17 Romantic Date Night Pasta Recipes for Couples

Unlock the secret to a memorable date night with these 17 romantic pasta recipes designed for couples who love to cook together. Whether you’re whipping up a quick dinner after a long day or setting the mood with a luxurious, homemade meal, these dishes promise to blend love and flavor in every bite. Dive into our roundup and find the perfect recipe to make your next evening together extra special.

Creamy Garlic Parmesan Pasta

Oftentimes, the simplest dishes bring the most comfort, and this Creamy Garlic Parmesan Pasta is no exception. Perfect for a cozy night in, it combines a few quality ingredients into a dish that’s both luxurious and comforting.

Ingredients

• 8 oz fettuccine pasta
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Tip: Lower the heat if the garlic starts to brown too quickly.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally, to slightly thicken.
4. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat prevents clumping.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta and butter to the skillet with the sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Season with black pepper and sea salt, then toss again to evenly distribute the flavors.
7. Garnish with fresh parsley before serving.

Perfectly al dente pasta coated in a velvety, garlic-infused Parmesan sauce makes every bite a delight. Serve it with a side of crusty bread to soak up any extra sauce, or top with grilled chicken for a heartier meal.

Spicy Shrimp and Linguine

Unleash the flavors of the sea with this Spicy Shrimp and Linguine dish, a perfect blend of heat and comfort that’s surprisingly simple to master. Follow these steps to create a meal that’s as vibrant in taste as it is in presentation.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes per side until they turn pink and opaque.
4. Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly.
5. Drain the linguine and add it directly to the skillet with the shrimp. Toss everything together with the parsley and a pinch of salt until well combined. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Just before serving, give the dish a final toss to ensure every strand of linguine is coated in the spicy, garlicky sauce. The shrimp should be tender, and the pasta perfectly al dente, offering a delightful contrast in textures. For an extra touch of elegance, garnish with lemon wedges and a sprinkle of parsley.

Mushroom and Truffle Oil Fettuccine

Just imagine the earthy aroma of mushrooms mingling with the luxurious scent of truffle oil, creating a dish that’s as comforting as it is sophisticated. This Mushroom and Truffle Oil Fettuccine is a perfect blend of simplicity and elegance, ideal for both weeknight dinners and special occasions.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp white truffle oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms brown nicely.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Reduce the heat to low and stir in the heavy cream, butter, Parmesan cheese, truffle oil, black pepper, and sea salt. Mix until the butter is melted and the sauce is smooth.
5. Drain the pasta and add it to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

With its creamy texture and deep, umami flavors, this dish is a true crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Lobster Ravioli with Creamy Tomato Sauce

Gathering around the table for a homemade pasta dish brings a special kind of joy, especially when it’s as indulgent as Lobster Ravioli with Creamy Tomato Sauce. This recipe walks you through creating this luxurious dish with ease, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 pound fresh lobster meat, finely chopped
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, aged and nutty
• 1 large egg, farm-fresh and beaten
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground
• 2 cups all-purpose flour, unbleached
• 3 large eggs, farm-fresh
• 1 tbsp rich extra virgin olive oil
• 2 cups tomato sauce, homemade or high-quality store-bought
• 1/2 cup heavy cream, rich and velvety
• 1 tbsp unsalted butter, creamy and soft
• 1 clove garlic, minced

Instructions

1. In a large mixing bowl, combine the finely chopped lobster meat, ricotta cheese, grated Parmesan cheese, beaten egg, chopped parsley, sea salt, and black pepper. Mix until well combined. This is your ravioli filling.
2. On a clean, flat surface, mound the all-purpose flour and make a well in the center. Crack the 3 eggs into the well, add the olive oil, and gradually incorporate the flour into the eggs until a dough forms. Knead for 10 minutes until smooth and elastic. Let rest for 30 minutes covered with a damp cloth.
3. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of the lobster filling spaced 2 inches apart on one sheet. Cover with another sheet, pressing around the filling to seal. Cut into individual ravioli with a pasta cutter.
4. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Drain gently.
5. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Add the tomato sauce and heavy cream, stirring to combine. Simmer for 5 minutes until slightly thickened.
6. Toss the cooked ravioli in the creamy tomato sauce until well coated. Serve immediately.

Kneading the pasta dough by hand ensures a tender texture, while the creamy tomato sauce complements the sweet lobster filling beautifully. For an extra touch of elegance, garnish with fresh basil leaves and a sprinkle of Parmesan cheese before serving.

Sun-Dried Tomato and Chicken Penne

Here’s a simple yet flavorful dish that combines the hearty textures of chicken and penne with the intense flavor of sun-dried tomatoes. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 2 cups penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic and sun-dried tomatoes to the skillet with the chicken. Cook for 1-2 minutes until the garlic is fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the chicken and tomatoes.
5. Stir in the Parmesan cheese, basil, black pepper, and sea salt. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.

Sun-Dried Tomato and Chicken Penne offers a delightful contrast of textures, from the tender chicken to the chewy sun-dried tomatoes, all coated in a light, flavorful sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Pesto Pasta with Grilled Vegetables

Filling your kitchen with the aroma of fresh basil and grilled vegetables, this pesto pasta dish is a vibrant, flavorful meal that’s perfect for any season. Follow these steps to create a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz of al dente pasta
• 1/2 cup of rich extra virgin olive oil
• 2 cups of fresh basil leaves, tightly packed
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of pine nuts, lightly toasted
• 2 cloves of garlic, minced
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and quartered
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, preheat your grill to medium-high heat, about 400°F. Brush the zucchini, yellow squash, and red bell pepper with olive oil and season lightly with salt.
3. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender. Remove from the grill and let cool slightly before cutting into bite-sized pieces.
4. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt to taste.
5. In a large bowl, toss the cooked pasta with the pesto, adding reserved pasta water as needed to loosen the sauce. Gently fold in the grilled vegetables.
6. Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.

Delight in the creamy texture of the pesto clinging to each strand of pasta, complemented by the smoky sweetness of the grilled vegetables. For an extra touch of elegance, serve with a side of crusty bread to soak up any remaining sauce.

Carbonara with Pancetta and Peas

For a comforting yet elegant weeknight dinner, carbonara with pancetta and peas offers a perfect balance of richness and freshness. Follow these steps to create a dish that’s creamy, savory, and slightly sweet from the peas.

Ingredients

• 8 ounces of pancetta, diced into small cubes
• 1 cup of frozen peas, thawed to room temperature
• 3 large farm-fresh eggs, at room temperature
• 1 cup of freshly grated Pecorino Romano cheese
• 1 pound of dried spaghetti
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the spaghetti.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy and golden, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add thawed peas to the skillet with pancetta, stirring gently for 1 minute to warm through. Remove from heat and set aside.
4. Cook spaghetti according to package instructions until al dente, usually about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
5. In a medium bowl, whisk together eggs, grated Pecorino Romano, black pepper, and sea salt until smooth.
6. Drain spaghetti and immediately return to the pot. Quickly stir in the egg mixture, using the residual heat to create a creamy sauce. Tip: Work fast to prevent the eggs from scrambling.
7. Fold in the pancetta and peas, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.

Just before serving, give the pasta a final toss to ensure every strand is coated in the velvety sauce. The carbonara should be luxuriously creamy with pops of sweetness from the peas and a salty crunch from the pancetta. For an extra touch of elegance, serve with a sprinkle of additional Pecorino Romano and a twist of black pepper.

Seafood Linguine with White Wine Sauce

On a bustling evening when the sea breeze whispers through the kitchen, there’s nothing more comforting than a plate of Seafood Linguine with White Wine Sauce. This dish combines the briny sweetness of the ocean with the aromatic depth of white wine, creating a symphony of flavors that’s both elegant and approachable.

Ingredients

• 8 oz linguine pasta
• 1/2 lb fresh shrimp, peeled and deveined
• 1/2 lb fresh scallops
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup rich extra virgin olive oil
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• 1/2 cup cherry tomatoes, halved

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Increase the heat to medium-high and add the shrimp and scallops to the skillet. Cook for 2 minutes on each side, or until the shrimp turn pink and the scallops are golden.
4. Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 3 minutes.
5. Stir in the cherry tomatoes, black pepper, sea salt, and red pepper flakes. Cook for another 2 minutes until the tomatoes begin to soften.
6. Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has thickened slightly, about 2 minutes.
7. Remove from heat and sprinkle with fresh parsley before serving.

Zesty and vibrant, this Seafood Linguine with White Wine Sauce boasts a perfect balance of tender seafood and al dente pasta, enveloped in a light yet flavorful sauce. Serve it with a crisp green salad and a glass of the same white wine used in the recipe for a harmonious dining experience.

Butternut Squash and Sage Ravioli

Ready to dive into the cozy flavors of fall with a dish that’s as rewarding to make as it is to eat? This Butternut Squash and Sage Ravioli combines the sweet, nutty essence of butternut squash with the earthy aroma of sage, all wrapped in tender pasta dough.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tablespoon fresh sage leaves, finely chopped
• 1 package round wonton wrappers, thin and pliable
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons unsalted butter, for sautéing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, black pepper, and sea salt on the prepared baking sheet. Roast for 25 minutes, or until the squash is fork-tender and caramelized at the edges.
3. Transfer the roasted squash to a mixing bowl and mash it into a smooth puree. Let it cool for 10 minutes.
4. Stir in the ricotta, Parmesan, and chopped sage into the cooled squash puree until well combined. Season with additional salt and pepper if needed.
5. Lay out a wonton wrapper on a clean surface. Brush the edges lightly with the beaten egg.
6. Place a teaspoon of the squash mixture in the center of the wrapper. Fold the wrapper over the filling to form a half-moon shape, pressing the edges firmly to seal.
7. Repeat the process with the remaining wrappers and filling.
8. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface.
9. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the cooked ravioli and sauté for 1-2 minutes, until lightly golden.
10. Serve the ravioli hot, garnished with additional grated Parmesan and sage leaves if desired.

Unbelievably tender with a filling that’s both sweet and savory, these ravioli are a testament to the magic of simple ingredients. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp green salad.

Chicken Alfredo with Fettuccine

You might think making Chicken Alfredo with Fettuccine is a restaurant-only treat, but with a few simple steps, you can bring this creamy, comforting dish to your dinner table tonight.

Ingredients

– 8 oz fettuccine pasta
– 2 boneless, skinless chicken breasts, thinly sliced
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 tsp finely ground black pepper
– 1/4 tsp sea salt
– 2 tbsp unsalted butter
– 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts and cook until golden brown and no longer pink inside, about 5-6 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring constantly. Allow the cream to simmer gently for 2 minutes, then whisk in the Parmesan cheese until the sauce is smooth and creamy.
5. Season the sauce with black pepper and sea salt, then add the cooked fettuccine and chicken back into the skillet. Toss everything together until well coated.
6. Finish by stirring in the unsalted butter until melted and garnish with fresh parsley before serving.
Just imagine the creamy sauce clinging to each strand of pasta, with tender pieces of chicken adding a hearty touch. Serve this dish with a side of garlic bread to soak up every last bit of that delicious Alfredo sauce.

Eggplant Parmesan Spaghetti

Here’s how to create a comforting Eggplant Parmesan Spaghetti that’s perfect for a cozy dinner. This dish layers tender eggplant with savory marinara and melty cheese, all tossed with al dente spaghetti for a hearty meal.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, for a crispy coating
• 1/2 cup rich extra virgin olive oil, for frying
• 3 cups homemade marinara sauce, simmered with garlic and basil
• 8 oz spaghetti, cooked to al dente perfection
• 1 cup freshly grated Parmesan cheese, for a nutty finish
• 1 cup shredded mozzarella cheese, for gooey goodness
• 1 tbsp finely ground black pepper, for seasoning
• 1 tsp sea salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture, then pat dry. This prevents sogginess.
3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden brown, about 3 minutes per side. Drain on paper towels.
5. In a baking dish, spread a thin layer of marinara sauce. Arrange half the eggplant slices, top with more sauce, a sprinkle of Parmesan, and mozzarella. Repeat layers.
6. Bake for 25 minutes, or until cheese is bubbly and golden. Let it rest for 5 minutes before serving.
7. Toss the cooked spaghetti with remaining marinara sauce. Serve the eggplant Parmesan over the spaghetti, garnished with extra Parmesan and black pepper.

Finished with a golden, cheesy crust, this dish offers a delightful contrast between the crispy eggplant and tender spaghetti. For an extra touch, serve with a side of garlic bread to soak up the rich marinara.

Beef and Mushroom Stroganoff over Egg Noodles

On a chilly evening, nothing comforts quite like a hearty bowl of Beef and Mushroom Stroganoff over Egg Noodles. This classic dish combines tender beef, earthy mushrooms, and a creamy sauce for a meal that’s both satisfying and straightforward to prepare.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup beef broth, low-sodium
• 1 tbsp Worcestershire sauce
• 1/2 cup sour cream, full-fat
• 1 tbsp Dijon mustard
• 8 oz wide egg noodles
• Fresh parsley, chopped for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil for the egg noodles.
2. While the water heats, melt 1 tbsp butter in a large skillet over medium-high heat. Add the sliced sirloin, seasoning with salt and pepper, and cook until browned, about 3 minutes per side. Remove and set aside.
3. In the same skillet, melt the remaining butter. Add the onions and mushrooms, cooking until softened and golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Simmer until slightly thickened, about 3 minutes.
6. Reduce heat to low. Stir in the sour cream and Dijon mustard until smooth. Return the beef to the skillet, heating through but not boiling to prevent curdling.
7. Meanwhile, cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain well.
8. Serve the stroganoff over the egg noodles, garnished with fresh parsley. Tip: For an extra touch, sprinkle with a bit of smoked paprika.

Delight in the creamy texture and rich flavors of this stroganoff, where the tender beef and mushrooms shine. Consider serving with a side of crisp green beans or a simple salad to round out the meal.

Spinach and Ricotta Stuffed Shells

Creating a comforting and visually appealing dish like Spinach and Ricotta Stuffed Shells is easier than you might think, especially when you follow these detailed steps. Let’s dive into the process, ensuring every layer of flavor is perfectly balanced.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese, creamy and smooth
• 10 oz fresh spinach, finely chopped
• 1 large egg, lightly beaten
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil, rich and fruity
• 24 oz marinara sauce, homemade or jarred
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the shells carefully and rinse under cold water to stop the cooking process. Tip: Handle gently to avoid tearing.
4. In a large bowl, combine the creamy ricotta, finely chopped spinach, beaten egg, half of the mozzarella, Parmesan, minced garlic, salt, and pepper. Mix until well incorporated.
5. Lightly grease a baking dish with the rich extra virgin olive oil and spread a thin layer of marinara sauce on the bottom.
6. Using a spoon, fill each shell with the ricotta mixture and arrange them seam-side up in the dish. Tip: Overstuff slightly for a generous bite.
7. Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Just out of the oven, these stuffed shells offer a delightful contrast between the tender pasta and the creamy, flavorful filling. Serve them alongside a crisp green salad for a complete meal that’s sure to impress.

Clam Linguine with Garlic Butter Sauce

You’ll find that making Clam Linguine with Garlic Butter Sauce is a straightforward process that yields a dish bursting with flavor. Let’s dive into the steps to create this comforting seafood pasta.

Ingredients

• 8 oz dried linguine pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, cubed
• 1/4 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1 lb fresh littleneck clams, scrubbed
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add cubed butter and red pepper flakes to the skillet, stirring until the butter is fully melted.
4. Pour in the white wine and bring to a simmer, allowing the alcohol to cook off for about 2 minutes.
5. Add the clams to the skillet, cover, and steam until they open, about 5-7 minutes. Discard any clams that do not open. Tip: Shake the skillet occasionally to ensure even cooking.
6. Remove the skillet from heat. Stir in the cooked linguine, parsley, salt, black pepper, and lemon juice. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

The clam linguine should have a silky texture with a perfect balance of briny, buttery, and slightly spicy flavors. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for an extra zesty kick.

Tomato Basil Spaghetti with Fresh Mozzarella

Ready to dive into a dish that combines simplicity with sublime flavors? This Tomato Basil Spaghetti with Fresh Mozzarella is a celebration of fresh ingredients coming together in perfect harmony.

Ingredients

• 8 oz spaghetti (high-quality, bronze-die extruded)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic (freshly minced)
• 1 pint cherry tomatoes (ripe, halved)
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup fresh basil leaves (torn)
• 4 oz fresh mozzarella (cut into 1/2-inch cubes)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
5. Add the halved cherry tomatoes and crushed red pepper flakes to the skillet. Cook until the tomatoes begin to soften and release their juices, about 5 minutes. Tip: Gently press some tomatoes to create a light sauce.
6. Drain the pasta and add it directly to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove the skillet from heat and stir in the torn basil leaves and cubed fresh mozzarella. Tip: The residual heat will melt the mozzarella slightly, creating creamy pockets.
8. Season with kosher salt to taste and serve immediately.

Perfectly al dente spaghetti is enveloped in a light, garlicky tomato sauce, with bursts of creamy mozzarella and fresh basil in every bite. For an extra touch, drizzle with additional olive oil and a sprinkle of flaky sea salt just before serving.

Chorizo and Pepper Penne Arrabbiata

On a bustling weeknight, nothing beats the fiery kick of a well-made pasta dish to invigorate the senses. This Chorizo and Pepper Penne Arrabbiata combines the smoky depth of chorizo with the vibrant heat of arrabbiata sauce, creating a dish that’s as bold in flavor as it is simple to prepare.

Ingredients

• 8 oz dried penne pasta
• 1 tbsp rich extra virgin olive oil
• 1/2 lb spicy chorizo, casing removed and crumbled
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 can (14.5 oz) crushed tomatoes with basil
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook, stirring frequently, until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the sliced bell peppers and minced garlic to the skillet. Sauté until the peppers are tender and the garlic is fragrant, about 4 minutes.
4. Stir in the crushed red pepper flakes and crushed tomatoes. Simmer the sauce uncovered for 10 minutes, allowing the flavors to meld. Tip: Adjust the heat to maintain a gentle simmer.
5. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly. Sprinkle with black pepper, parsley, and Parmesan cheese before serving.

You’ll love the way the tender penne holds onto the spicy, smoky sauce, with the crisp bell peppers adding a sweet contrast. For an extra touch, serve with a side of crusty bread to soak up every last bit of sauce.

Lemon Garlic Shrimp with Angel Hair Pasta

Out of all the quick and flavorful dishes you can whip up on a busy weeknight, this Lemon Garlic Shrimp with Angel Hair Pasta stands out for its simplicity and vibrant flavors. Let’s dive into creating this delightful meal that’s sure to impress.

Ingredients

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the angel hair pasta and cook according to package instructions until al dente, about 4 minutes. Tip: Stir the pasta occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
4. Reduce the heat to low and stir in the lemon juice, parsley, black pepper, and sea salt. Mix well to combine all the flavors.
5. Drain the pasta and add it directly to the skillet with the shrimp. Toss everything together until the pasta is evenly coated with the sauce.
6. Sprinkle the grated Parmesan cheese over the top and give it one final toss to melt the cheese slightly.

Light and zesty, this dish offers a perfect balance of flavors with the tender shrimp and the delicate angel hair pasta. For an extra touch of elegance, serve it with a side of crusty bread to soak up the delicious sauce.

Conclusion

Gathering the perfect pasta dish for a romantic date night has never been easier with our roundup of 17 delectable recipes. Whether you’re celebrating love or just craving a cozy night in, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love on Pinterest for others to discover these culinary gems. Happy cooking!