10 Easy Pasta Recipes for Busy Weeknights You’ll Crave on Repeat

By Brandon D / October 1, 2025

You’ve got 30 minutes, a hungry crowd, and a kitchen that’s begging for something comforting. Enter these 10 easy pasta recipes for busy weeknights—fast, unfussy, and ridiculously satisfying. We’re talking silky sauces, crispy toppings, pantry-friendly heroes, and just enough cheffy flair to make Tuesdays feel special.

Each recipe is streamlined but big on flavor. Short ingredient lists, clear steps, and tons of riffs. Ready to twirl your fork? Let’s cook.

1. Creamy Lemon Garlic Spaghetti That Brightens Any Night

This is the pasta you make when you need something cozy but not heavy. Bright lemon, fragrant garlic, and a splash of cream cling to spaghetti like a dream. It tastes restaurant-level, yet the sauce comes together while the pasta cooks.

Ingredients:

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, thinly sliced
• 1 cup heavy cream
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice (plus more to taste)
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions:

1. Boil a large pot of salted water. Cook the spaghetti until just shy of al dente. Reserve 1 cup pasta water; drain.
2. Meanwhile, warm olive oil and butter in a skillet over medium heat. Add garlic and cook 1–2 minutes until fragrant, not browned.
3. Pour in cream, lemon zest, salt, and pepper. Simmer 2–3 minutes to thicken slightly.
4. Add the drained spaghetti, Parmesan, and lemon juice. Toss, adding splashes of pasta water until the sauce is glossy and clings.
5. Finish with parsley and adjust with more lemon, salt, or pepper as needed.

Serve with extra Parmesan and cracked pepper. Swap parsley for basil, add peas for color, or top with seared shrimp if you’re feeling fancy. A little chili flake brings a gentle kick.

2. One-Pan Tomato Basil Penne With Melty Mozzarella

All the comfort of a baked pasta without actually baking. This skillet penne simmers in a garlicky tomato sauce until tender, then gets finished with fresh basil and gooey mozzarella. Weeknight magic with barely any dishes.

Ingredients:

• 12 oz penne
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1 (28-oz) can crushed tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 1 tsp sugar (to balance acidity)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup torn fresh basil, plus extra for topping
• 8 oz fresh mozzarella, torn into bite-size pieces
• 1/4 cup grated Parmesan

Instructions:

1. Heat oil in a large deep skillet over medium. Sauté onion 4–5 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds.
2. Stir in crushed tomatoes, broth, sugar, salt, and pepper. Bring to a simmer.
3. Add penne, stirring to submerge the pasta. Cover and cook 12–14 minutes, stirring occasionally, until al dente and sauce thickens.
4. Stir in basil and Parmesan. Dot with mozzarella, cover 1–2 minutes until melty.

Finish with more basil and a drizzle of olive oil. Add spinach with the basil, or crumble in cooked Italian sausage for extra oomph. Want it creamier? Stir in a splash of heavy cream at the end.

3. Speedy Pesto Tortellini With Blistered Tomatoes

Store-bought pesto meets pillowy cheese tortellini for serious flavor with minimal effort. Blistered cherry tomatoes burst into sweet-tart pops that make everything taste fresh. It’s fast, colorful, and dinner-party pretty.

Ingredients:

• 20 oz cheese tortellini (fresh or refrigerated)
• 2 tbsp olive oil
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan
• 2 tbsp toasted pine nuts (optional)
• Fresh basil for garnish

Instructions:

1. Cook tortellini in salted boiling water according to package directions. Reserve 1/2 cup pasta water; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add tomatoes and cook 4–5 minutes until blistered. Add garlic; cook 30 seconds. Season with salt and pepper.
3. Reduce heat to low. Add tortellini, pesto, and a splash of pasta water. Toss until glossy and well-coated.
4. Top with Parmesan, pine nuts, and basil.

Try sun-dried tomato pesto for a twist, or add sautéed zucchini ribbons. A squeeze of lemon brightens the pesto like magic—trust me.

4. Garlicky Shrimp Linguine With Chili And Lemon Breadcrumbs

Classic shrimp scampi energy with crunchy, zesty breadcrumbs on top. The sauce is buttery, garlicky, and slightly spicy, and it coats the linguine without feeling heavy. It tastes like date night but comes together in 20 minutes.

Ingredients:

• 12 oz linguine
• 3 tbsp olive oil, divided
• 1/2 cup panko breadcrumbs
• Zest of 1 lemon
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (or more to taste)
• 1/2 cup dry white wine (or chicken broth)
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions:

1. Cook linguine in salted water until al dente. Reserve 3/4 cup pasta water; drain.
2. Make breadcrumbs: Heat 1 tbsp oil in a small skillet over medium. Add panko and cook, stirring, until golden, 2–3 minutes. Off heat, stir in lemon zest and a pinch of salt; set aside.
3. In a large skillet, heat remaining 2 tbsp oil over medium-high. Add shrimp; season with salt and pepper. Cook 1–2 minutes per side until opaque; transfer to a plate.
4. Lower heat to medium. Add garlic and chili flakes; cook 30 seconds. Deglaze with wine; simmer 1–2 minutes. Stir in butter and lemon juice.
5. Return shrimp to the pan, add linguine and a splash of pasta water. Toss until silky. Adjust seasoning.
6. Top with parsley and lemon breadcrumbs.

Serve with a crisp salad. Swap shrimp for seared scallops or canned clams. If you love heat, finish with extra chili flakes and a drizzle of good olive oil.

5. Creamy Sun-Dried Tomato Chicken Orzo Skillet

Orzo cooks directly in a creamy, tomato-studded sauce with juicy chicken. It’s risotto vibes with half the work and all the flavor. One pan, minimal cleanup, pure comfort.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small onion, minced
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 1/4 cups orzo
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1 cup baby spinach, chopped
• 1 tbsp chopped fresh basil (optional)

Instructions:

1. Season chicken with 1/2 tsp salt and pepper. Heat oil in a large deep skillet over medium-high. Brown chicken 4–5 minutes; remove to a plate.
2. Reduce heat to medium. Add onion and cook 3 minutes. Stir in garlic and sun-dried tomatoes; cook 1 minute.
3. Add orzo; toast 1 minute. Pour in broth and remaining 1/2 tsp salt. Bring to a simmer.
4. Return chicken and juices to the pan. Cover and cook 9–11 minutes, stirring occasionally, until orzo is tender.
5. Stir in cream, Parmesan, and spinach. Cook 1–2 minutes until creamy and the spinach wilts. Finish with basil.

Top with extra Parmesan and cracked pepper. Sub kale for spinach or add mushrooms with the onions. For lighter, swap half-and-half for cream—just reduce the broth slightly.

6. 15-Minute Cacio E Pepe With A Foolproof Twist

Pure pasta poetry: just cheese, pepper, and technique. This version adds a tiny knob of butter to stabilize the sauce so it’s glossy, not clumpy. Peppery, salty, and wildly satisfying.

Ingredients:

• 12 oz spaghetti or tonnarelli
• 2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• 1 1/4 cups finely grated Pecorino Romano (use a microplane if you can)
• Kosher salt for pasta water

Instructions:

1. Cook pasta in well-salted water until al dente. Reserve 1 1/2 cups starchy pasta water; drain.
2. While pasta cooks, toast pepper in a large skillet over medium 30–60 seconds until fragrant.
3. Add 3/4 cup pasta water and the butter to the skillet; swirl to melt.
4. Add pasta and toss vigorously. Off heat, sprinkle in Pecorino in batches, tossing constantly and adding more pasta water as needed to form a creamy emulsion.
5. Adjust with more pepper and a splash of water to keep it silky.

Serve immediately. Mix in a handful of arugula for pepper-on-pepper action, or use half Parmesan for a milder bite. If it tightens up, loosen with hot water and toss again—seriously, it works.

7. Creamy Broccoli Cheddar Shells The Whole Table Devours

Think grown-up mac and cheese with a green boost. Tender shells with a velvety cheddar sauce and plenty of broccoli make this a weeknight hero. Kids love it, adults “taste test” thirds.

Ingredients:

• 12 oz medium pasta shells
• 3 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan

Instructions:

1. Boil shells in salted water until 2 minutes shy of al dente. Add broccoli to the pot for the last 2–3 minutes. Reserve 1/2 cup pasta water; drain.
2. In the same pot, melt butter over medium. Whisk in flour; cook 1 minute.
3. Slowly whisk in milk. Simmer 3–4 minutes until slightly thickened. Stir in Dijon, garlic powder, salt, and pepper.
4. Off heat, whisk in cheddar and Parmesan until smooth.
5. Stir in pasta and broccoli, adding splashes of pasta water to reach a creamy consistency.

Top with toasted breadcrumbs for crunch. Add cooked bacon bits or a pinch of smoked paprika. For extra veg, stir in peas or spinach at the end.

8. Sausage And Pepper Rigatoni With Balsamic Glaze

Sweet peppers, savory Italian sausage, and a quick balsamic reduction make this pasta sing. It’s hearty, colorful, and tastes like a street-fair sandwich turned into dinner. Weeknight comfort with a little swagger.

Ingredients:

• 12 oz rigatoni
• 1 lb Italian sausage (sweet or hot), casings removed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 1/2 tsp fennel seeds (optional)
• 1/2 cup low-sodium chicken broth
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan
• 2 tbsp chopped parsley

Instructions:

1. Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water; drain.
2. Brown sausage in a large skillet over medium-high, breaking it up, 5–6 minutes. Transfer to a plate.
3. In the same skillet, heat olive oil. Add peppers and onion; cook 5–6 minutes until tender and charry at the edges. Stir in garlic and fennel; cook 30 seconds.
4. Add tomato paste; cook 1 minute. Pour in broth and balsamic; simmer 2–3 minutes until slightly reduced.
5. Return sausage to the pan. Add rigatoni, Parmesan, and a splash of pasta water. Toss until saucy; season with salt and pepper.
6. Finish with parsley and another drizzle of balsamic if you love that tang.

Swap rigatoni for orecchiette. Add spinach at the end or top with torn burrata for luxury. Leftovers make a killer lunch.

9. Creamy Mushroom Marsala Fettuccine

Silky mushrooms and a splash of Marsala create a rich, savory sauce that tastes far more elaborate than it is. The wine’s caramel notes make every bite feel special. Perfect for a cozy night in.

Ingredients:

• 12 oz fettuccine
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb cremini or mixed mushrooms, sliced
• 1 small shallot, minced
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup Marsala wine (or dry sherry)
• 1 cup heavy cream
• 1/2 cup low-sodium vegetable or chicken broth
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley or chives

Instructions:

1. Cook fettuccine in salted water until al dente. Reserve 1 cup pasta water; drain.
2. Heat oil and butter in a large skillet over medium-high. Add mushrooms; cook 6–8 minutes until browned. Stir in shallot and garlic; cook 1–2 minutes. Season with salt and pepper.
3. Deglaze with Marsala; simmer 2 minutes to reduce slightly.
4. Stir in cream and broth. Simmer 3–4 minutes until slightly thickened.
5. Add pasta and Parmesan. Toss, adding pasta water as needed for a glossy sauce. Finish with herbs.

For more protein, add rotisserie chicken or pan-seared chicken strips. A squeeze of lemon lifts the richness. If you prefer lighter, swap half-and-half and reduce broth slightly.

10. Roasted Red Pepper And Ricotta Fusilli (Blender Sauce!)

Silky, smoky-sweet sauce from a blender? Absolutely. Jarred roasted red peppers and ricotta make this incredibly creamy without being heavy. It’s bright, kid-friendly, and pantry-driven.

Ingredients:

• 12 oz fusilli
• 1 (12-oz) jar roasted red peppers, drained
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan, plus more for serving
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tsp red wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4–1/2 cup reserved pasta water
• 1/4 cup chopped basil or parsley
• Optional: pinch of smoked paprika for extra depth

Instructions:

1. Cook fusilli in salted water until al dente. Reserve 1 cup pasta water; drain.
2. Blend roasted peppers, ricotta, Parmesan, olive oil, garlic, vinegar, salt, pepper, and smoked paprika (if using) until smooth.
3. Return pasta to the warm pot. Pour in sauce and toss over low heat, adding pasta water until glossy and creamy.
4. Top with herbs and extra Parmesan.

Add baby spinach and let it wilt, or fold in sautéed Italian chicken sausage. For heat, finish with chili flakes and a drizzle of chili oil—trust me, it slaps.

Weeknight Pasta Tips That Save Time

• Salt your water like the sea. It seasons from the inside out.
• Reserve pasta water. That starchy liquid turns sauces silky and helps them cling.
• Undercook by 1–2 minutes. Finish pasta in the sauce so it absorbs flavor.
• Grate cheese fine. It melts smoother and emulsifies better.
• Use big pans. More surface area equals faster reduction and better browning.

Pantry Staples To Keep On Hand

• Dried pasta shapes: spaghetti, penne, rigatoni, shells, orzo
• Canned tomatoes, tomato paste
• Jarred roasted peppers, sun-dried tomatoes, pesto
• Garlic, onions, shallots
• Parmesan, Pecorino, mozzarella
• Broth, olive oil, butter, chili flakes

That’s your weeknight playbook: fast, flavorful, and flexible. Pick one tonight, tweak it to your taste, and let pasta do what it does best—turn a busy evening into a small celebration. Which one are you making first?