Busy school nights don’t have to mean sacrificing a delicious dinner. These 20 quick pasta recipes are perfect for whipping up something tasty in a flash, using simple ingredients that you likely already have on hand. Each dish takes minimal prep time and can have the whole family at the table in no time. Grab a pot, boil some water, and let’s make weeknight dinners hassle-free and satisfying!
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that brings together creamy ricotta, fresh spinach, and a rich tomato sauce. This recipe is not only tasty but also simple enough to whip up on a busy school night. The combination of flavors makes each bite satisfying, and the cheesy goodness is sure to please everyone at the dinner table.
Making these stuffed shells is a breeze. You can prepare them in advance and just pop them in the oven when you’re ready to eat. With a little bit of prep, you’ll have a warm, hearty meal that feels special without taking too much time. Serve these delicious shells with a side salad or some garlic bread for a complete dinner!
Pesto Chicken Pasta Salad
Pesto Chicken Pasta Salad is a vibrant and tasty dish perfect for busy school nights. Packed with fresh flavors from the pesto, juicy chicken, and crunchy veggies, it’s a delightful combination that everyone will enjoy. This recipe is incredibly easy to whip up, making it ideal for those hectic evenings when time is tight.
The creamy pesto brings everything together, giving the pasta a deliciously herby taste. With the addition of tender chicken and sweet cherry tomatoes, it not only satisfies hunger but also offers a burst of freshness. This dish can be served warm or cold, making it versatile for any meal. Plus, it’s great for meal prep, so you can enjoy leftovers the next day!
Ingredients
- 2 cups rotini pasta
- 1 cup cooked chicken, diced
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rotini according to package instructions until al dente. Drain and rinse under cold water.
- Mix Ingredients: In a large bowl, combine the cooked pasta, diced chicken, pesto sauce, cherry tomatoes, and spinach. Toss gently to coat all the ingredients.
- Add Cheese: Sprinkle in the grated Parmesan cheese, and season with salt and pepper to taste. Mix well.
- Serve: Enjoy immediately or chill in the refrigerator for about 30 minutes for a refreshing cold pasta salad.
Tips:For added flavor, consider marinating the chicken in pesto before cooking. You can also swap in other vegetables like bell peppers or cucumbers for extra crunch!
One-Pot Cheesy Broccoli Pasta
This One-Pot Cheesy Broccoli Pasta is a lifesaver for busy nights. It combines the comforting flavors of creamy cheese and tender broccoli, all in a single pot to save you time on cleanup. With its rich, cheesy sauce and perfectly cooked pasta, it’s sure to please everyone at the dinner table.
Making this dish is super simple! Just toss everything into one pot and let it simmer. The result is a creamy, cheesy delight that’s both satisfying and quick to prepare. Plus, it’s a great way to sneak in some veggies without anyone noticing!
Ingredients
- 8 oz. rotini pasta
- 2 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the rotini pasta, broccoli florets, and broth.
- Bring to a boil and reduce heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk, garlic powder, salt, and pepper. Add the cheddar cheese and stir until melted and creamy.
- Serve immediately, garnished with additional cheese if desired.
Tips:You can add other vegetables like peas or spinach for extra nutrition. If you want a little kick, feel free to add some red pepper flakes!
Spicy Sausage and Peppers Penne
Spicy Sausage and Peppers Penne is a delicious, hearty meal that’s both quick to make and packed with flavor. The combination of zesty sausage, colorful bell peppers, and penne pasta creates a comforting dish that’s perfect for busy school nights.
This recipe is not only simple but also versatile. You can easily adjust the spice level by choosing different types of sausage or adding more peppers. It’s a crowd-pleaser that your family will love!
Ingredients
- 12 oz penne pasta
- 1 lb spicy Italian sausage, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the penne according to package instructions until al dente. Drain and set aside.
- Cook the Sausage: In a large skillet over medium heat, add sliced sausage. Cook until browned, about 5-7 minutes.
- Add the Vegetables: Stir in the bell peppers and garlic. Cook until the peppers are tender, about 4-5 minutes.
- Combine Ingredients: Add the diced tomatoes (with juice), heavy cream, and Italian seasoning to the skillet. Stir and let simmer for 5 minutes.
- Mix in the Pasta: Add the cooked penne to the skillet. Toss everything together and season with salt and pepper to taste.
- Serve: Garnish with fresh parsley before serving. Enjoy your meal!
Tips:For an extra kick, consider adding red pepper flakes. You can also substitute the sausage with chicken or turkey for a lighter option. Leftovers heat up well, making this a great choice for meal prep!
One-Pan Lemon Garlic Pasta
One-Pan Lemon Garlic Pasta is a delightful dish that combines the brightness of lemon and the warmth of garlic for a quick and satisfying meal. It’s light yet comforting, making it perfect for busy school nights when you want something flavorful without spending too much time in the kitchen.
This recipe is incredibly simple to make, requiring just one pan for cooking, which means less cleanup—always a plus! The zesty lemon flavor combined with the savory garlic creates a dish that’s sure to please the whole family.
Ingredients
- 8 ounces pasta (your choice)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 lemon (zest and juice)
- 1 cup vegetable or chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add Pasta and Broth: Stir in the pasta along with the vegetable or chicken broth, lemon juice, and zest. Bring to a simmer.
- Simmer: Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
- Season: Remove from heat and season with salt and pepper. Toss well to combine.
- Serve: Garnish with chopped parsley and Parmesan cheese if desired. Enjoy your quick and tasty meal!
Tips: For an extra punch of flavor, consider adding a splash of white wine before simmering. You can also throw in some veggies like spinach or broccoli for added nutrition!
Quick Shrimp Scampi Linguine
Quick Shrimp Scampi Linguine is a delightful dish that brings the flavors of the sea right to your dinner table. With its buttery garlic sauce, tender shrimp, and perfectly cooked linguine, this meal is not only delicious but also quick to prepare, making it ideal for busy school nights.
The blend of lemon and parsley adds a fresh touch, balancing the richness of the sauce. In about 20 minutes, you can whip up a satisfying dinner that the whole family will love.
Ingredients
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup white wine (or chicken broth)
- Juice of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the Linguine: In a large pot, bring salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook until pink, about 3-4 minutes.
- Add the Liquid: Pour in the white wine and lemon juice. Let it simmer for another 2 minutes to allow the flavors to meld.
- Toss and Serve: Add the cooked linguine to the skillet, tossing everything together until well combined. Stir in chopped parsley and serve with lemon wedges.
Tip: For extra flavor, consider adding a pinch of red pepper flakes for a bit of heat or substituting the white wine with lemon zest for a zesty twist.
Beef and Broccoli Pasta Stir-Fry
This Beef and Broccoli Pasta Stir-Fry is a fantastic choice for busy school nights. It combines tender beef, fresh broccoli, and colorful peppers with pasta, all tossed in a savory sauce that hits the spot. The flavor is rich and satisfying, making it a hit with both kids and adults.
Not only is this meal quick to prepare, but it also packs a nutritious punch. The vibrant veggies add a burst of color and nutrients, while the beef provides a hearty source of protein. You can whip this up in under 30 minutes, making it the perfect weeknight dinner!
Ingredients
- 8 oz rotini pasta
- 1 lb beef sirloin, thinly sliced
- 2 cups broccoli florets
- 1 bell pepper, sliced (any color)
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the rotini according to package instructions. Drain and set aside.
- Prepare the Beef: In a bowl, combine sliced beef, soy sauce, oyster sauce, and cornstarch. Mix well to coat.
- Stir-Fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, stir-frying for about a minute until fragrant. Add the beef and cook until browned.
- Add Veggies: Toss in broccoli and bell pepper, stir-frying for another 4-5 minutes until vegetables are tender but still crisp.
- Combine: Add the cooked pasta to the skillet, tossing everything together. Season with salt and pepper to taste.
- Serve: Enjoy your delicious Beef and Broccoli Pasta Stir-Fry hot!
Tips:For an extra kick, consider adding some red pepper flakes or a splash of sesame oil. Feel free to swap out the vegetables based on what you have on hand; snap peas or carrots would also work well!
Creamy Tomato Basil Rotini
Creamy Tomato Basil Rotini is a delightful pasta dish that’s perfect for busy school nights. It features tender rotini pasta enveloped in a luscious creamy tomato sauce, enhanced by the freshness of basil. The combination of flavors is comforting and satisfying, making it a hit with both kids and adults.
What sets this recipe apart is its simplicity. You can whip it up in no time, allowing you to spend more quality time with your family. Plus, it’s easy to customize! Add in some veggies or protein, depending on what you have on hand.
Ingredients
- 12 ounces rotini pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the rotini according to package instructions until al dente. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add Tomatoes and Cream: Stir in the diced tomatoes (with juice) and heavy cream. Bring to a simmer and let it cook for about 5 minutes.
- Mix in Cheese and Basil: Add the Parmesan cheese and fresh basil to the sauce. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine with Pasta: Toss the cooked rotini in the sauce until well coated. Serve hot, garnished with additional basil and Parmesan if desired.
Tips: To save even more time, you can use pre-cooked rotini or add frozen veggies to the sauce while it simmers. For a protein boost, consider adding grilled chicken or shrimp!
Vegetable Alfredo Fettuccine
This Vegetable Alfredo Fettuccine is a creamy, comforting dish perfect for busy school nights. Packed with fresh vegetables like broccoli, bell peppers, and green beans, it offers a delightful balance of flavors and textures. The rich Alfredo sauce brings everything together, making each bite satisfying and delicious.
Simple to prepare, this recipe allows you to whip up dinner in under 30 minutes. It’s a great way to sneak in some veggies while keeping mealtime enjoyable for the whole family!
Ingredients
- 12 oz fettuccine pasta
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Fettuccine: In a large pot, boil water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add broccoli, bell peppers, and green beans, cooking for about 5-7 minutes until tender.
- Make the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and mix until smooth. Season with salt and pepper to taste.
- Combine: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the Alfredo sauce and vegetables. Cook for an additional 2-3 minutes to heat through.
- Serve: Plate the fettuccine and garnish with fresh parsley. Enjoy your quick and tasty dinner!
Tips:
- Feel free to use any vegetables you have on hand; zucchini or spinach work well too!
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.
Tortellini with Spinach and Sun-Dried Tomatoes
This Tortellini with Spinach and Sun-Dried Tomatoes is a delightful dish that’s bursting with flavor. The combination of tender tortellini, fresh spinach, and tangy sun-dried tomatoes creates a satisfying meal that’s perfect for busy school nights. It’s quick to prepare, making it a go-to option for families on the run.
The creamy sauce brings everything together, adding richness without overwhelming the dish. You’ll love how simple it is to whip up, allowing everyone to enjoy a hearty dinner without spending hours in the kitchen. Plus, it’s a great way to sneak in some greens!
Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
- Sauté the Spinach and Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the spinach and cook until wilted.
- Add the Cream: Pour in the heavy cream and bring to a simmer. Stir in the sun-dried tomatoes and Parmesan cheese until the cheese is melted and the sauce is creamy.
- Combine: Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Season with salt and pepper to taste.
- Serve: Serve hot, garnished with additional Parmesan cheese if desired.
Tips: For an extra kick, consider adding a pinch of red pepper flakes to the sauce. If you’re short on time, you can use frozen spinach instead of fresh. Make sure to squeeze out excess water before adding it to the skillet.
Caprese Pasta with Mozzarella
Caprese Pasta with Mozzarella is a delightful dish that brings the fresh flavors of a classic Caprese salad into a quick and easy pasta meal. With juicy cherry tomatoes, creamy mozzarella, and fragrant basil, this dish is perfect for busy school nights when you want something satisfying without spending hours in the kitchen. The taste is light yet satisfying, with a burst of freshness that’s simply irresistible.
This recipe is incredibly simple to make and can be on your table in about 20 minutes. It’s a perfect way to use up leftover pasta and fresh ingredients you might have on hand. Plus, it’s easy to customize based on your family’s preferences!
Ingredients
- 8 ounces pasta (spaghetti or your favorite type)
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced or ball form
- 1/4 cup fresh basil leaves, torn
- 1/4 cup balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, and mozzarella. Drizzle with olive oil and season with salt and pepper.
- Toss and Serve: Gently toss everything together until well combined. Top with fresh basil and drizzle with balsamic glaze before serving.
Tips: For added flavor, you can sauté the cherry tomatoes in olive oil for a few minutes before adding them to the pasta. If you like a bit of spice, consider adding red pepper flakes. This dish pairs beautifully with a simple green salad!
Quick Carbonara with Peas
This Quick Carbonara with Peas is a delightful twist on the classic dish, perfect for busy school nights. Creamy, savory, and comforting, it combines the richness of carbonara sauce with sweet green peas for a pop of color and flavor. You’ll love how simple and quick it is to whip up, making it a go-to meal for any family.
The blend of pancetta and Parmesan creates a savory base, while the peas add a fresh touch. Ready in just 20 minutes, this recipe is not only delicious but also incredibly kid-friendly. It’s a nutritious option that kids will enjoy and parents will appreciate, especially on those hectic evenings.
Ingredients
- 8 oz spaghetti
- 1 cup frozen peas
- 4 oz pancetta or bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Spaghetti: In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Add the frozen peas in the last 2 minutes of cooking.
- Prepare the Sauce: In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Set aside.
- Sauté the Pancetta: In a large skillet, cook the diced pancetta over medium heat until crispy. Add minced garlic and sauté for about 1 minute until fragrant.
- Combine: Drain the spaghetti and peas, reserving a bit of pasta water. Add the spaghetti and peas to the skillet with pancetta. Remove from heat and quickly pour in the egg and cheese mixture, stirring to coat the pasta. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Tips: For an extra creamy texture, adjust the amount of cheese and reserved pasta water. If you’re in a hurry, you can use pre-cooked bacon or skip the pancetta altogether. Enjoy your quick and easy dinner!
Chili Mac and Cheese
Chili Mac and Cheese is a cozy and hearty dish that combines the best of two beloved meals: chili and macaroni and cheese. It’s creamy, cheesy, and packed with flavor, making it a fantastic option for busy school nights. With its comforting taste and satisfying texture, this dish will please even the pickiest eaters.
What makes this recipe great is not just its taste but also its simplicity. You can whip this up in about 30 minutes, making it perfect for those hectic evenings. Plus, it’s versatile—feel free to add your favorite toppings like jalapeños or shredded cheese for an extra kick!
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef or turkey
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, green onions, and extra cheese
Instructions
- Cook the Pasta: In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Brown the Meat: In the same pot, add ground beef or turkey and cook over medium heat until browned. Drain excess fat.
- Add Ingredients: Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, garlic powder, and cooked macaroni. Mix well and let it simmer for about 5 minutes.
- Add Cheese: Gradually stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve: Spoon the Chili Mac into bowls and top with any optional toppings you desire.
Tips: For a vegetarian version, swap the meat for additional beans or lentils. You can also use different types of cheese, such as pepper jack, for added flavor. If you want a creamier texture, mix in a splash of milk or cream before serving.
Zucchini Noodles with Marinara
Zucchini noodles, or zoodles, are a simple and healthy alternative to traditional pasta. They have a mild flavor that pairs beautifully with marinara sauce, making this dish both tasty and satisfying. This recipe is perfect for busy school nights, as it can be whipped up in about 20 minutes!
The freshness of the zucchini combined with the rich, tangy marinara creates a delightful meal that everyone will enjoy. Plus, it’s a great way to sneak in some veggies. You can serve it as a light dinner or add protein like grilled chicken or turkey for a heartier option.
Ingredients
- 4 medium zucchinis
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Spiralize the Zucchini: Use a spiralizer to create zoodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- Cook the Zoodles: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
- Add Marinara Sauce: Pour the marinara sauce over the zoodles and stir to combine. Let it cook for another 2-3 minutes, allowing the flavors to meld.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.
Tips: To keep the zoodles from becoming mushy, avoid cooking them for too long. You can also salt the zucchinis and let them sit for a few minutes to draw out excess water before cooking. Enjoy your quick and easy zucchini noodles with marinara!
Garlic Butter Mushroom Pasta
Garlic Butter Mushroom Pasta is a delightful dish that brings together the earthy flavors of mushrooms with a rich garlic butter sauce. It’s creamy, comforting, and perfect for a busy weeknight dinner. This recipe is not just quick to prepare but also incredibly satisfying, making it a hit with both kids and adults alike.
With just a handful of ingredients, you can whip up this pasta in under 30 minutes. The combination of sautéed mushrooms, fresh garlic, and butter creates a luscious sauce that clings beautifully to the pasta. Serve it with a sprinkle of parsley for a pop of color and flavor!
Ingredients
- 8 ounces of pasta (fettuccine or your favorite type)
- 2 tablespoons unsalted butter
- 2 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.
- Prepare the Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Create the Sauce: Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Allow it to simmer for a few minutes.
- Toss Everything Together: Add the cooked pasta to the skillet and toss to coat it in the creamy mushroom sauce.
- Serve: Garnish with chopped parsley and enjoy!
Tips: You can add some grated Parmesan cheese for an extra cheesy flavor. If you want a little kick, consider adding red pepper flakes. This pasta also pairs well with a side salad for a complete meal!
Mushroom and Pea Risotto Pasta
Mushroom and Pea Risotto Pasta is a creamy and comforting dish that combines the earthy flavors of mushrooms with the sweetness of peas. This dish is perfect for busy school nights when you need something quick yet satisfying. The risotto-style preparation gives it a rich texture, while the peas add a pop of color and freshness.
Simple to make, this recipe is sure to impress kids and adults alike. With just a few ingredients and minimal prep time, you can whip up a hearty meal that everyone will enjoy!
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until translucent.
- Stir in the sliced mushrooms and cook until they soften, about 5 minutes.
- Add the Arborio rice, stirring to coat it in the oil and cook for 2 minutes.
- Gradually add the broth, one cup at a time, stirring frequently. Allow the liquid to absorb before adding more.
- When the rice is creamy and al dente (about 15-20 minutes), stir in the peas and cook for an additional 5 minutes.
- Remove from heat, then mix in the Parmesan cheese and season with salt and pepper to taste. Serve warm.
Tips: For extra flavor, you can add herbs like thyme or parsley. A splash of white wine when cooking the mushrooms can also enhance the taste!
Chickpea and Spinach Pasta
This Chickpea and Spinach Pasta is a quick and tasty dinner option that’s perfect for those busy school nights. The creamy sauce, combined with tender chickpeas and fresh spinach, creates a delightful dish that is not only satisfying but also packed with protein and nutrients.
Making this dish is simple and straightforward, taking just about 30 minutes from start to finish. The vibrant flavors will have everyone at the table asking for seconds!
Ingredients
- 8 oz pasta of your choice
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Zest and juice of 1 lemon
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Sauté the Garlic: In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Chickpeas and Spinach: Stir in the chickpeas and spinach. Cook until the spinach wilts, about 3-4 minutes.
- Make the Sauce: Add crushed tomatoes, heavy cream, Italian seasoning, salt, and pepper. Stir well and let simmer for 5 minutes, allowing the flavors to meld.
- Combine: Toss the cooked pasta with the sauce and cook for an additional minute. Finish with lemon zest and juice for a fresh touch before serving.
Tips: For added flavor, consider throwing in some red pepper flakes for a bit of heat. You can also substitute the heavy cream with a plant-based option for a lighter version!
Simple Lemon Butter Pasta
This Simple Lemon Butter Pasta is a delightful dish that combines the tanginess of fresh lemon with rich, creamy butter. It’s incredibly straightforward to whip up, making it perfect for busy school nights. With just a handful of ingredients, you can achieve a light yet satisfying meal that the whole family will enjoy.
The bright flavors of lemon and the smooth texture of butter create a comforting dish that feels fancy without requiring much effort. Pair it with a fresh salad or some grilled chicken for a complete dinner. Plus, it’s ready in under 20 minutes!
Ingredients
- 12 oz linguine or spaghetti
- 1/2 cup unsalted butter
- Zest and juice of 1 large lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Make the Sauce: In the same pot, melt the butter over medium heat. Add the lemon zest, juice, salt, and pepper. Stir until combined.
- Combine: Add the drained pasta to the butter sauce and toss to coat, adding reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Remove from heat, stir in Parmesan cheese, and garnish with fresh parsley before serving.
Tips:For added flavor, consider adding a pinch of red pepper flakes for some heat or mixing in some sautéed vegetables like spinach or cherry tomatoes. Keep some extra Parmesan on hand for those who want a little more cheese!
Sausage and Kale Orecchiette
Sausage and Kale Orecchiette is a quick and satisfying dish that brings together the hearty flavors of Italian sausage with the earthy taste of kale. The orecchiette pasta, known for its unique shape that holds sauces beautifully, makes this meal not only delicious but also easy to prepare.
This recipe strikes a balance between comfort food and healthy ingredients, making it perfect for busy weeknights. With just a few simple steps, you can whip up a nourishing dinner that everyone will love.
Ingredients
- 12 ounces orecchiette pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 2 cloves garlic, minced
- 4 cups kale, chopped
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the orecchiette according to package instructions until al dente. Drain and set aside.
- Sauté the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Add Garlic and Kale: Stir in the minced garlic and chopped kale. Cook until the kale is wilted, about 3 minutes.
- Add Tomatoes and Seasoning: Pour in the diced tomatoes with their juices and sprinkle in the Italian seasoning. Stir well and let simmer for another 5 minutes. Season with salt and pepper to taste.
- Combine with Pasta: Toss the cooked orecchiette into the skillet with the sausage and kale mixture. Stir until well combined. If desired, sprinkle with grated Parmesan cheese before serving.
Tips: For extra flavor, add a pinch of red pepper flakes for a kick. You can also substitute turkey sausage for a leaner option. Pair this dish with a simple green salad for a complete meal.
Buffalo Chicken Pasta Bake
This Buffalo Chicken Pasta Bake is a fantastic weeknight meal that’s packed with flavor and sure to please the whole family. Combining tender pasta with shredded chicken and a zesty buffalo sauce, it’s both creamy and tangy, making each bite a delight. Plus, it comes together in just a few simple steps, making it perfect for those busy school nights.
Not only is this dish easy to prepare, but it’s also customizable. You can adjust the heat level by adding more or less buffalo sauce, and feel free to toss in any veggies you have on hand. Let’s dive into the details on how to make this delicious pasta bake!