Boil spaghetti in salted water until al dente. In a pan, sauté minced garlic and red pepper flakes in olive oil until fragrant. Toss cooked spaghetti in the garlic oil. Garnish with parsley, grated Parmesan, and a drizzle of extra virgin olive oil.
Cook your favorite pasta according to package instructions. In a separate pan, sauté mixed vegetables (bell peppers, cherry tomatoes, broccoli, zucchini, etc.) until tender-crisp.
Cook pasta as directed. In a saucepan, combine pesto sauce with heavy cream over low heat until warm. Toss the cooked pasta in the creamy pesto sauce. Add sun-dried tomatoes, pine nuts, and grated Parmesan for extra flavor.
Combine uncooked pasta, diced tomatoes, onion, garlic, basil, olive oil, and vegetable broth in a large pot. Bring to a boil, then reduce to a simmer, stirring occasionally until the pasta is cooked and the liquid is absorbed.
Sauté shrimp in olive oil, garlic, and red pepper flakes until cooked. Remove shrimp from the pan. In the same pan, add chicken broth, lemon juice, and zest.
Cook spaghetti until al dente. In a bowl, whisk eggs, grated Parmesan, black pepper, and cooked bacon pieces. Once pasta is cooked, drain and immediately toss it in the egg mixture until the eggs thicken into a creamy sauce.
Sauté sliced mushrooms in butter and garlic until golden. Prepare a classic Alfredo sauce by simmering heavy cream, Parmesan cheese, and a pinch of nutmeg until thickened.
Cook ziti pasta until al dente. In a bowl, mix ricotta cheese, mozzarella, Parmesan, egg, and Italian seasoning. Combine cooked pasta with marinara sauce and half of the cheese mixture.