Pasta – it’s a staple in many cuisines around the world, and for good reason. It’s versatile, easy to make, and can be paired with a wide variety of ingredients to create countless flavor combinations. When it comes to pasta dishes, we often think of main courses like spaghetti Bolognese or carbonara, but what about when you want something a little lighter? That’s where these delicious pasta side dish recipes come in. Whether you’re looking for a quick and easy accompaniment to your favorite protein or a flavorful base for your meal, there’s a pasta side dish recipe here that’s sure to please.
In this article, we’ll be exploring 20 mouthwatering pasta side dish recipes that are perfect for any occasion. From classic combinations like garlic parmesan pasta salad to more adventurous options like roasted vegetable pasta toss, we’ve got you covered. So grab your fork and get ready to dig in – let’s start cooking!
Garlic Parmesan Pasta Salad
A flavorful and easy-to-make pasta salad that combines the richness of garlic, parmesan cheese, and tender pasta. Perfect for a quick lunch or as a side dish for your next gathering.
Ingredients:
– 8 oz. bow-tie pasta
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp. butter
– 1 cup grated parmesan cheese
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté garlic in olive oil over medium heat until fragrant, about 1 minute.
3. Add butter and stir until melted. Remove from heat.
4. In a large bowl, combine cooked pasta, garlic mixture, parmesan cheese, and cherry tomatoes. Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 20 minutes
Lemon Herb Orzo with Feta
This refreshing orzo recipe combines the brightness of lemon, the earthiness of herbs, and the tanginess of feta for a delightful accompaniment to your favorite main courses.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Bring the orzo and water to a boil, then reduce heat and simmer for 15-20 minutes or until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Stir in parsley, dill, and lemon juice. Cook for an additional 2 minutes.
4. Drain the cooked orzo and stir it into the skillet with the herb mixture.
5. Top with crumbled feta cheese and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Creamy Spinach and Artichoke Pasta
Elevate your pasta game with this rich and creamy recipe, featuring the perfect blend of spinach, artichoke hearts, and Parmesan cheese.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups fresh spinach leaves
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine spinach, artichoke hearts, garlic powder, salt, and pepper. Cook over medium heat until the spinach has wilted.
3. Add heavy cream and Parmesan cheese to the skillet. Stir until the sauce thickens slightly.
4. Combine cooked pasta and creamy spinach-artichoke mixture. Toss until well coated.
5. Serve hot, garnished with chopped parsley.
Cooking Time: 20-25 minutes
Roasted Vegetable Pasta Toss
Roasted Vegetable Pasta Toss: A Flavorful Twist on Classic Pasta
Get ready for a hearty and delicious pasta dish that combines the natural sweetness of roasted vegetables with the richness of a savory sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups mixed vegetables (e.g., broccoli florets, sliced bell peppers, cherry tomatoes)
– 2 tbsp olive oil
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté onion and garlic in remaining olive oil until softened.
5. Add roasted vegetables, vegetable broth, and Parmesan cheese to the skillet. Toss to combine.
6. Combine cooked pasta with the sauce and toss until well coated.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Sun-Dried Tomato and Basil Penne
Elevate your pasta game with this flavorful and vibrant dish, perfect for a quick weeknight dinner or a summer gathering. This recipe combines the sweetness of sun-dried tomatoes with the brightness of fresh basil in a creamy penne pasta.
Ingredients:
– 8 oz penne pasta
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tsp dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
4. Add chopped sun-dried tomatoes, basil, Parmesan cheese, salt, pepper, and oregano to the skillet. Cook for an additional 2-3 minutes or until heated through.
5. Combine cooked pasta with the tomato-basil mixture. Toss to coat.
Cooking Time: 15-20 minutes
Cheesy Broccoli Pasta Bake
This creamy pasta bake combines the simplicity of al dente pasta with the richness of melted cheese and the crunch of steamed broccoli. Perfect for a cozy weeknight dinner or a satisfying lunch.
Ingredients:
– 8 oz (225g) pasta of your choice
– 3 cups (375g) broccoli florets, steamed until tender
– 1 cup (120g) grated cheddar cheese
– 1/2 cup (60g) grated mozzarella cheese
– 1/4 cup (30g) unsalted butter, melted
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta al dente according to package instructions.
3. In a large bowl, combine cooked pasta, steamed broccoli, cheddar cheese, mozzarella cheese, melted butter, and basil.
4. Mix well until the cheese is evenly distributed.
5. Transfer the mixture to a 9×13 inch (23cm x 33cm) baking dish and season with salt and pepper.
6. Bake for 20-25 minutes or until the cheese is golden brown and bubbly.
Cooking Time: 20-25 minutes
Pesto Tortellini Salad
A refreshing summer salad that combines the flavors of Italy with the simplicity of a tortellini dish.
Ingredients:
– 8 oz. cheese-filled tortellini (homemade or store-bought)
– 1/4 cup pesto sauce
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red bell peppers
– Salt and pepper to taste
– Grated Parmesan cheese for garnish (optional)
Instructions:
1. Cook tortellini according to package instructions; drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, and red bell peppers.
3. Add the cooked tortellini on top of the greens mixture.
4. Drizzle pesto sauce over the salad, tossing gently to coat.
5. Season with salt and pepper as needed.
6. Garnish with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Bacon and Pea Alfredo Pasta
Elevate your pasta game with this rich and satisfying dish featuring crispy bacon, tender peas, and a velvety alfredo sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz fettuccine pasta
– 6 slices of bacon, diced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1/2 cup (1 stick) unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add minced garlic and frozen peas to the same skillet. Cook for 2-3 minutes or until peas are tender.
4. In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked pasta, bacon mixture, and alfredo sauce. Toss until well combined, adding reserved pasta water if needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Caprese Pasta with Balsamic Glaze
Savor the flavors of Italy with this vibrant and refreshing Caprese pasta dish, featuring sweet tomatoes, creamy mozzarella, and a tangy balsamic glaze.
Ingredients:
– 8 oz. pasta (such as penne or bowtie)
– 2 large ripe tomatoes, diced
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Balsamic glaze (homemade or store-bought), for serving
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and sauté for 1-2 minutes, until fragrant.
3. Add diced tomatoes to the skillet, stirring to combine with garlic and oil. Cook for 5-7 minutes, or until tomatoes release their juices and start to break down.
4. Stir in sliced mozzarella cheese until melted and well combined with tomato mixture.
5. Toss cooked pasta with tomato-mozzarella mixture. Season with salt and pepper to taste.
6. Serve immediately, drizzled with balsamic glaze.
Cooking Time: 20-25 minutes
Garlic Butter Mushroom Pasta
A classic comfort food dish that combines the flavors of garlic butter, sautéed mushrooms, and al dente pasta.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 2 tbsp butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute, until fragrant.
3. Add mushrooms and cook for 3-4 minutes, until they release their moisture and start to brown.
4. Combine cooked pasta, mushroom mixture, and reserved pasta water in the skillet. Toss to combine, ensuring pasta is well coated.
5. Season with salt, pepper, and Parmesan cheese. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Tomato Basil Spaghetti
A classic Italian dish gets a flavorful boost with this simple recipe featuring ripe tomatoes, fragrant basil, and al dente spaghetti.
Ingredients:
– 12 oz spaghetti
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute, until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they release their juices and start to break down.
4. Stir in chopped basil leaves and season with salt and pepper to taste.
5. Add cooked spaghetti to the skillet, tossing to combine with tomato-basil mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Garlic Shrimp Pasta
Brighten up your pasta dish with the zesty flavors of lemon and garlic, paired with succulent shrimp.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 lb. large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from the skillet and set aside. Reduce heat to medium and add lemon juice, white wine (if using), and reserved pasta water. Simmer for 2-3 minutes, stirring occasionally, until sauce has slightly thickened.
5. Toss cooked pasta with garlic-shrimp mixture and season with salt and pepper to taste. Garnish with chopped parsley and serve immediately.
Cooking Time: 15-20 minutes
Pasta Primavera with Zucchini and Carrots
Celebrate the flavors of spring with this vibrant and flavorful pasta dish, featuring sautéed zucchini and carrots, garlic, and a hint of lemon.
Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie or penne)
– 2 medium zucchinis, sliced
– 4 baby carrots, peeled and grated
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup white wine (optional)
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (about 1/4 cup)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add zucchini and carrots; cook for 4-5 minutes or until tender.
4. If using wine, add it to the skillet and stir to deglaze. Cook for an additional minute.
5. Add cooked pasta to the skillet, tossing with zucchini-carrot mixture. Season with basil, salt, and pepper.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells
A classic Italian dish with a twist, this recipe combines the richness of ricotta cheese with the earthiness of spinach, all wrapped up in tender pasta shells.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells, then top with marinara sauce.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
Savor the sweet and smoky flavors of roasted red peppers in this simple yet impressive pasta dish.
Ingredients
– 8 oz pasta (such as spaghetti or linguine)
– 2 large red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
– Fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss the chopped red peppers with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, combine the roasted red peppers, minced garlic, and reserved pasta water. Simmer over medium heat for 2-3 minutes.
5. Add cooked pasta to the skillet, tossing to combine with the pepper mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese and chopped parsley if desired.
Cooking Time
– Roasting red peppers: 30-40 minutes
– Cooking pasta: 8-10 minutes
– Total cooking time: approximately 45-50 minutes
Herbed Garlic Noodles
This recipe brings together the pungency of garlic, the freshness of herbs, and the comfort of noodles for a deliciously satisfying meal. With minimal ingredients and easy preparation, you can enjoy this delightful dish in no time.
Ingredients:
– 8 oz (225g) noodles of your choice
– 3 cloves garlic, minced
– 1/4 cup (15g) chopped fresh parsley
– 1/4 cup (15g) chopped fresh dill
– 2 tbsp (30ml) olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute or until fragrant.
3. Add parsley and dill to the skillet, stirring to combine. Cook for an additional 30 seconds.
4. Combine cooked noodles with the herby garlic mixture in the skillet. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pasta with Brown Butter and Sage
Elevate your pasta game with this rich and savory recipe that combines the earthy flavors of sage and brown butter.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 4 tbsp. unsalted butter
– 2 tbsp. chopped fresh sage leaves
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt 2 tbsp. of butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, stirring occasionally (about 5-7 minutes).
3. Remove the saucepan from heat and stir in chopped sage leaves.
4. Add the cooked pasta to the saucepan, tossing to combine with the brown butter and sage mixture. If the pasta seems dry, add some reserved pasta water.
5. Season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time:
– Pasta cooking time: 8-10 minutes
– Brown butter preparation: 5-7 minutes
Avocado Pesto Pasta Salad
This refreshing salad combines the richness of avocado with the brightness of pesto, perfect for a light and satisfying meal or as a side dish. With just a few simple ingredients, you can create a flavorful and nutritious treat that’s sure to please.
Ingredients:
– 8 oz. pasta of your choice
– 2 ripe avocados, diced
– 1/4 cup freshly made pesto (store-bought is fine too!)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced avocado, pesto, cherry tomatoes, and parsley.
3. Toss gently to combine.
4. Season with salt and pepper to taste.
5. If desired, sprinkle Parmesan cheese on top.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Pasta with Cherry Tomatoes and Arugula
Pasta with Cherry Tomatoes and Arugula: A Fresh and Flavorful Combination
This recipe combines the sweetness of cherry tomatoes with the peppery bite of arugula, all wrapped up in a deliciously simple pasta dish.
Ingredients:
– 8 oz. spaghetti
– 1 pint cherry tomatoes, halved
– 4 cups arugula leaves
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1-2 minutes, or until fragrant.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they release their juices and start to soften.
4. Stir in arugula leaves and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
5. Combine cooked spaghetti and tomato-arugula mixture. If needed, add reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Cajun Chicken Pasta
A spicy twist on classic pasta, this Cajun Chicken Pasta dish combines the bold flavors of Louisiana with the comfort of a hearty noodle bowl.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup Cajun seasoning (or to taste)
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 oz pasta of your choice (e.g., penne, linguine, or fettuccine)
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, Cajun seasoning, paprika, salt, and pepper to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
4. Combine cooked pasta, chicken mixture, parsley, and Parmesan cheese in a large serving bowl. Serve immediately.
Cooking Time: Approximately 20-25 minutes
Summary
Get ready to elevate your pasta game with these 20 delicious recipes! From classic combinations like garlic parmesan and creamy spinach artichoke, to fresh takes like sun-dried tomato and basil penne, there’s something for every occasion. Indulge in cheesy broccoli pasta bake or roasted vegetable pasta toss, or try new flavors like lemon herb orzo with feta or avocado pesto salad. Whether you’re a pasta newbie or a seasoned pro, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and make your taste buds sing!
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