34 Simple 3-Ingredient Pasta Recipes for Busy Nights

Zap! Just like that, your busy weeknight dinner dilemma is solved. We’ve gathered 34 simple pasta recipes that require only three ingredients each—perfect for when time is tight but you still crave something delicious and comforting. From creamy sauces to zesty tosses, these ideas will have you cooking with ease and flair. Ready to find your new go-to meal? Dive into the list and get inspired!

Creamy Garlic Butter Pasta

Whether you’re new to cooking or just looking for a quick, satisfying meal, this creamy garlic butter pasta comes together with minimal ingredients and maximum flavor. We’ll walk through each step methodically so you can create restaurant-quality results right in your own kitchen.

Ingredients

Pasta – 8 oz
Butter – 4 tbsp
Garlic – 4 cloves
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ¼ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, mince 4 cloves of garlic finely.
5. Melt 4 tablespoons of butter in a large skillet over medium heat.
6. Add minced garlic to the skillet and cook for 1-2 minutes until fragrant but not browned.
7. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and stir in ½ cup of grated Parmesan cheese until fully melted and smooth.
9. Drain the cooked pasta, reserving ¼ cup of pasta water.
10. Add the drained pasta to the sauce in the skillet.
11. Toss the pasta with the sauce until evenly coated, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
12. Season with ¼ teaspoon of black pepper and toss once more.
13. Remove from heat and let rest for 1 minute before serving.

Heavenly in its simplicity, this pasta boasts a luxuriously creamy texture that clings perfectly to each strand. The rich butter and garlic flavors meld beautifully with the sharp Parmesan, creating a comforting dish that’s equally impressive for weeknight dinners or casual entertaining. Try topping with fresh parsley or serving alongside grilled chicken for a complete meal.

Tomato Basil Parmesan Spaghetti

You’ve probably stared at your pantry wondering what to make with those basic ingredients. Yet this simple tomato basil parmesan spaghetti transforms humble components into a restaurant-worthy dish that feels both comforting and elegant.

Ingredients

Spaghetti – 8 oz
Olive oil – 2 tbsp
Garlic – 3 cloves
Crushed tomatoes – 1 (28 oz) can
Fresh basil – ¼ cup
Parmesan cheese – ½ cup
Salt – 1 tsp

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 teaspoon of salt to the boiling water, which helps season the pasta from within.
3. Add 8 ounces of spaghetti to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Mince 3 cloves of garlic and add to the heated oil, cooking for 1 minute until fragrant but not browned.
6. Pour in the 28-ounce can of crushed tomatoes and simmer for 8 minutes, stirring occasionally.
7. Reserve ½ cup of pasta water before draining the spaghetti, as the starchy water helps create a silky sauce.
8. Transfer the drained spaghetti directly into the skillet with the tomato sauce.
9. Add the reserved pasta water to the skillet and toss continuously for 2 minutes until the sauce clings to the pasta.
10. Chop ¼ cup of fresh basil and stir it into the pasta off the heat to preserve its bright flavor.
11. Grate ½ cup of parmesan cheese and fold half into the pasta, saving the rest for serving.
12. Let the pasta rest for 2 minutes before serving to allow the flavors to meld properly.

But what makes this dish truly special is how the al dente spaghetti provides the perfect texture to carry the bright, herbaceous sauce. The parmesan melts into creamy pockets that contrast beautifully with the fresh basil, creating layers of flavor in every bite. For a creative twist, try serving it in individual bowls topped with extra basil leaves and a drizzle of olive oil for presentation that rivals any Italian trattoria.

Chili Oil Angel Hair

Ready to transform simple pantry staples into a restaurant-worthy dish in minutes? Chili Oil Angel Hair delivers explosive flavor with minimal effort, combining silky pasta with aromatic, spicy oil that coats every strand perfectly. This recipe walks you through each technique to achieve that ideal balance of heat, savoriness, and texture.

Ingredients

Angel hair pasta – 8 oz
Garlic – 4 cloves
Green onions – 3
Neutral oil – ½ cup
Crushed red pepper flakes – 2 tbsp
Soy sauce – 2 tbsp
Sugar – 1 tsp
Salt – 1 tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of angel hair pasta to the pot.
4. Cook the pasta for exactly 4 minutes, stirring occasionally to prevent sticking.
5. While pasta cooks, finely mince 4 cloves of garlic.
6. Thinly slice 3 green onions, separating white and green parts.
7. Heat ½ cup of neutral oil in a small saucepan over medium heat until it reaches 300°F.
8. Carefully pour the hot oil over the minced garlic and white parts of green onions in a heatproof bowl.
9. Immediately stir in 2 tablespoons of crushed red pepper flakes to bloom the spices.
10. Let the chili oil mixture sit for 2 minutes to develop flavor.
11. Whisk in 2 tablespoons of soy sauce and 1 teaspoon of sugar until fully dissolved.
12. Drain the cooked pasta, reserving ¼ cup of pasta water.
13. Return the drained pasta to the warm pot.
14. Pour the prepared chili oil sauce over the pasta.
15. Add 2 tablespoons of the reserved pasta water to the pot.
16. Toss everything together vigorously for 1 minute until the sauce emulsifies and coats each strand.
17. Stir in the remaining green onion tops.

Each strand becomes slick with glossy, crimson-tinted oil that carries both sharp garlic fragrance and slow-building heat. The delicate pasta provides the perfect canvas for the complex chili oil, while the green onions add fresh crunch. Try topping with a soft-boiled egg or serving alongside simply steamed vegetables to balance the spice.

Pesto Alfredo Pasta

Often overlooked in favor of traditional pasta sauces, this pesto Alfredo fusion combines the best of both creamy and herby worlds. Our methodical approach will guide you through creating this restaurant-quality dish with perfect texture every time. Let’s begin with gathering your ingredients before diving into the cooking process.

Ingredients

• Fettuccine pasta – 8 oz
• Heavy cream – 1 cup
• Unsalted butter – 4 tbsp
• Garlic cloves – 3, minced
• Parmesan cheese – ¾ cup, grated
• Basil pesto – ½ cup
• Salt – 1 tsp
• Black pepper – ¼ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add fettuccine pasta and 2 teaspoons of salt to the boiling water.
3. Cook pasta for 9-11 minutes until al dente, stirring every 2 minutes to prevent sticking.
4. Reserve ½ cup of pasta water before draining the pasta completely.
5. Melt unsalted butter in a large skillet over medium heat.
6. Sauté minced garlic cloves for 60 seconds until fragrant but not browned.
7. Pour heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and gradually whisk in grated Parmesan cheese until fully melted and smooth.
9. Stir basil pesto into the sauce until evenly incorporated.
10. Add cooked fettuccine to the sauce and toss to coat thoroughly.
11. If sauce appears too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Season with remaining salt and black pepper, then serve immediately.

Decadently creamy with vibrant herbal notes, this pasta achieves perfect sauce cling without being overly heavy. The al dente texture provides satisfying chew against the velvety pesto Alfredo coating. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside grilled chicken or roasted vegetables.

Sun-Dried Tomato Fusilli

Now, let’s create a simple yet flavorful pasta dish that comes together quickly for a satisfying weeknight meal. Nothing beats the concentrated flavor of sun-dried tomatoes paired with perfectly cooked fusilli pasta. Follow these clear steps for a dish that will become a regular in your rotation.

Ingredients

Fusilli pasta – 8 oz
Sun-dried tomatoes in oil – ½ cup
Garlic cloves – 2
Olive oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of fusilli pasta to the boiling water.
4. Cook the pasta for 9-11 minutes, stirring occasionally with a wooden spoon to prevent sticking.
5. While pasta cooks, finely chop 2 garlic cloves.
6. Drain ½ cup of sun-dried tomatoes from their oil, reserving 1 tablespoon of the oil.
7. Heat 2 tablespoons of olive oil and the reserved sun-dried tomato oil in a large skillet over medium heat.
8. Add the chopped garlic to the skillet and cook for 1 minute until fragrant but not browned.
9. Add the drained sun-dried tomatoes to the skillet and cook for 2 minutes, stirring constantly.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Add the drained pasta to the skillet with the sun-dried tomato mixture.
12. Pour ¼ cup of the reserved pasta water into the skillet.
13. Toss everything together for 1-2 minutes until the pasta is well coated and the sauce slightly thickens.
14. Remove from heat and serve immediately.

Each bite delivers a delightful contrast between the tender pasta spirals and the chewy, intensely flavored sun-dried tomatoes. The garlic-infused oil creates a simple yet sophisticated sauce that clings perfectly to every curve of the fusilli. For a fresh twist, top with chopped basil or serve alongside grilled chicken for a complete meal.

Lemon Parmesan Linguine

You’ll find this Lemon Parmesan Linguine to be the perfect quick dinner that feels both elegant and comforting. Gather your ingredients and let’s walk through each step together to create a bright, creamy pasta dish that comes together in under 30 minutes.

Ingredients

Linguine – 8 oz
Butter – 4 tbsp
Garlic – 3 cloves
Heavy cream – ¾ cup
Lemon juice – 3 tbsp
Parmesan cheese – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of linguine to the boiling water and cook for 9-11 minutes until al dente (test by biting a strand – it should be tender but still firm).
4. While pasta cooks, melt 4 tablespoons of butter in a large skillet over medium heat.
5. Mince 3 cloves of garlic and add to the melted butter.
6. Cook garlic for 1-2 minutes until fragrant but not browned (tip: watch closely as burnt garlic turns bitter).
7. Pour ¾ cup heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and stir in 3 tablespoons of lemon juice.
9. Gradually whisk in 1 cup of grated Parmesan cheese until fully melted and sauce is smooth (tip: add cheese slowly to prevent clumping).
10. Drain the cooked linguine, reserving ½ cup of pasta water.
11. Add drained linguine directly to the sauce in the skillet.
12. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Season with ½ teaspoon black pepper and toss to combine.
14. Remove from heat and let rest for 2 minutes to allow flavors to meld (tip: resting helps the sauce cling better to the pasta).

Glistening with creamy Parmesan sauce and bright lemon notes, this linguine offers a perfect balance of richness and freshness. The al dente pasta provides satisfying texture against the velvety coating, making it ideal for serving alongside grilled chicken or with a simple arugula salad for contrast.

Olive Oil Parmesan Penne

Wondering how to make a simple yet satisfying pasta dish that comes together in minutes? This Olive Oil Parmesan Penne requires just a few pantry staples and delivers big flavor with minimal effort, making it perfect for busy weeknights when you need something comforting and quick. Follow these straightforward steps to create a dish that feels both elegant and approachable.

Ingredients

• Penne pasta – 8 oz
• Olive oil – ¼ cup
• Garlic – 3 cloves
• Parmesan cheese – ½ cup grated
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh parsley – 2 tbsp chopped

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of penne pasta to the boiling water.
4. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
5. Reserve ½ cup of pasta water before draining the pasta.
6. Heat ¼ cup of olive oil in a large skillet over medium-low heat for 1 minute.
7. Thinly slice 3 cloves of garlic and add them to the warm oil.
8. Cook the garlic for 2-3 minutes, stirring constantly, until fragrant but not browned.
9. Add the drained pasta to the skillet with the garlic oil.
10. Toss the pasta to coat evenly with the oil mixture.
11. Add ½ cup of grated Parmesan cheese to the pasta.
12. Pour in ¼ cup of the reserved pasta water.
13. Toss continuously for 1-2 minutes until the cheese melts and forms a creamy sauce.
14. Season with ½ teaspoon of black pepper.
15. Stir in 2 tablespoons of chopped fresh parsley.
16. Serve immediately while hot.

Each strand of penne becomes beautifully coated in the silky, garlic-infused olive oil, while the Parmesan melts into a subtly salty, creamy sauce that clings perfectly to the pasta. Enjoy it as is for a simple supper, or elevate it by topping with toasted breadcrumbs for added crunch, or serving alongside roasted vegetables for a more complete meal.

Herb Butter Fettuccine

Sometimes the simplest pasta dishes are the most satisfying, especially when you’re short on time but craving something comforting. Start by gathering your ingredients and equipment—this herb butter fettuccine comes together in about the time it takes to boil water and cook pasta, making it perfect for busy weeknights. You’ll appreciate how these basic ingredients transform into something truly special with just a little technique.

Ingredients

Fettuccine – 8 oz
Unsalted butter – 4 tbsp
Garlic – 2 cloves
Fresh parsley – ¼ cup
Salt – 1 tsp

Instructions

1. Fill a large pot with 4 quarts of water and place it over high heat. 2. Add 1 teaspoon of salt to the boiling water once bubbles form rapidly across the surface. 3. Add 8 ounces of fettuccine to the boiling water and stir immediately to prevent sticking. 4. Cook the fettuccine for 9 minutes, stirring occasionally with tongs. 5. While pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium-low heat. 6. Mince 2 cloves of garlic finely while the butter melts. 7. Add the minced garlic to the melted butter and cook for 1 minute until fragrant but not browned. 8. Chop ¼ cup of fresh parsley leaves while the garlic cooks. 9. Reserve ½ cup of pasta water using a measuring cup before draining the fettuccine. 10. Drain the cooked fettuccine in a colander, then immediately transfer it to the skillet with garlic butter. 11. Toss the pasta with the garlic butter using tongs, coating every strand evenly. 12. Add 2 tablespoons of reserved pasta water to the skillet and continue tossing. 13. Sprinkle the chopped parsley over the pasta and toss once more to distribute. 14. Serve immediately onto warm plates. You’ll notice the silky sauce clings beautifully to each ribbon of pasta, while the fresh parsley provides bright flecks of color and flavor. For a creative twist, top with toasted breadcrumbs or serve alongside roasted cherry tomatoes that burst with sweetness against the rich butter base.

Balsamic Vinegar Farfalle

Haven’t you been searching for that perfect pasta dish that feels both elegant and approachable? Balsamic vinegar farfalle combines simple ingredients into something truly special, with the bowtie pasta catching every drop of the rich, tangy sauce. Let me walk you through creating this beautiful dish step by step.

Ingredients

Farfalle pasta – 12 oz
Balsamic vinegar – ½ cup
Extra virgin olive oil – 3 tbsp
Garlic – 3 cloves
Fresh basil – ¼ cup
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 12 ounces of farfalle pasta to the boiling water.
4. Cook the pasta for 10-12 minutes until al dente, testing a piece at 10 minutes for doneness.
5. While pasta cooks, mince 3 cloves of garlic.
6. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
7. Add minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
8. Pour ½ cup of balsamic vinegar into the skillet.
9. Simmer the vinegar mixture for 5-7 minutes until reduced by half and slightly thickened.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Add the drained pasta to the skillet with the balsamic reduction.
12. Toss the pasta to coat evenly with the sauce.
13. If the sauce seems too thick, add 2 tablespoons of reserved pasta water at a time until desired consistency is reached.
14. Chop ¼ cup of fresh basil leaves.
15. Grate ½ cup of Parmesan cheese.
16. Sprinkle the chopped basil over the pasta.
17. Add ½ teaspoon of black pepper to the pasta.
18. Toss everything together until well combined.
19. Serve immediately, topped with grated Parmesan cheese.

Something magical happens when the sweet-tart balsamic reduction clings to the ridges of farfalle, creating pockets of intense flavor in every bite. The bowtie shape makes this dish particularly elegant for serving at dinner parties, where you can garnish with extra basil leaves and a drizzle of olive oil for presentation.

Cacio e Pepe Ramen

Diving into the world of fusion cuisine, this Cacio e Pepe Ramen combines Italian tradition with Japanese comfort in your own kitchen. Follow these precise steps to create a creamy, peppery bowl that feels both familiar and exciting. Let’s begin with gathering our minimal ingredients and working methodically through each stage.

Ingredients

• Ramen noodles – 6 oz
• Black peppercorns – 2 tbsp
• Pecorino Romano cheese – 1 cup, finely grated
• Unsalted butter – 4 tbsp
• Water – 4 cups

Instructions

1. Place black peppercorns in a dry skillet over medium heat.
2. Toast peppercorns for 3 minutes, shaking the pan constantly until fragrant.
3. Transfer toasted peppercorns to a spice grinder or mortar and pestle.
4. Coarsely grind peppercorns, leaving some texture for visual appeal and burst of flavor.
5. Bring 4 cups of water to a rolling boil in a medium saucepan.
6. Add ramen noodles to boiling water and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
7. Reserve 1 cup of noodle cooking water before draining, as the starchy liquid helps create the sauce emulsion.
8. Melt 4 tablespoons of unsalted butter in the empty saucepan over low heat.
9. Add ground black pepper to the melted butter and cook for 1 minute to infuse the fat.
10. Add ½ cup of reserved pasta water to the pepper-butter mixture, whisking constantly.
11. Return drained noodles to the saucepan, tossing to coat evenly with the pepper sauce.
12. Remove saucepan from heat to prevent the cheese from clumping when added.
13. Gradually sprinkle grated Pecorino Romano cheese over the noodles while tossing continuously.
14. Add remaining reserved pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency that coats the noodles.
15. Serve immediately in warmed bowls to maintain the ideal temperature and texture.

A silky, cheese-coated sauce clings to each noodle strand, while the freshly cracked pepper provides subtle heat and aromatic depth. For an elevated presentation, top with an extra sprinkle of cheese and a final grind of black pepper right before serving. The combination creates a comforting bowl where Italian richness meets ramen’s satisfying chew in perfect harmony.

Roasted Red Pepper Bucatini

Wondering how to transform simple pantry staples into a vibrant pasta dish that feels restaurant-worthy? This roasted red pepper bucatini comes together with minimal effort but delivers maximum flavor, making it perfect for both weeknight dinners and impressing guests. Let’s walk through each step methodically to ensure your success in the kitchen.

Ingredients

Bucatini – 12 oz
Jarred roasted red peppers – 1 cup
Garlic – 3 cloves
Heavy cream – ½ cup
Parmesan cheese – ½ cup, grated
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bucatini to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Thinly slice 3 cloves of garlic and add them to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Tip: To prevent bitter garlic, keep the heat at medium and remove it from the pan as soon as it becomes aromatic.
6. Transfer the sautéed garlic, 1 cup of jarred roasted red peppers (drained), and ½ cup of heavy cream to a blender.
7. Blend the mixture on high speed for 45 seconds until completely smooth and creamy.
8. Pour the red pepper sauce back into the skillet and warm it over low heat for 2 minutes.
9. Drain the cooked bucatini, reserving ¼ cup of pasta water to adjust sauce consistency later.
10. Tip: The starchy pasta water helps emulsify the sauce, creating a silky texture that clings to every strand.
11. Add the drained bucatini to the skillet with the red pepper sauce, tossing to coat thoroughly.
12. Stir in ½ cup of grated Parmesan cheese until it melts seamlessly into the sauce.
13. Tip: For extra flavor, toast the Parmesan lightly in a dry pan before grating to enhance its nutty notes.
14. Season the pasta with 1 teaspoon of salt and ½ teaspoon of black pepper, tossing again to distribute evenly.
15. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
16. Simmer the assembled dish for 1 final minute over low heat, ensuring everything is heated through.

Slightly chewy bucatini noodles cradle the velvety, sweet-and-savory red pepper sauce, while the Parmesan adds a salty sharpness that balances the creaminess. For a textural contrast, try topping it with toasted breadcrumbs or serving alongside a crisp arugula salad dressed lightly in lemon vinaigrette.

Brown Butter Sage Ravioli

Making brown butter sage ravioli transforms simple ingredients into an elegant dish with minimal effort. Melt butter slowly to develop its nutty flavor, then crisp fresh sage leaves for an aromatic garnish that elevates store-bought ravioli. Follow these steps precisely for restaurant-quality results at home.

Ingredients

Butter – ½ cup
Fresh sage leaves – ¼ cup
Frozen cheese ravioli – 16 oz
Salt – ½ tsp

Instructions

1. Place ½ cup butter in a large skillet over medium-low heat.
2. Melt butter completely, swirling the pan occasionally, for about 3-4 minutes until foamy.
3. Continue cooking butter for 2-3 more minutes until milk solids turn golden brown and smell nutty, watching carefully to prevent burning.
4. Add ¼ cup fresh sage leaves to the browned butter and fry for 30-45 seconds until crisp but not darkened.
5. Remove sage leaves with a slotted spoon and drain on paper towels, reserving the brown butter in the pan.
6. Bring a large pot of salted water to a rolling boil over high heat.
7. Add 16 oz frozen cheese ravioli to the boiling water and cook for 3-4 minutes until they float to the surface.
8. Drain ravioli thoroughly in a colander, shaking gently to remove excess water.
9. Transfer drained ravioli directly into the skillet with brown butter.
10. Toss ravioli gently in the brown butter over low heat for 1 minute to coat evenly.
11. Season with ½ tsp salt and toss again to distribute.
12. Divide ravioli among four plates and top with crispy sage leaves.

With its silky pasta pockets and nutty brown butter coating, this dish offers contrasting textures from the crisp sage garnish. The rich, toasty flavors pair beautifully with a simple green salad or roasted vegetables for a complete meal that feels special enough for company.

Brie and Arugula Tagliatelle

Ready to create a restaurant-worthy pasta dish in your own kitchen? This Brie and Arugula Tagliatelle combines creamy, melted cheese with peppery greens for a sophisticated yet approachable meal. Follow these precise steps to achieve perfectly cooked pasta coated in a luxurious cheese sauce.

Ingredients

Tagliatelle – 8 oz
Brie cheese – 6 oz
Arugula – 2 cups
Heavy cream – ½ cup
Butter – 2 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ¼ tsp

Instructions

1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of tagliatelle to the boiling water and cook for 8-10 minutes until al dente (tip: start testing at 8 minutes by biting a strand – it should be tender but still have a slight firmness).
4. While pasta cooks, remove the rind from 6 ounces of Brie cheese and cut into ½-inch cubes.
5. Mince 2 cloves of garlic.
6. Heat a large skillet over medium heat and add 2 tablespoons of butter.
7. Add minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
8. Pour ½ cup of heavy cream into the skillet and bring to a gentle simmer.
9. Reduce heat to low and gradually add cubed Brie, stirring constantly until completely melted and smooth (tip: adding cheese slowly prevents clumping and ensures a silky sauce).
10. Drain the cooked tagliatelle, reserving ½ cup of pasta water.
11. Add drained pasta directly to the cheese sauce in the skillet.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta evenly (tip: the starchy pasta water helps the sauce adhere beautifully to each strand).
13. Remove skillet from heat and stir in 2 cups of arugula until just wilted.
14. Season with ¼ teaspoon of black pepper and toss to combine.

Savor the contrast between the velvety melted Brie and the fresh peppery bite of arugula in every forkful. The tagliatelle’s broad ribbons provide the perfect canvas for the rich sauce, while the wilted greens add both color and texture. For an elegant presentation, garnish with extra arugula leaves and serve immediately while the sauce is still luxuriously creamy.

Conclusion

You’ve just discovered 34 simple, delicious pasta recipes that make busy nights a breeze. With just three ingredients each, these dishes prove that amazing meals don’t require complicated steps or a long grocery list. Pick a recipe, give it a try, and let us know which one becomes your new go-to! Don’t forget to share your favorites on Pinterest so others can enjoy these easy ideas too.