5 Easy Pasta Recipes That’ll Turn Weeknights Into Wins

Weeknights don’t need to taste like compromise. These five easy pasta recipes are fast, wildly satisfying, and use simple ingredients you probably already have. We’re talking creamy, garlicky, bright, and a little fancy—without the stress. Ready to cook like your future self already did the dishes?

1. Creamy Lemon Garlic Spaghetti That Feels Like a Mini Vacation

This is the pasta you make when you want something bright and luxurious in 20 minutes. The sauce is silky from butter and parmesan, with a pop of lemon that keeps every bite light. It’s dinner that tastes like sunshine—add a glass of something crisp and you’re basically on vacation.

Ingredients:

• 12 oz spaghetti
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, finely minced
• 1 lemon (zest and 3 tbsp juice)
• 1/2 cup grated parmesan, plus more for serving
• 1/2 cup pasta water (reserved)
• 1/4 tsp red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 1/4 cup chopped parsley (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, reserving 1 cup pasta water before draining.
2. Meanwhile, warm the olive oil and 2 tbsp butter in a large skillet over medium heat. Add the garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t brown).
3. Stir in lemon zest and 1/2 cup reserved pasta water. Simmer 1 minute to emulsify.
4. Add the drained pasta directly to the skillet. Toss over medium heat, then sprinkle in parmesan and the remaining 1 tbsp butter. Toss until the sauce turns glossy and clings to the noodles. Add lemon juice, taste, and season with salt and black pepper.
5. Loosen with additional pasta water if needed. Finish with parsley and extra parmesan.

Serve with a simple arugula salad and grilled shrimp or rotisserie chicken if you want protein. Swap parsley for basil, or add peas for sweetness. Pro tip: zest the lemon before you cut it—way easier, trust me.

2. One-Pot Creamy Tomato Basil Penne That Basically Cooks Itself

Minimal dishes, maximum flavor. The pasta and sauce simmer together, so the penne absorbs all that tomato-basil goodness. It’s cozy, creamy, and perfect for nights when you want dinner to be as hands-off as possible.

Ingredients:

• 12 oz penne
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium vegetable or chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup grated parmesan
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp dried oregano
• 1 cup lightly packed fresh basil, chopped
• Salt and black pepper, to taste
• Red pepper flakes, to taste (optional)

Instructions:

1. In a large pot or deep skillet, heat olive oil over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until soft. Stir in garlic and oregano; cook 30 seconds.
2. Pour in crushed tomatoes and broth. Add sugar if your tomatoes taste sharp. Stir in penne and bring to a steady simmer.
3. Cook uncovered, stirring frequently, 12–14 minutes until the pasta is al dente and the sauce thickens. If it reduces too quickly, splash in more broth or water.
4. Reduce heat to low. Stir in cream, parmesan, and most of the basil. Season with salt, black pepper, and red pepper flakes.
5. Let it sit 1–2 minutes to thicken. Top with remaining basil and more parmesan.

Serve with garlic bread or a simple cucumber salad. Want to bulk it up? Stir in cooked Italian sausage or roasted mushrooms. Dairy-free? Use coconut milk and vegan parm—seriously, it works.

3. Garlicky Shrimp Scampi Linguine That Feels Restaurant-Level

Fast, fancy, and done in under 25 minutes. The buttery, garlicky wine sauce is classic scampi, and the lemon keeps it from feeling heavy. Date-night vibes with weeknight effort—it’s a power move.

Ingredients:

• 12 oz linguine
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 lb large shrimp, peeled and deveined
• 4–5 garlic cloves, minced
• 1/2 cup dry white wine (or low-sodium chicken broth)
• 1 lemon (zest and 2 tbsp juice)
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped parsley
• Salt and black pepper, to taste

Instructions:

1. Cook linguine in salted boiling water until al dente. Reserve 3/4 cup pasta water and drain.
2. While pasta cooks, pat shrimp dry and season with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until opaque. Transfer to a plate.
3. Lower heat to medium. Add remaining 2 tbsp butter and the garlic; cook 30–45 seconds until fragrant. Pour in wine and red pepper flakes; simmer 2 minutes to reduce slightly.
4. Add lemon zest and half the lemon juice. Tip in the cooked linguine and a splash of pasta water; toss to coat. Fold the shrimp back in and warm through. Add more pasta water as needed for a silky sauce.
5. Finish with parsley, remaining lemon juice, and black pepper. Taste and adjust salt.

Serve with a crisp salad and crusty bread to catch the sauce. Swap shrimp for scallops or seared chicken if seafood isn’t your thing. Pro tip: don’t overcook the shrimp—pull them the moment they curl into loose “C” shapes.

4. Creamy Mushroom Stroganoff Pasta That Hugs You Back

Earthy mushrooms, velvet-smooth sauce, and a tangy finish—this is comfort in a bowl. It’s meatless but deeply savory thanks to browned mushrooms and a touch of soy for umami. Perfect for chilly nights when you want something cozy and spoonable.

Ingredients:

• 12 oz wide egg noodles (or short pasta like fusilli)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp soy sauce (or tamari)
• 1 tbsp flour
• 1 cup vegetable or beef broth
• 1/2 cup sour cream (or Greek yogurt)
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika (optional)
• Salt and black pepper, to taste
• 2 tbsp chopped dill or parsley, plus more for garnish

Instructions:

1. Cook noodles in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. Heat olive oil and butter in a wide skillet over medium-high. Add mushrooms in an even layer with a pinch of salt; cook undisturbed 3–4 minutes to brown. Stir and continue cooking 3–4 minutes until golden and reduced.
3. Add onion; cook 3 minutes until softened. Stir in garlic and soy sauce; cook 30 seconds.
4. Sprinkle flour over the mushrooms; stir 1 minute. Slowly add broth, stirring, and bring to a gentle simmer until slightly thickened.
5. Reduce heat to low. Whisk in sour cream, Dijon, and smoked paprika. Simmer gently 1–2 minutes (don’t boil or it may split). Season with salt and black pepper.
6. Toss in the noodles, adding splashes of pasta water to reach a glossy, creamy consistency. Fold in dill or parsley.

Top with extra herbs and cracked pepper. Add sautéed spinach, peas, or cooked beef strips if you want more protein. For dairy-free, use a plant-based sour cream and olive oil instead of butter—shockingly good.

5. Spicy Sausage Orecchiette With Broccoli Rabe That Brings the Heat

This Italian classic hits all the notes: spicy sausage, bitter greens, and chewy orecchiette that catch every crumb. The trick is letting the sausage brown and the garlic bloom so the oil gets ridiculously flavorful. It’s bold, fast, and wildly satisfying.

Ingredients:

• 12 oz orecchiette
• 3 tbsp olive oil
• 12 oz hot Italian sausage, casings removed
• 1 bunch broccoli rabe (rapini), tough ends trimmed, chopped into 2-inch pieces
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup pasta water (reserved)
• 1/3 cup grated pecorino romano (or parmesan), plus more for serving
• Salt and black pepper, to taste
• 1 lemon wedge (optional, for finishing)

Instructions:

1. Bring a large pot of salted water to a boil. Cook orecchiette until al dente, adding the broccoli rabe to the pot for the last 2 minutes. Reserve 1 cup pasta water; drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add sausage, breaking it into craggly bits; cook 5–7 minutes until browned and cooked through. Transfer to a plate, leaving drippings in the pan.
3. Lower heat to medium. Add remaining 1 tbsp oil and the garlic; cook 30–45 seconds until just golden at the edges. Add red pepper flakes and a splash of pasta water to stop the garlic from browning.
4. Add the drained pasta and broccoli rabe to the skillet with the sausage. Toss well, adding more pasta water to form a light, glossy sauce.
5. Sprinkle in pecorino and toss until it melts and coats everything. Season with black pepper and a pinch of salt if needed. Squeeze the lemon wedge over the top if you like brightness.

Serve with extra pecorino and a drizzle of good olive oil. Swap broccoli rabe for broccolini if you prefer less bitterness, or use sweet sausage if you’re heat-shy. Pro tip: don’t skip the pasta water—that starchy liquid is your ticket to a cohesive sauce.

How To Make Pasta Night Effortless

A few moves make every pasta better. Salt your water like the sea, save your pasta water, and finish the noodles in the sauce. It’s the holy trinity of great pasta at home.

Pantry Swaps That Save The Day

• No cream? Use evaporated milk or mascarpone.
• No fresh herbs? A pinch of dried works—add early so it blooms.
• No wine? Broth plus a squeeze of lemon brings similar brightness.

There you go: five dinners that work hard so you don’t have to. Pick one for tonight, bookmark the rest, and cook the kind of pasta that makes you a little too pleased with yourself. Your weeknight wins are officially handled.