The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Broccoli Rabe with Beans and Fettuccini
By ladygourmet
Heat a sauce pan with the olive oil, garlic, broccoli rabe, red pepper flakes and the chicken broth or water
- 1 head of broccoli rabe
- 1/2 cup of water or chicken broth
- 4 cloves garlic – chopped
- 19 oz. can of red beans – drained
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- Grated Parmesan or Romano cheese
- 2 tablespoons of olive oil
- 1 lb. of fettuccini
Beef Broccoli Lo Mein with Flank Steak
By npstahl@gmail.com
This beef broccoli lo mein recipe is an excellent way to use up flank steak or round steak
- 1 cup beef broth
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (or arrowroot powder)
- 1/4 teaspoon red pepper flakes
- 1 large head broccoli, cut into florets
- 1/2 pound whole grain spaghetti or linguine
- 2 tablespoons healthy cooking fat or ghee
- 1/2 pound flank steak cut into thin slices (1/4 inch or less)
- 1 large green bell pepper, cored, seeded and thinly sliced
- 1 (8-ounce) can water chestnuts
Spicy Thai Glass Noodle Salad
By AlexG
Modified version of a glass noodle salad as prepared in Chiang Mai, Thailand
- 100 g glass noodles (cut into 6 inch lengths)
- 1 clove garlic crushed
- 3 shallots (sliced)
- 10 red chillies (small, thinly sliced)
- 30 g grated carrot
- 3 tbs fish sauce
- 3 tbs lime juice
- 1 tbs palm sugar
- 1 tomato (cut in 1/2 lengthways and then thinly sliced)
- 1/4 cup coriander leaves for garnish
Lime Chili Pasta Twist
By á-4939
1.Process the garlic in a food processor until very finely chopped
- INGREDIENTS
- around 8 plum ripe tomatoes
- 4 to 5 cloves garlic
- 3 Tbsp ) olive oil
- 1 heaped Tbsp Indian lime pickle (a must) – that can be purchased in asian food stores, and also supermarkets
- 2 tsp molasses
- a little Himalayan salt, or sea salt, to taste (it won’t need much as the pickle is salty already)
- 2 Tbsp tomato paste/puree
- 1 cup sweetcorn
- lots of freshly chopped cilantro for garnishing – another must
- 1 slice fresh lime, to squeeze prior to serving
Shaved Brussel Sprouts and Soba Noodles with Ginger-Honey Sauce
By á-41473
In a food processor attached with a slicing blade, add Brussels a couple at a time
- 1/2 lb Brussels Sprouts
- 1 medium shallot
- 1 tablespoons olive oil
- 4 oz soba noodles
- 1 ″ chunk ginger, peeled
- 1 teaspoons sesame oil
- 1-2 tablespoon rice wine vinegar
- 1-2 tablespoon honey
- pinch of salt
One Pot Shrimp Parmesan Pasta
By bonitariley
Shrimp and Pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 (24-ounce) jar Ragú® Traditional Sauce
- 2 cups chicken broth
- 1/2 teaspoon crushed red pepper flakes
- 10 ounces uncooked fettuccine
- Kosher salt and freshly ground black pepper, to taste
- 1 pound medium shrimp, peeled and deveined
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan cheese
CILANTRO PASTA
By á-173716
Cilantro and Mexican cuisine go hand in hand, but it's also the star ingredient of an amazing recipe for pasta!
- 3 Tbsp. vegetable oil
- 8 ounces uncooked angel hair pasta nests
- 1 medium white onion, chopped
- 2 lbs. vine-ripened tomatoes, roasted, peeled and chopped, (reserve juices)*
- 1 jalapeno pepper, roasted, peeled, seeded and finely chopped*
- 2 cups water
- 4 Knorr® Cilantro MiniCubes, crumbled
Fabulous Old-Fashioned Linguine w/White Clam Sauce
By calypan
In a 5 qt pot, heat water to a boil and cook pasta until al dente
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 small diced onion
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon Old Bay Seasoning
- 3 cans minced/chopped clams, with juice
- 1 teaspoon parsley parmesan cheese
- 10 oz. linguine or thin spaghetti
Chicken and Mushroom Pasta in Three-Cheese Sauce
By á-42841
This recipe is so easy even the pre-teens can do this on their own with just a minor supervision from adults
- 500 g. spaghetti or any pasta of your choice (uncooked)
- 2 T. Extra virgin Olive Oil
- 1 T. butter (optional)
- 2 T. chopped garlic
- 2 T. minced red onions
- 1/4 cup chopped tomatoes
- 1 tsp. dried basil leaves
- 500 g. ground chicken breast
- 1 cup sliced button mushrooms
- 2 T. chopped red bell pepper
- 1/4 cup white wine
- sugar
- dash of salt and pepper
- 4 packs 250 g spaghetti sauce
- 2 T. Parmesan cheese
- 1 or 2 T. Romano
- 2 T. grated Cheddar cheese
- or you can substitute 4 packs of 250 g. Three-Cheese Pasta Sauce for the 4 ingredients indicated by asterisk (*)*
Delicious Sweet Summer Pasta Salad
By á-41270
A delicious and easy summer pasta salad!
- 1 Box of Dreamfields Elbow Pasta
- 1 Cup Miracle Whip
- 4 TBS of Italian Dressing
- 3 Large Sweet Pickles
- 1/2 cup of cubed cheese (we used pepper jack)
- 1/2 Red Bell Pepper chopped
- 1/2 small onion, chopped
- Salt and Pepper To Taste
Spicy Pasta With Tilapia
By á-3145
Per serving: Calories 435; Fat 9 g (Saturated 1 g); Cholesterol 28 mg; Sodium 71 mg; Carbohydrate 63 g; Fiber 13 g;
- 1/2 pound tilapia fillets, cut into small chunks
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 to 3/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 28-ounce can San Marzano tomatoes, crushed by hand
- 1/2 cup chopped fresh basil, plus more for topping
- Kosher salt
- 10 ounces multigrain spaghetti
- 2 tablespoons chopped fresh parsley
- Directions
- Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
Linguine with Seafood and Sundried Tomatoes
By nealc1
"Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief cla...
- 1 pound linguine pasta
- 1/2 cup olive oil
- 1/2 cup butter
- 4 cloves garlic, minced
- 1 pound bay scallops
- 1 pound medium shrimp - peeled and deveined
- 1 (8 ounce) jar clam juice
- 1/3 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh parsley
- 2 1/2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Any burning questions? Our chefs answer!