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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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Perfect Sweet Potato Baked Ziti recipe for dinner

  • Marinara Sauce:
  • Nonstick cooking spray
  • 2 to 3 medium sweet potatoes, cut into 4-inch sections, ends trimmed
  • 1 tablespoon olive oil
  • 16 ounces chopped crimini mushrooms
  • 1/4 cup finely minced shallot
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 teaspoon Italian seasoning
  • 1 tablespoon balsamic vinegar
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 16 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon olive oil
  • 1/4 cup finely minced shallot
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 (28-ounce) can crushed tomatoes
4/5 (6 Votes)

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Spicy chorizo in a red sauce is served over homemade gnocchi for a perfect dinner

  • For Gnocchi:
  • 3 pounds baking potatoes
  • 6 large egg yolks, lightly beaten
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • For Chorizo Sauce:
  • 3 medium tomatoes
  • 1 pound fresh chorizo, casings removed
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • Kosher salt
  • Black pepper
  • 1 carrot, coarsely grated
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 tablespoon sugar
  • 2 cups chicken stock
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
  • 1 1/2 teaspoons minced oregano, plus sprigs for garnish
  • Crushed red pepper, for garnish
4.6/5 (5 Votes)

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Try this delicious Vegan Cheezy Asparagus Lemon Pasta Bake recipe

  • cashew cream:
  • 5 cups cooked pasta, optional spirals
  • 1 cup fresh spinach, chopped
  • 1 bunch asparagus, chopped into one inch strips
  • 1/4 - 1 cup vegan cheese, shredded (a white, provolone or jack cheese preferred)
  • 1 cup shiitake mushrooms, thinly sliced
  • 1/3 cup cashews, raw
  • 1/3 cup non-dairy plain milk
  • 1 lemon, squeezed
  • fold in:
  • 4 lemon slices, thinly sliced and seeds removed
  • 1/4 tsp black pepper
4.5/5 (4 Votes)

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Danny Seo, an eco-lifestyle expert, makes this simple orzo salad with ingredients he always has in his kitchen

  • 12 ounces orzo (2 cups)
  • 1/2 cup raisins
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced lengthwise
  • Kosher salt
  • 3 garlic cloves, minced
  • 1/2 cup pitted kalamata olives, thinly sliced lengthwise
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped parsley
  • Freshly ground pepper
4.3/5 (6 Votes)

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Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder

  • 2 to 3 pounds of chicken thighs or breasts (skin removed).
  • 2 medium zucchini.
  • 1 large carrot.
  • 1 handful of bean sprouts (optional).
  • 1 small bunch of green onions (for sauce and garnish)
  • 1 cup of coconut milk.
  • 1 cup of chicken stock.
  • 2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
  • 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
  • 2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
  • 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
  • 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
  • 1 tsp of cayenne pepper.
  • 1 tsp of red pepper flakes.
  • Salt & Pepper for seasoning the chicken.
  • Chopped cashews for garnish (optional).
  • Chopped cilantro for garnish (optional
4.5/5 (4 Votes)

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1. Bring water to boil in a medium size saucepan, add couscous and bring back to a boil then lower to medium and co...

  • 8 ounces 8 ounces Israeli or Pearl couscous, about 1 1/2 cups
  • 1 tablespoon 1 tablespoon olive oil
  • 1 1 shallot, diced, about 2 tablespoons
  • 1 1 fennel bulb, diced, about 1 cup
  • 2 1/2 cups 2 1/2 cups butternut squash, peeled, seeded and diced
  • 3 tablespoons 3 tablespoons fresh sage, chopped
  • 3/4 cup 3/4 cup dried cranberries
  • 1/2 cup 1/2 cup dried currants
  • 1 1/2 cups 1 1/2 cups apple juice, reserving 1/4 cup of the cooked juice
  • 1/4 cup 1/4 cup canola oil
  • 3 tablespoons 3 tablespoons red wine vinegar
  • kosher salt and pepper
  • 1 tablespoon 1 tablespoon parsley, chopped
4.5/5 (4 Votes)

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preparation For the cashew cream

  • ingredients
  • 1 pkggardein beefless tips
  • 1/2 cupcashews, whole raw
  • water for covering cashews by 1"
  • 1 lbpappardelle
  • 2 tbspextra virgin olive oil
  • 1 1/2 cupscherry tomatoes
  • 1 cuponion, diced 1/4"
  • 1 garlic clove, minced
  • 2 cupscremini mushrooms, quartered
  • 1/2 cupwhite wine
  • 3 tspfresh thyme
  • 2 tbsplemon juice
  • 1 1/5 tspvegetable stock paste
  • 6 artichokes, canned, 1/4 wedges
  • 10 kalamata olives, pitted, quartered
  • 1 cupcashew cream or heavy cream
  • to tastesalt and pepper
4.4/5 (5 Votes)

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Warm tender shrimp and scallops, a lightcouscous salad and cool crispy greens all add up to a terrific main course ...

  • 1 1/2 cups (375 mL) water
  • Salt and freshly ground pepper
  • 1 cup (250 mL) couscous
  • 12 large or jumbo (21 to 30 per 454 g) shrimp, peeled and deveined
  • 8 large sea scallops, trimmed of side muscle
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1 cup (250 mL) grape tomatoes
  • 1 large shallot, minced
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1/2 cup (125 mL) red wine vinegar
  • 1 tsp (5 mL) grainy Dijon mustard
  • 1 small zucchini, diced
  • 6 cups (1.5 L) mixed salad greens
4.5/5 (4 Votes)

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Cooking Light YIELD: 4 servings (serving size: about 1 1/2 cups) Nutritional Information ------------------...

  • 4 ounces uncooked ziti
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray
4.5/5 (4 Votes)

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1.Add basting oil to large skillet or braising pan on MEDIUM-HIGH

  • 2 pkgs (9 oz each) Italian Classics Three-Cheese and Spinach Ravioli (Dairy Dept), prepared per pkg directions, keep warm
  • 2 Tbsp Wegmans Basting Oil
  • 1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
  • Salt and pepper to taste
  • 1 container (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept)
  • 2 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
  • link
4.5/5 (4 Votes)

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Pasta combined with vegetables and tossed with an Italian dressing

  • 12 ounces Rotoni Pasta, cooked & drained
  • 1 small green pepper, diced
  • 1 (15-ounce) can black beans
  • 1 (10-ounce) can Rotel tomatoes, mild
  • 1 (15.25-ounce) can corn
  • 1/2 cup Italian dressing, creamy or regular
  • 1 teaspoon chili powder
  • 1 cup mayonnaise
  • 1 teaspoon cumin
  • 1 cup rotisserie chicken, cooked
4.2/5 (13 Votes)

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Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade

  • 4 cups fresh young basil leaves, packed
  • 3 garlic cloves
  • 1/3 cup pignoli nuts
  • 3/4 cup grated Parmesan or Romano cheese (if using Romano, use less salt)
  • 3/4 cup extra virgin olive oil + more if needed for desired consistency
  • Salt and freshly ground black pepper, to taste
  • 1 lb. cooked farfalle (bow tie pasta)
3.7/5 (11 Votes)

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Bow Tie Pasta with Basil Pesto Sweet Potato Baked Ziti