The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Pecan & Apricot Couscous
By á-36929
Couscous is an easy grain to prepare as it cooks in only 5 minutes
- 1 cup uncooked couscous
- 1/4 cup Land O Lakes® Cinnamon Sugar Butter Spread
- 1/4 teaspoon salt
- 1 1/2 cups boiling water
- 1/2 cup dried apricots, chopped
- 1/2 cup coarsely chopped pecans
- 1/4 cup finely chopped fresh parsley
- Parsley sprig, if desired
Fire & Ice Pasta
By Hastings1961
Boil water in large saucepan; add pasta
- 2/3 cup chopped fresh basil
- 1 - 28 oz can diced tomatoes
- 1 1/2 tsp minced garlic
- 1 - 6 oz can sliced black olives
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chopped fresh chives
- 1/2 cup chopped sun-dried tomatoes
- 1 tsp crushed red pepper flakes
- 6 oz goat cheese
- 2 - 16 oz bowtie pasta
Sam Choy's Asian Macadamia Chicken Salad with fried noodles
By ShazInNV
From "Sam Choy's Island Flavors"
- Garnish:
- 4 boneless chicken breast halves (skin left on), 8 ounces each
- Asian chicken marinade, recipe below
- 2 cups oil, for deep-frying
- 1-ounce package rice noodles
- 12 wonton wrappers
- 1 medium head iceberg lettuce, shredded
- 2 cups won bok (Chinese cabbage) or napa cabbage, finely chopped
- 1 cup bean sprouts
- 1 cup thin julienned red bell pepper
- 1 cup thin julienned yellow bell pepper
- 1/2 cup thinly sliced (diagonally) green onions
- 1 medium carrot, grated
- 6 radishes, thinly sliced
- 1 cup whole macadamia nuts
- Sweet-and-sour cucumber vinaigrette, see recipe, optional
- 1 head leaf lettuce, leaves separated, for salad bed
- 4 sprigs cilantro, coarsely chopped
Velveeta Tuna and Noodles
By laceloulou
Bring 2 1/4 cups water to boil in a saucepan; stir in noodles
- 3 cups medium egg noddles, uncooked
- 3/4 lb. Velveeta pasteurized process cheese spread, cut up
- 1 package frozen vegetables blend, thawed
- 1 can tuna, drained, flaked black pepper
Baked Ziti with Turkey Sausage
By á-5781
Recipes by Weight Watchers 8 Points per serving
- 3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed
- 1 medium uncooked onion(s), chopped
- 1 medium green pepper(s), chopped
- A28 oz canned diced tomatoes
- A 10 oz frozen green peas, thawed
- 2 Tbsp canned tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp fennel seed
- 1/2 tsp table salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
- 6 oz shredded part-skim mozzarella cheese
Pasta with Roasted Garlic Sauce
By á-46720
Cook’s Country
- 50 cloves garlic peeled (1 cup)
- 3 Tbsp EVOO
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- Salt and pepper
- 1 lb spaghetti
- 8 oz baby arugula
- 1 cup walnuts, toasted and chopped
- Parmesan
J. Alexander's Orzo & Wild Rice Salad
By á-47894
Cook orzo and wild rice per package directions
- Dressing:
- 2 C cooked orzo
- 1 C cooked wild rice
- 3 T diced red onions
- 3 T currants or craisins
- 2 T yellow corn niblets
- 3 T diced yellow pepper
- 3 T diced red pepper
- 3 T diced green pepper
- 2 T fresh chopped basil
- 1/2 t salt
- 1/2 t pepper
- 1/4 C chopped parsley
- 1/4 C canola oil
- 1/4 C olive oil
- 1/8 C sweet white balsamic vinegar
- 1 1/2 T honey
- 1/4 T Dijon mustard
- 1/4 t minced garlic
- 1/8 t pepper
- 1/2 T fresh chopped basil
Barley gnocchi with watercress sauce
By BobLongo
(4 servings) In a small saucepan, combine the barley
- 1 cup (about 6 1/2 ounces) pearled barley
- 1 bay leaf
- 1/2 pound watercress
- 1/2 cup fresh basil
- 2 ea shallots minced
- 1 tablespoon olive oil
- 1 Tablespoon unsalted butter
- 4 ea scallions, white and green part, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1 tablespoon minced fresh parsley
- 1/4 About 1/4 cup unbleached flour
- 2 cups defatted chicken or vegetable stock
Olive Garden Copycat Mezzaluna Pastas
By á-6416
Selecting the Pasta As you can see by the description above, the mezzalunas are a crescent shaped stuffed ravioli
- See Below
Ronzoni Baked Ziti
By Cdogg
This is the classic back of the box recipe
- 1 (8 ounce) box ziti pasta
- 3/4 pound ground beef or 3/4 pound sausage (optional)
- 3 cups marinara sauce (my favorite is Rao's)
- 1 3/4 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Grated Parmesan cheese
Pretty Penne Ham Skillet
By á-49278
1. Cook pasta according to package directions
- 16 oz penne pasta
- 2 packages of diced cubed fully cooked ham
- 1-2 large sweet red pepper (diced)
- 1 medium onion (diced, optional)
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 cup olive oil
- 3 tablespoons butter
- 2 garlic cloves (minced)
- 14.5 oz chicken broth
- 1 tablespoon lemon juice
- 1/2 cup Parmesan cheese (shredded)
Campagnolo (pasta w/goat cheese)
By á-48949
Cartrabba's Pappardelle Campagnolo (but use ziti)
- 1/4 cup extra virgin olive oil
- 1/2 lb. Italian sausage
- 1/2 cut finely chopped yellow onion
- 3 cloves garlic, finely chopped
- 1 medium red bell pepper, 1/4 in. julienne
- 1/4 cup dry white wine
- 4 cups whole canned tomatores w/juice, finely chopped
- 1 pinch salt and freshly ground black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons freshly torn basil leaves
- 1/4 cup freshly grated pecorino romano cheese
- 4 ounces goat chees (crumbled)
- 1 lb. pasta (pappardelle, ziti)
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