The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Pasta with Feta Cheese, Shrimp and Broccoli
By hockey
In med. bowl, combine oil, chicken stock, crumbled feta cheese and black pepper
- 12 oz. pkg. fettuccine pasta (spinach fettuccine can be used for color)
- 1/2 cup olive oil
- 1 cup chicken stock
- 1/2 # Feta cheese (crumbled)
- 1 tsp. fresh ground pepper
- 2-3 cloves garlic, crushed
- 1 - 1 1/2 lb. cooked shrimp
- 1 16 oz. bag broccoli florets (cooked)
Shrimp & Chicken Bow-Tie Pasta
By calypan
Cook Parma Rosa mix according to directions; keep warm
- 8 oz. bowtie pasta
- 1 lb. shrimp, peeled
- 3/4 lb. chicken, cut into strips
- 1/2 lb. smoked turkey sausage, cut into chunks
- Fresh broccoli, cut into pieces
- 1 onion, largely diced
- Mushrooms, sliced
- 1/2 red pepper, largely diced
- 1/2 green pepper, largely diced
- 2 T. olive oil
- 1-1/2 T. cajun seasoning
- 1 pkt Knorr's Parma Rosa Mix
- Grated Parmesan Cheese
Tortellini with Tex Mex Creme Sauce
By Dottiejk
Heat oil in large nonstick skillet
- 18 ounce cheese tortelloni; cooked, drained
- 1 tablespoon olive oil
- 1/2 cup scallions; sliced
- 1 jalapeno peppers; seeded, sliced
- 1-1/2 teaspoon garlic; minced
- 16 ounce crushed tomatoes in puree
- 1/2 teaspoon Salt
- 1/4 cup cream cheese
- 1/4 cup cilantro (fresh); chopped
Potato Gnocchi with Mushroom Sauce
By RobinPD
GNOCCHI: Preheat oven to 400°
- GNOCCHI:
- 3 large Russet potatoes
- 2 large egg yolks, beaten
- 1 ‑2 cups all purpose flour (may not use all)
- 1/2 teaspoon fine sea salt
- Few gratings nutmeg (optional)
- MUSHROOM SAUCE:
- 1 ‑1/4 pound cremini mushrooms, wiped and trimmed
- .07 ounce package dried porcini mushrooms (or equivalent weight loose)
- 2 cups homemade chicken stock
- 1/4 cup dry white Italian wine
- 2 plump cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/3 cup coarsely chopped Italian parsley
- 3 Tablespoons extra virgin olive oil
- 2 ‑3 Tablespoons butter
- 1 Tablespoon white truffle oil
- Fresh grated parmesan to garnish
- Salt
- Fresh black pepper
Pasta e Lenticchie
By RobinPD
Heat a large soup pot over medium heat
- FOR SERVING:
- 2 slices extra-thick cut bacon, cut into dice
- 1 small onion, chopped fine
- 1 stalk celery, chopped fine
- 1 carrot, peeled and chopped fine
- Salt
- 2 plump cloves garlic, peeled and minced
- 1 cup brown lentils
- 1 14.5 ounce can plum tomatoes with their juice, cut or torn into pieces
- 5 cups water
- Chunk of parmesan rind (optional)
- 1 cup cooked al dente, drained and rinsed ditalini or other small pasta shape
- 2 Tablespoons extra virgin olive oil
- Best-quality fruity olive oil
- Grated parmesan
- Coarse grindings black pepper
Fettuccine Alfredo with Sun-dried Tomatoes and Veggies
By á-3286
1. Cook pasta, add tomatoes the last 2 mins of cooking
- 8 oz. dried fettuccine
- 1/2 cup tomatoes, chopped
- 4 Tbsp. butter
- 1 Tbsp olive oil
- 4 oz fresh asparagus spears, trimmed
- 4 oz fresh Brussels sprouts, trimmed and quartered
- 1 1/2 cups fresh broccoli florets
- 1 can of mushrooms, sliced
- 2 Tbsp. all purpose flour
- 1 1/4 cups milk
- 1/2 cup shredded Parmesan cheese
- 2 tsp. finely shredded lemon peel
Fettuccine with Sweet Pepper-Cayenne Sauce
By myangelsc86
"Very flavorful and spicy
- 12 ounces dry fettuccine pasta
- 2 red bell peppers, julienned
- 3 cloves garlic, minced
- 3/4 teaspoon cayenne pepper
- 1 cup reduced fat sour cream
- 3/4 cup chicken broth
- 3/4 cup grated Parmesan cheese
- salt and pepper to taste
Pasta with Mixed Seafood Recipe - Pasta alla Posillipo Recipe
By á-1443
Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for an Italian sea...
- * 1/2 pound small shrimp, unshelled
- * 1 pound very small squid (calamari), cleaned and cut into 1/2-inch rings
- * 1 pound mussels, unshelled
- * 1 pound small clams (littlenecks), unshelled
- * Coarse-grained salt
- * 2 cups cold water
- * 2 large cloves garlic, peeled
- * 3/4 cup olive oil
- * 2 pounds canned tomatoes, preferably imported Italian, undrained
- * Salt and freshly ground black pepper
- * 1/2 cup dry white wine
- * 1 pound dried perciatelli pasta, preferably imported Italian
- * 20 large sprigs Italian parsley, leaves only
Chicken-Couscous Bake with Capers and Tomatoes
By carlaschwartz
Preheat the oven to 425°F
- 4 thigh skinless chicken thigh(s), 5 (ounce)
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp table salt
- 1 1/2 cup(s) canned chicken broth, with lemon and herbs
- 2 Tbsp capers, drained and chopped
- 1 cup(s) uncooked couscous
- 1 cup(s) cherry tomato(es)
Classic Macaroni Salad
By á-3644
Classic Macaroni Salad
- 1 c mayonnaise
- 2 TBSP vinegar
- 1 TBSP mustard
- 1 tsp suagr
- 1 tsp salt
- ¼ tsp pepper
- 2 cups macaroni, cookied
- 1 cup celery, chopped
- 1 cup green or red pepper
- ¼ c chopped onion
debs famous meaty pasta
By á-2974
place all ingrdients in pressure cooker; secure lid set pressure cooker to meat and timer to 20 min when complete
- 1 pd frozen ground beef
- 3 cups dry pasta
- 2 1/2 cups beef stock
- 3 cups pasta sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp italian seas
- 1/2 tsp garlic powder
- 1/2 cup shredded mozzarella
Bow Tie Beef Soup
By á-2813
In a dutch oven, combine the first 7 ingredients
- 2 C sliced zucchini
- 1 can(14 1/2 oz) beef broth
- 1 C uncooked bow tie pasta
- 3/4 C water
- 1/2 tsp dried oregano
- 1/4-1/2 tsp crushed red pepper flakes
- 1 1/2 lb ground beef
- 1 C chopped onion
- 2 tsp minced garlic
- 4 plum tomatoes
- 1/4 C minced fresh basil
- 1/2 c shredded parm cheese
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