The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Tri-Color Pasta Salad
By boscobojo
Boil pasta according to the directions on the package
- 1 lb. Tri-color or plain rotini pasta
- 1/4 cup parsley
- 1/4 cup onion, diced
- 1 cup red and green pepper
- 1 tsp. black pepper
- 1/2 cup celery, diced
- 1 cup Virginia Brand Vidalia Onion Vinaigrette Salad Dressing
Mom's Noodles and Turkey Gravy
By á-25164
Bring broth to a boil. Add noodles on package
- 1 pkg Remmies noodles (found in frozen section)
- 3 lg cans of chicken broth
- Salt and pepper to taste
Dumph Noodle
By slebel
A Dumph Noodle is essentially sweet bread baked in ramekins then smothered in creme anglaise, delicious!
- 13 ounces strong white flour (bread flour, but I used all-purpose flour)
- 1 pack fresh yeast (I used active dry yeast – it’s essentially the same thing except most of the moisture has been removed, which makes the yeast dormant and extends its storage life)
- 10 min in warm milk 1/2 cup.
- 1/2 cup milk (I used whole milk)
- 2 tablespoons unsalted butter
- 2 tablespoons caster sugar (superfine sugar, though I used confectioners sugar)
- 1 teaspoon salt
- 2 1/2 cup flour
- 3/4 cup wine
- 1 cup water
- Cinnamon stick
- 1 tablespoon cornstarch
Lort Cha (Short Rice Noodles)
By Lv2Cook
Combine first 3 ingredients in a bowl
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 pound uncooked udon noodles (thick, round, fresh Japanese wheat noodles) or spaghetti
- 1 1/2 teaspoons vegetable oil
- Cooking spray
- 2 (4-ounce) (about 3/4 inch thick) lean, boned center-cut loin pork chops cut into 1/4-inch wide strips
- 2 garlic cloves minced
- 1 large egg lightly beaten
- 1 1/2 cups fresh bean sprouts
- 1 1/2 cups thinly sliced green cabbage
- 1 1/2 cups (1 1/2-inch) julienne-cut green onions
Lamb Ravioli with Sage Cream Sauce
By á-4200
Heat olive oil in a saute pan over medium heat
- 1 Medium Leek (white and light green parts only) – finely chopped*
- 1 Lb. Ground Lamb
- 1 TBS. Fresh Garlic – finely chopped
- 1 TBS. Olive Oil
- Pinch of Cayenne Pepper (optional)
- 4 – 8 Oz. Goat Cheese (plain)**
- 4 TBS. Unsalted Butter
- 2 TBS. Fresh Sage – chopped
- 1 Cup Heavy Whipping Cream*
- 1/4 Cup Parmesan Cheese – grated
- Salt and Pepper
Couscous Jambalaya
By á-68271
In a bowl, combine shrimp, chicken and Creole Seasoning
- 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
- 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
- 1 tablespoon Emeril's Creole Seasoning (recipe follows)
- 1/4 cup olive oil
- 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
- 1/4 cup chopped onions
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped celery
- 2 tablespoons minced garlic
- 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 cup chicken stock or broth
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 1/2 cups couscous
Steak and Pasta Salad
By VerneJ
Nutritional facts per serving: 551 calories; 13g protein; 58g carbohydrate; 24g fat; 37mg cholesterol; 400mg sodium
- 12 oz. flank steak
- 3 medium-size ripe tomapes, cut in large chunks
- 8 oz. (2 3/4 cups) rotini (spiral-shape pasta), cooked until firm-ended, drained and cooled under running cold water
- 1 cup. fresh or thawed frozen corn kernels
- 1/2 cup sliced red onion
- 1/4 cup chopped parsley
- 1/2 cup bottled olive-oil vinaigrette dressing
Beef Stew with Mushrooms and Penne Pasta
Beef Stew with Mushrooms and Penne Pasta is a hearty meal that can serve a crowd
- 2-pounds beef stew meat, cut into cubes
- 2 tablespoons flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 whole shallots, minced
- 3 cloves garlic, minced
- 8 -ounces, cremini or white button mushrooms
- 1/2 cup red wine
- 1/2 can beef consomme
- salt and pepper to taste
- 1 (16-ounce) box penne pasta, cooked and drained
- 2 sprigs fresh thyme
- 2 tablespoons flour
- water
Pasta Garlic Oliolio
By hcardall
So so good. So so garlicky!
- 1 1/2 About 1 1/2 large heads garlic, separated into cloves (about 30)
- 5 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon dried hot red pepper flakes
- 1 lb spaghetti or Penne (favorite pasta)
- 1 1/2 teaspoons finely grated fresh lemon zest
- 1/4 teaspoon salt
- 1/2 cup finely chopped fresh flat-leaf parsley (optional)
- Accompaniment: finely grated Parmigiano-Reggiano
Angel Hair Pasta with Salmon and Spinach
By Jaymers
Quick, easy & healthy!
- 1 1/2 tsp olive oil
- 1 lb salmon fillets
- 1 cup vegetable broth
- 5 cloves minced garlic
- 1/2 C sliced scallions
- 2 C cherry tomatoes, halved
- 16 oz spinach
- 1/2 lb angel hair pasta, cooked & drained
- 1/2 cup Parmesan Cheese, grated
Rigatoni and Cauliflower al Forno
By á-49759
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente
- 1 pound rigatoni or other large pasta shape
- 1 medium cauliflower, about 1 1/2 pounds
- Extra-virgin olive oil
- Salt and pepper
- 1 tablespoon capers, roughly chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 3 tablespoons roughly chopped sage, plus a few sage leaves left whole
- 1/2 teaspoon lemon zest
- 6 ounces coarsely grated fontina or mozzarella
- 2 ounces finely grated Romano cheese or other hard pecorino
- 1/2 cup coarse dry bread crumbs
- 2 tablespoons chopped flat-leaf parsley, for garnish
Meaty Ziti Casserole With Ground Beef and Italian Sausage
By á-49759
Heat the oven to 350° F (180° C/Gas 4)
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef, at least 85%
- 1/2 pound bulk sweet Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 to 1/2 teaspoon crushed red pepper
- salt and pepper, to taste
- 8 ounces ziti pasta
- 1 cup ricotta cheese, whole milk
- 3/4 cup fresh grated Parmesan cheese, divided
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1 to 2 tablespoons fresh chopped parsley
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