7 Quick Pasta Recipes You’ll Crave on Busy Weeknights

You know those nights when you want something comforting, fast, and wildly satisfying? That’s where these seven quick pasta recipes strut in. We’re talking big flavor, minimal fuss, and pantry-friendly heroes that taste like you tried harder than you did.

Each recipe clocks in around 20–30 minutes, brings a different vibe (creamy! spicy! lemony! garlicky!), and uses smart shortcuts without sacrificing taste. Ready to make dinner the easiest win of your day? Let’s boil some water and make magic.

1. Lightning Lemon Garlic Spaghetti With Crispy Breadcrumbs

This is your weeknight sunshine bowl: bright, garlicky, and silky without heavy cream. Toasted breadcrumbs add crunch so every bite feels like a wink. It’s pantry pasta at its absolute best.

Ingredients:

• 12 oz spaghetti
• 4 tbsp extra-virgin olive oil, divided
• 3 cloves garlic, thinly sliced
• 1 tsp red pepper flakes (optional, to taste)
• Zest of 1 large lemon
• 3 tbsp lemon juice (about 1 large lemon)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 cup chopped parsley
• Kosher salt and black pepper
• 1/2 cup reserved pasta water

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water and drain.
2. While pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add panko and a pinch of salt; toast, stirring, until golden, 2–3 minutes. Transfer to a bowl.
3. In the same skillet, add remaining 3 tbsp olive oil, garlic, and red pepper flakes. Cook gently until garlic is fragrant and just turning golden, about 1–2 minutes.
4. Add lemon zest and juice, then toss in the pasta. Splash in reserved pasta water and sprinkle in Parmesan. Toss until glossy and silky.
5. Season with salt and pepper. Fold in parsley. Serve topped with toasted breadcrumbs and extra Parmesan.

Finish with a drizzle of olive oil and more lemon if you like it punchy. Swap parsley for basil or add sautéed shrimp for protein. Pro tip: keep the heat low so the garlic never burns—golden, not brown, is the sweet spot.

2. Creamy Tomato Vodka Penne Without the Hangover

Classic penne alla vodka vibes, but you can skip the liquor if you want—the cream-tomato combo is still ridiculously good. It’s velvety, tangy, and cozy with just the right hint of heat.

Ingredients:

• 12 oz penne
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/3 cup vodka (optional; sub 2 tbsp water + 1 tsp white wine vinegar)
• 1 cup tomato puree or crushed tomatoes
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan
• Salt and black pepper
• Fresh basil, torn

Instructions:

1. Cook penne in salted boiling water until al dente. Reserve 1/2 cup pasta water; drain.
2. Meanwhile, heat butter and olive oil in a skillet over medium. Add shallot and sauté 2 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
3. Pour in vodka (or substitute). Simmer 1 minute to reduce slightly.
4. Add tomato puree; simmer 4–5 minutes. Stir in cream and warm through. Season with salt and pepper.
5. Toss in pasta with a splash of pasta water and Parmesan until glossy. Finish with basil.

Top with more Parmesan and a grind of pepper. Want it richer? Add a knob of butter at the end. Add pancetta or crispy prosciutto for a salty kick, or roasted mushrooms to keep it vegetarian and meaty.

3. Ten-Minute Cacio e Pepe That Actually Emulsifies

Simple doesn’t mean boring. This Roman classic is just pasta, pepper, and cheese—when you do it right, it’s a glossy, peppery hug. The trick is heat control and a little patience with the cheese.

Ingredients:

• 10 oz spaghetti or tonnarelli
• 2 tsp freshly cracked black pepper
• 1 cup finely grated Pecorino Romano
• 1/4 cup finely grated Parmesan (optional for balance)
• 2 tbsp unsalted butter (not traditional, but helps)
• Salt

Instructions:

1. Cook pasta in lightly salted water until just shy of al dente. Reserve 1 cup pasta water; drain.
2. Toast black pepper in a dry skillet over medium for 30–45 seconds until fragrant. Add 1/2 cup pasta water and butter; simmer to make a peppery sauce.
3. Add pasta and toss vigorously. Remove pan from heat; sprinkle in cheeses a bit at a time, tossing constantly and adding splashes of pasta water until it turns creamy and coats strands.
4. Adjust thickness with water, and crack more pepper if you like it bold.

Serve immediately—this one waits for no one. If your sauce clumps, add warm pasta water and keep tossing off heat. For a luxe twist, add a lemon zest whisper or a drizzle of good olive oil at the end.

4. Garlicky Shrimp Orzo That Eats Like a Risotto

Orzo cooks fast and turns silky with just a little broth. Toss in juicy shrimp, garlic, and lemon and you’ve got a 25-minute dinner that feels restaurant-level. It’s creamy without cream—just starch and timing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup orzo
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup dry white wine (optional; sub more broth)
• 1 tbsp unsalted butter
• Zest and juice of 1/2 lemon
• 1/4 cup grated Parmesan
• 2 tbsp chopped parsley
• Salt, black pepper, and red pepper flakes

Instructions:

1. Pat shrimp dry; season with salt, pepper, and a pinch of red pepper flakes.
2. Heat 1 tbsp oil in a deep skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink. Remove to a plate.
3. Lower heat to medium; add remaining oil and garlic. Cook 30 seconds. Add orzo and toast 1 minute.
4. Pour in wine; simmer until mostly absorbed. Add broth, bring to a gentle simmer, and cook, stirring occasionally, 8–10 minutes until orzo is tender and slightly brothy.
5. Stir in butter, lemon zest, and juice. Fold in shrimp and Parmesan. Adjust seasoning.

Finish with parsley and a drizzle of olive oil. Add peas or spinach in the last 2 minutes for greens. If it tightens up, splash more broth to keep it loose and risotto-like.

5. Smoky Bacon And Pea Orecchiette In 20 Minutes

Sweet peas and smoky bacon are a power couple. Orecchiette holds little pools of sauce, so every bite hits salty-smoky-creamy notes. It’s simple, hearty, and feels special any night of the week.

Ingredients:

• 12 oz orecchiette
• 6 slices thick-cut bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)
• 1/2 cup pasta water (reserved)
• 1/3 cup grated Parmesan
• 2 tbsp heavy cream or mascarpone (optional, for silkiness)
• 1 tbsp lemon juice
• Black pepper

Instructions:

1. Cook orecchiette in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. In a large skillet, cook bacon over medium until crisp. Remove bacon with a slotted spoon; pour off all but 1 tbsp fat.
3. Add onion to the skillet; cook 3 minutes. Stir in garlic 30 seconds. Add peas and warm through.
4. Toss in pasta with reserved water, Parmesan, and cream/mascarpone if using. Stir until glossy.
5. Fold bacon back in and finish with lemon juice and a few twists of black pepper.

Top with extra Parmesan and a sprinkle of chopped mint for a fresh twist. No bacon? Use smoked paprika and a splash of olive oil to mimic that vibe. This also works beautifully with small shells.

6. Blistered Cherry Tomato Bucatini With Basil And Burrata

When you want summer in a bowl, this is it. Tomatoes burst into a sweet, jammy sauce that clings to thick bucatini, and creamy burrata turns it all luxurious. It’s peak produce meets weeknight speed.

Ingredients:

• 12 oz bucatini (or spaghetti)
• 2 tbsp olive oil
• 2 pints cherry or grape tomatoes
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• Salt and black pepper
• 1/2 cup reserved pasta water
• 1/2 cup torn basil leaves
• 1 ball burrata (8 oz), drained

Instructions:

1. Cook bucatini in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add tomatoes and a pinch of salt; cook without stirring 2 minutes to blister. Stir, then add garlic and red pepper flakes; cook until tomatoes burst, 3–4 more minutes.
3. Stir in balsamic and a splash of pasta water to make a saucy base. Season with salt and pepper.
4. Toss in pasta, adding more pasta water as needed to coat. Fold in basil off heat.

Plate and tear burrata over the top so it melts into the sauce. Finish with a drizzle of olive oil and flaky salt. For a heartier version, add sautéed Italian sausage or roasted zucchini.

7. Creamy Spinach Pesto Tortellini You Can Make From Pantry Staples

Cheese tortellini, meet spinach pesto—bright, creamy, and ready in a flash. Using frozen spinach and a quick blitzed sauce keeps things weeknight-friendly without skimping on flavor. Kids love it; adults “accidentally” have seconds.

Ingredients:

• 18 oz cheese tortellini (fresh or refrigerated)
• 2 cups packed baby spinach (or 1 cup thawed frozen spinach, squeezed dry)
• 1/2 cup fresh basil (or 1 tbsp dried basil in a pinch)
• 1/3 cup grated Parmesan
• 1/4 cup toasted nuts (pine nuts, walnuts, or almonds)
• 1 small garlic clove
• 1/2 lemon, juiced
• 1/3 cup olive oil
• 1/4 cup pasta water (reserved)
• Salt and black pepper
• Optional: 2 tbsp mascarpone or cream cheese for extra creaminess

Instructions:

1. Cook tortellini in salted water according to package directions. Reserve 1/4 cup pasta water; drain.
2. While it cooks, blend spinach, basil, Parmesan, nuts, garlic, lemon juice, and a big pinch of salt. With the motor running, stream in olive oil until smooth and spoonable.
3. Toss hot tortellini with pesto, adding splashes of pasta water to loosen. Stir in mascarpone or cream cheese if using. Season with pepper.

Finish with extra Parmesan and a squeeze of lemon. Add rotisserie chicken or canned white beans for protein. No basil? Use all spinach and a pinch of dried oregano—still delicious, trust me.

How to Boil Pasta Like You Mean It

Salt the water like the sea—your noodles should taste good before the sauce. Save some pasta water every time; it’s liquid gold for silky sauces. And always undercook by a minute, then finish in the pan so the pasta actually absorbs flavor.

Speedy Pantry Add-Ins

• Capers or olives for briny pop
• Sun-dried tomatoes for umami
• Canned artichokes for texture
• Chili crisp or Calabrian chiles for heat
• Lemon zest for brightness

There you go: seven quick pasta recipes that make dinner feel easy and exciting. Pick one tonight, double the cheese if your heart says so, and enjoy that first twirl. Your future self (and your dishes) will be very pleased.