Pasta Perfection: A Week of Delicious and Easy Pasta Recipes
Pasta is a weeknight dinner champion for a reason: it’s quick, versatile, and universally loved. But sometimes, the same old spaghetti and meatballs can get a little boring. This week, break out of your pasta rut with these seven delicious and easy pasta recipes, each designed to satisfy a different craving and keep your taste buds singing all week long. From creamy comfort food to light and vibrant dishes, there’s a pasta for every day of the week!
## Monday: Lemon Garlic Shrimp Scampi
Start the week off bright and flavorful with this classic shrimp scampi. The lemon and garlic create a zesty sauce that perfectly complements the sweetness of the shrimp. This dish is quick to make, perfect for a busy Monday evening.
**Ingredients:**
* 1 pound linguine or spaghetti
* 1 pound large shrimp, peeled and deveined
* 4 tablespoons butter
* 4 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup lemon juice
* 2 tablespoons chopped fresh parsley
* Red pepper flakes, to taste
* Salt and pepper to taste
* Grated Parmesan cheese, for serving
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the shrimp:** While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. **Make the sauce:** Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
4. **Deglaze the pan:** If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
5. **Add lemon juice and pasta water:** Stir in the lemon juice and about 1/2 cup of the reserved pasta water. Bring the sauce to a simmer.
6. **Combine everything:** Add the cooked pasta and shrimp to the skillet. Toss to coat the pasta with the sauce. Add more pasta water if needed to create a creamy consistency.
7. **Garnish and serve:** Stir in the fresh parsley. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese.
## Tuesday: Creamy Tomato Pasta with Spinach
This creamy tomato pasta is the ultimate comfort food. The addition of spinach adds a boost of nutrients and a touch of freshness. It’s a simple yet satisfying dish that’s ready in under 30 minutes.
**Ingredients:**
* 1 pound penne or rotini pasta
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup heavy cream
* 5 ounces fresh spinach
* 1/4 cup grated Parmesan cheese, plus more for serving
* Salt and pepper to taste
* Pinch of red pepper flakes (optional)
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
2. **Sauté the garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
3. **Add tomatoes and cream:** Stir in the crushed tomatoes and bring to a simmer. Reduce heat and simmer for about 10 minutes, stirring occasionally.
4. **Add spinach and cream:** Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.
5. **Combine everything:** Add the cooked pasta to the skillet and toss to coat with the sauce. Stir in the Parmesan cheese.
6. **Season and serve:** Season with salt, pepper, and red pepper flakes (if using) to taste. Serve immediately, garnished with additional Parmesan cheese.
## Wednesday: Pesto Chicken Pasta
This pesto chicken pasta is a crowd-pleaser that’s perfect for a midweek meal. The vibrant pesto sauce coats the pasta and chicken, creating a flavorful and satisfying dish.
**Ingredients:**
* 1 pound farfalle (bow tie) pasta
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons olive oil
* 1/2 cup pesto (store-bought or homemade)
* 1/4 cup grated Parmesan cheese, plus more for serving
* 1/4 cup cherry tomatoes, halved
* Salt and pepper to taste
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
2. **Cook the chicken:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
3. **Combine everything:** Add the cooked pasta to the skillet with the chicken. Stir in the pesto and Parmesan cheese. Toss to coat the pasta and chicken with the sauce.
4. **Add tomatoes and serve:** Stir in the halved cherry tomatoes. Serve immediately, garnished with additional Parmesan cheese.
## Thursday: Creamy Mushroom Pasta
This creamy mushroom pasta is a decadent and flavorful dish that’s perfect for a cozy Thursday night. The earthy mushrooms and rich cream sauce create a comforting and satisfying meal.
**Ingredients:**
* 1 pound fettuccine pasta
* 2 tablespoons olive oil
* 1 pound mushrooms, sliced (such as cremini, shiitake, or oyster)
* 2 cloves garlic, minced
* 1/2 cup dry white wine (optional)
* 1 cup heavy cream
* 1/4 cup grated Parmesan cheese, plus more for serving
* 2 tablespoons chopped fresh parsley
* Salt and pepper to taste
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the mushrooms:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until browned and softened, about 8-10 minutes. Season with salt and pepper to taste.
3. **Add garlic and wine:** Add the minced garlic and cook for about 30 seconds, until fragrant. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
4. **Add cream and cheese:** Stir in the heavy cream and Parmesan cheese. Bring the sauce to a simmer.
5. **Combine everything:** Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. Add more pasta water if needed to create a creamy consistency.
6. **Garnish and serve:** Stir in the fresh parsley. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese.
## Friday: Spicy Sausage and Broccoli Rabe Pasta
Celebrate the end of the work week with this bold and flavorful spicy sausage and broccoli rabe pasta. The bitterness of the broccoli rabe is balanced by the spice of the sausage, creating a complex and satisfying dish.
**Ingredients:**
* 1 pound orecchiette pasta
* 1 pound Italian sausage, removed from casings
* 1 bunch broccoli rabe, chopped
* 4 cloves garlic, minced
* 1/4 teaspoon red pepper flakes
* 1/2 cup chicken broth
* 1/4 cup grated Parmesan cheese, plus more for serving
* Olive oil
* Salt and pepper to taste
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Cook the sausage:** While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. **Sauté the broccoli rabe:** Add the chopped broccoli rabe to the skillet and cook until tender-crisp, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
4. **Add broth and sausage:** Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the broccoli rabe is tender and the broth has reduced slightly.
5. **Combine everything:** Add the cooked pasta and sausage to the skillet. Toss to coat the pasta with the sauce. Add more pasta water if needed to create a creamy consistency.
6. **Garnish and serve:** Stir in the Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese.
## Saturday: Baked Ziti
Saturday calls for something a bit more indulgent, and this baked ziti fits the bill perfectly. It’s a comforting and cheesy casserole that’s great for feeding a crowd or enjoying as leftovers.
**Ingredients:**
* 1 pound ziti pasta
* 1 pound ground beef or Italian sausage
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 cups shredded mozzarella cheese
* Olive oil
* Salt and pepper to taste
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until slightly undercooked (it will continue to cook in the oven). Drain the pasta and set aside.
2. **Cook the meat:** Preheat oven to 375°F (190°C). Heat a drizzle of olive oil in a large skillet over medium heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. **Make the sauce:** Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
4. **Prepare the ricotta mixture:** In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
5. **Assemble the casserole:** In a large bowl, combine the cooked pasta, meat sauce, and half of the mozzarella cheese. Toss to combine.
6. **Layer the casserole:** Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Add half of the pasta mixture, then spread the ricotta mixture evenly over the top. Top with the remaining pasta mixture and the remaining mozzarella cheese.
7. **Bake:** Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. **Rest and serve:** Let the baked ziti rest for about 10 minutes before serving.
## Sunday: Spaghetti Carbonara
End the week with a classic – spaghetti carbonara. This simple yet elegant dish is made with just a few ingredients, but the result is a creamy and flavorful pasta that’s perfect for a relaxed Sunday dinner.
**Ingredients:**
* 1 pound spaghetti
* 4 ounces pancetta or guanciale, diced
* 4 large eggs
* 1 cup grated Pecorino Romano cheese, plus more for serving
* Black pepper, to taste
**Instructions:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Cook the pancetta:** While the pasta is cooking, cook the pancetta or guanciale in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving the rendered fat in the skillet.
3. **Prepare the egg mixture:** In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of black pepper. Set aside.
4. **Combine everything:** Drain the pasta and immediately add it to the skillet with the rendered pancetta fat. Toss to coat the pasta with the fat.
5. **Add the egg mixture:** Remove the skillet from the heat and quickly pour the egg mixture over the hot pasta. Toss vigorously to coat the pasta with the egg mixture. The heat from the pasta will cook the eggs and create a creamy sauce. Add more pasta water if needed to adjust the consistency.
6. **Add pancetta and serve:** Stir in the crispy pancetta. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper.
These are just a few ideas to get you started. Feel free to experiment with different ingredients and flavors to create your own perfect pasta dishes. Enjoy your week of pasta perfection!