The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Boston Lettuce and Fettuccine
By ladygourmet
Wash and rip the lettuce and place in a colander to drain
- 2 heads of Boston lettuce – cleaned and torn
- 4-5 cloves of garlic – chopped
- 3 vine ripe tomatoes – diced
- 15 oz. can of black beans – drained
- 1 onion – sliced
- 9 oz. can of black olive – drained and chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 2 tbs. butter
- Grated Romano cheese
- 3-4 tsp. olive oil
- 1 lb. of fettuccine – prepare as directed
SHORT RIBS WITH RICOTTA GNOCCHI
By á-48266
Preheat oven to 275. Season short ribs with salt & pepper
- 2 Pounds bone-in short ribs
- 1 Tsp salt
- 1 Tsp fresh cracked pepper
- 2 Tsp vegetable oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 onion, chopped
- 2 Tsp garlic, minced finely
- 1 6-oz can tomato paste
- 1 1/2 cups red wine
Sesame Noodles Appetizer Recipe
By KeyIngredient
I adapted the recipe from an old newspaper clipping of this recipe that came from a restaurant that is no longer in...
- ◾3 Cups Cantonese Noodles, cooked
- ◾2 Tablespoon Rice Wine Vinegar
- ◾1 Tablespoon Oyster Sauce
- ◾2 Tablespoons Sesame Oil
- ◾3 Tablespoons Peanut Butter
- ◾1 Teaspoon Sugar
- ◾2 Teaspoons Hot Chili Oil
- ◾1/4 Cup Shredded Carrots
- ◾1/2 Cup Green Onions, diced
- ◾1/4 Cup Sesame Seeds, toasted (plus 2 Tablespoons for garnish)
Salmon and Salami Pasta Salad
By KatrinaB
This pasta salad is fantastic warm or cold
- 12 ounce box Hidden Veggie Penne Rigate
- 7 ounces canned Alaskan salmon
- 3 ounces salami
- 1 stalk celery
- 1/2 medium red onion
- 1/2 green bell pepper
- 1/4 cup chopped scallions
- 2 tablespoons capers
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup olive oil blend mayonnaise
- 1 teaspoon dill paste (or dried dill)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon pepper
- 1 ounce shaved Parmesan cheese
Tortellini in Creamy Rosé Sauce
By á-8559
HEAT oil in large skillet on medium heat
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1-1/2 cups fat-free reduced-sodium chicken broth
- 1 cup spaghetti sauce
- 1 pkg. (9 oz.) refrigerated cheese tortellini
- 1/2 cup PHILADELPHIA Original Cooking Creme
- 4 cups loosely packed baby spinach leaves
- 1/4 cup KRAFT Grated Parmesan Cheese
Pâtes à la Tomate – Tomato Pasta
By joshuaalan
1. On a clean work surface, lay your flour out and make a well in the middle
- 1 1/2 cup Whole Wheat Flour (King Arthur is suggested)
- 1 egg
- 1 tbsp Olive Oil
- 1 tbsp Dried Basil
- 1/2 tsp Salt
- 1/2 cup Tomato Paste
- 1/2 tbsp Water
Roasted Eggplant and Israeli Couscous Salad
By ROBandSEAN
Preheat the oven to 450°F
- Ingredients
- 1 large eggplant, quartered and cut into 1/4 inch slices
- 1 large red onion, quartered and cut into 1/4 inch slices
- 1/4 cup olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon cumin
- 1 lemon, juiced
- zest of 1 lemon
- 1 garlic clove, minced
- 1 cup Israeli couscous
- 1/2 cup chopped cilantro leaves
Chunky artichoke penne
By á-24918
Simple & fast! I divided the tomatoes & dip starter by half & froze it for dinner on another day
- Penne pasta
- 1 can diced tomatoes
- 1 jar chunky artichoke dip starter
Vegan Baked Ziti #2....with sausage
By á-4939
Put a pot of water on to boil
- 1 lb ziti pasta
- 1 (14 ounce) package Gimmie Lean sausage flavor
- 2 (25 1/2 ounce) jars pasta sauce (Muir Glen Tomato Basil is excellent)
- 1 white onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup fresh basil, coarsely chopped
- 4 leaves fresh basil, torn
- 1/2 cup fresh oregano, coarsely chopped
- 1 cup soy mozzarella cheese, grated
- 1 tablespoon vegetable oil
Vegan Baked Ziti
By á-4939
Cook the ziti. Meanwhile, crumble the tofu into a large bowl using your fingers
- 8 ounces ziti or other tube-shaped pasta of choice
- 8 ounces firm or extra-firm regular tofu
- 3 tablespoons nutritional yeast flakes
- 4 teaspoons freshly squeezed lemon juice
- 2 teaspoons agave nectar
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon sea salt
- ¹/₈ teaspoon freshly ground black pepper
- 1 cup stemmed and chopped spinach
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups bottled marinara sauce or other tomato sauce of choice
- 1/4 cup shredded vegan mozzarella cheese or other vegan cheese of choice
Creole Macaroni and Cheese
By Tufgrlz
1.Cook macaroni in a large pot of boiling water until al dente
- 1 (8 ounce) package elbow macaroni
- 1 cup andouille sausage, diced
- 4 tablespoons butter3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped2 stalks celery, chopped
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon prepared mustard
- 1 1/2 cups milk
- 1 cup grated Gruyere cheese
- 1 1/2 cups shredded Cheddar cheese
- kosher salt to taste
- black pepper to taste
Pressure Cooker Chicken-Veggies-Pasta in Italian Ragu Sauce
By Renna
My family and company all loved this dish
- 4 boneless, skinless chicken breast and/or thighs cut into large bite size pieces
- 2 T minced garlic
- 1/2 t pepper
- 2 T dried mixed Italian herbs
- 3 cups uncooked spiral pasta
- 3 cups frozen mixed vegetable succotash
- 1 (30oz) jar Ragu pasta sauce, your choice of variety
- 1 1/2 cups shredded mozzarella cheese
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