Pasta Recipes
Spaghetti Carbonara.
Ingredients:
8 ounces spaghetti
4 ounces pancetta or bacon, diced
3 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 pancetta or bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.
In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper.
In the same skillet with the rendered fat, add minced garlic and sauté until fragrant.
Turn off the heat and add the cooked spaghetti to the skillet, tossing to coat it with the garlic and fat.
Pour the egg mixture over the pasta and quickly toss to combine, ensuring the eggs don’t scramble.
Add the crispy pancetta or bacon back to the skillet and toss again.
Garnish with chopped parsley and serve immediately.
Creamy Gorgonzola and Walnut Pasta.
Ingredients:
8 ounces penne pasta
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
4 ounces Gorgonzola cheese, crumbled
1/2 cup chopped walnuts
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, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is softened.
Stir in the heavy cream and bring to a simmer.
Reduce the heat to low and add the Gorgonzola cheese to the skillet, stirring until melted and smooth.
Add the cooked penne pasta and chopped walnuts to the skillet, tossing to coat them in the creamy Gorgonzola sauce. Season with salt and pepper.
Garnish with chopped parsley and serve hot.
Pesto Shrimp Linguine.
Ingredients:
8 ounces linguine
1 pound shrimp, peeled and deveined
1/4 cup pesto sauce
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves, torn (for garnish)
Instructions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a bowl, toss the shrimp with pesto sauce until well coated.
In a large skillet, heat olive oil 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.
Add the cooked linguine to the skillet, tossing to coat it with the pesto sauce and shrimp. Season with salt and pepper.
Garnish with torn fresh basil leaves and serve hot.
Creamy Tomato Tuna Pasta.
Ingredients:
8 ounces of fusilli pasta
1 can (14 ounces) diced tomatoes
1 can (5 ounces) tuna in olive oil, drained
1/2 cup heavy cream
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook fusilli pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, combine diced tomatoes, drained tuna, heavy cream, tomato paste, minced garlic, dried oregano, salt, and pepper. Stir well.
Simmer the tomato and tuna mixture over medium heat for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the cooked fusilli pasta to the skillet, tossing to coat it with the creamy tomato and tuna sauce. Season with additional salt and pepper if needed.
Garnish with chopped parsley and serve hot.
Mushroom and Gouda Pasta Bake.
Ingredients:
8 ounces penne pasta
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded Gouda cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh thyme leaves (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.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly.
Stir in the shredded Gouda cheese and grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked penne pasta to the skillet, tossing to coat it with the creamy mushroom and Gouda sauce.
Transfer the pasta mixture to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the top is golden and bubbly.
Garnish with fresh thyme leaves and serve hot.
Creamy Sundried Tomato and Spinach Tortellini.
Ingredients:
8 ounces of cheese tortellini
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup sundried tomatoes, chopped
2 cups fresh spinach leaves
1 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook cheese tortellini 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 chopped sundried tomatoes and cook for a minute.
Add the fresh spinach leaves to the skillet and cook until wilted.
Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper.
Toss the cooked tortellini with the creamy sundried tomato and spinach sauce. Serve hot with grated Parmesan cheese on top.
Creamy Avocado and Shrimp Pasta.
Ingredients:
8 ounces spaghetti
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 ripe avocado, peeled and pitted
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro leaves (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.
Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
In a blender or food processor, combine the ripe avocado, chopped cilantro, lime juice, salt, and pepper. Blend until smooth and creamy.
Toss the cooked spaghetti with the creamy avocado sauce. Add the cooked shrimp and toss again to coat.
Garnish with fresh cilantro leaves and serve hot.
Sausage and Broccoli Rabe Orecchiette.
Ingredients:
8 ounces orecchiette pasta
2 tablespoons olive oil
4 links Italian sausage, casings removed
3 cloves garlic, minced
1 bunch broccoli rabe, chopped
1/4 cup chicken broth
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook orecchiette pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
Add minced garlic to the skillet and sauté until fragrant.
Stir in the chopped broccoli rabe and cook until tender.
Pour in the chicken broth and simmer for a few minutes to allow the flavors to meld. Season with salt and pepper.
Toss the cooked orecchiette pasta with the sausage and broccoli rabe mixture. Serve hot with grated Parmesan cheese on top.
Roasted Vegetable Pasta.
Ingredients:
8 ounces farfalle pasta
2 tablespoons olive oil
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 small eggplant, diced
1 small red onion, diced
4 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
Preheat the oven to 425°F (220°C).
Toss the diced zucchini, yellow squash, red bell pepper, eggplant, red onion, and minced garlic with olive oil, salt, and pepper.
Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 25-30 minutes until the vegetables are tender and slightly caramelized.
Toss the cooked farfalle pasta with the roasted vegetable mixture. Serve hot with grated Parmesan cheese on top.
Creamy Lemon and Dill Salmon Pasta.
Ingredients:
8 ounces spaghetti
1 pound salmon fillets
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1 cup heavy cream
2 tablespoons chopped fresh dill
Salt and pepper to taste
Fresh dill sprigs (for garnish)
Instructions:
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Season the salmon fillets with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the salmon fillets and cook for about 4-5 minutes per side until cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant. Stir in the lemon zest, lemon juice, heavy cream, chopped fresh dill, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.
Break the cooked salmon into chunks and add it to the skillet. Toss the cooked spaghetti with the creamy lemon and dill sauce. Garnish with fresh dill sprigs and serve hot.
