The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Loaded Baked Gnocchi
By á-160091
Loaded gnocchi is a great alternative to a baked pasta dish
- 1 (1 pound) package DeLallo Potato Gnocchi
- 2 tablespoons butter
- 1 clove garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded Cheddar cheese, divided
- Salt and black pepper, to taste
- 2 green onions, chopped
- 3 strips cooked bacon, chopped
Linguine with Lemon Cream and Sautéed Scallops
By garciamoss
A delicious pasta dish mixed with a light, creamy lemon sauce
- 1 lb dried linguine
- 1 tbsp olive oil
- 6 large scallops
- Kosher salt and ground black pepper
- 1 tbsp minced garlic
- 1 cup white wine
- 1 cup heavy cream
- juice of 2 whole lemons (about 1/3 cup)
- Pinch saffron threads
- Sliced green onion (optional)
Linguini with Jalepeno Pesto - Mario Batali
By ranmcm
Recipe courtesy of Mario Batali
- Pesto:
- 6 jalapeño peppers, cored and seeded
- 5 Serrano chilies, cored and seeded
- 1/2 medium red onion, finely diced
- 1/2 cup sliced blanched almonds
- 1 cup extra virgin olive oil
- salt, to taste
- Pasta:
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 1/2 pounds trenette or thin linguine
- 1/2 cup fresh breadcrumbs, toasted
Macaroni and Cheese ( The Pioneer Woman)
By Venzie
Total Time: 55 min Prep 15 min Cook 40 min Yield: 6 servings Preheat the oven to 350 degrees F
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
Lemon Butter Pasta with Artichokes & Capers
By Birba25
Cook pasta according to package directions
- 8 oz angel hair (capellini) or spaghetti pasta
- 8 oz (about 2 cups) quartered artichoke hearts, frozen, canned or steamed till tender
- 2 tbsp extra virgin olive oil
- 6 tbsp butter
- 1/4 cup shallots, minced
- 3 tbsp capers, rinsed
- 2 tsp lemon zest
- 1/2 tsp crushed red pepper, optional (adds spice)
- Heaping 1/4 tsp salt, or more to taste
- 5 tbsp lemon juice, or more to taste
- 3 tbsp chopped parsley, divided
Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER)
By á-46334
Yield: About 8 servings This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sw
- Salad Ingredients:
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
- Asian honey vinaigrette (see ingredients below)
- Asian Honey Vinaigrette
- 2/3 cup vegetable oil (or any cooking oil)
- 1/3 cup honey (or agave, to make this vegan)
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
Lobster Tail Fra Diavolo with Zucchini Noodles
By Dr_Mom
This recipe is mildly spicy, so if you can handle the heat, add another 1/4 teaspoon of red pepper flakes or just a...
- 1 1/2 tablespoon extra virgin olive oil
- 2 (4-ounce) lobster tails, removed from shell and cut into chunks
- 1 tablespoon shallot, minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 (14.5-ounce) can San Marzano crushed tomatoes
- Salt and pepper, to taste
- 2 medium zucchinis, spiralized into "noodles"
- 1 tablespoon parsley, freshly chopped
Lobster Pasta in Cream Sauce
By á-68271
-cook lobster for 5 minutes in boiling water and remove meat when cool -cut meat into bite-size pieces -heat oil an
- 2 lobster tails
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1/2 ounce fresh tarragon
- 2 cloves garlic
- 2/3 cup white wine
- 12 grape tomatoes
- 1 and 1/2 cup heavy cream
- 1 and 1/2 cubes of chicken bullion
- 12 oz tomato basil garlic fetucchini
- 3 oz parmesan cheese
Tortellini with Mushroom Alfredo Sauce
By á-59550
Heat a large skillet over medium-high heat
- 18 ounces fresh whole wheat, three cheese tortellini (Buitoni)
- 1 cup fat free cottage cheese
- 2 ounces low fat cream cheese (Neufchatel)
- 1/2 cup reduced fat Parmesan cheese, grated
- 3 cups mushrooms, sliced
- 2 tablespoons margarine or butter
Collard Green Sukiyaki with Buckwheat Noodles
By Kathy_Hester
This easy and healthy recipe comes from Eat Clean Live Well by Terry Walters, published by Sterling Epicure and pr...
- 2 1⁄2 cups water
- 2 dried shiitake mushrooms, broken into pieces
- 2 strips kombu
- 1 ⁄4 cup tamari
- 1 ⁄4 cup mirin
- 1 tablespoon maple syrup
- 8 ounces 100% buckwheat noodles (soba)
- 2 tablespoons sesame seeds
- 1 ⁄4 teaspoon sea salt
- 8 whole collard leaves
- 1 tablespoon extra virgin olive oil
- 1 ⁄2 cup red onion wedges
- 1 ⁄2 cup julienned carrot
- 1 ⁄2 cup julienned daikon
- 1 ⁄4 pound maitake mushrooms (or variety of choice), broken up
- 1 ⁄4 cup water
Garbanzo Bean and Kale Pasta
By á-72964
-Boil the rotini according to box instructions
- 2 cans garbanzo beans
- 1/2 white onion
- 2 tbsp garlic
- Whole grain rotini
- Kale (chopped)
- Olive oil
- Lemon juice
PUTTANESCA with TOFU STEAKS and/or MUNG BEAN FETTUCCINE
By blum099
nutrition: per half-cup serving of puttanesca: 59 calories
- 3 cloves of garlic, minced
- 14 ounces of canned peeled whole tomatoes
- 4 teaspoons red miso paste
- 2 tablespoons capers, drained
- 1/3 cup (40g-ish) of pitted mixed olives, halved
- 2 diced peppadew peppers
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- basil
- 20 oz extra firm tofu – 5oz per/serving (my new favorite is Wildwood Sprouted Tofu – it’s drier to begin with so it cooks way better)
- optional: pasta (I used Explore Asia pastas whenever I feel the urge for pasta)
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