Best 3 Pasta With Potatoes Recipes

Indulge in a culinary journey with our delectable pasta with potatoes recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover a symphony of flavors in our classic Italian pasta salad with potatoes, where tender pasta, creamy potatoes, and a vibrant dressing come together in perfect harmony. Embark on a culinary adventure with our Spanish tortilla de patatas, a savory potato omelet that embodies the essence of comfort food. Transport yourself to the vibrant streets of Rome with our cacio e pepe with roasted potatoes, a delightful combination of pasta, cheese, and pepper that is sure to leave you craving more. Experience the rustic charm of our gnocchi alla sorrentina, where pillowy gnocchi, hearty potatoes, and a rich tomato sauce create a symphony of flavors. Prepare to be captivated by our potato gnocchi with pesto sauce, a delightful dance of flavors where fluffy gnocchi, aromatic pesto, and a hint of pine nuts create a memorable culinary experience.

Here are our top 3 tried and tested recipes!

BOW-TIE PASTA WITH BROCCOLI AND POTATOES

Bow-Tie Pasta With Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Steps:

Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams

TOMATO, PASTA, AND POTATO BAKE

Tomato, Pasta, and Potato Bake image

Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h45m

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for baking dish
1 pound rigatoni
1 can (28 ounces) crushed tomatoes
2 tablespoons fresh oregano leaves
1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1/2 medium onion, halved and thinly sliced
1 cup grated Parmesan
Coarse salt and ground pepper

Steps:

Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 323 g, Fat 4 g, Fiber 4 g, Protein 15 g

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

Tips:

Choose the right potatoes: For a fluffy and creamy texture, Yukon Gold or Russet potatoes are ideal. They hold their shape well during cooking and absorb the flavors of the sauce.
Cook the pasta and potatoes separately: This ensures that both the pasta and potatoes are cooked evenly and to the desired doneness. Cook the pasta according to the package instructions and the potatoes in boiling water until tender.
Create a flavorful sauce: The sauce is key to bringing all the flavors together in this dish. Use a combination of garlic, onion, herbs, and spices to create a flavorful base. You can also add some grated Parmesan cheese for extra richness.
Combine the pasta, potatoes, and sauce: Once the pasta and potatoes are cooked and the sauce is ready, combine them in a large bowl or pot. Stir gently to coat the pasta and potatoes in the sauce. You can adjust the consistency of the sauce by adding a little bit of pasta water if needed.
Serve immediately: Pasta with potatoes is best served hot and fresh. Garnish with some chopped parsley or grated Parmesan cheese before serving.

Conclusion:

Pasta with potatoes is a hearty, flavorful, and versatile dish that is perfect for any occasion. With a few simple tips and tricks, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give pasta with potatoes a try!