20 Budget-Friendly Cheap Pasta Recipes Deliciously Affordable

Pasta night just got a whole lot more exciting—and affordable! Whether you’re craving creamy comfort food, a quick weeknight dinner, or a seasonal twist on a classic, these 20 budget-friendly pasta recipes prove that delicious doesn’t have to mean expensive. From pantry staples to creative flavor combos, we’ve got dishes that’ll satisfy every craving without breaking the bank. Ready to dig in? Let’s get cooking!

Garlic Butter Spaghetti with Parmesan

This buttery, garlicky spaghetti is a weeknight hero—simple enough for busy days but rich enough to feel like a treat.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley
• 1/4 cup reserved pasta water

Instructions

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. In the same pot, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant but not browned.
3. Return spaghetti to the pot. Toss with the garlic butter, then add 1/2 tsp salt, 1/4 cup Parmesan, and reserved pasta water. Stir until the cheese melts into a silky sauce.
4. Remove from heat and stir in chopped parsley. Serve immediately with extra Parmesan.

The magic here? The starchy pasta water transforms into a glossy sauce that clings perfectly to every strand.

Tip: For extra depth, toast the garlic lightly in the butter before adding the spaghetti—just don’t let it burn!

Creamy Tomato Basil Pasta

This luscious pasta dish blends sweet tomatoes, fresh basil, and a velvety cream sauce for a restaurant-worthy meal in under 30 minutes.

Ingredients:

• 8 oz dried penne pasta (or your favorite shape)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Pour in crushed tomatoes and simmer 5 minutes, stirring occasionally. Reduce heat to low, then stir in heavy cream, Parmesan, salt, and black pepper.
4. Add drained pasta to the skillet, tossing to coat. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
5. Remove from heat and fold in basil. Serve immediately with extra Parmesan.

The magic here? The cream mellows the tomatoes’ acidity while the basil adds a garden-fresh pop—no one will guess it’s pantry-friendly!

Tip: For extra richness, stir in 1 tbsp butter with the cream.

One-Pot Lemon Garlic Pasta

Bright, zesty, and ready in under 30 minutes, this pasta is a weeknight hero with minimal cleanup—because who wants to wash extra pots?

Ingredients:

• 12 oz spaghetti or linguine
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 3 cups low-sodium vegetable broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add 4 garlic cloves and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant but not browned.
2. Add spaghetti, 3 cups vegetable broth, 1/4 cup lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
3. Remove from heat and stir in 1/2 cup Parmesan cheese until melted. Garnish with 1/4 cup parsley.

The magic here? The pasta cooks right in the lemony broth, soaking up every bit of flavor for a dish that tastes like it simmered all day.

Tip: For extra creaminess, stir in a splash of heavy cream or a knob of butter at the end.

Cheesy Baked Ziti with Ground Beef

This hearty baked ziti is pure comfort in a dish—layered with savory beef, tender pasta, and a gooey trio of cheeses for the ultimate crowd-pleaser.

Ingredients:

• 12 oz ziti pasta
• 1 lb ground beef (85% lean)
• 1 (24 oz) jar marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente; drain and set aside.
2. Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spoon. Cook until browned (5–6 minutes). Drain excess fat.
3. Stir in marinara sauce, garlic powder, oregano, salt, and black pepper. Simmer for 3 minutes.
4. In a 9×13″ baking dish, layer half the ziti, half the meat sauce, ½ cup mozzarella, and all the ricotta. Repeat with remaining ziti and meat sauce.
5. Top with remaining 1 cup mozzarella and Parmesan. Bake for 20 minutes until bubbly and golden.

The ricotta adds a creamy surprise between layers, while the Parmesan gives the top a crispy, savory crunch.

Tip: Let it rest for 5 minutes before serving—the layers will hold together better!

Spaghetti Aglio e Olio

This garlicky, golden-hued pasta is a minimalist masterpiece—ready in 20 minutes with just a handful of pantry staples.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 3–4 minutes, stirring often, until garlic is golden but not browned.
3. Add drained spaghetti to the skillet with 1/2 tsp salt, parsley, and lemon juice. Toss well, adding reserved pasta water 1 tbsp at a time until glossy (about 2–3 tbsp total).
4. Serve immediately, topped with Parmesan if using.

The magic here? Infusing the oil with garlic slowly—no burnt bits—for a mellow, aromatic punch that coats every strand.

Tip: For extra richness, stir in 1 tbsp cold butter with the pasta water—it emulsifies into a velvety sauce.

Pasta Primavera with Seasonal Vegetables

Bright, fresh, and packed with whatever veggies are in season, this pasta primavera is a weeknight hero that celebrates simplicity.

Ingredients:

• 8 oz dried spaghetti or fettuccine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion; sauté for 2 minutes until fragrant.
3. Add zucchini, cherry tomatoes, and broccoli. Sprinkle with red pepper flakes, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until veggies are tender-crisp.
4. Toss cooked pasta into the skillet with veggies. Add reserved pasta water 2 tbsp at a time to loosen the sauce if needed.
5. Remove from heat and stir in Parmesan and fresh basil.

The magic here? The veggies stay vibrant and snappy, while the starchy pasta water creates a light, glossy sauce that clings perfectly.

Tip: Swap in asparagus or bell peppers if they’re in season—this recipe loves improvisation!

Simple Mac and Cheese with Breadcrumbs

This creamy, comforting mac and cheese gets a satisfying crunch from buttery breadcrumbs—perfect for weeknights when you need a little extra cozy.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, then add garlic powder, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar until melted. Toss with macaroni and transfer to a greased baking dish.
4. Melt remaining 1 tbsp butter and mix with panko. Sprinkle evenly over mac and cheese. Bake for 15 minutes until bubbly and golden.

The Dijon mustard adds a subtle tang that balances the richness, while the panko stays extra crisp for contrast.

Tip: For extra flavor, toast the breadcrumbs in a skillet with the butter before sprinkling.

Pasta with Marinara Sauce and Fresh Basil

Nothing beats the classic combo of tender pasta tossed in a rich marinara sauce, finished with a sprinkle of fresh basil for a pop of brightness.

Ingredients:

• 8 oz dried spaghetti (or your favorite pasta shape)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Stir in the crushed tomatoes, sugar, oregano, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss the cooked pasta with the marinara sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Stir in half the fresh basil.
5. Serve immediately, topped with remaining basil and a sprinkle of Parmesan if desired.

The secret here? A pinch of sugar balances the tomatoes’ acidity, while the fresh basil adds a garden-fresh finish that makes every bite sing.

Tip: For extra depth, add a splash of red wine to the sauce while it simmers.

Cheap and Easy Tuna Pasta Bake

This comforting tuna pasta bake is a pantry-staple hero—creamy, cheesy, and ready in under 30 minutes with zero fuss.

Ingredients:

• 8 oz elbow pasta (or any short pasta)
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Cook pasta according to package directions until al dente; drain.
2. In a large bowl, mix cooked pasta, tuna, cream of mushroom soup, milk, 1/2 cup cheddar cheese, Parmesan cheese, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt until combined.
3. Transfer to a greased 9×9-inch baking dish and top with remaining 1/2 cup cheddar cheese.
4. Bake for 15–20 minutes until bubbly and the cheese is golden. Let cool 5 minutes before serving.

The magic here? The condensed soup creates a luscious sauce without any roux-making—just dump, stir, and bake!

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese before baking.

Pasta Puttanesca with Capers and Olives

Bold, briny, and ready in under 30 minutes, this classic Italian dish packs a punch with salty olives, capers, and a garlicky tomato sauce.

Ingredients:

• 8 oz spaghetti or linguine
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 3 anchovy fillets, minced (optional but recommended)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in diced tomatoes (with juices), olives, capers, and anchovies. Simmer for 8–10 minutes, crushing tomatoes slightly with a spoon, until slightly thickened.
4. Toss cooked pasta into the sauce, adding reserved pasta water 2 tbsp at a time if needed to loosen. Season with salt and black pepper to taste.
5. Garnish with fresh parsley and serve immediately.

The magic here? The umami-rich anchovies melt into the sauce, deepening the flavor without tasting fishy—trust us, it’s a game-changer.

Tip: For extra brightness, finish with a squeeze of lemon or a sprinkle of lemon zest.

Vegetable Alfredo Pasta

This veggie-packed Alfredo is so rich and velvety, you won’t miss the heavy cream—plus, it comes together in under 30 minutes!

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add broccoli and mushrooms; cook for 5 minutes, stirring occasionally, until veggies are tender.
4. Pour in milk, then whisk in Parmesan, salt, pepper, and nutmeg. Simmer for 3 minutes until slightly thickened.
5. Toss cooked pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.

The nutmeg adds a subtle warmth that balances the creamy sauce, while the crisp-tender veggies keep every bite interesting.

Tip: Swap in zucchini ribbons or spinach for extra color—just stir them in during the last 2 minutes of cooking!

Spaghetti with Garlic and Olive Oil

This classic Italian dish is simplicity at its finest—just a handful of ingredients transform into a fragrant, garlicky pasta that feels like a warm hug.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook for 3–4 minutes, stirring often, until garlic is golden but not browned.
3. Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 1/2 tsp salt. Toss vigorously for 1–2 minutes until glossy and well-coated, adding more pasta water if needed.
4. Remove from heat, stir in parsley, and sprinkle with Parmesan (if using).

The magic here is in the emulsion—the starchy pasta water and olive oil create a silky sauce that clings to every strand.

Tip: For extra depth, toast the garlic slices in the cold oil as it heats up—this infuses the oil evenly.

Pasta with Peas and Bacon

This cozy pasta dish is a weeknight hero—creamy, salty, and packed with springy peas for a pop of freshness.

Ingredients

• 8 oz short pasta (like penne or fusilli)
• 4 slices thick-cut bacon, chopped
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add bacon and cook for 5–6 minutes until crispy. Use a slotted spoon to transfer bacon to a plate, leaving drippings in the pan.
3. Add garlic to the skillet and cook for 30 seconds until fragrant. Stir in peas and cook for 2 minutes.
4. Pour in heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until slightly thickened.
5. Add cooked pasta, bacon, and Parmesan to the skillet. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The bacon drippings infuse the cream sauce with smoky depth, while the peas keep it bright. Tip: For extra richness, stir in a pat of butter at the end.

Cheesy Spinach and Mushroom Pasta

This creamy, veggie-packed pasta is the ultimate comfort food—rich enough to feel indulgent but packed with fresh flavors to keep it balanced.

Ingredients

• 8 oz penne pasta (or similar short pasta)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5–6 minutes until golden, stirring occasionally.
3. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Toss in spinach and cook just until wilted, about 1 minute.
4. Pour in heavy cream, then stir in Parmesan, mozzarella, salt, and black pepper. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Add cooked pasta and toss until evenly coated. Serve immediately.

The magic here? The creamy sauce clings to every nook of the pasta, while the mushrooms add a meaty depth—no one will guess it’s veggie-forward!

Tip: For extra richness, reserve 1/4 cup pasta water and stir it into the sauce if it feels too thick.

Tomato and Onion Pasta with Fresh Herbs

This simple yet vibrant pasta lets sweet caramelized onions and juicy tomatoes shine, tossed with fresh herbs for a bright finish.

Ingredients:

• 8 oz dried spaghetti or linguine
• 3 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-low. Add the onion and cook, stirring occasionally, until deeply golden (about 15 minutes).
3. Add garlic, tomatoes, red pepper flakes, and 1 tsp salt. Cook, stirring, until tomatoes soften (3–4 minutes).
4. Toss drained pasta with the tomato-onion mixture, remaining 1 tbsp olive oil, and enough reserved pasta water to coat (2–3 tbsp). Stir in basil and parsley.
5. Serve topped with Parmesan if desired.

The magic here is in the contrast: silky onions, burst tomatoes, and that hit of fresh herbs make each bite lively. Tip: For extra depth, add a splash of balsamic vinegar when cooking the tomatoes.

Pasta with Garlic Butter and Parmesan

This simple yet luxurious pasta dish is pure comfort in a bowl—garlicky, buttery, and finished with a shower of nutty Parmesan.

Ingredients

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1–2 minutes until fragrant but not browned.
3. Add drained pasta to the skillet, tossing to coat in the garlic butter. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Remove from heat and stir in Parmesan and parsley, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Serve immediately with extra Parmesan. The magic here? The heat from the pasta melts the cheese into a velvety sauce—no cream needed!

Tip: For extra depth, toast the garlic lightly in the butter until golden (but not dark) before adding the pasta.

Quick and Easy Pasta Carbonara

This creamy, dreamy pasta carbonara comes together in under 30 minutes—no fancy techniques, just big, comforting flavors.

Ingredients:

• 8 oz spaghetti
• 4 slices thick-cut bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, fry bacon in a large skillet over medium heat until crispy, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, 1/2 cup Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt.
4. Working quickly, add hot drained pasta to the skillet with bacon. Pour egg mixture over top, tossing constantly. Add reserved pasta water 1 tbsp at a time until sauce is silky and coats the noodles.
5. Garnish with parsley and extra Parmesan. Serve immediately.

The magic here? The residual heat from the pasta cooks the eggs into a luscious sauce—no scrambling, just creamy perfection.

Tip: For extra richness, swap bacon for pancetta or add a splash of starchy pasta water to loosen the sauce.

Pasta with Broccoli and Lemon Zest

This bright, veggie-packed pasta is a weeknight hero—tossed with garlic, Parmesan, and a zingy lemon finish for a dish that feels fresh but comforting.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 4 cups broccoli florets (about 1 large head)
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon zest (from 1 large lemon)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions. In the last 3 minutes of cooking, add broccoli florets to the pot. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook for 2 minutes until fragrant but not browned.
3. Add drained pasta and broccoli to the skillet. Toss with 1/4 cup reserved pasta water, Parmesan, lemon zest, salt, and black pepper. Add more pasta water if needed to create a light sauce.
4. Serve immediately with extra Parmesan and a sprinkle of lemon zest.

The lemon zest cuts through the richness of the Parmesan, while the broccoli stays crisp-tender—no mushy veggies here!

Tip: For extra depth, toast the garlic in the oil until golden (but not burnt) before adding the pasta.

Simple Pasta with Olive Oil and Chili Flakes

This minimalist pasta dish lets bold flavors shine—garlic, chili, and good olive oil transform humble ingredients into something special.

Ingredients:

• 8 oz spaghetti
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-low. Add 3 sliced garlic cloves and 1/2 tsp chili flakes; cook 2–3 minutes until garlic is golden (don’t let it brown).
3. Add drained pasta to skillet with 1/2 tsp salt and 2 tbsp reserved pasta water. Toss vigorously, adding more water if needed to create a glossy sauce.
4. Remove from heat, stir in 1/4 cup parsley, and top with 1/4 cup Parmesan if using.

The magic here is in the garlic-infused oil—it clings to every strand, delivering heat and richness in each bite.

Tip: For extra depth, toast the chili flakes in the oil for 10 seconds before adding garlic.

Pasta with Garlic, Olive Oil, and Breadcrumbs

This simple yet flavorful pasta dish turns pantry staples into a crispy, garlicky masterpiece—perfect for busy weeknights.

Ingredients:

• 12 oz spaghetti or linguine
• 1/3 cup extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/2 cup panko breadcrumbs
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a skillet over medium-low. Add garlic and cook 1–2 minutes until fragrant but not browned. Transfer to a bowl.
3. In the same skillet, heat remaining olive oil over medium. Add breadcrumbs, red pepper flakes, and 1/2 tsp salt. Toast 3–4 minutes, stirring, until golden and crisp.
4. Toss drained pasta with garlic oil, lemon juice, and 1/4 cup reserved pasta water (add more if needed). Stir in parsley and half the breadcrumbs.
5. Serve topped with remaining breadcrumbs for extra crunch.

The magic here? Crispy breadcrumbs mimic the texture of grated cheese—ideal for a light yet satisfying bite.

Tip: For extra richness, swap 1 tbsp olive oil with butter when toasting the breadcrumbs.

Conclusion

With these 20 budget-friendly pasta recipes, delicious meals don’t have to break the bank! Whether you’re craving creamy, spicy, or classic flavors, there’s something here for every home cook. Give these recipes a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to help others enjoy affordable, tasty meals too. Happy cooking!