Easy and Delicious Pasta Recipes You'll Want to Make Every Week

Pasta has a way of bringing comfort to the table without demanding too much from cook. Whether you're craving something hearty with protein or a lighter dish packed with fresh vegetables, there's a pasta recipe for every mood and season. The two recipes below are weeknight-friendly, made with wholesome ingredients, and deliver that satisfying bowl of goodness every time. Let's get into it.

Shrimp and Tomato Pasta

This shrimp and tomato pasta is a classic combination that never gets old. Juicy shrimp sautéed in a garlic-infused olive oil base, tossed with a bright tangy tomato sauce, and served over your favorite pasta shape. It comes together in under 30 minutes, making it perfect for busy evenings when you still want something that feels little special. The natural sweetness of ripe tomatoes balances beautifully with the savory depth of the shrimp, and handful of fresh herbs ties everything together.

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) crushed tomatoes
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and reserve 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
3. Add shrimp in single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the cherry tomatoes and cook for 3 to 4 minutes until they begin to soften and release their juices.
5. Pour in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for 5 minutes the cooked pasta to the skillet and toss to coat adding splash of pasta water if needed to loosen the sauce.
6. Return the shrimp to the pan stir gently to combine. Cook for another minute warm through.
7. Serve topped with fresh basil and a generous sprinkle of Parmesan.

Healthy Tomato Zucchini Pasta

This tomato zucchini pasta is the kind of recipe that proves eating well doesn't have to be complicated or bland Tender slices of zucchini are cooked alongside ripe tomatoes and a handful of pantry staples to create a vibrant, vegetable-forward sauce thatats every strand of pasta. It's naturally light yet satisfying, and the fresh flavors make it a wonderful choice for spring summer meals. Even those who aren't big on vegetables tend to go back for seconds with this one.

• 12 oz penne or rigatoni
• 2 medium zucchini, sliced into half-moons
• 2 cups cherry tomatoes, halved1 can (14 oz) diced tomatoes
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt/4 teaspoon black pepperFresh parsley or basil for garnish
• Grated Parmesan or nutritional yeast for serving

1. Cook the pasta in a large pot of well-salted boiling water according to package directions. Before draining, set aside 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
3. Add the garlic and oregano, stirring for about 1 minute until aromatic.
4. Add the zucchini slices and cook for 4 to 5 minutes, stirring occasionally, until they are just tender but still hold their shape.
Stir in the cherry tomatoes andiced tomatoes. Season with salt and pepper and let the mixture simmer for 8 to 10 minutes until the sauce has thickened slightly.
5. Add the drained pasta directly to the sk toss everything together, using a little reserved pasta water to help the sauce cling to the pasta.
6. Taste and adjust seasoning as needed. Serve warm garnished with fresh parsley or basil and your of cheese or nutritional yeast.