14 30 Minute Pasta Dinners That Save Every Busy Weeknight

Some nights the clock is against you, the kids are hungry and takeout is calling your name. That is exactly when 30 minute pasta dinners save the day. A pot of boiling water, a few pantry staples and a little love are all you need. Every slide includes a quick recipe, and most need only one pan. For dessert, try something from our dessert galleries..

30 Minute Pasta Dinners Start With Creamy Garlic Parmesan

If you only learn one of these 30 minute pasta dinners, make it this creamy garlic Parmesan pasta. Garlic sizzles in butter, cream and cheese melt into a silky sauce, and burst cherry tomatoes add sweet, juicy pops of flavor. It tastes like a restaurant dish, but it costs a few dollars and comes together faster than delivery..

You will need: 12 ounces spaghetti or fettuccine, 3 tablespoons butter, 4 cloves garlic, 1 cup cherry tomatoes, 1 cup heavy cream, 1 cup grated Parmesan and fresh basil.

How to make it: Cook the pasta and save 1 cup of the water. Melt the butter, add garlic and tomatoes and cook until the tomatoes burst. Pour in the cream and simmer two minutes. Stir in Parmesan, add the pasta and a splash of pasta water and toss until glossy. Top with basil.

Classic Spaghetti Carbonara

Real carbonara has no cream. The silky sauce comes from eggs, cheese and starchy pasta water tossed with crispy pork. It feels fancy, but it is one of the fastest 30 minute pasta dinners you can make. The trick is mixing off the heat so the eggs turn creamy instead of scrambled.

You will need: 12 ounces spaghetti, 6 ounces pancetta or bacon, 3 eggs, 1 cup grated Pecorino or Parmesan and plenty of black pepper.

How to make it: Cook the spaghetti and save a cup of water. Crisp the pancetta in a large pan. Whisk the eggs and cheese. Off the heat, add the hot pasta to the pancetta, pour in the egg mixture and toss fast, adding splashes of pasta water until creamy. Finish with pepper.

Three Ingredient Cacio e Pepe

Cacio e pepe means cheese and pepper, and that is almost all it is. This Roman classic proves that simple can be spectacular. Toasted black pepper and finely grated Pecorino melt into a creamy sauce with the help of pasta water. It is the dish Italians make when the fridge is almost empty.

You will need: 12 ounces spaghetti, 1 1/2 cups finely grated Pecorino Romano, 2 teaspoons coarse black pepper and 1 tablespoon butter.

How to make it: Cook the pasta in less water than usual so it is extra starchy, and save 1 1/2 cups. Toast the pepper in butter. Add a cup of pasta water and the pasta. Off the heat, add the cheese in handfuls, tossing fast and adding water until creamy.

Lemon Garlic Shrimp Scampi

Shrimp scampi tastes like a seaside vacation in a bowl. Juicy shrimp cook in garlic butter with lemon and a splash of white wine, then toss with linguine. The shrimp take about three minutes, so dinner is done before you know it. Serve with crusty bread to mop up the sauce.

You will need: 12 ounces linguine, 1 pound shrimp, 4 tablespoons butter, 5 cloves garlic, 1/2 cup white wine or broth, juice of 1 lemon and parsley.

How to make it: Cook the linguine. Melt the butter, add garlic and cook 30 seconds. Add the shrimp and cook until pink. Pour in the wine and lemon juice and simmer one minute. Toss with the pasta, a splash of pasta water and fresh parsley.

Garlic Shrimp Aglio e Olio

Spaghetti aglio e olio is the midnight pasta of Italy, made with just garlic, olive oil and chili flakes. Adding a handful of shrimp turns it into a full dinner in under 20 minutes. Slowly toasting the garlic is the key to deep flavor without bitterness. It is proof that a few pantry staples can taste incredible.

You will need: 12 ounces spaghetti, 1/2 cup olive oil, 6 cloves garlic, 1/2 teaspoon chili flakes, 1/2 pound shrimp and chopped parsley.

How to make it: Cook the pasta and save a cup of water. Warm the oil with thinly sliced garlic over low heat until golden. Add chili flakes and shrimp and cook until pink. Toss in the pasta with a splash of pasta water and parsley until glossy.

Fresh Basil Pesto Pasta

Homemade pesto takes five minutes in a blender and tastes so much brighter than the jar. Fresh basil, garlic, pine nuts, Parmesan and olive oil blend into a vibrant green sauce. Toss it with hot pasta and dinner is done. It is one of the most colorful 30 minute pasta dinners and perfect in summer.

You will need: 12 ounces spaghetti, 2 cups fresh basil, 1/3 cup pine nuts, 1/2 cup grated Parmesan, 2 cloves garlic and 1/2 cup olive oil.

How to make it: Cook the pasta. Blend the basil, pine nuts, Parmesan and garlic, then stream in the oil until smooth. Season with salt. Toss the hot pasta with pesto and a splash of pasta water until creamy. Top with extra cheese.

Weeknight Spaghetti and Meatballs

Spaghetti and meatballs is the dinner that makes everyone at the table smile. Small meatballs cook faster, so they are ready in about 20 minutes while the pasta boils. Simmering them in marinara keeps them tender and juicy. It tastes like Sunday dinner, but it fits a busy Tuesday.

You will need: 1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup Parmesan, 2 cloves garlic, 24 ounces marinara and 12 ounces spaghetti.

How to make it: Mix the beef, breadcrumbs, egg, Parmesan and garlic and roll into small balls. Brown them in a little oil. Pour in the marinara and simmer 15 minutes. Cook the spaghetti, then serve topped with meatballs and sauce.

Quick Spaghetti Bolognese

Traditional bolognese simmers for hours, but this quick version gets deep flavor in 30 minutes. Browning the meat well and adding a little tomato paste are the secrets. The sauce is rich, meaty and perfect over spaghetti. Make a double batch and freeze half for an even faster night.

You will need: 1 pound ground beef, 1 onion, 1 carrot, 2 cloves garlic, 2 tablespoons tomato paste, 1 can crushed tomatoes, 1/2 cup milk and 12 ounces spaghetti.

How to make it: Sauté the onion, carrot and garlic until soft. Add the beef and brown well. Stir in tomato paste, then tomatoes and milk and simmer 20 minutes. Cook the spaghetti and toss with the sauce. Top with Parmesan.

Creamy Tomato Tortellini

Store bought fresh tortellini is a weeknight cheat code. The little cheese filled pasta cooks in just a few minutes and tastes rich and comforting. A quick creamy tomato sauce with spinach turns it into a complete meal. Kids love it, and you will love how fast it gets on the table.

You will need: 20 ounces fresh cheese tortellini, 1 can crushed tomatoes, 1/2 cup cream, 2 cloves garlic, 2 cups spinach and 1/2 cup Parmesan.

How to make it: Cook the tortellini. Sauté the garlic in oil, add the tomatoes and simmer five minutes. Stir in the cream and spinach until wilted. Add the tortellini and Parmesan and toss gently to coat.

Creamy Mushroom Spinach Pasta

Creamy mushroom pasta is cozy, earthy and naturally meatless. Browning the mushrooms well gives the sauce a deep, savory flavor that rivals any meat dish. A handful of spinach adds color and freshness. It is a perfect choice for meatless Mondays among 30 minute pasta dinners.

You will need: 12 ounces pappardelle or fettuccine, 1 pound mushrooms, 3 cloves garlic, 1 cup cream, 2 cups spinach, 1/2 cup Parmesan and thyme.

How to make it: Cook the pasta. Brown the sliced mushrooms in butter and oil in batches. Add garlic and thyme, then pour in the cream and simmer two minutes. Stir in spinach and Parmesan. Toss with the pasta and a splash of pasta water.

Garden Pasta Primavera

Pasta primavera means spring pasta, and it is all about fresh, colorful vegetables. Zucchini, peppers, tomatoes and peas toss with pasta in a light garlic and Parmesan sauce. It is a great way to clean out the vegetable drawer. Every bite tastes bright, fresh and healthy.

You will need: 12 ounces rotini, 1 zucchini, 1 bell pepper, 1 cup cherry tomatoes, 1 cup peas, 3 cloves garlic, 2 tablespoons olive oil and 1/2 cup Parmesan.

How to make it: Cook the pasta, adding the peas for the last two minutes. Sauté the zucchini, pepper and garlic in olive oil until tender. Add the tomatoes until they soften. Toss everything with the pasta, Parmesan and a splash of pasta water.

Lemony Spring Pea Pasta

Lemon pasta is light, bright and ready in 15 minutes. Butter, lemon zest and Parmesan create a simple sauce that clings to every noodle, and sweet green peas add color and a little protein. It is the kind of easy dinner that lifts your mood on a gray day.

You will need: 12 ounces pasta, 1 1/2 cups peas, 3 tablespoons butter, zest and juice of 1 lemon, 1/2 cup grated Parmesan and fresh mint or basil.

How to make it: Cook the pasta, adding the peas for the last two minutes, and save a cup of water. Melt the butter with lemon zest. Add the pasta, peas, lemon juice, Parmesan and a splash of pasta water and toss until creamy. Top with herbs.

Creamy Italian Sausage Penne

Italian sausage brings so much flavor that this pasta barely needs anything else. The sausage browns, then simmers in a creamy tomato sauce that coats every piece of penne. It is hearty, a little spicy and loved by kids and adults alike. Serve with a green salad and garlic bread.

You will need: 1 pound Italian sausage, 12 ounces penne, 1 can crushed tomatoes, 1/2 cup cream, 3 cloves garlic, 1/2 teaspoon chili flakes and Parmesan.

How to make it: Cook the penne. Brown the sausage, breaking it into crumbles. Add the garlic and chili flakes, then the tomatoes and simmer 10 minutes. Stir in the cream, toss with the penne and top with Parmesan.

Brown Butter Sage Gnocchi

Gnocchi are soft little potato dumplings that cook in about two minutes. Pan frying them in brown butter with crispy sage makes them golden outside and pillowy inside. It is one of the most impressive 30 minute pasta dinners, yet it has only a handful of ingredients. Finish with Parmesan and black pepper.

You will need: 1 pound potato gnocchi, 4 tablespoons butter, 8 fresh sage leaves, 1/2 cup grated Parmesan and black pepper.

How to make it: Boil the gnocchi until they float, then drain. Melt the butter in a large skillet and cook until it smells nutty and turns golden brown. Add the sage until crisp, then the gnocchi and fry until golden. Top with Parmesan and pepper.