I first made this dish after my family and I fell in love with these super easy slow cooked caramelized onions. I was looking for ways to include them in some meals. Since then, this pasta has become a weeknight dinner highlight that we all enjoy.

Caramelized Onion Pasta

When I don’t have slow-cooker onions on hand, I make this recipe exactly as it is written below. And it’s absolutely delicious.

However, if you’re lucky enough to have some leftover caramelized onions stashed in the freezer, or if you’re reading this in the morning and want to start some in the crockpot now, just skip cooking the onion in this recipe. You’ll add in a cup of your pre-cooked caramelized onions to the cream while warming it in the pan before adding the pasta. Then proceed with this recipe as written.

Ingredients and Substitutions

Pasta – I choose a bite-sized noodle. I like shells because they hold plenty of the sauce. But, whatever you have on hand will work.

The Dairy – Heavy cream and salted butter. We’re making a rich cream sauce for this pasta, and that means you can’t skimp on the fats.

Cheese – Break out your Parmesan and shred it fresh for this one. The flavor is wonderfully nutty and adds balance to the sweetness of the onions.

Onions – My first choice for this recipe is my slow cooked caramelized onions. It makes everything so much easier. But, you can also caramelize the yellow onions from scratch!

Garlic – Use freshly minced garlic cloves in this recipe. You can use jarred garlic if you want, but I don’t recommend it. The flavor always tastes a little off to me.

Seasonings – Fresh Italian parsley and thyme add a fresh pop with some earthy notes to this pasta. Don’t swap for dried herbs.

Salt & Pepper – Unless otherwise noted, my recipes always use kosher salt and freshly cracked black pepper.

Extra Ingredients to Caramelize Onions

* Oil – For this pasta (and really, most Italian dishes), I go with extra virgin olive oil.

* Sugar – This is a shortcut to help the onions caramelize a bit faster.

* White Wine – You’ll use this to deglaze the pan after we caramelize the onions. Any dry white wine will do. The flavor doesn’t benefit from spending a fortune, so use what’s convenient.

How to Make Caramelized Onion Pasta

Boiling Water – I fill a large pot with water and bring it to a boil over high heat.

Preparing the Ingredients – While the water is heating up, mince the garlic and shred the parmesan for later. If you’re not using slow cooked onions in this recipe, you’ll need to also thinly slice the yellow onions at this stage.

Starting the Pasta – Once the water is boiling, add the pasta and cook until al dente, usually about 8 to 10 minutes.

Draining the Pasta – After the pasta has finished cooking, drain it, reserving about 2 cups of the leftover water from the pot.

Adding the Butter – I add the butter to a large pan over medium-high heat to heat up.

Caramelizing Onions From Scratch

If you’re using slow-cooked onions, ignore these steps and skip to “Continue Making the Pasta.” But, if you don’t have those already caramelized onions on hand, start on these steps after adding the butter.

Adding the Oil – Measure in the oil to heat up with the butter.

Cooking the Onions – Once the oil and butter have come up to heat, add the yellow onions to the pan and toss until fully coated. Let them cook for about 5 minutes, stirring constantly, until they begin to soften.

Seasoning the Onions – Once the onions have begun to soften, sprinkle with sugar, salt, and pepper. Let cook for 10 more minutes, until the onions have fully caramelized.

Deglazing the Pan – Add the wine to the pan and use a spatula to scrape up any browned bits from the bottom. Let the wine simmer down before you proceed with adding the garlic.

Continue Making the Pasta

(If using Slow Cooker Caramelized Onions) Warming the Onions – Scoop in your caramelized onions and give them a quick toss.

Adding the Garlic – Reduce the heat to low and add in the garlic. You’ll let it cook for about 30 seconds until fragrant.

Starting the Sauce – I pour in the heavy cream and add fresh thyme. Bring it up to a simmer then add in the pasta. Stir to coat everything thoroughly.

Adjusting the Sauce – Sprinkle with Parmesan and taste. I add more salt if needed. If the pasta looks too dry at this stage, then you add the reserved pasta water a splash at a time. Stop when it reaches the desired consistency.

Serving – We sprinkle with fresh chopped Italian parsley and more freshly shredded Parmesan just before serving.

Serving Suggestions

This pasta is rich and creamy, which means it goes swimmingly with a fresh, crunchy salad on the side. My recommendations are this kale crunch salad my golden beet salad.

But, if asparagus is in season, oh boy. You need to try this pasta with this lemon pepper asparagus on the side. They work so well together! The brightness of the lemon. The sweetness of the onions. Done.

Make Ahead & Storage

Make Ahead: You can absolutely prep the onions ahead of time. I like to caramelize them in a huge batch and then freeze them for later uses like this. But, cook the pasta fresh.

How to Store: I usually store the leftovers in an airtight container in the fridge. It keeps well for several days.

How to Reheat: If you’re just getting a single portion, you can reheat this pasta in the microwave. When I’m reheating a full batch for the family, I warm the pasta in a pot on the stove with a splash of milk to help revive the sauce.

More Onion Recipes

• Caramelized Onion Dip
• Creamed Pearl Onions
• Air Fryer Onions
• Quick Sauteed Peppers and Onions

Frequently Asked Questions

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Caramelized Onion Pasta

Sweet caramelized onions melt into a silky cream sauce in this rich, cozy pasta.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 489kcal

Author Mary Younkin

Ingredients

• 8 ounces bite-size pasta penne, rigatoni, bowtie, fusilli, or shells
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 large yellow onions about 4 cups worth, very thinly sliced
• 1 teaspoon sugar
• 6 garlic cloves minced
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 teaspoon kosher salt adjust to taste
• ½ cup dry white wine
• 2-4 sprigs of fresh thyme leaves only
• ½ cup heavy cream
• ½ cup freshly shredded Parmesan cheese plus more for serving
• 1 tablespoon fresh Italian parsley chopped small

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about 2 cups of the pasta cooking liquid.
• While the pasta is cooking, warm 1 tablespoon of oil in a large pot over medium-high heat. Add 1 tablespoon of butter and allow it to melt. Add the onions to the pot and toss to coat. Cook the onions, stirring constantly, until they begin to soften, about 5 minutes.
• Sprinkle with sugar, about ½ teaspoon of salt, and pepper. Continue cooking for 10 more minutes, until the onions are deeply caramelized. Add the garlic and cook about 30 seconds more until fragrant. Add the wine and scrape up any browned bits on the bottom of the pan. Add the fresh thyme and the cream.
• Bring to a low simmer and add the cooked pasta to the sauce. Stir to coat and then sprinkle with Parmesan. If the pasta appears dry, add a splash or two of the reserved pasta water. Taste the pasta and add more salt, only if needed.
• Serve warm, topped with additional Parmesan, pepper, and parsley.

Nutrition

Calories: 489kcal | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 840mg | Potassium: 344mg | Fiber: 3g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 1mg

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

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Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 543kcal

Author Mary Younkin

Ingredients

• 1 pound large raw shrimp peeled and deveined, approximately 35 count
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large cloves garlic minced
• 16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
• 4 cups small broccoli florets
• 2 tablespoons flour
• 2 cups milk
• 8 ounces cream cheese
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup freshly shredded Parmesan
• ¼ cup fresh Italian parsely chopped small

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
• Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
• While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
• Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1118mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 53mg | Calcium: 394mg | Iron: 2mg

Creamy Mushroom Pasta

You really can’t get much more Italian-sounding than “tetrazzini.” However, this dish is actually American in origin and flavor. It is most commonly made as a creamy chicken and pasta dish; however, the basic tetrazzini recipe works fantastically well with mushrooms too.

I like to serve this with smashed Brussels Sprouts or pan roasted broccoli. It’s also great with these extra crispy roasted green beans. Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Mushroom Pasta

Like so many of the best recipes, this one starts with melting butter. You’ll want a large deep-sided skillet for this task. (I love this one!). Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for another minute or two, until fragrant. Then just transfer the mushrooms to a plate.

Put that skillet back on the stove and melt the rest of the butter in it. Whisk the flour into the melted butter and then slowly add the broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer and cook for a couple of minutes before adding the cream.

When the sauce begins to simmer again, reduce the heat and continue on a low simmer, while stirring constantly for 8-10 minutes as the sauce thickens. Add the cooked pasta to the sauce, toss well to coat, then add the mushrooms, Parmesan, and parsley. If desired, add some cooked chicken. Serve warm.

Tetrazzini

The base of this recipe is inspired by the chicken tetrazzini that my family has been making for over 20 years now. It’s a favorite with all of my children. Fortunately, they all love mushrooms as much as Sean and I do, so this mushroom tetrazzini was a huge hit.

There doesn’t seem to be a limit to the ways that we enjoy mushrooms in our cooking. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish. And this simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. And this steak stir fry with mushrooms is everything you love about classic steak smothered in mushrooms and onions, but made quickly, easily, in just one pan.

Easy Pasta Dinners

Pasta night need never be boring with so many different delicious options. Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful bell pepper pasta.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

This garlicky bacon and asparagus pasta features a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes, making it the perfect complement to the fresh flavor of asparagus.

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Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 597kcal

Author Mary Younkin

Ingredients

• 16 ounces spaghetti noodles
• 5 tablespoons butter divided
• 4 large cloves garlic
• 24 ounces crimini or button mushrooms quartered
• 2 tablespoons all purpose flour
• 2 cups chicken stock or vegetable stock
• 1 cup heavy cream
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ cup shredded Parmesan or Pecorino Romano cheese
• 2 tablespoons chopped Italian parsley
• OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
• Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
• Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
• Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

Calories: 597kcal | Carbohydrates: 67g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 538mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

{originally published 7/27/2022 – recipe notes and photos updated 9/24/25}

Sausage Broccoli Pasta

This is a 30-minute meal that tastes like you worked a lot longer than that in the kitchen. Sausage is a bit of a magic ingredient in this recipe, as it contributes a huge amount of flavor to the dish. We like to use hot breakfast sausage for this recipe most of the time, but any sausage that you enjoy eating will work well here.

The sausage brings a little bit of heat and depth, while the broccoli lightens it up with a fresh green bite. Tossed with some butter and a sprinkling of Italian spices, you don’t need much more to pull this meal together.

Finish it with a sprinkling of Parmesan cheese and fresh parsley, and the dish is a whole new level. That tiny bit of cheese melts right into the pasta, coating everything with salty, nutty deliciousness, and the parsley brightens all the flavors, pulling them together.

I adore vegetable filled pasta dishes, about half vegetables and half pasta is my happy place. And broccoli tends to win out more often than anything else when I am picking my pasta vegetable, most of the time.

That’s partly because my entire family will happily eat broccoli, but also for the way it carries so much flavor from the dish in every bite. The florets hold sauce well, and the spices and pasta will cling to the broccoli as well, adding a great deal more flavor than broccoli is known for on its own.

Broccoli Pasta

Want a few more delicious ways to combine broccoli with your pasta nights? You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

This ultra-simple broccoli pasta is made with a bit of garlic, lemon, and Parmesan cheese to create a light, flavorful main dish or a perfect side dish for grilled chicken or steak. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

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Broccoli Sausage Pasta

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 605kcal

Author Mary Younkin

Ingredients

• 8 ounces bite size pasta (I used trottole.)
• 1 cup reserved pasta water OR chicken broth
• 1 pound hot sausage
• 6 cups broccoli florets cut into 1 inch or smaller pieces
• 4 tablespoons butter divided
• 1 teaspoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ cup freshly shredded parmesan cheese
• 2 tablespoons fresh Italian parsley finely chopped

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
• In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
• Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
• Top with parsley and additional cheese, if desired, before serving.

Nutrition

Calories: 605kcal | Carbohydrates: 43g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1096mg | Potassium: 706mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 100mg | Calcium: 169mg | Iron: 3mg

When vegetables are at their peak in a season, they tend to find their way into many dishes in my kitchen. I’m looking at you, zucchini pasta salad. Pasta salads are the ultimate in make-ahead meals that can be enjoyed throughout the year.

Garden Pasta Salad

While I love the sound of a “garden pasta salad” and that’s the name I came up with for this one, we are not gardeners over here. I have the blackest of thumbs and have just about given up on even getting mint to flourish. (Not kidding – HOW did I manage to kill mint, the everlasting weed in most gardens?)

So, I’m grateful for the farmers’ market in our little village and for the fresh local and not-so-local produce available in our stores year-round. Right now, my vegetable pasta salads are filled with tomatoes, cucumber, zucchini, and bell peppers.

I’ve mentioned before, and it holds true with this salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s perfect for me!

Pasta Salad with Vegetables

However you choose to make your garden pasta salad, the beauty is in the fact that the vegetables for pasta salad are about as versatile as you can imagine. Craving broccoli? Make a broccoli lover’s pasta salad.

This creamy macaroni salad is made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. It’s the salad I make more than any other in the wintertime. It keeps well for several days in the fridge, and it’s a favorite make-ahead lunch for all of us.

Pasta Salad with Italian Dressing

As much as I enjoy a creamy pasta salad, they simply don’t hold well for potlucks or other large gatherings where food will be left out a bit longer. That’s where pasta salads with vinaigrette-style dressings really shine.

Pasta salad and Italian dressing are a match made in food heaven. The real magic though, is in the homemade dressing. This one is zesty and flavor-filled, with the perfect amount of tang. If you haven’t made a homemade salad dressing before, this is the place to start.

And because there’s no dairy or mayo in the dressing, this will hold up beautifully at room temperature for any occasion. Whether you’re making this for a party or meal prepping for the week, this vegetable-filled garden pasta salad is a winner.

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Garden Pasta Salad

Bite-size pasta and an abundance of fresh vegetables are tossed in a zesty Italian vinaigrette to make this flavorful pasta salad.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 299kcal

Author Mary Younkin

Ingredients

• 8 ounces bite-size pasta
• 2 cups cherry or grape tomatoes halved
• 1 English cucumber diced into ½-inch pieces, about 2 cups
• 1 small zucchini diced into ½-inch pieces, about 1 cup
• 1 medium red bell pepper diced into ½-inch pieces, about 1 cup
• 1 medium yellow bell pepper diced into ½-inch pieces, about 1 cup
• 4 green onions sliced thin
• ¼ cup fresh Italian parsley chopped small
• 12 fresh basil leaves thinly sliced OPTIONAL

Zesty Italian Dressing:

• ⅔ cup extra virgin olive oil
• ½ cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 4 garlic cloves minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper

Instructions

Salad Instructions

• Bring a large pot of water to a boil along with 1 tablespoon of kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. Set aside to cool.
• In a large mixing bowl, combine the tomatoes, cucumber, zucchini, bell peppers, onion, parsley, and basil. Add the cooled pasta and stir to combine.
• Prepare the dressing and pour about half of it over the pasta and vegetables. Toss well to mix throughout. Add more dressing as desired. Stir again. Taste and adjust salt and pepper as desired. Serve immediately or refrigerate until ready to serve.

Dressing Instructions

• Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. Leftovers will keep well in the refrigerator for up to a week.

Nutrition

Calories: 299kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 342mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1147IU | Vitamin C: 67mg | Calcium: 37mg | Iron: 1mg

Pasta with Ham and Peas

We had a whole lot of ham left over after Thanksgiving and I could hardly wait to make a pasta dish with it. I love the salty bite of ham in contrast with cream and pasta.

While I highly recommend making the entire recipe as written, especially if you have a family of hearty eaters, the recipe can be halved for fewer servings. I’ve listed this as 8 servings, but my teenagers easily polished it off with second helpings.

The recipe can also be tweaked if you don’t quite have 4 cups of ham, three will still work. Have extra of something? Sneak it in, it will be just fine. The only part I stay fairly true to is the cream sauce. You do need the right proportions of cream and butter and broth to make it work as desired.

Ham and Pea Pasta

This easy pasta recipe is a tasty way to use up leftover ham with just a few additional items that are easy to find in most any grocery store. If leftover ham isn’t in the cards, grab a couple ham steaks from the store to dice up and use here.

Leftovers don’t last long with teenagers around, so I’ve started stashing a lunch portion before dinner even hits the table most nights. Thankfully, I managed to stash some for myself this time—and it reheated beautifully. Honestly, with how much my crew loves this, I can’t see myself making a smaller batch anytime soon. Maybe next time I’ll try saving enough for two lunches.

Ham and Pea Pasta Recipe

The simple step-by-step directions here have you building your sauce from a simple base of butter, garlic, and flour. Simmer that with your Italian seasoning and heavy cream before adding the chicken broth. Start with two cups and if it is still too thick add a splash or two more.

Add the pasta, peas, and ham. Stir to combine over the heat just briefly to warm up the peas and ham. Then dinner is ready! It really is that easy.

I originally made this dish with angel hair pasta and the whole family loved it. However, over time, I’ve made it with a bunch of different pastas. It turns out that the smaller bite-size pastas are everyone’s favorite for this dish. So, I’ve reshot it to show how we make it today.

Pasta with Vegetables

Pasta and vegetables are a fast, easy, tasty option for dinner any night of the week. Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. If you love mushrooms as much as we do, you’ll want to try both of these recipes.

The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

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Ham and Pea Pasta

Creamy pasta with chunks of savory ham and tender sweet peas comes together in less than 30-minutes for this pasta night favorite.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 533kcal

Author Mary Younkin

Ingredients

• 16 ounces bite-size pasta
• 6 tablespoons butter
• 8 garlic cloves
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 4 cups cooked ham chopped into ½-inch pieces, about 1 pound
• 2 cups frozen peas
• ¼ cup Parmesan OPTIONAL
• 2 tablespoons fresh Italian parsley chopped

Instructions

• Cook and drain the pasta, according to the directions on the package. While the pasta is cooking, melt the butter in an extra-large skillet or dutch oven over medium-high heat.
• Add the garlic and cook for about 30 seconds, until fragrant and then sprinkle with flour. Whisk to combine and then drizzle in the chicken broth while continuing to whisk constantly.
• Slowly add the cream and the Italian seasonings. Continue to whisk until incorporated. Continue cooking for about 4-5 minutes, until thickened. If the mixture is too thick, add a splash more chicken broth. Taste the sauce and add salt and pepper, adjust the amounts as desired.
• Return the pasta to the sauce and toss well to coat thoroughly. Add the ham, peas, and Parmesan if desired. Stir to combine. Sprinkle with parsley and serve warm.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1148mg | Potassium: 446mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

Cucumber Tomato Pasta Salad

I am clearly a vegetable lover, but if you’re anything like me, warmer weather means that ramps up to even higher levels of veggie adoration. Farmer’s market tomatoes and cucumbers are hard to beat, and this pasta salad with cucumbers and tomatoes is a perfect way to eat even more of them!

Zesty Pasta Salad

To get this fabulous pasta salad with tomatoes and cucumbers going, you’ll need to gather up the following ingredients:

• small pasta
• grape or cherry tomatoes
• olive oil
• red wine vinegar
• red onion
• garlic
• English cucumber
• kosher salt
• black pepper
• Italian parsley

You can use whichever small, bite-sized pasta you like best. In this recipe, I used mini elbow macaroni, but ditalini, small shells, and mini penne are great, too.

Grape and cherry tomatoes are a natural choice for this summer classic because they’re so easy to find and so economical. Of course, everything in this recipe is pretty readily available all year ’round, so you can eat this whenever the fancy strikes.

Cucumber and Tomato Pasta Salad

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.

While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.

Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.

Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.

Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.

Tender noodles and lightly roasted vegetables come alive with a zesty dressing in this Roasted Vegetable Pasta Salad. So good, you’ll make it twice.

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this Corn Tomato Summer Salad.

Crunchy rainbow Bell Pepper Salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.

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Cucumber Tomato Pasta Salad

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Servings 6 servings

Calories 321kcal

Author Mary Younkin

Ingredients

• 8 ounces small bite-size pasta: elbows ditalini, or mini penne etc
• 2 cups grape or cherry tomatoes halved
• ½ cup olive oil
• ½ cup red wine vinegar
• ¼ cup red onion sliced very thin and chopped small
• 3 cloves garlic minced
• 1 English cucumber chopped small, about 1½ cups
• 1 teaspoon kosher salt adjust to taste
• 1 teaspoon fresh black pepper adjust to taste
• 2 tablespoons fresh Italian parsley chopped small

Instructions

• Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.
• While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.
• Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.
• Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.

Nutrition

Calories: 321kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 399mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg

Mushroom Spinach Pasta

As a dyed-in-the-wool mushroom lover, I’m always looking for great ways to work them into my dinners. Today’s recipe is beyond simple to prepare and is substantial without feeling heavy in the stomach.

I shared this pasta with a friend a couple of weeks ago and she immediately asked for the recipe. It has been a huge hit with my family as well, and I’ve made it a couple more times since I photographed it to share with you.

Mushrooms are so good for meat-free main dishes because they bring the satisfying umami you usually get from meat. And make no mistake, this is good enough to be a main dish!

It’s also versatile enough to play a supporting role for grilled or roasted fish, chicken, or pork. It’s great for any occasion. You could say this dish is a real fungi. Ahem. Fun guy? But I digress.

Mushroom and Spinach Pasta

To make this marvelous spinach and mushroom pasta, you’ll need the following list of ingredients:

• linguine or bucatini
• olive oil
• onion
• garlic
• mushrooms
• kosher salt
• black pepper
• crushed red pepper flakes
• chicken stock or dry white wine
• butter
• baby spinach
• Parmesan cheese

This pasta recipe works best with a long, thin pasta that holds sauce well. Bucatini is my first choice because of the hollow down the center of each noodle. Linguine is also excellent.

And if you’re looking for more simple ways to use baby spinach, try out our Spinach Quesadilla: a handful of spinach and a pile of melty cheese between buttery crispy tortillas equals snacking perfection.

Spinach Mushroom Pasta

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally to prevent sticking. Drain the pasta, reserving about a cup of the pasta cooking water.

While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.

When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.

Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.

When the butter has melted, remove from the heat and add the spinach.

Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.

Scoop into bowls and top each serving with Parmesan cheese.

If you enjoy mushrooms anywhere near as much as we do, check out this mushroom rice pilaf. It is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.

Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

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Mushroom Spinach Pasta

Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 411kcal

Author Mary Younkin

Ingredients

• 8 ounces linguini or bucatini pasta
• 2 tablespoons olive oil
• ½ small onion very thinly sliced and chopped, about 1/2 cup
• 3 cloves garlic minced
• 16 ounces button or crimini mushrooms quartered
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ¼ cup chicken stock or dry white wine
• ¼ cup butter
• 2 cups fresh baby spinach approximately 4-5 ounces
• reserved pasta water
• freshly shredded Parmesan cheese for serving

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking water.
• While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.

  When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.
• Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.
• When the butter has melted, remove from the heat and add the spinach. Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.
• Scoop into bowls and top each serving with Parmesan cheese.

Nutrition

Calories: 411kcal | Carbohydrates: 49g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 404mg | Potassium: 603mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1762IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

Spinach Pasta

This spinach pasta is the unexpected happy result of the desire not to waste food. I had some leftover spinach artichoke dip (how does that even happen?) and didn’t want it to go bad, so I mixed it in with some freshly cooked pasta and a splash of pasta water and wow!

The whole family loved it, which is not something that always happens when you try to get creative with leftovers. In fact, we loved it so much that I deliberately made a batch of dip just to make this pasta again after our first accidental batch.

Pasta with spinach is a great vegetarian option, but you can also do what we often do and toss in some shredded rotisserie chicken. That made my confirmed meat eaters very happy indeed.

Spinach Artichoke Pasta

To make this recipe, you’ll need the following ingredients:

• pasta
• butter
• garlic
• spinach
• artichoke hearts
• cream cheese
• sour cream
• parmesan cheese
• kosher salt
• water

Pasta with Artichokes

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.

Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.

Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta.

If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.

I’m a pasta lover along with being a vegetable lover, so any pasta dish that is loaded with vegetables is a very good thing in my world. Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

Roasted butternut squash with pasta is tossed with plenty of butter, garlic, sage, and red pepper for a flavorful take on this classic pasta dish. Butternut squash pasta is a vegetarian delight, enjoyed by everyone.

Roasted Asparagus Pasta has made me fall in love with asparagus all over again. The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once.

Tender noodles and lightly roasted vegetables come alive with a zesty dressing in this Roasted Vegetable Pasta Salad. So good, you’ll make it twice.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible (and deceptively easy to make!) Shrimp Asparagus Pasta.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying Broccoli Sausage Pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

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Spinach Artichoke Pasta

If you like spinach artichoke dip, you're going to love spinach artichoke pasta. We're talking pasta enrobed in perfectly flavorful, cheesy cream sauce positively bursting with spinach and tender artichokes. Pure heaven!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 381kcal

Author Mary Younkin

Ingredients

• 16 ounces bite-size pasta fusilli, bow tie, elbow, or penne
• 2 tablespoons butter
• 2 garlic cloves, minced
• 5 ounces frozen chopped spinach, partially thawed about half of a 10-ounce bag
• 7 ounces canned artichoke hearts, drained and chopped about half of a 14-ounce can
• 8 ounces cream cheese softened
• 8 ounces sour cream
• ½ cup grated Parmesan cheese plus more for serving
• ¼ teaspoon kosher salt ONLY as needed, adjust to taste
• ½ cup reserved pasta water or chicken broth as needed

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking liquid.
• Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
• Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
• Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Stir in the pasta. If the pasta looks dry, add a splash of the reserved pasta water, stir, and add more as needed. Serve topped with additional Parmesan cheese, if desired.

Nutrition

Calories: 381kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 523mg | Potassium: 317mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2659IU | Vitamin C: 7mg | Calcium: 225mg | Iron: 1mg

Pasta with Peas and Bacon

Pasta dishes like this bacon pasta should be the busy person’s go-to when it comes to getting dinner on the table fast. Angel hair pasta cooks up at the speed of light.

In fact, in the time it takes to bring your water to a boil and boil the angel hair pasta, you’ll likely have crisped your bacon up in the skillet already. Even moving slowly, this dish should come together in well under 30 minutes.

That means you’ll have a nutritious dish that everyone loves in less time than it would take to order and receive take-out or dinner delivery. My guys went a little crazy over this meal when I first made it and they’ve already asked when we’ll be having the “bacon pea pasta thing” again. (It’s a good thing they aren’t responsible for the naming of new recipes around here!)

Pasta with Bacon and Peas

You’ll need the following ingredients for this recipe:

• angel hair pasta
• thick cut bacon
• garlic cloves
• heavy cream
• kosher salt
• freshly ground black pepper
• frozen peas
• fresh Italian parsley
• shaved or shredded Parmesan cheese

Bacon Pea Pasta

Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes. Scoop out ½ cup of the pasta cooking water and set aside before draining the pasta.

While the pasta is cooking, warm a large deep-sided skillet or Dutch oven over medium-high heat.

Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done. Transfer the bacon to a plate. Drain the grease, leaving about a tablespoon of grease in the skillet.

Place the skillet back over medium heat and add the garlic. Cook for about 1 minute, until fragrant.

Carefully pour the reserved pasta water into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.

Add the cream, salt, and pepper to the skillet and stir to combine.

Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.

Add the peas and stir to warm. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.

Add the pasta to the skillet with the sauce. Stir to coat the pasta with sauce.

Add the bacon and the parsley to the skillet and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving.

Pasta with Bacon

Pasta and bacon go together like bread and butter! For more wonderful pasta and bacon pairings, try out garlicky Bacon Asparagus Pasta including a generous handful of freshly shredded Parmesan cheese, delicate asparagus, a squeeze of fresh lemon, and a sprinkling of red pepper flakes.

Calling all Brussels sprouts fans! Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible Brussels Sprouts Pasta.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible (and deceptively easy to make!) Shrimp Asparagus Pasta.

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Pasta with Peas and Bacon

Tender, delicate angel hair pasta gets a carbonara-like glow up with a flavorful bacon and pea cream sauce in this delightful and simple dish.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 572kcal

Author Mary Younkin

Ingredients

• 8 ounces angel hair pasta
• ½ cup reserved pasta water
• 6 strips thick cut bacon about ½ pound, cut into ½-inch wide strips
• 4 garlic cloves minced
• ½ cup heavy cream
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen peas
• ¼ cup fresh Italian parsley chopped small
• 2 ounces shaved or shredded Parmesan cheese

Instructions

• Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes. Scoop out ½ cup of the pasta cooking water and set aside before draining the pasta.
• While the pasta is cooking, warm a large deep-sided skillet or Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done. Transfer the bacon to a plate. Drain the grease, leaving about a tablespoon of grease in the skillet.
• Place the skillet back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour the reserved pasta water into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
• Add the cream, salt, and pepper to the skillet and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly. Add the peas and stir to warm. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.
• Add the pasta to the skillet with the sauce. Stir to coat the pasta with sauce. Add the bacon and the parsley to the skillet and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving.

Nutrition

Calories: 572kcal | Carbohydrates: 50g | Protein: 17g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 809mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1051IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg