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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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Cook pasta according to package directions

  • 2 1/2 cups uncooked bowtie pasta
  • 6 cups torn romaine lettuce
  • 1 1/2 cups cubed cooked chicken breast
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled
  • 1/3 cup mayo
  • 1/4 cup water
  • 1 T barbecue sauce
  • 1 1/2 tsp. white vinegar
  • 1/3 tsp. pepper
4.6/5 (18 Votes)

By

1. Cook Penne until al dente

  • 1/2 pound penne pasta
  • 3 Tbsp olive oil
  • 1/4 pound mozzarella cheese , diced
  • 1/4 cup parmesan cheese , grated
  • 2 Tbsp red wine vinegar
  • 1 cup plum tomatoes , diced, seeded
  • 1/4 cup fresh basil , shredded
  • salt and pepper , to taste
4.6/5 (21 Votes)

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This crispy pasta salad recipe showcases the tartness of Granny Smith apples and the refreshing bite of cucumber

  • 2 cups cooked mini wagon wheel pasta
  • 1 cup Granny Smith apple, cored and chopped
  • 3/4 cup cucumber, seeded and chopped
  • 1/4 cup chopped toasted pecans
  • 1/4 cup golden raisins
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped (optional)
4.4/5 (21 Votes)

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Place a large skillet over medium heat and coat lightly with cooking spray

  • 3 strips of bacon
  • 1 large garlic clove, minced
  • 1 pinch of red pepper flakes
  • 3 medium zucchinis, Blade C
  • freshly cracked black pepper, from a grinder
  • 1/4 cup grated pecorino romano cheese
  • 1/4 cup grated parmigiano reggiano cheese + more to garnish
4.8/5 (4 Votes)

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1. Bring a pot of salted water to a boil

  • 12 oz. tricolor rotini
  • 2-1/2 Tbls. red wine vinegar
  • 6 Tbls. extra-virgin olive oil
  • 1 large red bell pepper, seeded and diced
  • 1 - 15.5 oz. can chickpeas, drained and rinsed
  • 1 - 6 oz. can pitted black olives,drained and sliced
  • 3 oz. pepperoni, diced
  • 4 oz. sharp cheddar cheese, diced
4.8/5 (4 Votes)

By

Set a large pot of water to boil

  • 1 (12 oz.) box tricolor rotini (or your desired pasta)
  • 1 (16 oz.) bottle Zesty Italian Dressing
  • 1 (4-6 oz.) package Genoa salami, quartered
  • 1 red bell pepper, small diced
  • 1 green bell pepper, small diced
  • 1 yellow bell pepper, small diced
  • 1 cup baby carrots, sliced into small pieces
  • 1 cup cherry or grape tomatoes, halved
  • 1 (8 oz.) container mozzarella pearls (found in deli; or small-diced fresh mozzarella)
  • 1 cup fresh curly or flat-leaf parsley, finely chopped
4.8/5 (4 Votes)

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To deliver an arrabbiata with complex flavor and not just searing heat, we looked beyond the tradition of using onl...

  • 1 1(14.5-ounce) can 1(14.5-ounce) can whole peeled tomatoes
  • 2 2 2 tablespoons extra-virgin olive oil
  • 2 2 2 tablespoons pepperoncini, stemmed, patted dry, and minced
  • 1 1 1 tablespoon tomato paste
  • 1/2 1/2 1/2 teaspoon garlic, minced
  • 1/2 1/2 1/2 teaspoon red pepper flakes
  • 2 2 to anchovy fillets, rinsed, patted dry, and minced to paste
  • 1/4 1/4 1/4 teaspoon paprika
  • 1/4 1/4 to teaspoon salt and pepper, plus more to taste
  • 2 2 2 tablespoons Pecorino Romano, grated, plus extra for serving
  • 6 6 6 ounces penne
4.6/5 (8 Votes)

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Heat oil. Add garlic and saute for about 1 minute

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 8 ounces fettuccine pasta
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste
4.3/5 (27 Votes)

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1. In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red...

  • 16 ounces linguine
  • (1) 28 oz can crushed tomatoes
  • (1) 8 oz container vegetable stock
  • 2 tablespoons Sriracha hot sauce (plus more for serving)
  • 1 large (or two small) red onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 2 sprigs cilantro, plus extra for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 1/2 cups water
4.8/5 (4 Votes)

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Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely con...

  • 3 tablespoons olive oil, plus extra for greasing the dish
  • Kosher salt
  • 8-ounces wide egg noodles, about 3/4 (12-ounce) package
  • 5 large eggs, lightly beaten
  • 1/2 cup chicken or vegetable broth
  • pinch nutmeg, freshly grated
  • 3 shallots, thinly sliced
  • 12-ounces Swiss chard, about 1 bunch, stems finely chopped, leaves torn into small pieces, and reserved separately
  • 2 cloves garlic, finely chopped
  • freshly ground black pepper to taste
  • 1/4 cup fresh dill fronds, chopped, plus extra for garnish
4.8/5 (4 Votes)

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Find more recipes at: allrecipes

  • 3 cups water
  • 1 tablespoon soy sauce
  • 1 (13.5 ounce) can light coconut milk
  • 1 tablespoon Thai garlic chile paste
  • 1/2 cup peanut butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 green bell peppers, diced
  • 2 pounds skinless, boneless chicken thighs, diced
  • 2 (3 ounce) packages ramen noodles
  • 1/2 cup diced cucumber
  • 2 green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh basil
4.5/5 (21 Votes)

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Full disclosure is that this recipe is every so slightly adapted from Food Network's "The Pioneer Woman Cooks"

  • 1 (8 to 10-ounce) package pad Thai rice noodles or linguine
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon fresh ginger, minced (I used 1 1/2 tablespoons)
  • 1 teaspoon red chili paste or a few dashes red chili oil (I used 1 teaspoon of Thai Red Curry Paste)
  • 2 cloves garlic, minced
  • 1 lime, halved (I used 2 limes)
  • 1 pound flank steak, sliced very thin against the grain (I used 2-pounds)
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, cored and sliced into rings
  • 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
  • optional: 1/4 tsp red pepper flakes
  • Fresh basil leaves, for garnish
  • Fresh cilantro leaves, for garnish
4.5/5 (22 Votes)

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Quick Thai-Style Beef & Peppers with Rice Noodles BLT Bow Tie Pasta Salad