Pasta Recipes
Spaghetti Aglio e Olio.
Ingredients:
8 ounces spaghetti
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté until garlic turns golden.
Add cooked spaghetti to the skillet, tossing well to coat with the garlic-infused oil. Season with salt and pepper.
Serve the spaghetti hot, garnished with chopped parsley.
Pesto Pasta.
Ingredients:
8 ounces penne pasta
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
While the food processor is running, slowly add olive oil until a smooth pesto sauce forms. Season with salt and pepper.
Toss the cooked penne pasta with the pesto sauce until well coated. Serve hot.
Creamy Carbonara.
Ingredients:
8 ounces spaghetti
4 slices bacon, chopped
2 cloves garlic, minced
2 large eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Add minced garlic and cook for an additional minute.
In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
Add the cooked spaghetti to the skillet with the bacon and garlic. Turn off the heat, then pour the egg mixture over the pasta, tossing quickly to coat. The heat from the pasta will cook the eggs and create a creamy sauce.
Garnish with chopped parsley and serve immediately.
Tomato and Basil Pasta.
Ingredients:
8 ounces linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/4 cup fresh basil leaves, torn
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the diced tomatoes and simmer for 10 minutes, allowing the flavors to meld. Season with salt and pepper.
Toss the cooked linguine with the tomato sauce and fresh basil. Serve hot with grated Parmesan cheese.
Lemon Garlic Shrimp Pasta.
Ingredients:
8 ounces fettuccine
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
Stir in lemon zest and juice, and season with salt and pepper.
Toss the cooked fettuccine with the lemon garlic shrimp. Garnish with chopped parsley and serve hot.
Creamy Mushroom Pasta.
Ingredients:
8 ounces penne pasta
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown.
Reduce the heat to low and pour in the heavy cream. Simmer for a few minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Toss the cooked penne pasta with the creamy mushroom sauce. Garnish with chopped parsley and serve hot.
Arrabbiata Pasta.
Ingredients:
8 ounces spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in the crushed tomatoes and red pepper flakes. Simmer for 10-15 minutes to allow the flavors to develop. Season with salt and pepper.
Toss the cooked spaghetti with the arrabbiata sauce. Garnish with torn fresh basil leaves and serve hot.
Bolognese Pasta.
Ingredients:
8 ounces spaghetti
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound ground beef
1 can (14 ounces) crushed tomatoes
1/2 cup red wine (optional)
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until vegetables are softened.
Add ground beef and cook until browned and cooked through. Drain excess fat if necessary.
Stir in the crushed tomatoes and red wine (if using). Simmer for 20-30 minutes, allowing the flavors to meld. Season with salt and pepper.
Serve the Bolognese sauce over the cooked spaghetti. Sprinkle with grated Parmesan cheese and enjoy.
Caprese Pasta Salad.
Ingredients:
8 ounces of rotini pasta
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil leaves, torn
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Instructions:
Cook rotini pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked rotini pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the pasta salad and toss to coat evenly. Serve chilled as a refreshing pasta salad.
Creamy Spinach and Sun-Dried Tomato Pasta.
Ingredients:
8 ounces farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the chopped sun-dried tomatoes and spinach leaves to the skillet. Cook until the spinach wilts.
Reduce the heat to low and pour in the heavy cream. Simmer for a few minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Toss the cooked farfalle pasta with creamy spinach and sun-dried tomato sauce. Serve hot.
