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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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Chopped onions, carrots, celery

  • 3 tablespoons olive oil
  • 2 cups of chopped onions
  • 2/3 cup chopped carrots
  • 2/3 cup chopped celery
  • 3-1/2 cups of water (more if to thick)
  • 1 can of Cannellini white beans
  • 1 can diced tomatoes
  • 1 cup small pasta such as orzo
  • 1/3 cup chopped green onions (white parts)
  • dash or two of hot sauce (like sriracha hot chili sauce) - optional
4/5 (1 Votes)

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DIRECTIONS FOR PASTA: Place the dry pasta ingredients and lemon zest in a food processor

  • For Pasta:
  • 2 2/3 cups all-purpose flour
  • 1 tablespoon superfine sugar
  • Grated zest of 2 lemons
  • Juice of 1 large lemon
  • 1 egg, beaten
  • For Filling:
  • 2/3 cup ricotta cheese
  • 6 1/2 oz cream cheese
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup superfine sugar
  • 2 eggs, separated
  • 1/3 cup golden raisins
  • 1 beaten egg, for sealing
  • Vegetable oil, for deep-frying
  • Confectioners' sugar
  • Fresh berries of your choice
  • *Wonton or eggroll wrappers may be substituted for pasta pockets.
4/5 (1 Votes)

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Preheat the oven to 400 degrees

  • 2 cloves of garlic
  • bunch of fresh basil (or basil cubes)
  • salt & fresh ground pepper
  • 5 slices mushroom bacon
  • 2 cups peas
  • 2 tablespoons olive oil
  • 1 14 oz can of diced tomatoes
  • Vegan parmesan
  • basil for garnish
  • 1/2 pound of pasta (your choice!)
4/5 (1 Votes)

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1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

  • Salt
  • 1 pound gemelli, strozzapreti or other short pasta
  • 1/2 cup extra-virgin olive oil (EVOO)
  • 1/4 cup capers, drained
  • 1 large clove garlic, smashed
  • 2 packed cups spinach, stemmed and chopped
  • 1 cup cashew ricotta cheese
  • 1/2 cup almond milk
  • 2 tablespoons fresh thyme leaves
  • Pepper
  • 1 pinch nutmeg (optional)
4/5 (1 Votes)

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This salad is simple and fresh

  • 1 cup orzo
  • Salt-about 1/2 tsp. for boiling water
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • Juice of 1 large lemon
  • 1/3 cup tofu feta cheese
  • Salt and pepper, to taste
4/5 (1 Votes)

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A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hall...

  • 2 teaspoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
  • 1/2 cup grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons shredded Parmigiano-Reggiano cheese
3/5 (2 Votes)

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Cook noodles according to package directions

  • Sauce:
  • 1 package rice stick noodles (14 oz.
  • 2 T olive or canola oil
  • 2 t minced garlic
  • 3 chicken breasts, cubed
  • 1/2 medium red onion
  • 2 C bean sprouts
  • 2 C shredded carrots
  • 3 scallions, halved and cut into 2 inch pieces
  • 1/2 C Agave Nectar
  • 1/2 C rice vinegar
  • 6 T Agave ketchup
  • 2 T soy sauce
  • 2 T chili sauce
  • 3 T fresh lime juice
  • Garnish:
  • 1/4 C fresh chopped cilantro
  • 1/4 C chopped roasted peanuts
  • fresh lime juice
4/5 (1 Votes)

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Cook penne pasta according to directions, drain

  • 3/4 lb penne pasta
  • 2 T. butter
  • 1 onion, thinly sliced
  • 1/2 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, drained
  • 2 cups half and half
  • 1 cup frozen peas
  • 1/2 tsp salt
  • pepper
  • 1 roaster chicken (about 2 lbs) skinned and shredded into bite size pieces
3.8/5 (4 Votes)

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Simmer garlic and celery in olive oil

  • 3-4 cloves garlic, minced
  • 2 T. olive oil
  • 3 stalks celery, chopped
  • 6 cups chicken broth
  • 1/2 lb fresh spinach
  • 1 can stewed tomatoes
  • 2 cans Northern beans, rinsed
  • fresh parsley, chopped
  • salt & pepper
  • 1/2 tsp red pepper
  • 1/2 tsp basil
  • 1 cup Ditalini or small pasta, cooked and tossed with olive oil
  • parmesan cheese
4/5 (1 Votes)

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Whip up this delicious dish in less than an hour! When I made this for the first time for my husband, he said that...

  • Gorgonzola Sauce:
  • 1 pkg (250 g or 300 g) Philadelphia cream cheese
  • 1 cup (4 oz) grana padana or parmesan
  • 1/2 cup butter, cubed
  • 1/2 cup milk
  • 4 oz (100 g) gorgonzola cheese, cubed
  • 1 tbsp chopped fresh parsley
  • Pasta al Forno:
  • 250 g (1/4 kg) rigatoni pasta
  • 1 recipe for Creamy Gorgonzola Sauce
  • 150 g speck (pancetta or bacon), thinly sliced
  • 1 cup of frozen peas
  • 1 tbsp bread crumbs for garnishing (optional)
4/5 (1 Votes)

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Add olive oil to a 4-5 quart saute pan over medium high heat

  • 1 tbsp olive oil
  • 1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
  • 1.5 cups diced onion
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can diced tomatoes
  • 8 oz dry pasta(small pasta)
  • 1/2 cup milk or heavy cream
  • 1/2 tsp salt and pepper, each
  • 1 cup shredded Cheddar cheese
  • 1/3 cup thinly sliced scallions, for garnish
3.7/5 (247 Votes)

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- Since the dish is vegetarian and served at room temperature or cold, it’s great for a work lunch

  • For the dressing:
  • 2 servings of ramen noodles (you can use soba or thin egg noodles too)
  • 2-3 scallions – chopped
  • 2 tbsp of Season with Spice's Spicy Korean Chili Seasoning
  • 2 tbsp reduced-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp honey
  • 1 tbsp toasted sesame oil
4/5 (36 Votes)

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Ramen Noodles with Spicy Korean Chili Dressing Soup, White Bean and Pasta