The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Pasta with Creamy Lemon Vodka Sauce
By tulawdog
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
How To Cook Couscous
By ClaudiaJan
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
SHRIMP OR CRAWFISH PASTA
By á-266
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
PERFECT PASTA SAUCE WITH CREME FRAICHE
By bunny
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
Egg Noodle Mac & Cheese
By Kyly1012
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)
Four-Cheese Chicken Fettuccine
By Totlxtc
* 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
Seafood Pasta Delight
By Totlxtc
* 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
Wild Mushroom Ravioli With Truffle Sauce & Pecorino Cheese
By shauna
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
Nature's Table Pasta Salad
By pdav
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)
PORK TENDERLOIN AND PASTA IN TOMATO AND RED PEPPER SAUCE
By Sube
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
Delilah Winder's Macaroni and Cheese
By MauiDreaming
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
Crab Bowtie Pasta
By loates501
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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