The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Trio Veggie Pasta
By erinstargirl
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/}
Veg Hakka Noodles
By shobhapink
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
GARDEN PASTA PIE
By á-4084
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)
Macaroni Grill's Rosemary Herbed Bread for Bread Machines
By Pattywak
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
Greek Pasta Salad
By Taraespo
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
Spicy Sausage & Mixed Vegetable Skillet Pasta
By garciamoss
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
Fresh Egg Pasta
By Laurniesaurus
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)
Summer Garden Pasta Salad
By jayceyann@hotmail.com
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
Cauliflower Pasta with Pecorino, Grated Egg, and Pine Nuts
By á-174535
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
Baked Rigatoni with Spinach, Provolone and Turkey
By á-29897
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
Spinach Tortellini Tomato Soup
By lisaS
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
Pasta with Roasted Garlic and Cherry Tomatoes
By vanpattensl
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
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