Pasta Recipes
Shrimp Scampi Pasta.
Ingredients:
8 ounces linguine
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup lemon juice
1/4 cup white wine (optional)
4 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook linguine 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.
Pour in the lemon juice and white wine (if using) and simmer for a minute. Season with salt and pepper.
Toss the cooked linguine with the shrimp scampi sauce. Garnish with chopped parsley and serve hot.
Roasted Vegetable Pasta.
Ingredients:
8 ounces penne pasta
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Preheat the oven to 425°F (220°C).
Toss the sliced zucchini, yellow squash, red bell pepper, and red onion with olive oil and minced garlic. Season with salt and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and slightly charred.
Meanwhile, cook penne pasta according to package instructions until al dente. Drain and set aside.
Toss the roasted vegetables with the cooked penne pasta. Garnish with torn fresh basil leaves and serve warm.
Chicken Alfredo Pasta.
Ingredients:
8 ounces fettuccine
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
4 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 fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream and 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.
Add the cooked fettuccine and cooked chicken back to the skillet, tossing to coat with the Alfredo sauce. Garnish with chopped parsley and serve hot.
Cajun Shrimp Pasta.
Ingredients:
8 ounces penne pasta
1 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
4 tablespoons unsalted butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
4 cloves garlic, minced
1 cup heavy cream
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 bowl, toss the shrimp with Cajun seasoning until well coated.
In a large skillet, melt butter over medium heat. Add the seasoned shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper.
Add the cooked penne pasta and cooked shrimp back to the skillet, tossing to coat with the Cajun cream sauce. Garnish with chopped parsley and serve hot.
Lemon Asparagus Pasta.
Ingredients:
8 ounces linguine
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
Steam or blanch the asparagus until tender-crisp. Set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the cooked asparagus to the skillet along with lemon zest and juice. Season with salt and pepper.
Toss the cooked linguine with the lemon-asparagus mixture. Serve hot with grated Parmesan cheese on top.
Tomato and Sausage Pasta.
Ingredients:
8 ounces penne pasta
1 pound Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/4 cup tomato paste
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the Italian sausage over medium heat until browned. Break it up into smaller pieces while cooking.
Add chopped onion and minced garlic to the skillet with the sausage. Sauté until the onion is softened.
Stir in diced tomatoes, tomato paste, dried oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
Toss the cooked penne pasta with the tomato and sausage sauce. Garnish with torn fresh basil leaves and serve hot.
Spinach and Ricotta Stuffed Shells.
Ingredients:
16 jumbo pasta shells
1 tablespoon olive oil
4 cups fresh spinach leaves
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon dried basil
Salt and pepper to taste
Marinara sauce (for serving)
Instructions:
Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add fresh spinach leaves and sauté until wilted. Remove from heat and let cool.
In a bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, dried basil, salt, and pepper. Mix well.
Stuff each cooked pasta shell with the spinach and ricotta mixture.
Place the stuffed shells in a baking dish and cover with marinara sauce.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly. Serve hot.
Mushroom and Goat Cheese Pasta.
Ingredients:
8 ounces fettuccine
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup chicken or vegetable broth
4 ounces of goat cheese
Salt and pepper to taste
Fresh thyme leaves (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 sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown.
Pour in the chicken or vegetable broth and bring to a simmer. Cook for a few minutes until the broth reduces slightly.
Add the goat cheese to the skillet and stir until melted and smooth. Season with salt and pepper.
Toss the cooked fettuccine with the creamy mushroom and goat cheese sauce. Garnish with fresh thyme leaves and serve hot.
Pasta Primavera.
Ingredients:
8 ounces linguine
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, minced
1 carrot, julienned
1 zucchini, julienned
1 yellow squash, julienned
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup vegetable broth
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 sliced onion and minced garlic, and sauté until the onion is softened.
Add julienned carrot, zucchini, yellow squash, and sliced red bell pepper to the skillet. Sauté until the vegetables are tender-crisp.
Stir in cherry tomatoes and vegetable broth. Simmer for a few minutes to allow the flavors to meld. Season with salt and pepper.
Toss the cooked linguine with the vegetable mixture. Serve hot with grated Parmesan cheese on top.
Creamy Tomato Basil Pasta.
Ingredients:
8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 cup heavy cream
1/4 cup fresh basil leaves, torn
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook penne 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.
Stir in the diced tomatoes and simmer for 10 minutes, allowing the flavors to meld.
Pour in the heavy cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper.
Toss the cooked penne pasta with the creamy tomato basil sauce. Garnish with torn fresh basil leaves and serve hot. Sprinkle with grated Parmesan cheese.
