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5 Ingredient Pasta Dishes You Have to Try

It's a fact universally acknowledged that pasta is the most delicious food on the face of the planet. So with that in mind, here are our favorite five ingredient recipes that take no time at all to make, but taste absolutely great. Get in the kitchen with the kids and have some fun making these dishes. They're all suitable for freezing so make up a bit ol’ batch and shove in freezer for later!

15-minute Pesto Pasta

What you’ll need:
·        1 lb. pasta
·        1/3 cup plus 2 tablespoons pine nuts, divided
·        5 cups basil leaves, loosely packed
·        1 garlic clove
·        ½ cup extra-virgin olive oil

·        1 cup parmesan, finely grated

 What next?

While pasta is cooking, toast 2 tablespoons of pine nuts in a small pan over medium-low heat, approximately 2-3 minutes. After, blanch basil leaves in a pot of boiling water for 30 seconds and submerge into ice-cold water. Lift basil from the ice water and gently squeeze to remove excess water. Blend garlic, oil, basil, and remaining 1/3 cup of pine nuts in a blender or food processor and season generously with salt and pepper. In a large bowl, mix the  pasta with the pesto. Top with additional Parmesan and olive oil, and of course, a glass of your favorite wine. 

Burst Cherry Tomato Pasta

What you’ll need:
·        1 lb. pasta
·        2 garlic cloves, finely chopped
·        2 cups of cherry tomatoes
·        I cup basil, coarsely chopped
·        ½ cup extra-virgin olive oil
·        1 cup parmesan, finely grated
What next?

While pasta is cooking, sauté garlic and tomatoes in a pan over medium-high heat till tomatoes have released their juices, approximately 6 minutes. Drain pasta and toss together with garlic and burst tomato mixture, season with salt and pepper, and garnish with basil and Parmesan cheese. Tomato and cheese heaven in less than 10 minutes!

Chorizo Pasta Carbonara

What you’ll need:
·        1 lb. pasta
·        1 lb. chorizo
·        2 eggs
·        3 tablespoons extra-virgin olive oil
·        1 cup parmesan, finely grated
·        1 tablespoon of cilantro (optional)
What next?
While pasta is cooking, scramble eggs with Parmesan cheese in a small bowl and season with salt and pepper. Heat a pot over medium-low heat and fry and break apart chorizo till crispy crumbles form. Turn heat off and add cooked pasta and Parmesan egg mixture, stirring frequently till sauce is creamy. Add chopped cilantro for a splash of green in this creamy glory.

Cacio E Pepe

What you’ll need:
·        ½ lb. bucatini pasta (thicker spaghetti)
·        3 tablespoons unsalted butter
·        1 teaspoon freshly cracked black pepper
·        ¾ cup parmesan, finely grated
·        1/3 cup Pecorino, finely grated
What next?

Cook pasta in a large pot of salted boiling water and drain when cooked to al dente (approximately 2 minutes before package recommended cooking time). Heat 2 tablespoons of butter and black pepper in a pan over medium heat and fry till pepper releases its aromas. Add reserved cooking liquid and remaining butter then heat to a gentle simmer. Turn the heat off and toss in both cheeses and pasta, stirring frequently till sauce thickens. Grate additional cheese over pasta, this step is mandatory.

Lemon Herb Pasta

What you’ll need:
·        1 lb. pasta
·        2 large lemons, juice and zest
·        ½ cup basil, coarsely chopped
·        ½ cup parsley, coarsely chopped
·        ½ cup extra-virgin olive oil
·        ½ cup parmesan, finely grated
What next?
While the pasta is cooking, zest and juice two whole lemons. Stir in olive oil and Parmesan cheese to lemon juice. Pour hot pasta into lemon mixture, add basil and parsley, and stir frequently. Season generously with salt and pepper and you have a refreshing pasta dish for the summertime.