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The Pasta-bilities Are Endless - 1351 recipes

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Suggestions: Shaped Pasta, spaghetti

More Pasta and Noodle recipes

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This Trio Veggie Pasta is a great way to sneak more veggies in! Paleo pasta lovers rejoice!

  • 2 organic zucchinis, sprialized
  • 1 large organic carrot, peeled and spiralized
  • 1 large organic parsnip, peeled and spiralized
  • Fat of choice
  • Pasta sauce {I use my Golden Nomato Pasta Sauce http://www.keyingredient.com/recipes/990295043/golden-nomato-sauce/}
4.1/5 (7 Votes)

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Veg hakka Noodles is a popular Street food

  • 1 packet noodles
  • 10 to 12 french beans
  • 2 medium sized carrot
  • 1 bunch spring onions
  • 1 handful bean sprouts (optional)
  • 1 tsp ajinomoto powder
  • 2 tsp soya sauce
  • 3 tsp vinegar
  • 8 tbsp oil
  • Salt to taste
4.7/5 (6 Votes)

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Roughly 3 oz. dry pasta equals 1 Cup cooked

  • Weight Watcher's Garden Pasta Pie - 6 Servings 6 Points Plus each
  • Adapted for the Points Plus system 2/27/2011 from "The Pasta Plan" 1993
  • Ingredients
  • 1 Tbsp Olive Oil
  • 1 Cup chopped onion
  • 4 Garlic cloves, minced
  • 3 Cups cooked linguine (15Pts)
  • 1/4 C chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tsp dried oregano
  • 1 1/2 Tsp dried basil
  • 1/4 Tsp fresh ground black pepper
  • 1 Cup park-skim ricotta cheese (12 Pts)
  • 1/4 Cup grated parmesan cheese (4 Pts)
  • 1 Large egg lightly beaten (2 Pts)
  • 2 Medium tomatoes cored & thinly sliced
  • 1 1/2 Cups thinly sliced zucchini
  • 1 1/2 Ounces. shredded part-skim mozzarella cheese (3 Pts)
4.5/5 (8 Votes)

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A great looking and tasting Rosemary Herbed Bread, just like they serve at Macaroni Grill

  • 1 cup water
  • 3 Tablespoons olive oil
  • 2 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/2 Tablespoons sugar
  • 1/4 teaspoon Italian seasoning
  • 1 1/2 Tablespoons rosemary
  • 1 Tablespoon yeast
  • additional rosemary to garnish
4.7/5 (6 Votes)

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Cook and thoroughly drain pasta and toss with some of the dressing

  • 1 - (12-16 oz) shaped pasta
  • 1/2 cup sundried tomatoes, chopped
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup celery, chopped
  • 1 cup garbanzo beans
  • 1 can artichoke hearts, quartered
  • 1 red pepper, chopped
  • 7 oz crumbled feta cheese
  • 1/2 cup parmesan
  • 1/4 cup fresh dill, chopped
  • Italian dressing
4.6/5 (7 Votes)

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Bring a pot of heavily salted water to a boil and cook the penne until al dente

  • 4 ounces regular or whole wheat penne
  • 2 tablespoons olive oil, divided
  • 8 ounces smoked pork sausage, such as Andouille, sliced into coins
  • 12 ounces frozen vegetables, such as onion-bell pepper mix (See Recipe Notes)
  • 1 heaping teaspoon whole ground or Creole mustard
  • 1/3 cup heavy cream, or more to taste
  • Kosher salt and pepper, to taste
4.5/5 (21 Votes)

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Culinary Institute of America recipe via The Professional Chef app

  • 454 g AP flour, or as needed
  • Pinch of salt
  • 4 extra large eggs
  • 15-30 mL water, or as needed
  • 30 mL olive oil (optional)
4.5/5 (21 Votes)

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In a small bowl whisk mayo, buttermilk, lemon juice, and dill weed until smooth, set aside

  • 1.5 c mayo
  • 1/2 c buttermilk
  • 2 TBSP lemon juice
  • 1 TB chopped dill
  • 1 c diced celery
  • 3 roma tomatoes, seeded and diced
  • 1 c sliced snow peas
  • 1/2 c diced red onion
  • 15 oz whole kernal corn
  • 1 lb box bow tie pasta (cooked to package)
  • add other veggies - peppers, frozen peas
4.6/5 (12 Votes)

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Place eggs in a small saucepan and add cold water to cover by 2"

  • 2 large eggs
  • 6 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon (or more) crushed red pepper flakes
  • 1 small red onion, finely diced
  • 4 garlic cloves, minced
  • 1 large head of cauliflower (about 2 pounds), cored, cut into 1/4-inch slices
  • 3/4 teaspoon kosher salt plus more for seasoning
  • 2 cups whole wheat penne
  • 2 ounces Pecorino, grated
  • 1/3 cup coarsely chopped flat-leaf parsley leaves, or a combination of parsley and fresh mint leaves
  • 1 teaspoon (or more) lemon zest plus 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon toasted pine nuts
4.6/5 (14 Votes)

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1.Mince the onions and garlic

  • 2 yellow onions
  • 6 cloves garlic
  • 1 medium kabocha or butternut squash, peeled and cubed, about 4-5 cups
  • 4 cups vegetable broth
  • salt + pepper + dried oregano
  • 1/2 cup cream or half and half
  • 1 lb. ground turkey
  • 2 cups packed fresh spinach
  • 1 cup grated Provolone cheese
  • 1 lb. whole wheat rigatoni
4.3/5 (13 Votes)

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Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
  • 4 cups tomato/spaghetti sauce-1 large can
  • 4 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
  • salt and fresh ground pepper, to taste
  • Parmesan cheese to taste
4.6/5 (12 Votes)

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1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes, and ground pepper

  • 4 cups cherry tomatoes, cut in half
  • 12 garlic cloves, cut in 4ths (don't be shy)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dries basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon groun pepper
  • 1 LB pasta (I use bow tie or your favorite
  • 1/4 cup chopped fresh parsley
  • 1/2 cup freshly Parmesan cheese
4.6/5 (12 Votes)

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Pasta with Roasted Garlic and Cherry Tomatoes Trio Veggie Pasta