, heat a large sauté pan over medium heat and add the butter. Once melted, add garlic and red pepper flakes and cook for 1 minute while stirring.
3. Add the cherry tomatoes, salt and pepper and cook for 2-3 minutes.
4. Add white wine and simmer everything together for another 2-3 minutes.
5. Add the shrimp, submerge them in the sauce and simmer until the shrimp are opaque, flipping once.
6. Add cooked spaghetti and basil and toss to coat the spaghetti in the sauce.
7. Garnish with extra basil and parmesan cheese, if desired.

Recipe Credits: thechowdownblog

19. One Pot Lemon Garlic Parmesan Pasta

Ingredients

• 12 oz 340g linguine or spaghetti
• 4 cups 960ml chicken or vegetable broth
• 2 tablespoons olive oil
• 4 cloves garlic minced
• Zest of 1 lemon
• Juice of 2 lemons
• 1 cup 100g grated Parmesan cheese
• ¼ cup 60ml heavy cream
• ¼ cup 15g fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Red pepper flakes optional

Method

1. In a large pot or deep skillet, combine the pasta, broth, olive oil, minced garlic, and lemon zest.
2. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer.
3. Cook for 8-10 minutes, stirring frequently to prevent the pasta from sticking.
4. As the pasta cooks, the liquid will reduce and form a creamy sauce.
5. Once the pasta is al dente and most of the liquid has been absorbed, remove from heat.
6. Stir in the lemon juice, Parmesan cheese, and heavy cream until well combined.
7. Add chopped parsley, salt, and pepper to taste.
8. Let the pasta rest for 2-3 minutes to allow the sauce to thicken.
9. Serve hot, garnished with extra Parmesan and red pepper flakes if desired.

Recipe Credits: betterhomebase

20. Sicilian Pesto

Ingredients

• 300 grams pasta
• 130 grams ripe grape tomatoes
• ½ cup fresh basil leaves (10 grams)
• 4 garlic cloves
• 20 grams peeled blanched almonds or toasted pine nuts
• 4-5 tablespoon extra virgin olive oil
• 1 red chili pepper diced or red pepper flakes (optional)
• Salt and black pepper to taste

Method

1. In a mortar and pestle, add the nuts and garlic and crush to into tiny pieces
2. Then add the basil leaves and crush into small pieces
3. Cut the grape tomatoes into quarters and add to the mortar and pestle and crush into small pieces
4. Add the olive oil, red pepper, salt and pepper and mix together well to create a rustic pesto sauce consistency** Note you can also use a small food processor or blender. Ensure to only pulse the ingredients and not to over blend as you still need a chunky texture
5. At the same time, boil the pasta in a pot of heavily salted water and cook until al dente. Then drain (setting aside some of the pasta water)
6. Add the cooked pasta and Sicilian pesto to a large bowl and stir together well until all the pasta is well coated. If needed, add a splash of the pasta water.
7. Serve topped with pangrattato and pecorino cheese or parmesan cheese and enjoy your Pesto alla Trapanese pasta!

Recipe Credits: cookingwithayeh

Whether you prefer indulgent, creamy sauces or light and fresh combinations, these 20 pasta recipes have something for everyone. Pasta’s adaptability allows for experimentation, ensuring it never grows old. The next time you find yourself in the kitchen, consider exploring one of these beloved recipes to bring warmth and joy to your dining experience. Bon appétit!