After a long, exhausting day, the last thing you want is a complicated meal prep. These three quick pasta recipes are designed for minimal effort, maximum flavor, and a comforting end to your day. Each takes under 20 minutes, uses pantry staples, and requires just one pot or pan to keep cleanup easy.

1. Garlic Butter Spaghetti

Time: 15 minutes
Serves: 2

Ingredients:

• 8 oz spaghetti

• 3 tbsp unsalted butter

• 3 garlic cloves, minced

• 1/4 cup grated Parmesan cheese

• Salt and pepper to taste

• Optional: Red pepper flakes, fresh parsley

Instructions:

1. Boil spaghetti in salted water according to package directions (about 10 minutes). Reserve 1/2 cup pasta water, then drain.

2. In the same pot, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, not browned.

3. Toss the spaghetti back in, adding a splash of reserved pasta water to loosen it up. Stir in Parmesan, salt, and pepper.

4. Optional: Sprinkle with red pepper flakes for heat or chopped parsley for freshness. Serve hot and savor the simplicity.

Why it Works: This dish leans on the magic of butter and garlic—comfort food at its fastest.

2. One-Pan Tomato Basil Penne

Time: 20 minutes
Serves: 2

Ingredients:

• 8 oz penne

• 1 can (14 oz) diced tomatoes

• 2 cups water or broth

• 1 tbsp olive oil

• 1 tsp dried basil (or a handful of fresh leaves)

• 1 garlic clove, minced

• Salt and pepper to taste

• Optional: Grated mozzarella or Parmesan

Instructions:

1. In a large skillet, combine penne, diced tomatoes (with juice), water or broth, olive oil, garlic, and a pinch of salt.

2. Bring to a boil over high heat, then reduce to a simmer. Stir occasionally for 12-15 minutes until the pasta is cooked and the liquid forms a thick sauce.

3. Stir in dried basil (or fresh leaves torn in at the end), season with pepper, and adjust salt.

4. Top with cheese if desired, letting it melt into the warm pasta. Dig in straight from the pan.

Why it Works: No straining, no fuss—just dump, cook, and eat. The tomatoes create a light, tangy sauce as the pasta cooks.

3. Lemon Pesto Spaghetti with Peas

Time: 18 minutes
Serves: 2

Ingredients:

• 8 oz spaghetti

• 2 tbsp store-bought pesto

• 1 cup frozen peas

• Juice and zest of 1 lemon

• 2 tbsp olive oil

• Salt and pepper to taste

• Optional: Toasted pine nuts or a sprinkle of chili flakes

Instructions:

1. Cook spaghetti in salted boiling water. About 2 minutes before it’s done, toss in the frozen peas to cook with the pasta. Drain, reserving 1/4 cup water.

2. In a bowl or the pot, mix pesto, olive oil, lemon juice, and zest. Add a splash of pasta water to thin it out.

3. Toss the spaghetti and peas in the sauce, coating evenly. Season with salt and pepper.

4. Add pine nuts or chili flakes if you’ve got them, then serve immediately.

Why it Works: The bright lemon cuts through the richness of pesto, and peas add a pop of sweetness—all ready in a flash.

Final Thoughts

These recipes are your ticket to a quick, satisfying dinner when you’re too wiped out to think. Pair with a glass of wine or a cold soda, and let the carbs work their magic. Keep the ingredients stocked, and you’ll always have a fallback for those tough days—because you deserve good food without the grind.