How To Serve Easy Pasta Recipes For Lunch Quick

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Pasta: a versatile, crowd-pleasing, and oh-so-satisfying lunch option. But who says you need to spend hours crafting a masterpiece? Here, we dive into five incredibly easy pasta recipes, all achievable in under 30 minutes – perfect for busy weekdays.

1. Creamy Tomato Pasta with Spinach and Sun-Dried Tomatoes

Easy One-Pot Pasta  Cozy & Healthy  Minute Dinner! - From My Bowl
Easy One-Pot Pasta Cozy & Healthy Minute Dinner! – From My Bowl

This recipe bursts with rich tomato flavor, balanced by the freshness of spinach and tangy sun-dried tomatoes. It’s vegetarian friendly and comes together in a flash.

Ingredients:

1 pound dried pasta (penne, farfalle, or your favorite)

  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • 1/2 cup chopped sun-dried tomatoes (not packed in oil)
  • 5 ounces baby spinach
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
    2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant.
    3. Stir in crushed tomatoes, sun-dried tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
    4. Add heavy cream and Parmesan cheese to the sauce. Stir until combined and simmer for another minute or two.
    5. Return drained pasta to the pot along with the spinach. Toss with the sauce until spinach is wilted and pasta is well coated.
    6. If the sauce seems too thick, add a splash or two of reserved pasta water. Season with additional salt and pepper to taste.
    7. Serve hot with a sprinkle of extra Parmesan cheese.

    Nutrition Facts: (Per serving, approximate)

    Calories: 550

  • Fat: 25g
  • Carbohydrates: 65g
  • Protein: 20g

  • 2. Spicy Sausage and Broccoli Alfredo

    This one packs a punch! Creamy Alfredo sauce gets a kick from spicy Italian sausage, while broccoli adds a welcome crunch.

    Ingredients:

    1 pound dried pasta (rigatoni, fusilli, or similar)

  • 1 tablespoon olive oil
  • 1 pound hot or sweet Italian sausage, casings removed
  • 1 head of broccoli, cut into florets
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) container heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
    2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
    3. Remove sausage from the pan with a slotted spoon and set aside. Add onion and garlic to the pan and cook for 30 seconds, until softened.
    4. Stir in diced tomatoes, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 5 minutes.
    5. Add heavy cream and Parmesan cheese to the sauce. Stir until combined and simmer for another minute or two.
    6. Return cooked pasta and broccoli florets to the pan. Toss with the sauce until the broccoli is tender-crisp and pasta is well coated. If the sauce seems too thick, add a splash or two of reserved pasta water.
    7. Serve hot with the cooked Italian sausage sprinkled on top.

    3. Sun-Dried Tomato Pesto Pasta with Grilled Chicken

    This recipe combines the bright flavors of pesto with the smoky goodness of grilled chicken. It’s a flavorful and healthy lunch option.

    Ingredients:

    1 pound dried pasta (linguine, spaghetti, or similar)

  • 1 (10-ounce) container prepared pesto
  • 1 boneless, skinless chicken breast, grilled or pan-cooked
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil (optional)
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.