Quick and Easy Pasta Recipes

Pasta is a perfect mid-week dish for busy parents and hungry kids and we are sure that every household has their family favorite pasta dish. If you are getting bored with the same old pasta sauce, take a look at our quick and easy pasta recipes.

Quick and Easy Red Pepper Pasta >

This dish pasta dish takes under 30 minutes to prepare and cook, making it a great choice for when you get home late from the office.

Ingredients

• Salt
• 1 pound pasta of your choice (penne works well with this dish)
• 1 tablespoon of extra-virgin olive oil
• 2 tablespoons of butter
• 3 cloves garlic, minced
• 1/2 large onion, finely diced
• One 16-ounce jar roasted red peppers, drained and roughly chopped
• 1 cup of vegetable or chicken broth
• Freshly ground black pepper
• 1/4 cup of heavy cream
• 2 tablespoons of finely minced fresh parsley, plus more for serving
• Several leaves of fresh basil, chopped, plus more for serving
• 1/2 cup of Parmesan shavings, plus more for serving

Method

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
2. Meanwhile, add the oil and butter to a large skillet over a medium-high heat and melt the butter. Add the garlic and onions and sauté until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot.
3. Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
4. Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
5. Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
6. Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Quick Pasta for One >

If you are home alone for the evening, instead of reaching for a microwave dinner, you can whip this tasty pasta dish up in a matter of minutes. There are very few ingredients in this dish, but the Italians know how to make the most of their ingredients.

Ingredients

• Pasta, for one (use a pasta measuring tool if you are using spaghetti)
• 1⁄2 head of garlic
• 4 tablespoons of olive oil
• 1⁄2 teaspoon black pepper, freshly ground
• 1 pinch of salt

Method

1. Cook your pasta in the usual way.
2. In a small heavy pan (or very carefully in a light one) heat the oil with the garlic, the black pepper and the salt.
3. Fry the garlic until it has gone very slightly golden.
4. Turn off the heat and let it stand until the pasta is cooked.
5. Mix the pasta with the oil and garlic and enjoy.

Easy Pasta Primavera >

This classic Italian recipe is a great way of packing vegetables into your kids’ meals and making sure the whole family gets their five a day.

Ingredients

• 3 Tbsp of olive oil
• 1/2 pound of fusilli pasta
• 1 carrot, peeled and cut into 2x1/2-inch strips
• 1/2 red onion, sliced into 1/4-inch slices
• 1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
• 1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
• 1/2 bell pepper, any color, cut into thin strips
• 1 clove of garlic, minced (about 1 teaspoon)
• 1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
• Salt
• 1 teaspoon Italian seasoning (dried thyme, oregano, basil)
• 1/8 teaspoon black pepper
• 1 pint of cherry tomatoes, halved
• 6 basil leaves, thinly sliced
• Grated Parmesan optional (omit for vegan version)

Method

1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prepare the vegetables.
2. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil.
3. You'll cook the vegetables while the pasta is cooking so they get done about the same time.
4. Heat 2 Tbsp of the olive oil in a large skillet on medium-high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
5. Add the zucchini, eggplant and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium-high to high heat, until the vegetables are just barely cooked through. Sprinkle the vegetables with a little salt while cooking.
6. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.
7. Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl.
8. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.)
9. Add salt to taste.

Gina’s Shrimp Scampi with Angel Hair Pasta >

Quick pasta dishes do not mean that you cannot indulge in good ingredients, as this shrimp scampi recipe shows.

Ingredients

• 1 pound of angel hair pasta
• 2 tablespoons of olive oil
• 1 pound of large shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 1/2 teaspoon of red pepper flakes
• 1 lemon, juiced, plus 1/2 lemon, zested
• 1/2 cup of dry white wine
• 5 tablespoons of butter
• 1/4 cup of chopped parsley leaves

Method

1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
2. Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and sauté until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet and sauté until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from heat.
3. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley, and toss. Add the lemon zest and adjust the seasonings with salt and pepper to taste. Transfer to a serving platter and serve immediately.

Creamy Garlic Penne Pasta >

This creamy pasta dish is ideal for a quick lunch or dinner and you can easily make enough for the kids’ packed lunches the day after.

Ingredients

• 1 (1lb) box penne or 1 (1lb) box penne rigate, cooked as directed, drained and kept hot
• 2 tablespoons butter or 2 tablespoons margarine
• 2 garlic cloves, minced
• 2 tablespoons flour
• 3⁄4 cup chicken broth or 3⁄4 cup beef broth
• 3⁄4 cup milk
• 2 teaspoons parsley flakes
• Salt and pepper, to taste

Method

1. Melt the butter and add the garlic in a medium saucepan.
2. Cook over medium heat for 1 minute.
3. Add the flour and cook for 1 minute, stirring constantly.
4. Stir in the broth and milk and cook, stirring frequently, until sauce boils and thickens.
5. Add parsley, salt, pepper and the cheese.
6. Stir until the cheese is melted.
7. Toss the hot pasta with the sauce and serve immediately.

If you fancy the look of one of these dishes you can add it into your weekly meal planner to make your week even easier.