The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Lemon Garlic Pasta
By msippigrl
Cook pasta until tender as directed on package
- 8 ounces angel hair pasta
- 3 tablespoons salted butter
- 1 tablespoon extra virgin olive oil
- 2 medium cloves garlic, minced
- 1 1/2 teaspoons chicken bouillon granules
- 1/2 lemon, juice and grated zest
- 1/2 teaspoon kosher salt, or to taste
- 1/4 - 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 1/3 cup grated or finely shredded Parmesan cheese
- Shredded mozzarella cheese for garnish, optional
- Extra chopped parsley for garnish, optional
- Extra lemon juice for serving
Turkey Meatball Spinach Tortellini Soup
By á-164876
Servings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 7 pts Calories: 271 • Fat: 9 g • Carb: 26
- For the Meatballs:
- 10 oz 93% ground turkey
- 2 tbsp seasoned whole wheat breadcrumbs
- 2 tbsp grated parmesan cheese (Parmigiano Reggiano)
- 2 tbsp parsley, finely chopped
- 1 large egg
- 1 clove garlic, minced
- 1/8 tsp kosher salt
- For the soup:
- 1/2 tbsp unsalted butter
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 large carrot, peeled & chopped
- 2 cloves of garlic, minced
- 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
- 1 small Parmigiano-Reggiano rind (optional)
- 9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
- 3 cups loosely packed baby spinach
- fresh grated Parmigiano-Reggiano for topping
Rustic Italian Tortellini Soup
This is not my own Recipe, I got it on line a few years ago (I do not remember from where) ** To make a switch up...
- 3 Italian Turkey Sausage links
- 1 Medium onion, chopped
- 6 cloves garlic, minced
- 2 14.5 oz cans reduced sodium chicken broth
- 1 3/4 cups water
- 1 14.5 oz. diced tomatoes, undrained
- 1 9oz. package refrigerated cheese tortellini
- 1 6oz. fresh baby spinach, coarsely chopped
- 2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil
- 1/4 tsp. pepper
- Dash crushed red pepper flakes
- Shredded Parmesan Cheese, optional
Homemade Potato Noodles
By garciamoss
Leftover mashed potatoes are versatile and can be used in a number of ways
- 1 1/2 cups mashed potatoes, cold
- 1 egg
- 1/8 teaspoon cream of tartar
- Dash of nutmeg
- Pinch of salt
- 1-1 1/4 cups flour
- 4 tablespoons butter, divided
- 1/2 cup breadcrumbs, dry, divided
- Salt to taste
- Garlic powder, to taste
- Parsley, to taste
Italian Sausage Soup with Tortellini
By SheilaE
Delicious, hearty soup that is perfect for a holiday or family gathering
- 2 lbs sweet Italian sausage, out of casing & browned
- 12 C beef broth
- 1 C water
- 3 C diced tomatoes, with juice
- 16 oz canned tomato sauce
- 2 C sweet onion, diced
- 2 C carrots, thinly sliced
- 4 cloves garlic, minced
- 2 t dried Italian seasoning
- 1 bay leaf
- 2 C dry white wine (may use red, if preferred)
- 16 oz cheese tortellini
- 4 T butter
- grated Parmesan cheese
- chopped fresh parsley (optional)
Slow-Cooker Macaroni & Cheese
By carvalhohm
In a bowl, combine macaroni and oil; toss to coat
- 8-oz. pkg. elbow macaroni, cooked
- 2 T. oil
- 12-oz. can evaporated milk
- 1-1/2 c. milk
- 3 c. pasteurized process cheese spread, shredded
- 1/4 c. butter, melted
- 2 T. dried, minced onion
Turkey Chili with Pasta
By carvalhohm
In a Dutch oven, cook the turkey, celery, green pepper, onion and garlic over medium heat until meat is no longer p...
- 1 package (20 ounces) lean ground turkey
- 3 celery ribs with leaves, chopped
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (46 ounces) tomato juice
- 1 can (11-1/2 ounces) V8 juice
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 cup uncooked elbow macaroni
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- Optional toppings: Sour Cream, shredded cheddar cheese, thinly sliced green onions and ripe olives
Italian Pesto Pasta Salad
By mirelsonp
Recipe Source: Better Homes and Gardens - August 2013 Note: The key to this dish is a quality pesto
- 8 oz. elbow macaroni
- 1 7- to 8-oz. jar purchased basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp. kosher salt
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1/2 5-oz. package baby arugula (3 cups)
- 2 oz. Parmigiano-Reggiano cheese, shaved
- 1/4 cup pine nuts, toasted
Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce
By Foodiewife, A Feast for the Eyes
This recipe is slightly adapted from Fine Cooking Magazine
- 3 Tbs. olive oil
- 2 (28-oz.) cans whole tomatoes
- 1 large yellow onion, halved and thinly sliced
- 1-1/4 tsp. kosher salt
- 2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp. crushed red pepper flakes
- 1 lb. rigatoni
- 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
- olive oil
- 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
- 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)
Pasta salad with sausage, peppers & onions
By KatrinaB
Cook elbow pasta as directed on box, drain and set aside
- 2 Cups elbow pasta
- 1/2 pound hot Italian sausage
- 1 Red pepper
- 1 Poblano pepper
- 1/2 red onion
- 3 Tablespoons white balsamic vinegar
- 3 Tablespoons Fiore Tuscan Herb Olive Oil
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 6 Basil leaves, chopped
- 1 Teaspoon fresh oregano, chopped
- 1/2 Cup shredded Parmesan
Creamy Tomato Pasta
By shelliec
Bring a large pot of water to boil for the pasta
- for the tomato sauce -
- 1 1/2 pounds fresh tomatoes (about 9 medium)
- 1 small onion, finely diced
- 3 garlic cloves minced
- 1/4 cup minced fresh basil
- olive oil
- for the alfredo sauce -
- (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half & half
- 2 garlic cloves peeled and crushed
- 1 cup grated parmesan cheese
- 1/2 pound farfalle or other short cut pasta
Italian Pot Roast with Penne
By á-174535
Pot roast is such an easy, hearty, and delicious meal
- 1 (2 1/2-pound) boneless beef chuck pot roast
- 1 teaspoon fennel seed, toasted and crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
- 3 medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2-cups)
- 1 large onion, cut into thin wedges (1-cup)
- 1 (26-ounce) jar light tomato basil pasta sauce
- 6 ounces dried penne pasta, cooked according to package directions
- 1/4 cup fresh Italian (flat-leaf) parsley, chopped
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