The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar
By á-170456
Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking
- 1/4 cup Olive oil
- 1/2 cup Finely-chopped red onion
- 2 Shallots finely sliced
- 3 cups Orzo pasta divided
- 3 1/2 cups Chicken stock
- 3 Plum tomatoes, yellow and red finely diced
- 1/4 cup Coarsely-chopped parsley
- 1/4 cup Chardonnay vinegar
- Salt to taste
- Freshly-ground black pepper to taste
Classic Midwestern Macaroni Salad
By á-174942
Cook pasta according to package directions
- 2 cups dry whole-wheat elbow macaroni
- 1 medium celery stalk diced
- 1 small sweet red pepper chopped
- 1/2 cup cooked frozen peas and carrots
- 3 medium scallions chopped
- 1/2 cup Kraft Free Shredded Cheddar Cheese or other brand 1/2 cup fat-free mayonnaise
- 1/4 cup fat-free sour cream
- 1/4 cup sliced dill pickles
- 1/4 teaspoon onion powder
Noodles With Turkey Sausage And Cabbage
By á-170456
Spray a large nonstick skillet with nonstick cooking spray; heat
- 4 hot or sweet Italian turkey sausages cut into 1" pieces
- 1 carrot chopped
- 1 onion chopped
- 1 ce1ery stalk thinly sliced
- 2 garlic cloves minced
- 3 cups chopped cabbage
- 1 can no-salt-added diced tomatoes - (14 1/2 oz)
- 1 cup low-sodium chicken broth
- 1/4 teaspoon freshly-ground black pepper
- 2 cups hot cooked egg noodles
Fettuccine With Morels, Asparagus, And Goat Cheese
By á-174942
Use a heavy skillet to melt the butter and cook the shallot, stirring until softened
- 1/2 cups minced shallot
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3/4 pound fresh morels rinsed, patted dry, trimmed, and quartered
- 1/2 cup heavy cream
- 6 ounces mild goat cheese (like Montrachet)
- 1/4 pound asparagus washed, trimmed, and cut into 1/2" pieces
- 2 tablespoons minced fresh chives
- 3/4 pound fettuccine prepared according
- to package instructions
Cornish Game Hens, With Orzo Risotto And Grilled Zucchini
By á-174942
In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crush...
- ORZO RISOTTO:
- 1 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon lemon zest
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- 1 pinch crushed red pepper
- 2 Cornish game hens - (abt 1 1/4 lbs ea)
- 4 bricks wrapped in
- aluminum foil
- 1 tablespoon Essence (see Bayou Blast recipe)
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground white pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 pound orzo (rice-shaped pasta)
- 1/2 cup small dice onion
- 5 1/2 teaspoons garlic minced
- 1/2 cup dry white wine
- 4 cups chicken stock kept hot in a
- saucepan on the stove-top
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground white pepper
- 2 tablespoons parsley
- 1/4 cup grated Parmesan
- 2 tablespoons butter
- GRILLED ZUCCHINI:
- 2 zucchini - (abt 12 oz ea) quartered lengthwise
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
Macaroni Grill's Balsamic Vinaigrette
By á-174942
This makes a LOT of Balsamic Dressing! Try it as a marinade for chicken or pork and then grill the meat, or share
- 48 ounces balsamic vinegar
- 1 gallon Wishbone Italian dressing
- 24 ounces extra-virgin olive oil
Broken Noodles
By á-170456
Sauté mushrooms in oil briefly, add the rest of the ingredients (except cheese) and bring to a boil
- 10 ounces cavatappi cooked
- 1 ounce oil
- 4 ounces sliced mushrooms
- 1/2 tomato cut in large dice
- 4 pieces red and green pepper in 1" dice
- 1 artichoke heart quartered
- 1/4 cup sliced black olives
- 1/2 teaspoon dried basil
- 1 pinch salt
- 1 pinch freshly-ground black pepper
- 1 tablespoon chopped fresh garlic
- 4 ounces T.G.I. Friday's Marinara Sauce (see recipe)
- 2 ounces shredded mozzarella cheese
- Grated parmesan cheese
Buca Di Beppo's Macaroni Rosa
By á-174942
Heat olive oil in a large saute pan
- 1 3/4 pounds cooked macaroni
- 3 ounces olive oil
- 8 ounces mushrooms quartered
- 6 ounces cooked chicken tenders
- 3 ounces peas
- 16 ounces marinara sauce
- 6 ounces cream
- 6 ounces broccoli buds
- 4 ounces bruschetta mix (tomatoes, onions and basil)
- 2/3 cup grated Romano cheese
Macaroni Grill's Chocolate Cake
By á-170456
Preheat oven to 350 degrees
- 3 1/2 cups mayonnaise
- 3 1/2 cups brewed coffee
- 1/2 ounce vanilla
- 1 3/4 pounds cake flour
- 1/8 cup baking soda
- 6 ounces cocoa powder
- 1 1/2 pounds granulated sugar
Buca Di Beppo's Baked Penne
By á-174942
Reheat cooked penne for 10 seconds and drain
- 2 ounces grated Romano cheese
- 2 1/2 ounces provolone cheese
- 2 1/2 ounces mozzarella cheese
- 5 ounces pepperoni
- 5 ounces sausage links cooked
- 24 ounces marinara sauce
- 1 1/2 pounds penne pasta
Rainforest Cafe's Rasta Pasta
By á-174942
Cook pasta according to package directions
- 1 package bow ties pasta - (8 oz)
- 1 teaspoon chopped garlic
- 2 tablespoons olive oil
- 1 cup chopped fresh spinach
- 1 broccoli florets
- 1 medium red pepper roasted
- 1 cup grilled chicken in 1/2" wide pieces
- 1 prepared Alfredo sauce
- 1/8 cup prepared basil pesto
- 1 teaspoon Italian seasoning
- 2 tablespoons shredded Parmesan cheese
P. F. Chang's Garlic Noodles
By á-170456
Cook pasta. Rinse and cool down
- CANTONESE STIR-FRY SAUCE:
- 3 teaspoons minced garlic
- 3 teaspoons sugar
- 2 tablespoons white vinegar
- 1 1/2 teaspoons red chile flakes
- 2 tablespoons canola oil
- 1 pound fresh Chinese noodle or vermicelli
- 1/2 teaspoon sesame oil
- 4 ounces Cantonese Stir-Fry Sauce (see below)
- 1 Japanese cucumber or English cucumber
- 2 tablespoons chopped cilantro
- 3/4 cup water
- 1 tablespoon chicken base powder (no MSG)
- 1 tablespoon sugar
- 2 tablespoons shaohsing wine or sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
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