5 Easy Pasta Recipes That Taste Like a Weeknight Vacation

By Brandon D / September 27, 2025

You know those nights when you want something wildly satisfying but your brain says “absolutely not” to complicated cooking? That’s where these five easy pasta recipes save the day. They’re fast, unfussy, and packed with big flavor—no culinary gymnastics required.

We’re talking pantry heroes, creamy sauces, and bright, fresh twists you can make without breaking a sweat. Grab a pot, salt that water like the sea, and let’s make pasta magic.

1. Creamy Lemon Garlic Spaghetti That Brightens Any Weeknight

This silky pasta tastes like sunshine in a bowl—zesty lemon, buttery garlic, and just enough cream to feel fancy without trying. It’s perfect when you need comfort but want something fresh and light. Bonus: it comes together in the time it takes to boil the spaghetti.

Ingredients:

• 12 oz spaghetti
• 3 tbsp unsalted butter
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• Zest of 2 lemons
• Juice of 1 large lemon (about 3 tbsp)
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/2 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• Optional: pinch of red pepper flakes

Instructions:

1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve 1 cup pasta water, then drain.
2. While the pasta cooks, warm the butter and olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant and lightly golden, about 1 minute. Stir in lemon zest and red pepper flakes if using.
3. Lower the heat and add the cream, lemon juice, salt, and pepper. Simmer 1–2 minutes to thicken slightly.
4. Toss the spaghetti into the skillet with the sauce, adding Parmesan and a splash of pasta water. Stir until glossy and the sauce clings. Add more pasta water as needed.
5. Finish with parsley, taste and adjust seasoning, then serve with extra Parmesan.

Pro tip: Add sautéed shrimp or peas for extra protein and color. Serve with a simple arugula salad and a crisp white wine for a restaurant vibe at home—trust me, it’s a crowd-pleaser.

2. One-Pan Tomato Basil Penne With Melty Mozzarella

All the cozy vibes of a baked pasta without turning on the oven. Juicy tomatoes burst into a quick sauce, basil brings the summer energy, and mozzarella does that amazing stretchy thing. It’s weeknight-friendly and pure comfort.

Ingredients:

• 12 oz penne
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved (or 1 can diced tomatoes, drained)
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup tomato sauce (or passata)
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup shredded low-moisture mozzarella
• 1/4 cup freshly grated Parmesan
• 1/2 cup fresh basil leaves, torn

Instructions:

1. Heat olive oil in a deep skillet over medium heat. Sauté onion until soft, 3–4 minutes. Add garlic and cook 30 seconds.
2. Add cherry tomatoes and cook 2–3 minutes until they start to burst. Stir in broth, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
3. Add penne, stir, cover, and cook over medium-low, stirring occasionally, until pasta is al dente and liquid is mostly absorbed, 11–13 minutes.
4. Stir in mozzarella and Parmesan until melty and combined.
5. Turn off heat, fold in basil, and adjust seasoning.

Finish with a drizzle of good olive oil and a pinch of chili flakes for heat. Want to bulk it up? Add browned Italian sausage or sautéed mushrooms. This one-pan wonder practically cleans up after itself—seriously.

3. Creamy Spinach Pesto Orecchiette With Toasty Walnuts

All the bright, herby spirit of pesto with a creamy twist that hugs every little ear of orecchiette. The spinach boosts color and nutrients without shouting about it, and toasted walnuts bring the crunch. It tastes fresh, luxe, and weeknight-easy.

Ingredients:

• 12 oz orecchiette (or small shells)
• 2 cups fresh spinach, packed
• 1 cup fresh basil leaves
• 1/3 cup toasted walnuts (or pine nuts)
• 1/2 cup grated Parmesan
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1/3 cup mascarpone or cream cheese, softened
• Juice of 1/2 lemon
• Optional: 1/4 tsp red pepper flakes

Instructions:

1. Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water and drain.
2. Meanwhile, make the pesto: In a food processor, blend spinach, basil, walnuts, Parmesan, garlic, salt, pepper, and red pepper flakes if using. With the motor running, stream in olive oil until smooth.
3. In a large bowl, whisk mascarpone with lemon juice and 2–3 tablespoons hot pasta water until creamy.
4. Stir the pesto into the mascarpone mixture. Add the hot pasta and toss, adding more pasta water as needed until the sauce is silky and clings.
5. Taste and adjust with salt, pepper, or lemon. Serve warm with extra Parmesan and chopped walnuts.

Swap orecchiette for any short pasta. Add rotisserie chicken or roasted cherry tomatoes for a heartier feel. Leftovers make a stellar cold lunch—the flavors settle and get even better.

4. Garlic Butter Shrimp Linguine In 20 Minutes

This is your date-night-on-a-Tuesday pasta. Juicy shrimp, buttery garlic sauce, and a hint of heat come together fast. It feels indulgent but cooks faster than delivery—and you control the garlic (always a win).

Ingredients:

• 10 oz linguine
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional but recommended)
• 1/3 cup dry white wine (or broth)
• Juice of 1/2 lemon
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Cook linguine in salted water until al dente. Reserve 3/4 cup pasta water; drain.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to skillet, and cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.
3. Lower heat to medium; add remaining butter, garlic, and red pepper flakes. Cook 30–45 seconds until fragrant. Add wine and simmer 1–2 minutes to reduce slightly.
4. Add linguine to the skillet with a splash of pasta water and lemon juice. Toss until glossy. Return shrimp and parsley; toss to combine, adding more pasta water as needed.
5. Finish with black pepper and a squeeze of lemon. Serve immediately with extra parsley.

Great with a side of blistered asparagus or a simple green salad. No wine? Use broth and add an extra knob of butter at the end for richness. If you like it saucier, stir in 2 tbsp of cream right before serving.

5. Creamy Sun-Dried Tomato Chicken Rigatoni

Think cozy trattoria vibes in under 30 minutes. Sun-dried tomatoes bring deep, tangy sweetness; chicken adds protein; and the cream-Parmesan combo makes a dreamy sauce that clings to every rigatoni ridge. It’s comfort food with personality.

Ingredients:

• 12 oz rigatoni
• 2 tbsp olive oil (from the sun-dried tomato jar if possible)
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan
• 2 cups baby spinach
• 1 tbsp butter (optional for gloss)

Instructions:

1. Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water; drain.
2. Heat olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and pepper. Sauté until golden and cooked through, 5–6 minutes. Transfer to a plate.
3. Reduce heat to medium. Add shallot and cook 2 minutes. Stir in garlic, sun-dried tomatoes, oregano, and red pepper flakes; cook 1 minute.
4. Pour in broth and simmer 2 minutes, scraping up browned bits. Add cream and remaining 1/2 tsp salt; bring to a gentle simmer.
5. Stir in Parmesan until melted. Add spinach and cook until just wilted.
6. Return chicken and add rigatoni. Toss, adding pasta water as needed for a silky, saucy finish. Stir in butter if using.

Top with extra Parmesan and a sprinkle of fresh basil if you have it. Swap chicken for sautéed mushrooms for a vegetarian take. This reheats beautifully—though good luck having leftovers.

A Few Handy Pasta Tips

• Salt your water like the sea—this is your first chance to season the pasta itself.
• Reserve pasta water. That starchy liquid is liquid gold for silky sauces.
• Finish pasta in the sauce for 1–2 minutes. It helps flavor soak in and improves texture.

There you have it—five easy pasta recipes that deliver big payoff with minimal effort. Pick one tonight, pour something you love, and dig in. Your future self (and your taste buds) will be thrilled.