New recipes

Quick and easy pasta recipe

Quick and easy pasta recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta

Cook up a quick pasta with a very tasty tomato sauce! Also add some basil leaves to make it look nice.

4 people made this

IngredientsServes: 1

  • 125g any quick cook pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 1 small tin chopped tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried herbs

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Boil some water, when the water is bubbling add the pasta.
  2. Cook the pasta, keep boiling for about 10 minutes or follow the instructions on the pasta.
  3. Drain the water away through the sieve and rest the sieve on the saucepan.
  4. For the tomato sauce, heat the oil. Peel and chop the garlic and then fry it in the saucepan.
  5. Add the tomatoes in to the pan.
  6. The work is done, let it simmer and add the herb and sugar. Leave it to simmer for two minutes.
  7. And now dish it up and serve!

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

23 Quick & Easy Instant Pot Pasta Recipe Ideas

These easy instant pot pasta recipe ideas are the perfect answer to a busy day so you won’t have to spend hours cooking… so if you’re in need of a meal that you can quickly whip up for the family then look no further

Most of these recipes use ingredients that you most likely already have and you clear out some of those pasta boxes that have been stacking up in the pantry!

Here are the recipes I like:

Broccoli pasta recipe FAQ

Our pasta and broccoli recipe is super easy to prepare, and you’ll have dinner on the table in less than 20 minutes. There’s a lot more potential with this recipe, too, so here’s our quick FAQ!

What’s the best pasta to cook?

We suggest using short pasta - such as penne or fusilli - for this dish. However, this isn’t a must, and the dish turns out very well with long noodles, as well. Broccoli spaghetti is very good, as is fettuccine broccoli!

The quickest way to prepare broccoli pasta is with ready-made pasta, whether dried or fresh. If you have extra time on your hands, then it’s always possible to prepare handmade pasta using a pasta maker.

How do you stop the pasta from sticking?

Pasta chefs in kitchens across the world have their own tips, tricks, and methods when it comes to learning how to keep the pasta from sticking!

There are several ways to achieve this, but the most important ‘sticking’ point is to keep the pasta moving. Don’t allow it to sit for too long in the water while boiling you need to keep stirring!

This is a quick recipe, but while the pasta cooks, you’ll be focusing on the sauce and chopping broccoli, so remember to stop and stir every few minutes (multitasking is key!).

What else goes well with broccoli pasta?

Broccoli and pasta are an effortless combination of ingredients to cook up, but if you’re looking for more layers of flavor or simply more vegetables for dinner, then trust us, there are a lot of other veggies to put in the pot!

To keep things easy, you ideally want to use ingredients that can also boil with the pasta (just as your broccoli does). Good examples include: cauliflower, carrots, leeks, peas, sweet corn, spinach, kale, bell peppers, and so on.

If you’ve got a little more time (or are good at multitasking), then sauteed vegetables are a great option too. This gives you the chance to saute the broccoli with mushrooms, bell peppers, chili peppers, onions, garlic, and so on.

Don’t forget, while we’ve kept this dish light and oily, it can easily be turned into a heavier (and much more filling) cream-based pasta dish. Prepare creamy broccoli pasta using heavy cream and added cheese!

What herbs go best with broccoli pasta?

Don’t be afraid to experiment with the herbs and spices when preparing broccoli pasta. We suggest adding mixed herbs in the recipe, a great all-rounder that gives the pasta that Italian flair.

Other options include the likes of basil, parsley, thyme, rosemary, and sage, amongst many more. If you enjoy spicy food, then extra red pepper flakes or a few fresh chilis are a fantastic way to add a little heat to this dish. Instead of using olive oil, try chili oil, too!

Can you steam broccoli over pasta?

The best way to cook the broccoli is with the pasta itself. This adds an excellent extra layer of flavor to the dish, as you’ll be cooking the two main ingredients together in the same pot.

It’s all about timing, though. You need to add the broccoli a few minutes before the pasta is cooked through. Leave it too late, and you’ll have mushy pasta or rock-solid broccoli. Likewise, adding the broccoli too early puts the proportions out, too!

How long does broccoli pasta last?

Like all pasta dishes, broccoli pasta is a meal that’s best enjoyed hot and fresh. However, our recipe makes enough for four portions, so if you do have any leftovers, place them in the refrigerator for later.

In the fridge, sealed broccoli pasta will last at least 48 hours. You can enjoy the leftovers cold or heat the pasta up on the stovetop or in the microwave.

5 Fast Pastas for Long Days

These recipes come together in the time it takes for the noodles to cook.

Some people are perfecting their laminated pastry, their sourdough boules or, at the very least, simmering through their stash of dried beans.

But others of us are relearning multiplication tables or bouncing a baby on one hip while fielding emails with a nondominant hand. The cooking projects may call us, but they’ll have to wait. Good, fast, easy: These are the priorities.

Still, pasta is a sure thing. Boil the water, cook the noodles, crack a jar and top with cheese. But that’s not why you’re here. You want something quick to twirl your fork around, something good and interesting.

Enter a hard-working troupe of interchangeable ingredients: Bacon or other cured pork products render a salty, punchy fat for cooking. Nuts are toasted right in olive oil for flavor and crunch. Whole grain or Dijon mustard help create a silky sauce. Worcestershire brings the funk. Butter plays base.

The only recipe in this collection that isn’t loaded with vegetables — a 20-minute cheater’s Bolognese — gives you just enough time to whip together a side of roasted broccoli (450 degrees, olive oil, salt and pepper).

Most of the recipes here clock in around 15 minutes of active time, that is, actual hands-moving, stirring, tossing, pay attention time. With distractions — kids, email, the headlines — they’ll realistically be done in about 30. They require some chopping, but not a ton. They all come together using just two burners on the stove, one big pot and a large skillet.

The goal of these recipes is to maximize your inactive time. In the case of pasta, that means using the time it takes for the noodles to cook, about 6 to 12 minutes, to make your sauce. Suggested pasta cooking times will vary from brand to brand. These recipes offer a ballpark range, but refer to the box or bag for the best results.

A few other moves will set you up for pasta quickness. As soon as you’re ready to cook, fill up your biggest pot, put a lid on it and set it over high heat. You’d be surprised how many minutes have been wasted watching uncovered pots come up to a boil over medium heat. Cover and crank it.

And clear the decks. This is an essential step for all quick-cooking recipes, not just the ones here. A tidy work space is an efficient one. Clear school work off the counter, stack any breakfast dishes in the dishwasher or drying rack, and wipe down your cutting board if necessary.

Now prep your ingredients. Don’t worry if you don’t have the exact ingredients each recipe calls for. Use broccoli rabe or cauliflower in place of broccoli use any sturdy leafy green instead of spinach or kale swap chopped cabbage (it truly lasts for ages) for brussels sprouts, and for goodness sake, use whatever shape pasta you have or want.

Quick and Easy Roasted Red Pepper Pasta

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

I made this for a quick dinner last night, so I thought I&rsquod share it with you this morning. It&rsquos almost identical to a recipe I posted here back in ancient times, also known as 2009, but it&rsquos much quicker, easier, and will leave more time for you and your husband to catch up on old Season 3 episodes of 24, which have recently been playing on some cable channel without commercial interruptions.

Along those lines, I would like to say that I don&rsquot think my central nervous system will make it to Season 4. I just don&rsquot.

Anyway, in the old, ancient version of this pasta, I took the time to roast the red peppers myself over the stovetop burner, and I added toasted pine nuts, which added a nutty flavor and a little crunch. But last night, I had no time for roasting. I had no time for nutty crunch. I just had time to whip up a quick, easy pasta. And I just had time for Jack Bauer.

I love, love, love these things. You can find lots of different brands, lots of different sizes of jars. But jarred roasted red peppers are absolutely, positively something you should stock in your pantry or fridge if you don&rsquot already. They&rsquore just smashing in sauces like this one, but they&rsquore also perfect cut into strips on a sandwich, chopped and spooned over a block of cream cheese with crackers, or just eaten on a plate for lunch with a pile of cottage cheese.

Start by grabbing any pasta you want. I got this in the big city, and it&rsquos part of my Different Pasta Shapes collection, which I would someday bequeath to a museum if I didn&rsquot have big ol&rsquo plans to eat it all.

Throw it into salted boiling water and cook it till it&rsquos al dente.

Then pile some roasted red peppers onto the cutting board&hellip

Next, grab a couple of tablespoons of glorious, flavorful butter&hellip

Then throw in the onions and garlic.

Saute them until they&rsquore soft, about 3 to 4 minutes or so.

Next, throw in the chopped red peppers&hellip

And cook them around for a couple of minutes, just until they&rsquore heated through.

To a food processor or blender&hellip

Then puree it until it&rsquos all&hellipwell, pureed!

Mmmm. This is divine right here. And even though it&rsquos totally pureed, it&rsquoll still have a great texture to it. Yum!

Now, back to the skillet: Heat another couple tablespoons of butter&hellip

Then pour the pureed pepper right in.

Turn on the heat and start to heat up the puree&hellip

Then pour in some vegetable or chicken broth to thin it a bit.

Then, my favorite part: Add in some heavy cream.

Stir it around and see what it looks like, then you can always splash in a little more cream if you want it even richer.

Next, mince up some herbs. I only had parsley, but if I&rsquod had basil I would have gone crazy with it.

Throw it right into the sauce&hellip

Then taste the sauce and add more salt and pepper if it needs it.

Drain the pasta and throw it into the sauce&hellip

Then in goes the Parmesan&hellip

Then toss it all together, sprinkling in more Parmesan and/or parsley as you go!

One of my favorite things on earth. And takes no time at all! And you can serve it with a grilled chicken breast or slice the chicken and mix it in with the sauce.

  • 1 Pound ground beef
  • 1 jar (24 to 26 ounces) spaghetti sauce
  • 2 Cups water
  • 1 Tablespoon McCormick® Perfect Pinch® Italian Seasoning
  • 3 Cups uncooked pasta, such as penne or rotini
  • 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
  • 2 Tablespoons grated Parmesan cheese

Brown ground beef in large skillet on medium-high heat. Drain fat.

Stir in spaghetti sauce, water and Italian seasoning. Bring to boil. Add pasta mix well. Reduce heat to low cover and simmer 20 minutes or until pasta is tender, stirring occasionally.

Stir in 1 cup of the mozzarella cheese and Parmesan cheese. Sprinkle with remaining 1 cup mozzarella cheese. Cover. Let stand 5 minutes.

How to make this Vegan Pasta Salad:

Pasta is cooked, veggies are chopped, a super simple dressing is made and then it&rsquos ALL mixed together.

I tried out a few combos to decide which dressing to use for this pasta salad. I ended up going with a simple Italian dressing using ingredients I already had in the house.

You can serve it warm but I typically prefer my pasta salad cold. Simply rinse your cooked pasta under cold water to cool in down before mixing it with the veggies and the dressing. Easy peasy.

Needless to say, I&rsquom a huge fan!

Why make this pasta Bolognese recipe?

Easy – it only takes 5 ingredients and the only chopping you have to do is mincing garlic, which you can either do by hand or with your food processor! J

Use pantry staples — Pasta, tomato sauce, either cooking wine or broth, and garlic are simple ingredients that most have at home. Ground beef is a budget-friendly protein and is very common.

Crowd pleaser – It is comforting and EVERYONE loves it! Perfect for picky palates!

Budget-friendly — because it is made from simple ingredients and less expensive than ordering at a restaurant.

Make ahead — Bolognese is one of those dishes that tastes better the next day, so you can make ahead and either store it in the fridge for 3 days or even freeze it for up to one month.

Freezer friendly – you can freeze the sauce itself for up to 3 months or the pasta Bolognese for up to one month.

Tips to make the sauce | Tips & Tricks For A Delicious Pasta

Behind every perfect plate of pasta is a great sauce.There's nothing better than a homemade pasta sauce. The sauce is the most important aspect of the recipe and it differs from region to region. Recipes from North Italy use white sauce while sauces like tomato, arrabbiata and carbonara are popular down south. Also, you must know that tomato based sauces stick better to round pastas while flat pasta is better with a cream based sauce. You must use a bit of olive oil in tomato-based sauces to add a rich texture. If your sauce becomes too sour, adding a pinch of baking soda may help. Stir the sauce often to avoid sticking.

One thing that you must always keep in mind is to add pasta to the sauce and not the other way round. You can also add some leftover pasta water to the sauce to enhance the flavour. The starchiness will also help in binding the sauce. Make the sauce first and let it simmer. You pasta should be added to the sauce as soon as it is cooked. The sauce should be just enough to coat the pasta. A traditional Italian pasta is never too saucy. You can even hide pureed vegetables in the sauce for those picky eaters. Learn how to make the basic tomato sauce with this recipe - Tomato & Basil Sauce.

50+ Easy Pasta Recipes for the Perfect Weeknight Dinner

Whether you like extra sauce, double the cheese, or triple the veg, these hearty pasta recipes will soon become your new favorites.

Everyone has a go-to pasta recipe that they know like the back of their hand &mdash whether its a super simple spaghetti, baked ziti, a take on alfredo, or even a family-honored lasagna. And yet there are thousands of ways to dress up your favorite pasta that you are missing out on. Contrary to popular belief, not every life-changing pasta sauce requires you to frantically hover the stovetop some of the best pasta dishes are straightforward and can be made in under 30 minutes. The following pasta recipes are easy dishes that can help you breeze through dinner and then some, as these ideas make for delicious leftovers. Most importantly, though, they'll please the entire family and help you switch things up every once in a while.

These pasta dishes make use of versatile noodles you can boil to perfection in just under 10 minutes &mdash from penne to linguini, farfalle "bowties" to more complex ravioli, there's plenty of pasta to go around. Most can be incorporated into rich, velvety sauces that includes a medley of seasoned poultry or beef and tender vegetables. Other pasta varieties are best left lighter with a healthier take of sauteéd veggies and creamy pan sauces some can even be incorporated into soups, too.

And if you're looking for a new take on your own favorite pasta dish, it's here. We've tweaked and played with classics &mdash including lasagna, bolognese, macaroni and cheese, and signature sauces from alfredo to alla vodka &mdash to make them even simpler to master.


  1. Fesho

    What a graceful question

  2. Anders

    Wonderful phrase and timely

  3. Ethel

    You are making a mistake. Email me at PM, we will talk.

  4. Abdul-Alim

    This excellent idea is necessary just by the way

Write a message