5 Delicious Pasta Recipes for Every Palate

Cook the fettuccine pasta in a large pot of salted boiling water until al dente. Drain and set aside.

In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant.

Lower the heat and pour in the heavy cream. Simmer for a couple of minutes until the sauce thickens slightly.

Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.

Garnish with chopped fresh parsley and extra Parmesan, if desired.

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.

In a separate pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic, grated carrot, and chopped celery. Cook for a few minutes until the vegetables soften.

Add the ground beef to the pan, breaking it up with a spatula. Cook until browned and fully cooked.

Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Simmer for 15-20 minutes, allowing the flavors to meld.

Serve the Bolognese sauce over the cooked spaghetti and top with grated Parmesan cheese.

Cook the linguine pasta in a large pot of salted boiling water until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant.

Return the cooked shrimp to the pan. Stir in the lemon zest, lemon juice, chopped parsley, salt, black pepper, and red pepper flakes (if using). Toss everything together to combine.

Add the cooked linguine to the skillet, mixing well to coat the pasta with the lemon garlic sauce.

Serve immediately, garnished with additional chopped parsley if desired.

Preheat the oven to 425°F (220°C). Toss the chopped vegetables with olive oil, salt, and black pepper on a baking sheet.

Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly charred.

Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, and pesto sauce. Toss to coat the pasta and vegetables evenly.

Serve the pesto and roasted vegetable penne with grated Parmesan cheese on top.

Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.

In a mixing bowl, combine the ricotta cheese, chopped spinach, beaten egg, half of the grated mozzarella cheese, and grated Parmesan cheese. Mix until well combined.

Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish.

Stuff each cooked shell with a generous spoonful of the ricotta and spinach mixture. Arrange the stuffed shells in the baking dish.

Pour the remaining marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining grated mozzarella cheese on top.

Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is bubbly and lightly browned.

Garnish with fresh basil leaves before serving.