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The Pasta-bilities Are Endless - 1351 recipes

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Suggestions: Shaped Pasta, spaghetti

More Pasta and Noodle recipes

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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
4.4/5 (15 Votes)

By

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)
4.2/5 (19 Votes)

By

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
4.4/5 (17 Votes)

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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
4.4/5 (24 Votes)

By

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
3.9/5 (22 Votes)

By

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
4.5/5 (6 Votes)

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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
4.5/5 (6 Votes)

By

-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
4.5/5 (6 Votes)

By

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
4.4/5 (7 Votes)

By

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
4.5/5 (6 Votes)

By

-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
4.5/5 (6 Votes)

By

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)
4.5/5 (6 Votes)

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PUTTANESCA with TOFU STEAKS and/or MUNG BEAN FETTUCCINE Loaded Baked Gnocchi