The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Sweet Potato Baked Ziti
By á-2825
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
Potato Gnocchi with Chorizo Sauce
By lorik
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
Vegan Cheezy Asparagus Lemon Pasta Bake
By GuidingVegan
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
Orzo with Caramelized Onions and Raisins
By GadgetGirl
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
Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles
By ROBandSEAN
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
Autumn Couscous Salad
By DeBruynC1
1. Bring water to boil in a medium size saucepan, add couscous and bring back to a boil then lower to medium and co...
- 8ounces8 ounces Israeli or Pearl couscous, about 1 1/2 cups
- 1tablespoon1 tablespoon olive oil
- 11 shallot, diced, about 2 tablespoons
- 11 fennel bulb, diced, about 1 cup
- 2 1/2cups2 1/2 cups butternut squash, peeled, seeded and diced
- 3tablespoons3 tablespoons fresh sage, chopped
- 3/4cup3/4 cup dried cranberries
- 1/2cup1/2 cup dried currants
- 1 1/2cups1 1/2 cups apple juice, reserving 1/4 cup of the cooked juice
- 1/4cup1/4 cup canola oil
- 3tablespoons3 tablespoons red wine vinegar
- kosher salt and pepper
- 1tablespoon1 tablespoon parsley, chopped
beefless tips pasta gardein
By á-4939
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
Seared Shrimp, Scallop and Grape Tomato Couscous Salad
By KimChi381
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
Baked Ziti and Summer Veggies
By sz8jm9
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
Three-Cheese Ravioli with Baby Spinach & Spicy Arrabbiata Sauce
By KristaSteinbuhler
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
Tex Mex Pasta Salad
By mjohnmeyer
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
Bow Tie Pasta with Basil Pesto
By peach106
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)
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