BROCCOLI SPAGHETTI

SERVES 4

INGREDIENTS

1 pound spaghetti 1 large head broccoli (1/2 pound) 1/4 cup olive oil 2 garlic cloves, thinly sliced 1/2

teaspoon kosher salt 1/2 rotisserie chicken, meat shredded (2 cups) freshly ground black pepper 1/2

teaspoon red pepper flakes

DIRECTIONS

Cook the spaghetti according to the package directions. Drain, reserving ½ cup of the cooking water.

Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets.

Heat half the oil in a skillet over medium heat.

Add the broccoli, garlic, and ¼ teaspoon salt and cook until garlic is lightly browned and broccoli is fork-tender, 4 to 5 minutes.

Add the pasta, reserved pasta water, chicken, remaining ¼ teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes.

Add the crushed red pepper and toss well. Drizzle with the remaining oil before serving.

HOT ITALIAN SAUSAGE AND TOMATO PASTA

SERVES 4

INGREDIENTS

1 pound dry fettuccine 3 tablespoons olive oil 1 medium red onion, sliced 1 clove garlic, smashed 4 hot Italian sausages, casings removed 1 pint red or yellow cherry tomatoes 2 tablespoons red wine vinegar 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup fresh basil leaves, torn 1 cup arugula, torn 1/4 cup freshly grated Parmesan

DIRECTIONS

Cook the fettuccine according to the package directions. Drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes.

Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it.

Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper.

Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

LASAGNA-STYLE BAKED ZITI

SERVES 4

INGREDIENTS

12 ounces ziti (about 4 cups) 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1/2 pound lean ground beef kosher salt and black pepper 1 26-ounce jar marinara sauce 1 bunch spinach, thick stems removed (about 4 cups) 1/2 cup ricotta 1/2 cup grated Parmesan (2 ounces) 1 cup grated mozzarella (4 ounces)

Make Slow-Cooker Beef & Potato Stew

DIRECTIONS

Heat oven to 400° F. Cook the pasta according to the package directions. Drain it and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.

Add the beef, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.

Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan.

Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining ¼ cup of the Parmesan. Bake until the cheese melts, 12 to 15 minutes.

LAST-MINUTE LASAGNA

SERVES 6

INGREDIENTS

1 26-ounce jar pasta sauce 2 30-ounce bags frozen large cheese ravioli, unthawed 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water 1 8-ounce bag shredded mozzarella 1/2 cup grated Parmesan

DIRECTIONS

Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.

Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

LINGUINE MARVINI

SERVES 4-6

INGREDIENTS

1 pound thin linguine 3 tablespoons olive oil 20 cloves garlic, peeled and thinly sliced 1/2 cup butter, cut in small pieces 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 tablespoons freshly grated Parmesan several sprigs fresh basil (about 14 leaves)

DIRECTIONS

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and sauté until golden brown, about 2 minutes.

Reduce heat to low and stir in the butter, lemon juice, salt, pepper, and 3 tablespoons of the Parmesan. Remove from heat.

Add the basil. Toss the warm pasta with the sauce. Sprinkle with the remaining Parmesan.

LINGUINE WITH ARTICHOKES AND LEEKS

SERVES 4

INGREDIENTS

1 pound linguine 3 tablespoons olive oil 2 medium leeks (white and light green parts only), halved lengthwise and cut into 1-inch pieces 2 12-ounce jars marinated artichoke hearts in oil, drained and halved lengthwise 1 tablespoon lemon juice kosher salt and black pepper 1/2 cup freshly grated Parmesan

DIRECTIONS

Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.

Meanwhile, heat the oil in a skillet over medium heat. Add the leeks and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks; set aside.

Add the artichokes to the skillet and cook for about 3 minutes per side.

Return the leeks to the skillet and toss with the artichokes. Stir in the lemon juice, 3 teaspoons salt, and 1 teaspoon pepper.

Add the vegetables to the pasta and toss with half the Parmesan. Add some reserved cooking water to moisten, if necessary.

Sprinkle with the remaining cheese.

LINGUINE WITH CAPER AND GREEN OLIVE SAUCE

SERVES 4-6

INGREDIENTS

1 tablespoon olive oil 2 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 1 26-ounce jar marinara sauce 1 6.75-ounce jar Spanish olives, drained and roughly chopped 1 3.5-ounce jar capers, drained and roughly chopped 1/2 cup fresh flat-leaf parsley, coarsely chopped 1/2 teaspoon lemon zest 1 1-pound box linguine

DIRECTIONS

Heat the oil, garlic, and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes.

Add the marinara sauce, olives, capers, parsley, and lemon zest. Reduce heat to low and simmer for about 15 minutes.

Meanwhile, cook the linguine according to the package instructions. Drain and add to the sauce, tossing to coat. Transfer to a serving dish.

LINGUINE WITH SQUASH, BACON, AND GOAT CHEESE

SERVES 6-8

INGREDIENTS

6 slices bacon 1 2- to 2 1/2-pound butternut squash, peeled, seeded, and diced (4 to 5 cups) 2 cloves garlic, minced 1 1/2 cups chicken broth 1 teaspoon kosher salt 4 ounces soft goat cheese, crumbled 1 1-pound package linguine, cooked 1 tablespoon olive oil 2 teaspoons freshly ground black pepper

DIRECTIONS

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet.

Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes.

Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

LOW-FAT FETTUCCINE ALFREDO

SERVES 4

INGREDIENTS

12 ounces fettuccine 1 head broccoli, cut into florets, stalk peeled and sliced 1 1/2 cups skim milk 1 tablespoon unsalted butter 1 tablespoon flour 3/4 cup cup freshly grated Parmesan, plus more for serving kosher salt

DIRECTIONS

Cook the pasta according to the package directions. Drain.

Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.

Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.

Remove from heat and stir in the Parmesan and ½ teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through.

Top each serving with extra Parmesan.

MACARONI AND CHEESE

SERVES 6

INGREDIENTS

5 tablespoons butter, plus more for the baking dish 1 pound elbow macaroni 1/2 cup all-purpose flour 6 cups whole milk 2 cups grated Gruyere (8 ounces) 1 1/2 cups grated Cheddar (6 ounces) 1/4 teaspoon cayenne pepper Kosher salt

DIRECTIONS

Heat oven to 400° F. Butter a 9-by-13-inch baking dish or some other shallow 3-quart baking dish.

Cook the pasta according to the package directions.

Wipe out the past pot and melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes.

Add the Gruyère, Cheddar, cayenne, and 1½ teaspoon salt and cook just until the cheeses melt. Mix in the pasta. Transfer the pasta mixture to the prepared baking dish and bake until golden, 25 to 30 minutes.

PASTA CARBONARA

SERVES 4

INGREDIENTS

1 pound linguine or spaghetti 6 strips bacon, diced 4 egg yolks 1 cup grated Parmesan 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup fresh flat-leaf parsley, chopped

DIRECTIONS

Cook the pasta according to the package directions.

Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.

In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)

PASTA WITH BROCCOLI RABE AND SAUSAGE

SERVES 6

INGREDIENTS

1 pound orecchiette 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 2 cloves garlic, finely chopped 2 1/2 cups low-sodium chicken broth 1/8 teaspoon crushed red pepper 1 bunch broccoli rabe 4 tablespoons butter, cut into pieces 1 cup grated Parmesan (4 ounces) Kosher salt and black pepper

DIRECTIONS

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes.

Stir in the garlic and cook 1 minute.

Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes.

Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes.

Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper.

PASTA WITH RICOTTA, HERBS, AND LEMON

SERVES 4

INGREDIENTS

1 1-pound box penne 2 tablespoons unsalted butter, cut into small pieces 1 cup fresh ricotta 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley) zest of 1 lemon, grated 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Cook the pasta according to the package directions. Reserving ⅓ cup of the water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.

Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.

PASTA WITH TOMATO-MUSHROOM SAUCE

SERVES 4

INGREDIENTS

1 pound penne 3 tablespoons extra-virgin olive oil 2 medium onions, diced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 cloves garlic, minced 8 ounces button mushrooms, sliced 1/3 cup dry red wine 4 cups torn escarole (optional) 3/4 cup chopped fresh herbs (such as parsley and oregano) 1 28-ounce can crushed tomatoes 1 cup thinly sliced basil leaves 1/2 cup freshly grated Pecorino Romano or Parmesan

DIRECTIONS

Cook the penne according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.

Add the garlic and mushrooms and cook, covered, for 6 minutes more.

Add the wine and cook, uncovered, for 3 minutes.

Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.

Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

PASTA WITH WARM TOMATOES AND BASIL

SERVES 4-6

INGREDIENTS

2 1/2 tablespoons extra-virgin olive oil 1 1-pound box Barilla Plus pasta 2 pints grape or cherry tomatoes 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cloves garlic, thinly sliced 1 1/2 cups torn fresh basil leaves, loosely packed 1/2 cup freshly grated Parmesan (optional)

DIRECTIONS

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the tomatoes and cook until they burst and release their juices, about 5 minutes. Season with the salt and pepper, then add the garlic. Reduce heat to medium-low and continue to cook, stirring occasionally, until the pasta is done. Just before draining the pasta, add the basil to the tomatoes and stir.

Remove pan from heat. Drain the pasta and place it in a serving dish. Spoon the tomato mixture over the top; sprinkle with the Parmesan, if desired; and serve.

PENNE WITH SALMON, ARUGULA, AND CHIVES

SERVES 4

INGREDIENTS

1 pound skinless salmon fillet 1 bay leaf 8 ounces penne 1/4 cup pine nuts 2 tablespoons olive oil 1 tablespoon lemon juice kosher salt 3 cups arugula 1/4 cup chopped fresh chives

DIRECTIONS

Fill a saucepan with enough water to cover the salmon. Add the bay leaf.

Simmer the salmon until just cooked through, 8 to 10 minutes. Remove from the pan and flake.

Meanwhile, cook the pasta according to the package directions.

In a large skillet, toast the pine nuts over low heat until golden, 3 minutes. Transfer to a bowl.

Heat the oil in the skillet over medium heat. Add the penne, salmon, lemon juice, and ½ teaspoon salt and cook until heated through, 2 minutes.

Stir in the arugula and chives.

RAVIOLI WITH ROASTED ZUCCHINI

SERVES 4

INGREDIENTS

4 small zucchini, sliced into 1/4-inch rounds 2 tablespoons olive oil 1 teaspoon crushed red pepper 2 cloves garlic, crushed 2/3 cup grated Parmesan 1/4 teaspoon freshly ground black pepper 2 tablespoons kosher salt 1 pound cheese ravioli (preferably fresh) 3 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a baking dish in a single layer.

Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.

Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.

Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.

Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.

Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.

ROASTED CHERRY TOMATO AND RICOTTA PASTA SALAD

SERVES 6

INGREDIENTS

1 pound pasta, such as rigatoni or penne 1 pint cherry tomatoes, halved (about 2 cups) 2 tablespoons olive oil, plus more for serving kosher salt and black pepper 10 sprigs fresh thyme 1 1/2 cups fresh ricotta zest of 1 lemon

DIRECTIONS

Heat oven to 425º F. Cook the pasta according to the package directions. Drain and let cool.

Arrange the tomatoes in a single layer on a baking sheet. Drizzle with the oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Scatter the thyme on top.

Place the tomatoes in the oven and bake until soft, 15 to 20 minutes. Set aside to cool.

Divide the pasta among 6 large bowls. Spoon some of the ricotta over each serving. Top with some of the tomatoes and thyme sprigs.

Drizzle with the oil and sprinkle with the lemon zest and pepper to taste just before serving.

SWEET PEA AND TUNA SALAD

SERVES 4

INGREDIENTS

4 cups short pasta, such as shells or orecchiette 1 1/2 cups frozen peas, thawed 1 stalk celery, chopped 1/2 red onion, chopped 1/2 cup roughly chopped fresh flat-leaf parsley 2 6-ounce cans tuna, drained 1/3 cup olive oil 1/4 cup red wine vinegar 1/2 teaspoon Dijon mustard kosher salt and black pepper

DIRECTIONS

Cook the pasta according to the package directions. Drain and rinse under cold running water.

In a large bowl, combine the pasta, peas, celery, onion, parsley, and tuna.

In a small bowl, whisk together the oil, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.

Pour the dressing over the salad and gently toss. Serve at room temperature or chilled.

TORTELLINI SOUP

SERVES 4

INGREDIENTS

1 3 1/2- to 4-pound chicken, cut into 8 pieces 6 cups low-sodium chicken broth 2 carrots, cut into thin rounds 1/2 bunch Swiss chard, cut crosswise into 1-inch strips 1 8- to 9-ounce package tortellini, preferably vegetable 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup (1 ounce) grated Parmesan

Make Easy Crockpot Beef & Potato Stew

DIRECTIONS

Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.

When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

SOURCE:

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/20-easy-pasta-recipes