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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 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
4.3/5 (13 Votes)

By

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
4.5/5 (12 Votes)

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
4.5/5 (11 Votes)

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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
4.2/5 (18 Votes)

By

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)
4.5/5 (11 Votes)

By

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
4.5/5 (11 Votes)

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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
4.5/5 (11 Votes)

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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
4.5/5 (11 Votes)

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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)
4.5/5 (11 Votes)

By

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
4.3/5 (23 Votes)

By

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
4.2/5 (17 Votes)

By

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
4.4/5 (17 Votes)

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Italian Pot Roast with Penne Lemon Garlic Pasta