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The Pasta-bilities Are Endless - 1351 recipes

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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)
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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
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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
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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
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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
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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
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"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
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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
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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)
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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
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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
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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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Bow Tie Beef Soup Pasta with Feta Cheese, Shrimp and Broccoli