Ina Garten makes cooking look easy. Her pasta recipes are simple and tasty. These dishes work for busy weeknights or special dinners.
The Barefoot Contessa knows comfort food. Her pasta dishes use fresh ingredients. Most recipes take 30 minutes or less to make.
These 18 Best Ina Garten Pasta Recipes will become your favorites. Each one is tested and loved by families. Let’s explore Ina’s best pasta creations together.
1. Lemon Pasta
This bright dish brings sunshine to your table. Fresh lemon juice makes pasta come alive. It’s perfect for spring and summer meals.
The recipe uses simple pantry ingredients. Parmesan cheese adds richness to the sauce. Fresh herbs make it taste restaurant-quality.
Ingredients:
- 1 lb pasta
- 2 lemons (juiced and zested)
- 1/2 cup olive oil
- 1 cup Parmesan cheese
- Fresh basil
Instructions: Cook pasta until tender. Mix lemon juice with olive oil. Toss hot pasta with lemon mixture. Add cheese and herbs before serving.
2. Pasta with Roasted Vegetables
Roasted vegetables make pasta more nutritious. Colorful veggies add sweetness and texture. This recipe works with any seasonal vegetables.
Oven-roasting brings out natural flavors. The vegetables get slightly caramelized edges. Olive oil helps everything cook evenly.
Ingredients:
- 1 lb pasta
- 2 cups mixed vegetables
- 1/4 cup olive oil
- Salt and pepper
- Fresh herbs
Instructions: Roast vegetables at 425°F for 20 minutes. Cook pasta according to package directions. Combine hot pasta with roasted vegetables. Drizzle with olive oil and season well.
3. Cacio e Pepe
This Roman classic uses just three ingredients. Cheese and pepper create a creamy sauce. It’s elegant simplicity at its finest.
The key is using pasta water properly. Starchy water helps bind the sauce. Timing is everything with this recipe.
Ingredients:
- 1 lb spaghetti
- 2 cups Pecorino Romano cheese
- 2 tsp black pepper
- Pasta cooking water
Instructions: Cook pasta until almost done. Reserve 2 cups pasta water. Toss pasta with cheese and pepper. Add pasta water slowly until creamy.
4. Penne Arrabbiata
Spicy tomato sauce makes this dish exciting. Red pepper flakes add perfect heat. It’s a quick weeknight dinner solution.
San Marzano tomatoes work best here. Garlic and herbs round out the flavors. This sauce improves with longer cooking.
Ingredients:
- 1 lb penne pasta
- 2 cans crushed tomatoes
- 4 cloves garlic
- 1 tsp red pepper flakes
- Fresh basil
Instructions: Sauté garlic in olive oil until fragrant. Add tomatoes and red pepper flakes. Simmer for 15 minutes. Toss with cooked pasta and basil.
5. Pasta Primavera
Spring vegetables shine in this colorful dish. Fresh asparagus and peas taste like garden. Light cream sauce doesn’t overpower vegetables.
Blanching vegetables keeps them bright green. Quick cooking preserves their crisp texture. This recipe celebrates seasonal produce.
Ingredients:
- 1 lb pasta
- 1 cup asparagus
- 1 cup peas
- 1/2 cup heavy cream
- Parmesan cheese
Instructions: Blanch vegetables for 2 minutes. Cook pasta until tender. Combine pasta with vegetables and cream. Top with grated Parmesan cheese.
6. Linguine with Clam Sauce
Fresh clams make this sauce special. White wine adds depth of flavor. It tastes like a coastal Italian restaurant.
Littleneck clams work best for this recipe. Fresh parsley brightens the finished dish. Garlic and lemon complete the flavors.
Ingredients:
- 1 lb linguine
- 2 lbs fresh clams
- 1/2 cup white wine
- 4 cloves garlic
- Fresh parsley
Instructions: Steam clams in white wine until open. Reserve clam liquid for sauce. Sauté garlic in olive oil. Add clam liquid and cooked pasta.
7. Pesto Pasta
Homemade pesto beats store-bought every time. Fresh basil creates the best flavor. Pine nuts add richness and texture.
A food processor makes pesto quickly. Good olive oil is essential here. Parmesan cheese binds everything together perfectly.
Ingredients:
- 1 lb pasta
- 2 cups fresh basil
- 1/2 cup pine nuts
- 3/4 cup olive oil
- 1 cup Parmesan cheese
Instructions: Pulse basil and pine nuts together. Slowly add olive oil while processing. Stir in cheese and season. Toss with hot cooked pasta.
8. Baked Ziti
This crowd-pleasing casserole feeds many people. Three cheeses make it extra creamy. It’s perfect for potluck dinners.
Meat sauce adds protein and flavor. Ricotta cheese keeps it moist inside. Mozzarella creates that perfect cheese pull.
Ingredients:
- 1 lb ziti pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
Instructions: Mix cooked pasta with sauce and ricotta. Layer half in baking dish. Add mozzarella and remaining pasta mixture. Bake at 375°F for 30 minutes.
9. Spaghetti Carbonara
Eggs create a silky sauce without cream. Pancetta adds smoky, salty flavor. This Roman dish is surprisingly simple.
Timing is crucial for perfect carbonara. Hot pasta cooks the eggs gently. Work quickly to avoid scrambled eggs.
Ingredients:
- 1 lb spaghetti
- 4 egg yolks
- 1 cup Parmesan cheese
- 4 oz pancetta
- Black pepper
Instructions: Cook pancetta until crispy. Beat eggs with cheese and pepper. Toss hot pasta with pancetta fat. Add egg mixture quickly while stirring.
10. Pasta Bolognese
This meat sauce simmers for hours slowly. Wine and tomatoes create complex flavors. It’s worth the time investment.
Ground beef and pork work together. Milk adds unexpected richness to sauce. Carrots and celery provide natural sweetness.
Ingredients:
- 1 lb pasta
- 1 lb ground meat
- 1 can tomatoes
- 1/2 cup red wine
- 2 carrots, diced
Instructions: Brown meat in large pot thoroughly. Add vegetables and cook until soft. Pour in wine and tomatoes. Simmer for 2 hours, stirring occasionally.
11. Mac and Cheese
Ina’s version is creamy and sophisticated. Multiple cheeses create complex flavors. Breadcrumbs add textural contrast on top.
Béchamel sauce keeps it smooth throughout. Good cheese makes all the difference. Sharp cheddar provides the classic taste.
Ingredients:
- 1 lb elbow macaroni
- 4 cups mixed cheeses
- 2 cups milk
- 1/4 cup flour
- Breadcrumbs for topping
Instructions: Make white sauce with flour and milk. Add cheeses until melted and smooth. Mix with cooked pasta thoroughly. Top with breadcrumbs and bake.
12. Pasta Puttanesca
This salty, briny sauce packs flavor. Olives and capers provide Mediterranean taste. Anchovies add depth without fishiness.
The sauce comes together very quickly. Crushed red pepper adds gentle heat. Fresh parsley brightens the finished dish.
Ingredients:
- 1 lb pasta
- 1 can tomatoes
- 1/2 cup olives
- 2 tbsp capers
- 4 anchovy fillets
Instructions: Sauté anchovies until they dissolve completely. Add tomatoes, olives, and capers together. Simmer for 10 minutes total. Toss with pasta and fresh herbs.
13. Fettuccine Alfredo
Butter and cheese create this classic sauce. Heavy cream makes it luxuriously rich. Fresh cracked pepper adds subtle spice.
Real Parmigiano-Reggiano makes the difference. The sauce should coat pasta perfectly. Serve immediately while it’s hot.
Ingredients:
- 1 lb fettuccine
- 1 stick butter
- 1 cup heavy cream
- 1 1/2 cups Parmesan cheese
- Fresh black pepper
Instructions: Melt butter in large pan slowly. Add cream and bring to simmer. Stir in cheese until smooth. Toss with hot pasta and pepper.
14. Pasta Salad
Cold pasta salad works for summer. Fresh vegetables add crunch and color. Vinaigrette keeps it light and fresh.
Cook pasta just until tender completely. Rinse with cold water to stop. Add dressing while pasta is warm.
Ingredients:
- 1 lb short pasta
- 2 cups vegetables
- 1/2 cup olive oil
- 1/4 cup vinegar
- Fresh herbs
Instructions: Cook pasta and rinse with cold. Mix oil and vinegar for dressing. Combine pasta with vegetables and herbs. Dress and refrigerate until serving.
15. Lasagna
Layers of pasta, meat, and cheese. This classic comfort food feeds crowds. Make ahead for easy entertaining.
Three cheeses create the perfect blend. Meat sauce adds hearty protein content. Fresh herbs brighten every single bite.
Ingredients:
- 12 lasagna noodles
- 3 cups meat sauce
- 2 cups ricotta cheese
- 3 cups mozzarella cheese
- 1 cup Parmesan cheese
Instructions: Layer noodles with meat sauce first. Add ricotta and mozzarella cheese layers. Repeat layers twice more completely. Bake covered for 45 minutes.
16. Shrimp Scampi
Garlic and butter make shrimp special. White wine adds restaurant-quality flavor. Lemon brightens the entire dish.
Large shrimp work best for this. Don’t overcook them or they’ll toughen. Fresh parsley adds color and freshness.
Ingredients:
- 1 lb linguine
- 1 1/2 lbs shrimp
- 6 cloves garlic
- 1/2 cup white wine
- 1 lemon
Instructions: Sauté garlic in butter until fragrant. Add shrimp and cook 2 minutes. Pour in wine and lemon juice. Toss with pasta and fresh parsley.
17. Spaghetti and Meatballs
Homemade meatballs beat frozen ones always. Mix beef and pork for flavor. Breadcrumbs keep them tender and moist.
Browning meatballs first adds great flavor. Finish cooking them in tomato sauce. This creates the most delicious gravy.
Ingredients:
- 1 lb spaghetti
- 1 lb ground meat
- 1/2 cup breadcrumbs
- 2 eggs
- 3 cups marinara sauce
Instructions: Mix meat with breadcrumbs and eggs. Form into balls and brown. Add to simmering marinara sauce. Cook 20 minutes and serve.
18. Pasta e Fagioli
This Italian soup is hearty comfort. White beans add protein and fiber. Short pasta makes it easy eating.
Pancetta adds smoky depth of flavor. Fresh rosemary brings aromatic quality throughout. Parmesan rind enriches the cooking broth.
Ingredients:
- 1 cup small pasta
- 2 cans white beans
- 4 cups chicken broth
- 2 oz pancetta
- Fresh rosemary
Instructions: Cook pancetta until crispy completely. Add beans and broth together. Simmer with rosemary for 15 minutes. Add pasta and cook until tender.
Conclusion
Ina Garten’s pasta recipes work every time. Simple ingredients create amazing flavors together. These dishes will become family favorites.
Start with recipes that sound appealing. Master a few before trying others. Soon you’ll cook like the Barefoot Contessa.