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20-Minute Pasta Recipes for When You Need Dinner Quick

Get dinner on the table in record time.

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Tortellini Carbonara

I’ve made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it’s actually more like an Alfredo sauce. In either case, it’s absolutely heavenly and a great option for company! —Cathy Croyle, Davidsville, Pennsylvania

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Artichoke Blue Cheese Fettuccine

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
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Pasta with Asparagus

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California
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Garlic Salmon Linguine

The garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. —Theresa Hagan, Glendale, Arizona
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Roast Beef Pasta Skillet

Extra portions of beef star in this mouthwatering skillet dinner. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish.—Bill Hilbrich, St. Cloud, Minnesota
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Shrimp Pomodoro

My husband and I have hectic schedules, so I’m always looking for fast meals that have special-occasion appeal. Shrimp with garlic, tomatoes and pasta is a winner. —Catherine Jensen, Blytheville, Arkansas
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Linguine with Fresh Tomatoes

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
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Peas Please Asian Noodles

My Asian-inspired pasta salad doubles up on the peas for some serious crunch and sweetness. —Catherine Cassidy, Editor, Taste of Home
9 / 27

Italian Turkey Skillet

It's a challenge to find imaginative ways to use leftovers, especially for turkey after Thanksgiving. Here's a favorite of mine that you can easily make ahead for another dinner option. Prepare the recipe as directed, then transfer to a casserole dish and freeze up to three months. —Patricia Kile, Nokomis, Florida
10 / 27
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Garden Pesto Pasta Salad

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
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Beefy Tortellini Skillet

This tortellini dish is a one-skillet-wonder the family craves. From browning beef to cooking the pasta and melting the cheese, everything happens in one pan. You can add basil or chives for a touch of freshness. —Juli Meyers, Hinesville, Georgia
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Shrimp Pasta Primavera

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
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Springtime Penne

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
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Shrimp Scampi

This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
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Turkey Ramen Noodle Salad

My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana
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Nutty Cheese Tortellini

I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York
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Fiesta Ravioli

I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
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Beef Teriyaki Noodles

At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own—bring out your inner chef! —Richard Robinson, Park Forest, Illinois
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Pasta with Roasted Garlic & Tomatoes

Here’s a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. — Aysha Schurman, Ammon, Idaho
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Tortellini Caesar Salad

This salad was served at a dear friend's baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. —Tammy Steenbock, Sembach Air Base, Germany
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Quick Chili Mac

This combines chili with one of my favorite pasta dishes. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Steinmetz, Lansing, Michigan
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Pizza Salad

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland
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Shrimp Tortellini Pasta Toss

No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
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Gnocchi Chicken Skillet

Stovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. —Taste of Home Test Kitchen
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Chicken Pesto with Pasta

Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. —Taste of Home Test Kitchen
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Almond-Apricot Chicken Salad

Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
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Hay and Straw

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.—Priscilla Weaver, Hagerstown, Maryland

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.

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