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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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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
4.5/5 (6 Votes)

By

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
4.3/5 (17 Votes)

By

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)
4.4/5 (7 Votes)

By

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
4.4/5 (7 Votes)

By

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
4.2/5 (19 Votes)

By

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
4.5/5 (6 Votes)

By

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
4.5/5 (6 Votes)

By

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
4.4/5 (16 Votes)

By

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
4.5/5 (6 Votes)

By

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
4.5/5 (6 Votes)

By

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
4.5/5 (6 Votes)

By

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
4.5/5 (6 Votes)

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Pressure Cooker Chicken-Veggies-Pasta in Italian Ragu Sauce Boston Lettuce and Fettuccine