30 Delicious Easy Spaghetti Pasta Recipes

Ready to transform your weeknight dinners? Spaghetti is the ultimate comfort food that never disappoints, and we’ve gathered 30 mouthwatering recipes that are surprisingly simple to whip up. From quick 20-minute meals to cozy family favorites, you’ll find endless inspiration to keep your pasta game strong. Let’s dive into these delicious dishes that will have everyone asking for seconds!

Creamy Garlic Parmesan Spaghetti

Viral pasta perfection starts here. Whip up this dreamy Creamy Garlic Parmesan Spaghetti in minutes. Your taste buds will thank you—seriously.

Ingredients

– 8 oz dried spaghetti
– 4 tbsp rich extra virgin olive oil
– 6 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add 8 oz dried spaghetti and cook for 9 minutes until al dente.
3. Reserve ½ cup pasta water, then drain spaghetti completely.
4. Heat 4 tbsp rich extra virgin olive oil in a large skillet over medium heat.
5. Add 6 cloves minced fresh garlic and sauté for 60 seconds until fragrant but not browned.
6. Pour in 1 cup heavy cream and bring to a gentle simmer.
7. Reduce heat to low and whisk in 1 cup freshly grated Parmesan cheese until melted and smooth.
8. Add cooked spaghetti to the sauce and toss to coat thoroughly.
9. Stir in reserved pasta water 1 tbsp at a time until sauce reaches desired consistency.
10. Season with 1 tsp coarse sea salt and ½ tsp freshly cracked black pepper.
11. Garnish with 2 tbsp chopped fresh parsley and serve immediately. The silky sauce clings perfectly to every strand, with garlicky notes balanced by nutty Parmesan. Try topping with crispy pancetta or serving alongside garlic bread for maximum indulgence.

Classic Marinara Spaghetti

Y’all craving that perfect pasta night? Grab your apron—we’re making spaghetti dreams come true. This classic marinara delivers bold flavor in under 30 minutes.

Ingredients

– 1 lb dried spaghetti noodles
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 tsp coarse sea salt
– ½ tsp crushed red pepper flakes
– 10 fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti noodles and cook for 9-11 minutes until al dente (tip: taste test at 9 minutes for perfect texture).
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
5. Pour in crushed tomatoes, then stir in sea salt and red pepper flakes.
6. Simmer sauce uncovered for 15 minutes, stirring occasionally (tip: don’t rush this—simmering develops depth).
7. Drain cooked spaghetti, reserving ½ cup pasta water.
8. Add spaghetti directly to the skillet with sauce.
9. Toss vigorously, adding splashes of reserved pasta water until sauce clings to noodles (tip: the starchy water creates restaurant-quality silkiness).
10. Remove from heat and fold in torn basil leaves.

Creamy tomato sauce clings to every strand with just the right kick from pepper flakes. Serve immediately with extra basil garnish or top with grated Parmesan for ultimate comfort food vibes.

Lemon Herb Shrimp Spaghetti

Hear that sizzle? That’s your weeknight dinner getting a major glow-up. This lemon herb shrimp spaghetti transforms basic pantry staples into restaurant-worthy magic in under 30 minutes—perfect for when you need something impressive but effortless.

Ingredients

• 8 ounces dried spaghetti
• 1 pound raw large shrimp, peeled and deveined
• 3 tablespoons rich extra virgin olive oil
• 4 cloves aromatic garlic, thinly sliced
• 1 juicy lemon, zested and juiced
• 1/4 cup dry white wine
• 1/4 cup freshly chopped parsley
• 2 tablespoons briny capers, drained
• 1/2 teaspoon vibrant red pepper flakes
• Freshly grated parmesan cheese for serving
• Kosher salt and freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound raw large shrimp completely dry with paper towels—this ensures a perfect sear.
4. Heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.
6. Transfer shrimp to a clean plate, leaving oil in the skillet.
7. Reduce heat to medium and add 4 cloves thinly sliced aromatic garlic to the skillet.
8. Cook garlic for 1 minute until fragrant but not browned, stirring constantly.
9. Pour in 1/4 cup dry white wine and simmer for 2 minutes until reduced by half, scraping up any browned bits from the pan.
10. Add juice and zest from 1 juicy lemon, 2 tablespoons briny capers, and 1/2 teaspoon vibrant red pepper flakes.
11. Drain cooked spaghetti directly into the skillet, reserving 1/2 cup pasta water.
12. Toss spaghetti with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles evenly.
13. Return shrimp to the skillet along with 1/4 cup freshly chopped parsley.
14. Toss everything together for 1 minute until heated through and well combined.
15. Season generously with kosher salt and freshly cracked black pepper.

Keep this dish vibrant by serving immediately—the al dente spaghetti soaks up the bright lemon-wine sauce while the plump shrimp stay perfectly tender. For an extra touch, top with snowy drifts of freshly grated parmesan and extra parsley for color contrast that’ll make your Instagram feed jealous.

Spaghetti Aglio e Olio

Get ready to transform six simple ingredients into pure pasta perfection. Grab that spaghetti—we’re making the ultimate garlicky, spicy, oil-kissed masterpiece in under 20 minutes.

Ingredients

– 1 pound dried spaghetti
– 1/2 cup rich extra virgin olive oil
– 8 large garlic cloves, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 1/2 cup fresh Italian parsley, finely chopped
– 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti and cook for 8-10 minutes until al dente (tip: taste test at 8 minutes for perfect texture).
3. Reserve 1 cup of starchy pasta water, then drain spaghetti completely.
4. Heat 1/2 cup rich extra virgin olive oil in a large skillet over medium-low heat for 2 minutes.
5. Add 8 thinly sliced garlic cloves and cook for 3-4 minutes until fragrant and lightly golden (tip: watch closely—garlic burns fast).
6. Stir in 1 teaspoon crushed red pepper flakes and cook for 30 seconds until oil is lightly infused.
7. Add drained spaghetti directly to the skillet, tossing vigorously to coat every strand.
8. Pour in 1/4 cup reserved pasta water and continue tossing for 2 minutes until sauce emulsifies and clings to pasta.
9. Remove from heat and stir in 1/2 cup fresh Italian parsley and 1/2 cup grated Parmesan cheese until evenly distributed (tip: off-heat mixing keeps parsley vibrant and cheese creamy).
10. Season immediately with additional salt if needed and serve hot. Buttery, garlic-infused oil coats each strand while red pepper flakes deliver subtle heat. Serve with extra Parmesan for grating at the table, or top with toasted breadcrumbs for crunch.

Spaghetti Carbonara with a Twist

Pasta night just got a major upgrade. This carbonara reinvents the classic with crispy pancetta and a secret ingredient that creates the creamiest sauce you’ve ever twirled. Get ready to impress your feed with this restaurant-worthy dish made entirely in your kitchen.

Ingredients

• 8 ounces dried spaghetti
• 4 ounces diced pancetta
• 2 farm-fresh large eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves minced garlic
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add 8 ounces dried spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add 4 ounces diced pancetta.
4. Cook pancetta for 6-8 minutes until crispy and golden brown, stirring frequently.
5. Remove pancetta with a slotted spoon, leaving 1 tablespoon of rendered fat in the skillet.
6. Add 2 cloves minced garlic to the hot fat and cook for 30 seconds until fragrant but not browned.
7. In a medium bowl, whisk together 2 farm-fresh large eggs, 1/2 cup freshly grated Parmesan cheese, 1/4 cup heavy cream, and 1/4 teaspoon freshly cracked black pepper until smooth.
8. Reserve 1/2 cup of hot pasta water before draining the spaghetti.
9. Immediately transfer hot drained spaghetti to the skillet with garlic-infused fat.
10. Remove skillet from heat and quickly pour the egg mixture over the hot pasta, tossing continuously with tongs.
11. Add 2 tablespoons of reserved pasta water and continue tossing until the sauce becomes creamy and coats every strand.
12. Fold in the crispy pancetta and 1 tablespoon chopped fresh parsley.
13. Serve immediately in warm bowls with extra Parmesan cheese for sprinkling.

You’ll love the silky sauce clinging to each pasta strand, with crispy pancetta bits providing the perfect salty crunch against the rich, creamy background. Try serving it in shallow bowls with a extra crack of black pepper and a simple arugula salad on the side for the ultimate weeknight luxury.

One-Pot Spaghetti Bolognese

Make your weeknight dinner dreams come true with this game-changing one-pot wonder. Master the art of deep, savory flavors without the mountain of dishes—this method locks in richness while keeping cleanup absolutely minimal.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 (28 oz) can crushed San Marzano tomatoes
• 4 cups rich beef broth
• 12 oz dried spaghetti noodles
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped fresh basil

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb lean ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbled.
3. Stir in 1 finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
4. Add 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
5. Pour in 1 can crushed San Marzano tomatoes and 4 cups rich beef broth, scraping the bottom to release any browned bits.
6. Bring the mixture to a rolling boil over high heat, then reduce to a steady simmer.
7. Break 12 oz dried spaghetti noodles in half and submerge them completely in the simmering liquid.
8. Cook for 12-14 minutes, stirring frequently to prevent sticking, until pasta is al dente and most liquid is absorbed.
9. Stir in 1/4 cup heavy cream to create a velvety, rich sauce consistency.
10. Remove from heat and fold in 1/2 cup freshly grated Parmesan cheese until melted and incorporated.
11. Season with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
12. Garnish with 1 tbsp chopped fresh basil before serving.

Here’s why this method works magic: the starch from the pasta thickens the sauce naturally while the noodles soak up all that beefy tomato goodness. Heap it into shallow bowls and watch the creamy, meaty sauce cling to every strand—this is comfort food that actually delivers restaurant-quality depth with zero fuss.

Spaghetti Alfredo with Chicken

Tired of boring pasta nights? Transform your dinner game with this creamy, dreamy Spaghetti Alfredo with Chicken. This restaurant-worthy dish comes together in under 30 minutes—perfect for busy weeknights when you crave something indulgent but don’t want the takeout guilt.

Ingredients

– 8 ounces dried spaghetti
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup unsalted butter, cubed
– 1 cup freshly grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound cubed chicken breasts and cook for 6-8 minutes, turning pieces until golden brown and internal temperature reaches 165°F.
5. Transfer cooked chicken to a clean plate using tongs, leaving any oil in the skillet.
6. Reduce heat to medium and add 3 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
7. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Add 1/2 cup cubed unsalted butter and stir continuously until completely melted and incorporated, about 2 minutes.
9. Gradually whisk in 1 cup freshly grated Parmesan cheese until the sauce becomes smooth and velvety.
10. Season the sauce with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
11. Drain the cooked spaghetti, reserving 1/4 cup pasta water before discarding the rest.
12. Add the drained spaghetti and cooked chicken to the Alfredo sauce, tossing to coat evenly.
13. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Garnish with 2 tablespoons chopped fresh parsley and serve immediately. Zesty Parmesan and garlic mingle with tender chicken in every forkful, creating a creamy texture that clings perfectly to each strand of pasta. For an extra flavor boost, top with red pepper flakes or serve alongside roasted asparagus—this dish transforms ordinary ingredients into extraordinary comfort food that’ll have everyone asking for seconds.

Pesto Spaghetti with Sun-Dried Tomatoes

You won’t believe how this pesto spaghetti transforms basic pantry staples into restaurant-worthy magic. Grab your sun-dried tomatoes and get ready for the creamiest, most vibrant pasta of your life.

Ingredients

– 1 lb dried spaghetti
– ½ cup rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– ½ cup oil-packed sun-dried tomatoes, drained and chopped
– ½ cup freshly grated Parmesan cheese
– ¼ cup toasted pine nuts
– 2 cups fresh basil leaves
– 1 tsp coarse sea salt
– ½ tsp cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat ½ cup rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves thinly sliced fresh garlic and sauté for 1-2 minutes until fragrant and lightly golden.
5. Stir in ½ cup chopped sun-dried tomatoes and cook for 2 minutes until they soften and release their oils.
6. Reserve 1 cup pasta water before draining the spaghetti.
7. Transfer drained spaghetti directly into the skillet with the tomato mixture.
8. Add ½ cup freshly grated Parmesan cheese and toss vigorously to combine.
9. Gradually add reserved pasta water, ¼ cup at a time, until sauce reaches desired creaminess.
10. Fold in 2 cups fresh basil leaves and ¼ cup toasted pine nuts off the heat.
11. Season with 1 tsp coarse sea salt and ½ tsp cracked black pepper, tossing to distribute evenly.
12. Serve immediately while hot.

Outrageously creamy with pops of sweet-tart tomato brilliance, this pasta delivers perfect al dente texture against the nutty crunch of pine nuts. Try topping with extra basil ribbons and a drizzle of olive oil for Instagram-worthy presentation that tastes even better than it looks.

Spaghetti with Mixed Seafood

Toss everything you know about boring pasta out the window. This seafood spaghetti brings restaurant-quality flavors to your kitchen in under 30 minutes. Get ready for the most vibrant, ocean-kissed bowl of your life.

Ingredients

– 12 ounces dried spaghetti
– 1 pound fresh mixed seafood (shrimp, scallops, calamari)
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– 1/2 cup dry white wine
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh parsley, chopped
– 1 teaspoon crushed red pepper flakes
– 1 lemon, juiced
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat seafood completely dry with paper towels to ensure proper searing.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add sliced garlic and cook for 1 minute until fragrant but not browned.
6. Add seafood in a single layer and sear for 2 minutes per side until lightly golden.
7. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
8. Add cherry tomatoes and red pepper flakes, cooking for 3 minutes until tomatoes soften.
9. Reserve 1/2 cup pasta water before draining spaghetti.
10. Transfer drained spaghetti directly into the seafood skillet.
11. Add 1/4 cup reserved pasta water and toss vigorously to create a silky sauce.
12. Stir in fresh parsley and lemon juice, seasoning with salt and pepper.
13. Add more pasta water if needed to achieve a glossy, cohesive sauce.

Don’t wait to dive into this vibrant masterpiece. The al dente spaghetti cradles tender seafood in a bright, garlicky sauce that sings with freshness. Serve it family-style with crusty bread for sopping up every last drop, or elevate with a chilled rosé for the ultimate weeknight luxury.

Spicy Arrabbiata Spaghetti

Tired of boring pasta nights? Transform your spaghetti game with this fiery arrabbiata that delivers serious heat. Grab your pan—we’re making magic in under 30 minutes.

Ingredients

– 1 lb dried spaghetti
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1 tsp crushed red pepper flakes
– 28 oz can San Marzano tomatoes, crushed by hand
– 1/4 cup fresh basil leaves, torn
– 1 tsp fine sea salt

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add dried spaghetti and cook for 8-10 minutes until al dente (check package timing).
3. Reserve 1 cup pasta water before draining—this starchy liquid creates silkier sauce.
4. Heat rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add thinly sliced fresh garlic and sauté for 60 seconds until fragrant but not browned.
6. Stir in crushed red pepper flakes and toast for 30 seconds to release their oils.
7. Pour in hand-crushed San Marzano tomatoes—their sweet acidity balances the heat.
8. Simmer sauce uncovered for 15 minutes, stirring occasionally until slightly thickened.
9. Season with fine sea salt—taste and adjust before adding pasta.
10. Toss cooked spaghetti into sauce with 1/4 cup reserved pasta water.
11. Stir vigorously for 2 minutes until sauce clings to every strand.
12. Fold in torn fresh basil leaves just before serving to preserve their bright flavor.
Whip this up for dinner tonight and watch the fiery red sauce cling to every al dente strand. The garlicky heat builds slowly while sweet tomatoes keep it balanced—top with extra basil for freshness. Serve with garlic bread to soak up every last drop of that spicy goodness.

Vegetable-loaded Spaghetti Primavera

Make your weeknight dinner unforgettable with this vibrant vegetable-loaded spaghetti primavera. Packed with colorful produce and tossed in a light garlicky sauce, this dish transforms simple ingredients into a restaurant-worthy meal in under 30 minutes.

Ingredients

• 8 ounces dried spaghetti
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 medium carrots, cut into matchsticks
• 1 red bell pepper, thinly sliced
• 1 yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water before draining the spaghetti.
4. Heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 4 cloves thinly sliced fresh garlic and cook for 30 seconds until fragrant but not browned.
6. Add 1 thinly sliced medium yellow onion and cook for 3 minutes until slightly softened.
7. Add 2 medium carrots cut into matchsticks and cook for 2 minutes until bright orange.
8. Add 1 thinly sliced red bell pepper and cook for 2 minutes until slightly tender.
9. Add 1 yellow squash sliced into half-moons and cook for 2 minutes until lightly golden.
10. Add 1 cup halved cherry tomatoes and cook for 1 minute until they begin to release juices.
11. Season the vegetables with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes.
12. Add 2 cups fresh baby spinach and cook for 1 minute until just wilted.
13. Add the drained spaghetti to the skillet along with 1/4 cup of the reserved pasta water.
14. Toss everything together for 1-2 minutes until the sauce lightly coats the pasta.
15. Remove from heat and stir in 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh basil.

Enjoy the perfect al dente spaghetti coated in that silky, garlic-infused olive oil sauce. Each forkful delivers crisp-tender vegetables that pop with freshness against the savory Parmesan finish. Elevate your presentation by serving it in warm bowls topped with extra basil and a sprinkle of red pepper flakes for that Instagram-worthy touch.

Lemon Ricotta Spaghetti

A creamy dream you’ll want on repeat. Lemon ricotta spaghetti transforms pantry staples into pure comfort with bright citrus notes and velvety cheese sauce. Get ready to twirl your fork into this effortless weeknight winner.

Ingredients

– 1 pound dried spaghetti
– 4 tablespoons rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1 cup whole milk ricotta cheese
– 2 large lemons, zested and juiced
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 1 pound dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 4 tablespoons rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves thinly sliced fresh garlic and sauté for 2-3 minutes until fragrant and lightly golden.
5. Remove skillet from heat immediately to prevent garlic from burning.
6. In a medium bowl, whisk together 1 cup whole milk ricotta cheese, zest and juice from 2 large lemons, and 1/2 cup freshly grated Parmesan cheese until smooth.
7. Reserve 1 cup of starchy pasta water before draining the cooked spaghetti.
8. Transfer drained spaghetti directly into the skillet with garlic-infused oil.
9. Pour the ricotta mixture over the hot pasta and toss vigorously to combine.
10. Add reserved pasta water 1/4 cup at a time, tossing continuously until sauce reaches a creamy consistency that coats each strand.
11. Season with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
12. Fold in 1/4 cup chopped fresh parsley just before serving.

You’ll love the way the creamy ricotta clings to every strand while the lemon cuts through with bright acidity. Try topping with extra Parmesan and red pepper flakes for a spicy kick, or serve alongside grilled chicken for a complete meal that feels restaurant-worthy.

Conclusion

Gathering these 30 easy spaghetti recipes has been such a joy! Whether you’re cooking for family dinner or meal prep, there’s something delicious for everyone. I’d love to hear which recipes become your new favorites—drop a comment below and share this roundup on Pinterest to spread the pasta love!