To start things off, this Tuscan shrimp and penne recipe is a great way to bring a little bit of Italian spice to your kitchen. Beyond the noodles and the seafood, this dish also has tasty tomatoes, spinach and garlic. Once you’ve tried this, you’re sure to want it again and again. Here’s how you make it:

12 ounces of penne pasta
2 tablespoons of butter
3 minced cloves of garlic
1 pound of shrimp, peeled and deveined
1 tablespoon of chopped parsley
3 cups of baby spinach
1 cup of canned tomatoes
3/4 cup of heavy cream
1/2 cup of grated Parmesan
red pepper flakes
kosher salt

1. Begin by cooking your penne in boiling water with salt until it’s al dente. Drain it when it’s done, keeping half of the pasta water in reserve.
2. Melt your butter in a skillet and add garlic. Cook it for a minute until it turns fragrant.
3. Add some red pepper flakes and your shrimp, seasoning everything with salt and pepper.
4. Cook the shrimp for one to two minutes per side, until it turns pink. Add your parsley as well.
5. Move your shrimp to a plate before adding spinach and more salt. Wilt it for two minutes before adding tomatoes, heavy cream, a quarter cup of pasta water and Parmesan. Simmer it all for five minutes.
6. After that, add your shrimp and cooked pasta to the pan and stir it all up. Add more water and cheese on top if you’d like and serve!

Of all the pasta dishes you could possibly make, spaghetti with sauce may be the most simple one of them all. Still, sometimes you want to add a little bit more variety to this classic dish. For those occasions, why not try this creamy, three-cheese version? The ingredients taste great, it’s still easy to make and your family is sure to love it. Here’s how you make it:

12 ounces of spaghetti
1 tablespoon of olive oil
3/4 cup of heavy cream
3/4 cup of chicken broth
3/4 cup of shredded Italian cheese
2 tablespoons of chopped chives
salt
pepper

1. Boil your spaghetti according to the instructions on the package until they’re al dente. Drain them and save a cup of water.
2. Heat your oil over medium heat in a skillet before adding garlic, cooking until it turns fragrant (for about a minute). Add your heavy cream, broth and half a cup of pasta water.
3. Add your spaghetti and toss until the noodles get coated, letting them simmer.
4. Take the food off the heat and add your cheese. Toss everything and add pasta water until the sauce turns the right consistency.
5. Add salt, pepper and chives before serving!

Typically speaking, chicken piccata is a traditional Italian dish that focuses on lemony, seared chicken breasts. Still, you can convert some of these flavors into a delicious pasta as well. Just like these other recipes, you can make your pasta on its own before adding in chunks of your chicken as a protein. The end result tastes incredible. Here’s how you do it:

2 boneless, skinless chicken breasts, chopped
1/2 cup of flour
2 tablespoons of butter
2 minced cloves of garlic
1/4 cup of dry white wine
1/2 cup of chicken stock
1/4 cup of heavy cream
1/4 cup of capers
8 ounces of angel hair pasta, cooked
1/2 cup of grated Parmesan
2 tablespoons of chopped parsley
olive oil
salt
pepper

1. Begin by seasoning your chicken with salt and pepper. Dredge each piece in flour as well.
2. After that, heat up a tablespoon of oil over medium-high heat and cook it for eight to 10 minutes. If necessary, cook the chicken in different batches and wipe the pan before each one. When it’s all cooked through, move the chicken to a plate.
3. Turn the heat down to low and add your garlic and butter, cooking it until it turns fragrant.
4. Add your white wine and bring everything to a simmer, reducing it for about a minute.
5. Add your chicken stock, lemon juice and capers as well and bring everything back to a simmer.
6. Scrape your pan down with a wooden spoon before adding heavy cream.
7. Put the chicken back in the pan and add the angel hair pasta.
8. Add grated Parmesan and toss everything together so it combines. Garnish with parsley and serve!

If you’re looking for something that’s a little closer to a rice or grain, why not try this recipe for lemon chicken orzo? If you’re looking for a meal that tastes light, zesty and delicious, this lemon chicken orzo dish is a great choice that your family is sure to love. Here’s how you do it:

1/3 cup of flour
1 teaspoon of garlic powder
1 pound of boneless, skinless chicken breasts
3/4 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of olive oil
1 can of chicken broth
1 1/4 cups of whole wheat orzo, uncooked
2 cups of chopped spinach
1 cup of grape tomatoes, halved
3 tablespoons of lemon juice
2 tablespoons of minced basil
lemon wedges

1. Begin by mixing your flour and garlic powder together in a bowl. Chop your chicken into chunks and pound each one down until it’s a quarter-inch thick.
2. Sprinkle it all with half a teaspoon of salt and pepper before dipping it in the flour mix; shake off any extra flour.
3. Get out a big skillet and heat your oil over medium. Add your chicken and cook it for three to four minutes on each side until all the pink is cooked out and it turns brown.
4. After the chicken is cooked, wipe the skillet down and bring your broth to a boil. Stir in the orzo and bring it back to a boil.
5. Turn the heat down and let it simmer for eight to 10 minutes, covered.
6. Add your spinach, tomatoes, lemon juice, basil and leftover salt before taking it all off the heat.
7. Add the chicken back to the pan and serve it with lemon wedges!

If you’re looking for a recipe that isn’t your standard Italian pasta, this Thai beef stir fry is a good dish to try out. In addition to the tasty fried noodles, it also comes with tasty pieces of beef, vegetables and plenty of complex flavor. Fortunately, it couldn’t be easier to throw together. Here’s how you do it:

1/2 cup of packed brown sugar
2 tablespoons of cornstarch
2 cups of beef broth
1/3 cup of soy sauce
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of ground ginger
1/4 teaspoon of hot pepper sauce
2 pounds of boneless beef sirloin, sliced thin
6 tablespoons of olive oil
2 cups of fresh cauliflowerets
1 1/2 cups of julienned carrots
4 cups of fresh broccoli florets
2 cups of sliced mushrooms
1/4 cup of peanut butter
1/2 cup of chopped peanuts
cooked spaghetti

1. Get out a small bowl and mix together your brown sugar, cornstarch, beef broth, soy sauce, onion powder, garlic powder, ground ginger and hot pepper sauce. Set it aside.
2. Get out a large cast-iron skillet and cook your beef in three tablespoons of oil until all the pink is cooked out. Take the meat out and keep it warm.
3. Next, stir your cauliflower and carrots in the leftover oil for another five minutes.
4. Add your broccoli and stir-fry it for another seven minutes. After that, add mushrooms and cook for six to eight more minutes.
5. Finally, add your broth mix to the pan as well. Bring it to a boil and cook, stirring for two minutes or until it thickens.
6. Turn the heat down and add your beef and peanut butter. Keep cooking it, stirring until the peanut butter turns smooth.
7. When it’s all done, serve the sauce with the cooked spaghetti and add peanuts!

Though you may have had some artichokes in a spinach and cheese dip before, they still remain a relatively uncommon ingredient in most dishes. If you’re looking to work them into some of your meals, why not try this artichoke and lemon pasta? The acidic taste of lemon juice works perfectly with the earthiness of the artichokes and is sure to be a hit at your home. Here’s how you make it:

2 1/2 teaspoons of salt
1/2 pound of fresh asparagus, trimmed and chopped
4 cups of uncooked bowtie pasta
3 tablespoons of olive oil
1 can of artichokes in water, drained
2 cloves of minced garlic
1 cup of crumbled goat cheese
2 tablespoons of minced parsley
1 tablespoon of grated lemon zest
2-3 tablespoons of lemon juice
1/3 cup of grated Parmesan

1. Fill a stockpot three-quarters of the way with water. Add two teaspoons of salt and bring it to a boil.
2. Add your asparagus and cook everything for one to two minutes. Take it out and dunk it in ice water before draining the veggies and drying them.
3. Use the same pot of water to cook your pasta according to the instructions. When it’s done, drain the pasta and save a cup of the water.
4. In a big skillet, heat up a tablespoon of oil over medium-high and add your artichoke hearts. Cook everything for three to four minutes, stirring until they all turn light brown. Add the garlic and cook for another minute. Add everything to the pasta.
5. Next, add your asparagus, goat cheese, parsley, lemon peel and lemon juice to the leftover salt and oil.
6. Toss everything to combine it and add some pasta water so that everything is coated. Heat it all through, add Parmesan cheese and serve!

Sometimes, the best meals are the ones that come packed full of all kinds of ingredients. When it comes to presentation, few dishes are as colorful and delicious as this angel hair pasta primavera dish! Every bite comes with spice, flavor, healthy veggies and so much more. Here’s how you do it:

12 ounces of angel hair pasta
2 cups of broccoli florets
1 pint of cherry tomatoes
1 eight-ounce package of baby bella mushrooms
1 can of artichoke hearts, drained and chopped
2 teaspoons of garlic powder
3/4 cups of grated Parmesan
sliced basil
salt
pepper

1. Preheat your oven to 400 degrees.
2. Next, fill a pot with boiling water and cook your pasta until it turns al dente. Drain the pasta and save a cup of the water.
3. On a baking sheet toss your broccoli, tomatoes, mushrooms and artichoke hearts with olive oil. Season everything with garlic powder, salt and pepper.
4. Roast the veggies for 15 to 20 minutes until they turn soft and caramelized.
5. Add your veggies to the pot with your Parmesan and half a cup of pasta water. Cook it over low heat, stirring throughout, until it turns into a sauce. Add water as necessary to make it the right consistency.
6. When it’s ready, serve everything with Parmesan and basil!

When it comes to hearty meals, you can’t go wrong with a dish that includes meatballs. If you were looking for something that was particularly heavy and delicious, you can’t go wrong with this meatball stroganoff dish. Every bite has creamy sauce, meaty flavor and perfectly cooked noodles.

3 cups of uncooked egg noodles
1 tablespoon of olive oil
1 package of frozen Italian meatballs, thawed
1 1/2 cups of beef broth
1 cup of heavy cream
3/4 cup of sour cream
1 teaspoon of dried parsley
3/4 teaspoon of dried basil
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
1/4 teaspoon of pepper

1. Start by cooking your egg noodles al dente according to the package instructions. Drain when you’re done.
2. In a skillet, heat up your oil over medium-high and brown your meatballs.
3. Add your broth and stir or scrape as necessary to break up the browned pieces. Add your seasoning and bring everything to a boil.
4. Cook it all until the liquid reduces to a half cup for five to seven minutes.
5. Finally, add your meatballs, noodles and cream and bring everything to a boil.
6. Next, turn the heat down and simmer everything until it turns thick (for about three to five minutes).
7. Stir in the sour cream, heat it through and you’re ready to serve!

Gnocchi are one of the more unique pasta varieties. Often made out of egg, cheese and potatoes, each bite is perfectly pillowy and delicious. If you don’t believe us, why not give this chicken sausage and gnocchi recipe a try? In addition to the perfectly textured pasta, the chicken sausage adds a new layer of spice and meatiness to it all. Here’s how you make it:

1 package of potato gnocchi
1 tablespoon of butter
1 tablespoon of olive oil
2 cooked Italian sausage links, sliced
1/2 pound of sliced portobello mushrooms
1 onion, chopped finely
1 pound of fresh asparagus, trimmed and chopped
2 minced cloves of garlic
2 tablespoons of white wine (or chicken broth)
2 ounces of herbed goat cheese
2 tablespoons of minced fresh basil
1 tablespoon of lemon juice
1/4 teaspoon of salt
1/8 teaspoon of pepper
grated Parmesan cheese

1. Cook your gnocchi according to the package and drain it.
2. In a big skillet, heat your butter and oil over medium-high heat. Add sausage, mushrooms and onion. Cook it all and stir until the sausage turns brown and the veggies are soft.
3. Add asparagus and garlic and keep cooking and stirring two or three minutes longer.
4. Stir in your wine and bring everything to a boil. Cook everything until it’s almost all evaporated and add goat cheese, lemon juice, salt and pepper.
5. Stir in the gnocchi and heat everything through. Add Parmesan on top and serve!

Last but not least, this delicious pepperoni penne carbonara is a simple recipe that tastes amazing. The recipe is easy to throw together and has plenty of meat and tomato flavor in each bite. Though you can make any adjustments you’d like, this recipe is tried and true as it is. Here’s how you do it:

3 cups of uncooked penne
2 cups of sun-dried tomatoes, chopped
3 cups of boiling water
1/4 cup of butter
1/2 teaspoon of minced garlic
1 cup of chopped pepperoni
1 cup of shredded Parmesan
1 cup of heavy cream
3 tablespoons of minced fresh basil
1/2 teaspoon of salt
1/4 teaspoon of pepper

1. Cook the pasta according to the package instructions. In the meantime, soak your tomatoes in boiling water for 10 minutes and drain it.
2. In a big skillet, cook your tomatoes in butter for three minutes. Add your garlic and cook for another minute.
3. Stir in your pepperoni, cheese, cream, basil, salt and pepper.
4. Cook everything on low heat until it’s heated through. When it’s all done, drain the pasta, toss it with the sauce and serve!