The 5 Best Italian Pasta Recipes
The 5 Best Italian Pasta Recipes There are few things as comforting as a hot bowl of pasta at the end of a day. It doesn’t only guarantee to warm your soul, but it also plays as a budget-friendly dinner option, since you often already have all the ingredients...
There are few things as comforting as a hot bowl of pasta at the end of a day. It doesn’t only guarantee to warm your soul, but it also plays as a budget-friendly dinner option, since you often already have all the ingredients lying around the kitchen.
With so many easy pasta recipes out there and its versatility, there's something to satisfy everyone’s taste buds and fulfill everyone's cravings. Doesn’t it sound like a good idea to try?
We’ve picked out the 5 best pasta dinner ideas that will definitely cover you in a cozy mood! Check them now and stop thinking for a second longer about what to make for dinner tonight!
1. Roasted Red Pepper Pasta With Grilled Chicken
Ingredients
- 2 tablespoons butter
- 2-3 chicken breasts cut in half and cubed
- 1 roasted red pepper cream sauce
- 1 of your favorite style pasta, cooked
- 2 cups fresh spinach
- salt and pepper to taste
Melt butter in a 12-inch skillet over medium heat. Add in chicken and cook until cooked throughout and browned, about 8 minutes. Prepare roasted red pepper cream sauce in the skillet. Drain cooked pasta and toss in the cream sauce with tongs, making sure to coat pasta as much as possible. Serve warm.
2. Sweet Potato Carbonara
Ingredients
- 1/4 cup butter
- 2 cloves garlic, chopped
- 12oz (about 2 cups) sweet potato ribbons or spirals
- 8oz sliced mushrooms
- 2/3 cup half-and-half
- 1 tablespoon cornstarch
- 2 cups baby spinach
- 8 slices cooked bacon, finely chopped
- 1/2 cup shredded Parmesan cheese
- Salt and pepper, to taste
In a large skillet, melt butter over medium-high heat. Add garlic, cooking for 30-60 seconds until aromatic. Toss sweet potato ribbons and mushrooms into the pan. Sauté until shiny and crisp-tender, about 3 minutes. Mix together half-and-half, add cornstarch and drizzle atop the veggies in the pan, stirring gently just until the sauce begins to thicken. Lower heat to medium, toss in spinach and bacon and allow to cook just until the spinach begins to wilt.
3. Shrimp Pasta
Ingredients
- 8 oz linguine(225 g)
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 ¼ lb large shrimp(570 g)
- salt and pepper to taste
- 1 teaspoon dried oregano
- 4 cups baby spinach(160 g)
- ¼ cup parmesan cheese(25 g)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set pasta aside. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
4. Taco Pasta
Ingredients
- 1/2 pound large shells pasta
- 1 pound ground beef
- 2 tablespoons taco seasoning (or 1 packet)
- 3/4 cup water
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
Cook the shelled pasta according to the directions on the box and drain. Add the ground beef to the pan and brown well. Drain the fat. Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone. Add the pasta back into the pot with the salsa and cheese. Stir to combine.
5. Butternut Squash Ravioli
Ingredients
- 2 cups butternut squash(410 g), peeled and chopped
- ½ onion, chopped
- 3 cloves garlic, peeled
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon brown sugar
- 2 oz grated parmesan cheese(55 g)
- pasta (ravioli)
Preheat oven to 220˚C. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated. Bake until the squash is golden brown and tender, about 30 minutes. While the squash is in the oven, cook the pasta. When it's ready, add squash filling atop pasta and serve hot!