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The Pasta-bilities Are Endless - 1351 recipes

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1. Bring a large pot of generously salted water to a boil

  • 1 pound spaghetti
  • 2-3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes (or more depending on how spicy you want it)
  • ½ cup vodka
  • 1 1/2 cups ricotta cheese
  • Zest of 2 lemons, 1 lemon juiced
  • Chopped fresh parsley and basil
  • Handful of flat-leaf parsley, chopped
  • Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese
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how to cook couscous

  • For each cup of dry couscous, use 1 1/2 cups of water. Bring to boil in saucepan.Related: How to Pick the Right Pan for the Task
  • Add salt and oil or butter
  • Add 1/2 tsp. salt to the water and a little olive oil or butter if desired, to add moisture.Related: The Secret to Good Food
  • Add couscous and let steam
  • Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes
  • Fluff with a fork
  • Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions. Related: 12 Simple, Savory Couscous Recipes
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Shrimp with soups, cheese whiz and spaghetti

  • 1 large package vermicelli spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped green onion
  • 1 cup chopped celery
  • 2 pounds fresh shrimp or 32 ounces of packaged crawfish tails
  • 1 stick margarine or butter
  • 1 can cream of mushroom soup
  • 1 can cream of shrimp soup
  • 1 can cream of celery soup
  • 1 can diced rotel tomatoes with green chilies
  • 2 jars of cheese whiz (jalapeno or salsa)
  • Cajun seasoning mix
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Mix Creme Fraiche and broth in a pot

  • 1 c. Creme Fraiche
  • 1 c. broth (bouillon cube)
  • 2 tsp. corn starch
  • 1 c. shredded cheese
  • Black or white pepper
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1. Heat oven to 450 degrees 2

  • 1 Package Egg Noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 tsp flour
  • salt & pepper
  • 2 cups grated fontina cheese
  • 3/4 cup parmesean cheese
  • 3/4 cup mozzarella cheese
  • 4 ounces chopped ham (optional)
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* Cook fettuccine according to package directions

  • TOPPING:
  • 8 * 8 ounces uncooked fettuccine
  • 1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 * 1 package (8 ounces) cream cheese, cubed
  • 1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 * 1 cup heavy whipping cream
  • 1/2 * 1/2 cup butter
  • 1/4 * 1/4 teaspoon garlic powder
  • 3/4 * 3/4 cup grated Parmesan cheese
  • 1/2 * 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 * 1/2 cup shredded Swiss cheese
  • 2-1/2 * 2-1/2 cups cubed cooked chicken
  • *
  • 1/3 * 1/3 cup seasoned bread crumbs
  • 2 * 2 tablespoons butter, melted
  • 1 to 2 * 1 to 2 tablespoons grated Parmesan cheese
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* In a small bowl, combine the cornstarch, sugar, salt and pepper

  • 2 * 2 tablespoons cornstarch
  • 1 * 1 teaspoon sugar
  • 3/4 * 3/4 teaspoon salt
  • * Dash pepper
  • 1/2 * 1/2 cup chicken broth
  • 1/2 * 1/2 cup dry white wine or additional chicken broth
  • 1/4 * 1/4 cup soy sauce
  • 8 * 8 ounces uncooked vermicelli
  • 1 * 1 medium sweet red pepper, julienned
  • 1 * 1 medium sweet yellow pepper, julienned
  • 1 * 1 cup fresh or frozen sugar snap peas
  • 2 to 3 * 2 to 3 garlic cloves, minced
  • 1 * 1 teaspoon minced fresh gingerroot
  • 1 * 1 tablespoon olive oil
  • 1 * 1 pound uncooked sea scallops, halved
  • 1 * 1 pound uncooked medium shrimp, peeled and deveined
  • 2 * 2 teaspoons sesame oil
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Saute the mushrooms on med-high heat till chanterelles brown

  • 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
  • 1/3 C. Shallots, chopped
  • 3 Tbsp. Garlic, chopped
  • 1 tsp. Thyme, chopped
  • 6 Tbsp. Dry White Wine
  • 2/3 C. Grated Parmesan Cheese
  • 6 Tbsp. Mascarpone Cheese
  • 1/2 Bunch Italian Flat-Leaf Parsley
  • Salt & Pepper to Taste
  • 3 Sheets Fresh Pasta
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Here's a colorful and flavorful pasta salad that's easily made special with the addition of fresh vegetables and an...

  • Dressing:
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 cup broccoli florets
  • 1 cup carrots, shredded
  • 1/2 cup black olives, sliced
  • 2 pounds rotini tri-colored pasta
  • 1 1/4 cups canola oil
  • 1 teaspoon pepper
  • 3/4 cup red-wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 3 tablespoons Spike All Purpose Seasoning
  • 1/2 cup grated Romano cheese
  • 1/4 cup mayonnaise
  • Additional Romano cheese for garnish (optional)
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In a large fry pan, melt butter

  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 2 cups sliced mushrooms
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, chopped
  • 1 tsp. dried oregano
  • 1 lb. pork tenderloin
  • 2 tbsp. all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups milk
  • 3 cups penne pasta
  • 1 can 14 oz. tomato sauce
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best of the best, not low cal or low fat by any stretch!

  • Grate all cheeses listed
  • 3 cups sharp cheddar
  • 2 cups extra sharp white cheddar
  • 1 +1/2 cups mozzerella
  • 1 cup asiago
  • 1 cup monterey jack
  • 1 cup muenster
  • 2 lbs. cooked elbow macaroni (still warm)
  • 1 +1/2 quarts half and half
  • 1 cup velveeta
  • 1 cup butter
  • 1 dozen eggs
  • pinch salt
  • 1 Tbsp. black pepper
5/5 (1 Votes)

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Bring 2 quarts of water to a boil, salting the water liberally

  • 1 box bowtie pasta
  • 1 package imitation crab meat shredded (about two cups)
  • 1 stick butter or margarine
  • salt and pepper
  • 1 teaspoon garlic
  • 3 oz shredded parmesan cheese
  • 3 oz shredded asiago cheese
  • 2 small tomatoes diced
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Crab Bowtie Pasta Pasta with Creamy Lemon Vodka Sauce