Best 2 Lunch Pasta Recipes

Cooking lunch pasta is a great way to prepare a quick, tasty, and satisfying meal. Whether you're a beginner or a seasoned chef, there are endless possibilities when it comes to creating your own unique pasta dish. From classic Italian recipes to modern twists on traditional favorites, there's sure to be a lunch pasta recipe that suits your taste and skill level. In this article, we'll guide you through the culinary world of lunch pasta, providing you with tips, tricks, and a variety of recipes to help you create a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC

Pasta with Beans, Crispy Lunch Meat, Greens and Garlic image

Provided by Michael Symon : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Salt
One 1-pound box pasta (I'm using gemelli)
1/4 cup oil (I'm using olive oil)
8 ounces lunch meat, sliced thin (I'm using salami)
2 cloves garlic, sliced
One 15-ounce can beans, rinsed (I'm using chickpeas)
2 cups fresh greens (I'm using spinach)
2 tablespoons grated hard cheese (I'm using Parmesan)
1 teaspoon chile flakes, optional

Steps:

Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

PASTA SALAD FOR LUNCH THIS WEEK!

Pasta Salad for Lunch This Week! image

This recipe came from Real Simple. It's one that you clearly can modify to use whatever you have handy in the pantry and fridge. Bringing a lunch from home is a great way to save money - even the employee cafeteria is getting pricey! You can use pretty much any short variety of pasta. I would add julienned sundried tomatoes to several of these, or some chopped red bell pepper, for color and flavor. I threw in a little Recipe #269360 with the Asian version. Please note: I seem to get only 4 servings from a pound of pasta, so you might want to check that.

Provided by duonyte

Categories Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 24

Ingredients

1 lb fusilli or 1 lb farfalle pasta
olive oil
1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
1/2 cup arugula
1/4 cup crumbled feta
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
6 jarred artichoke hearts, chopped
2 tablespoons chopped roasted almonds
2 tablespoons grated parmesan cheese
2 tablespoons extra virgin olive oil
1 (3 ounce) can tuna, drained
1/4 cup pitted kalamata olive
2 tablespoons chopped red onions
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 carrot, thinly sliced
1/4 English cucumber, diced
1 tablespoon canola oil
2 tablespoons chopped roasted peanuts
2 teaspoons low sodium soy sauce
1 teaspoon rice vinegar
1/2 cup shredded chicken
1/4 cup prepared pesto sauce

Steps:

Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your pasta dish. Look for ripe vegetables, flavorful herbs, and high-quality cheese.
Don't overcook the pasta. Pasta should be cooked al dente, which means "to the tooth." This means that it should be tender but still have a slight bite to it. Overcooked pasta will be mushy and bland.
Use a large pot of water to cook the pasta. This will help to prevent the pasta from sticking together. Be sure to add a generous amount of salt to the water before cooking the pasta.
Save some of the pasta cooking water. This starchy water can be used to thicken sauces and make them more flavorful.
Don't rinse the pasta after cooking. Rinsing the pasta will remove the starch that helps the sauce to stick to it. This will make your pasta dish less flavorful.
Use a variety of sauces. There are endless possibilities when it comes to pasta sauces. Try different types of tomato sauces, cream sauces, pesto sauces, and more. You can also make your own sauces from scratch or use pre-made sauces from the store.
Add some protein to your pasta dish. Chicken, shrimp, beef, or vegetables are all great options. This will make your pasta dish more filling and satisfying.
Don't be afraid to experiment. There are no rules when it comes to pasta. Get creative and try different ingredients and combinations. You might be surprised at what you come up with!

Conclusion:

Pasta is a versatile and delicious dish that can be enjoyed in many different ways. With so many different recipes to choose from, there's sure to be a pasta dish that everyone will love. So next time you're looking for a quick and easy meal, reach for a box of pasta and get creative!

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