10 Quick Pasta Recipes in Under 20 Minutes That’ll Save Your Weeknights

By Brandon D / October 6, 2025

Need dinner in a flash that still feels like a hug in a bowl? These quick pasta recipes are proof you can have bold flavor, cozy comfort, and minimal cleanup—all in under 20 minutes. Whether you’re feeding a crowd or just yourself with leftovers for tomorrow, these are the weeknight wins you’ll keep coming back to.

We’re talking silky sauces, punchy pantry heroes, and clever shortcuts. Boil the pasta, build the sauce while it cooks, toss, and eat. Ready to become the person who “just whips up pasta” like it’s nothing? Let’s go.

1. Lightning Lemon Garlic Spaghetti With Crispy Breadcrumbs

Bright, zippy, and buttery—this pasta is what you make when you want something that tastes like sunshine. The crispy breadcrumbs take 60 seconds and absolutely make it sing. Great with a glass of something cold and a pile of arugula on the side.

Ingredients:

• 12 oz spaghetti
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 lemon (zest and juice)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup pasta water (reserved)
• 2 tbsp unsalted butter
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan, plus more for serving
• Salt and black pepper, to taste
• Small handful parsley, chopped (optional)

Instructions:

1. Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. While pasta cooks, heat 1 tbsp olive oil in a small pan. Add panko and toast 1–2 minutes until golden; season with salt and set aside.
3. In a large skillet, warm remaining olive oil over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant (do not brown).
4. Add lemon zest, butter, and a splash of pasta water. Swirl to make a glossy emulsion.
5. Toss in spaghetti, lemon juice, Parmesan, and more pasta water as needed to coat. Season with salt and pepper.
6. Finish with parsley and shower of crunchy breadcrumbs.

Serve with extra lemon wedges and a simple green salad. Add seared shrimp or blanched asparagus if you want more oomph. Pro tip: keep breadcrumbs separate so they stay crispy for leftovers.

2. Creamy Sun-Dried Tomato Penne With Spinach (No Cream Needed)

This one tastes like a fancy café lunch but comes together with pantry heroes. The sun-dried tomatoes bring tangy depth, and the spinach adds color and virtue. The secret? Starchy pasta water and a bit of cheese make it creamy without heavy cream.

Ingredients:

• 12 oz penne
• 2 tbsp oil from sun-dried tomato jar
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 tsp smoked paprika (optional)
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup pasta water (reserved)
• 3 cups baby spinach
• 1/2 cup grated Parmesan
• 2 oz cream cheese or mascarpone (optional but great)
• Salt and black pepper, to taste
• Fresh basil, torn (optional)

Instructions:

1. Cook penne in salted water until al dente; reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat sun-dried tomato oil over medium. Add garlic, tomatoes, and smoked paprika; cook 1 minute.
3. Pour in broth and simmer 2 minutes. Stir in spinach until wilted.
4. Add drained penne, Parmesan, and cream cheese (if using). Loosen with pasta water until glossy and creamy.
5. Season with salt and pepper. Finish with basil.

Top with crushed red pepper for a kick. Try it with cooked chicken sausage or chickpeas for protein. Leftovers reheat beautifully with a splash of water.

3. Five-Ingredient Cacio e Pepe That Actually Coats the Noodles

Minimalist and magical. It’s basically cheese and pepper alchemy that becomes a silky sauce. Skip the butter and cream—starch and technique do the heavy lifting.

Ingredients:

• 12 oz tonnarelli or spaghetti
• 1 1/2 cups finely grated Pecorino Romano
• 1 tsp freshly cracked black pepper, plus more to taste
• 2 tbsp olive oil
• Salt for the pasta water

Instructions:

1. Cook pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups pasta water.
2. Meanwhile, in a large skillet, warm olive oil and pepper over low for 30–60 seconds to bloom the pepper.
3. Add 3/4 cup pasta water to the skillet; bring to a gentle simmer.
4. Transfer pasta to the skillet. Toss vigorously until coated and slightly thickened.
5. Off the heat, add Pecorino in 2–3 additions, tossing constantly and adding splashes of pasta water until glossy and creamy.
6. Adjust pepper and salt (lightly—Pecorino is salty). Serve immediately.

Grate the cheese very fine so it melts smoothly. If it clumps, add warm water and whisk off heat. For a twist, add lemon zest or swap half the Pecorino with Parmesan (controversial but delicious).

4. Garlicky Chili Oil Noodles With Scallions and Sesame Crunch

A pantry-powered flavor bomb inspired by Chinese chili oil noodles—spicy, savory, and so slurpable. It’s fast, customizable, and ridiculously satisfying. If you love heat, this one’s your weeknight hero.

Ingredients:

• 10 oz wide noodles or linguine
• 3 tbsp neutral oil (canola or peanut)
• 2 tbsp chili crisp or chili oil
• 3 cloves garlic, grated
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp sugar or honey
• 1 tsp toasted sesame oil
• 4 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Salt, to taste

Instructions:

1. Cook noodles in salted water until al dente. Reserve 1/4 cup pasta water and drain.
2. In a heatproof bowl, combine chili crisp, garlic, soy sauce, rice vinegar, sugar, and sesame oil.
3. Heat neutral oil in a small pan until shimmering. Carefully pour over the bowl ingredients to sizzle and bloom flavors.
4. Toss in noodles with a splash of pasta water until coated.
5. Fold in scallions and sesame seeds. Taste and adjust salt.

Add sautéed mushrooms or shredded rotisserie chicken for extra heft. Not into too much heat? Use half the chili oil and add more to taste. Finish with a fried egg on top—thank me later.

5. One-Pan Cheesy Broccoli Orzo That Eats Like Risotto

All the cozy vibes of risotto without the stirring. Orzo cooks fast and turns ultra-creamy in one pan, with broccoli for color and comfort. This is weeknight gold—kids love it too.

Ingredients:

• 1 cup orzo
• 2 tbsp butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 cups small broccoli florets
• 2 cups low-sodium vegetable or chicken broth
• 1/2 cup milk (or half-and-half)
• 3/4 cup shredded sharp cheddar or fontina
• 1/4 cup grated Parmesan
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

Instructions:

1. Melt butter in a wide skillet over medium. Add shallot and garlic; cook 1–2 minutes.
2. Stir in orzo; toast 1 minute. Add broccoli, broth, and milk. Bring to a simmer.
3. Cook, stirring occasionally, 8–10 minutes until orzo is tender and saucy.
4. Off heat, stir in cheddar and Parmesan until melty. Season with salt, pepper, and nutmeg.

Serve as a main or alongside roasted chicken. Swap broccoli with peas or asparagus tips. If it thickens too much, splash in more broth to loosen.

6. Smoky Bacon and Tomato Bucatini With Basil

Like a quick amatriciana’s cousin: smoky, saucy, and deeply savory. Bacon renders fast and brings the backbone, while canned tomatoes make it weeknight-simple. Fresh basil at the end keeps it lively.

Ingredients:

• 12 oz bucatini or spaghetti
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup pasta water (reserved)
• 1 tbsp red wine vinegar or balsamic
• 1/2 cup grated Pecorino Romano
• Handful fresh basil, torn
• Salt and black pepper, to taste

Instructions:

1. Cook pasta in salted water until al dente; reserve pasta water.
2. In a large skillet, cook bacon over medium until crispy. Remove with a slotted spoon; keep 2 tbsp fat in pan.
3. Add onion; cook 2–3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
4. Pour in crushed tomatoes; simmer 3–4 minutes. Add vinegar for brightness.
5. Toss in pasta, some pasta water, and half the cheese. Stir until glossy. Fold in bacon.
6. Season, then finish with basil and remaining cheese.

Use pancetta or turkey bacon if you prefer. Add a knob of butter at the end for extra sheen—seriously luxurious. Great with a simple cucumber salad to balance the richness.

7. Pesto Pea Tortellini With Lemon Ricotta Clouds

Store-bought tortellini + jarred pesto = dinner magic. Sweet peas and lemony ricotta turn this into a bright, springy bowl in minutes. It’s ideal for casual entertaining when you want minimal effort and maximum “wow.”

Ingredients:

• 18 oz cheese tortellini (fresh or refrigerated)
• 1 cup frozen peas
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup pasta water (reserved)
• 1/2 cup ricotta
• 1 tsp lemon zest + 1 tbsp lemon juice
• 2 tbsp grated Parmesan
• Salt and black pepper, to taste
• Olive oil, for drizzling
• Fresh basil, for garnish (optional)

Instructions:

1. Cook tortellini in salted boiling water according to package. Add peas during the last 1 minute. Reserve pasta water and drain.
2. Whisk ricotta, lemon zest, lemon juice, Parmesan, a pinch of salt, and pepper until smooth.
3. Toss tortellini and peas with pesto, loosening with pasta water until saucy.
4. Plate, then dollop ricotta over the top. Drizzle with olive oil and garnish with basil.

Use spinach or mushroom tortellini if you like. Add ribbons of prosciutto for a salty pop. If your pesto is thick, thin it with a little olive oil before tossing.

8. Zesty Tuna and Olive Spaghetti Put It Together Pantry Pasta

The ultimate “I have nothing in the fridge” savior. Briny olives, tuna, and capers turn spaghetti into a Mediterranean moment. It’s bold, protein-packed, and honestly addictive.

Ingredients:

• 12 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 (5–7 oz) can high-quality tuna in olive oil, drained
• 1/3 cup pitted Kalamata or Castelvetrano olives, sliced
• 1 tbsp capers, rinsed
• 1/2 lemon, juiced
• 1/2 cup pasta water (reserved)
• 2 tbsp chopped parsley
• Salt and black pepper, to taste

Instructions:

1. Cook spaghetti in salted water until al dente; reserve pasta water and drain.
2. Warm olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30–45 seconds.
3. Stir in tuna, olives, and capers; break the tuna gently with a spoon. Heat 1–2 minutes.
4. Add spaghetti and a splash of pasta water. Toss until glossy.
5. Finish with lemon juice, parsley, salt, and pepper.

Top with toasted breadcrumbs for crunch. Swap tuna for canned salmon or sardines if that’s what you’ve got. A handful of cherry tomatoes is lovely if you want freshness.

9. Creamy Mushroom Gnocchi With Thyme and Black Pepper

Technically not pasta, but gnocchi cooks in two minutes and tastes like a fancy date-night dish. Mushrooms get golden and meaty, and the sauce turns silky with a little dairy and starchy water. Comfort in a bowl.

Ingredients:

• 18 oz shelf-stable or refrigerated potato gnocchi
• 2 tbsp olive oil
• 10 oz cremini or mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/2 cup chicken or vegetable broth
• 1/2 cup half-and-half or evaporated milk
• 1/4 cup grated Parmesan
• 1/4 cup pasta water (reserved)
• Salt and lots of black pepper, to taste
• Chopped parsley, for serving (optional)

Instructions:

1. Boil salted water for gnocchi. Cook according to package (usually 2–3 minutes) until they float. Reserve pasta water and drain.
2. Meanwhile, heat olive oil in a skillet over medium-high. Add mushrooms; cook undisturbed 2 minutes, then stir and cook until golden.
3. Add garlic and thyme; cook 30 seconds. Pour in broth and simmer 1–2 minutes.
4. Reduce heat; add half-and-half. Stir in gnocchi and Parmesan. Loosen with pasta water until velvety.
5. Season with salt and plenty of black pepper. Sprinkle parsley if using.

Swap half the mushrooms for spinach at the end if you want greens. A squeeze of lemon brightens everything. For extra decadence, add a spoon of mascarpone.

10. Spicy Peanut Udon With Crunchy Veggies and Lime

Nutty, spicy, tangy—this is a 20-minute takeout swap that tastes even better at home. Udon gives you that bouncy chew, and the sauce is basically pantry magic. It’s also fantastic cold the next day.

Ingredients:

• 14 oz fresh udon or 10 oz dried thick noodles
• 1 tbsp neutral oil
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 3 scallions, sliced
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges

Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1–2 tsp sriracha or chili sauce
• 1 tsp grated ginger
• 1 clove garlic, grated
• 3–5 tbsp warm water (to thin)
• 1 tsp toasted sesame oil

Instructions:

1. Cook udon according to package; drain and rinse briefly to stop cooking.
2. Whisk sauce ingredients until smooth, adding warm water until pourable and creamy.
3. Heat oil in a large skillet. Sauté bell pepper and carrots 2–3 minutes until crisp-tender.
4. Add noodles and sauce; toss over medium heat 1–2 minutes until coated.
5. Top with scallions, peanuts, and a big squeeze of lime.

Great with tofu or rotisserie chicken. Add cucumbers and serve it chilled for a refreshing version. If the sauce tightens, splash in water or lime juice to bring it back.

How to Cook Pasta Faster (And Smarter)

Want every recipe to truly clock in under 20? Here’s how to shave minutes without sacrificing flavor:

• Use a wide pot with less water so it boils faster—just salt it well.
• Start your sauce while the water heats; most sauces take 5–8 minutes max.
• Reserve starchy pasta water—it helps emulsify and rescue sauces.
• Buy fresh or quick-cook shapes like angel hair, udon, or tortellini.
• Keep a “pasta station” pantry: olive oil, garlic, chili flakes, canned tomatoes, capers, olives, tuna, pesto, and a hard cheese.

Quick Flavor Boosters

Small moves, big payoff:

• Bloom spices in oil for 30 seconds to wake them up.
• Finish with acid—lemon juice or vinegar—to brighten rich sauces.
• Add crunch at the end: toasted nuts, breadcrumbs, or seeds.
• Use fresh herbs last so they stay vibrant.

There you go—10 quick pasta recipes in under 20 minutes that are easy enough for chaotic weeknights and tasty enough for company. Pick one tonight, put the water on to boil, and you’ll be twirling a forkful of joy before your show’s intro ends. Trust me, your future self will be very happy with these on repeat.