If you’re in search of easy and delicious meal ideas that won’t take up too much of your time or energy, look no further than pasta! This versatile and timeless ingredient is a go-to fo I’mr countless home cooks, and for good reason. With just a few simple ingredients and some creativity, you can whip up an impressive pasta dish in no time. We’re excited to share seven easy and savory pasta recipes. From classic marinara sauce to creamy carbonara, we’ve got you covered.
Why I Love Pasta
I spent my formative years in the vibrant tapestry of New York City, so I was fortunate enough to savor the rich and diverse flavors of cuisines from around the world. The city’s bustling streets offered a culinary adventure, allowing me to indulge in the authentic tastes of various cultures. From cozy Italian trattorias to hidden gems serving dishes from distant lands, my love for pasta blossomed against the backdrop of New York’s cultural mosaic.
I love pasta as well not only because it is versatile and goes well with any sauce or dish, but it is healthy and can be applied to a variety of diets. last but not least, it is inexpensive and it’s dishes are simple.
So I’m delighted to share with you some of my favorite pasta recipes.
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1. Rainbow Rotini Salad
Ingredients:
● 1 (16 ounce) package colored rotini pasta
● 2 tomatoes, chopped
● 1 green bell pepper, chopped
● 1 onion, chopped
● 1 large cucumber, chopped
● 1 cup broccoli florets
● 1 cup fresh sliced mushrooms
● 1 (8 ounce) bottle Italian-style salad dressing
● 1 cup black olives, pitted and sliced
Instructions:
1. Bring 4 quarts of water to a rapid boil 2 teaspoons of salt can be added, optional. Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
2. Combine cook pasta with tomatoes, green bell peppers, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Tossed salad before serving.
2. Summertime Tuna Pasta
Ingredients:
● 1 cup creamy salad dressing (e.g. Miracle Whip)
● 1 teaspoon dried dill weed
● ½ teaspoon ground black pepper
● 2 cups of elbow macaroni
● 1 (6 ounce) can tuna, drained
● 1 cup broccoli florets
● 1 cup chopped carrots
● 1 cup sliced celery
● 1 cup cucumber–peeled, seeded and chopped
Instructions:
1. In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.
3. Philly Creamy Basil and Red Pepper Pasta
Ingredients:
● 2 cups whole wheat penne pasta, uncooked
● 1 (300 g) jar roasted bell peppers, drained and chopped
● 125 g Philadelphia light cream cheese spread
● ½ cup skim milk
● ½ cup fresh basil leaves
● 2 tablespoons Kraft 100% light Parmesan Grated Cheese
● 450 g boneless skinless chicken breasts, bite-size pieces
Instructions:
1. Cook pasta as directed on package. Meanwhile, place peppers, cream cheese, bread, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
2. Spray large skillet with cooking spray. Add chicken; cook on medium high heat three minutes, stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook five minutes or until heated through, stirring frequently.
3. Drain pasta. Add to chicken mixture; stir gently until well blended.
4. Pesto Primavera Pasta
Ingredients:
● 1 cup cherry tomatoes, halved
● 1 cup bell peppers, thinly sliced
● 1 cup zucchini, thinly sliced
● 1 cup broccoli florets
● 3 tablespoons pesto sauce
● 2 tablespoons olive oil
● 8 ounces penne pasta
● Salt and black pepper to taste
● Grated Parmesan cheese for topping (optional)
Instructions:
1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes, bell peppers, zucchini, and broccoli. Sauté until vegetables are tender.
3. Stir in the pesto sauce and cooked penne pasta. Toss until well coated.
4. Season with salt and black pepper to taste. Top with grated Parmesan cheese if desired.
5. Serve immediately and enjoy this delightful Pesto Primavera Pasta!
4. Roasted Vegetable Medley Pasta
Ingredients:
● 1 cup cherry tomatoes, halved
● 1 cup bell peppers, diced
● 1 cup zucchini, sliced
● 1 cup red onion, thinly sliced
● 3 tablespoons balsamic vinegar
● 2 tablespoons olive oil
● 8 ounces penne pasta
● Fresh basil leaves for garnish
● Salt and black pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a baking dish, combine cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper. Toss to coat.
3. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
4. Cook the penne pasta according to package instructions. Drain and set aside.
5. Mix the roasted vegetables with the cooked penne pasta. Garnish with fresh basil leaves.
6. Serve for a delightful and colorful vegetarian meal!
6. Gramma’s Old-Fashioned Chili Mac
Ingredients:
● 1 cup elbow macaroni
● 1 pound ground beef
● 1 small onion, chopped
● 1 cup chopped celery
● ½ large green bell pepper, chopped
● 1 (15 ounce) can kidney beans, drained
● 2 (10.75 ounce) cans condensed tomato soup
● 2 (14.5 ounce) cans diced tomatoes
● ⅛ cup brown sugar
● salt and pepper to taste
Instructions:
1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small sauce pan, simmer celery and green pepper with water to cover until tender; drain.
3. Place ground beef in a large heavy skillet over medium heat. Cook until evenly browned. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
7. Tuna Piccata Pasta Salad
Ingredients:
● 6 ounces angel hair pasta
● 1½ tablespoons fresh lemon juice
● ¾ tablespoon Dijon mustard
● 1 tablespoon mayonnaise
● 6 tablespoons olive oil
● 1 (9 ounce) can solid white tuna packed in water, drained
● 2 teaspoons capers, drained
● salt and pepper to taste
Instructions:
1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.