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The best spaghetti recipes - 225 recipes

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By

Christine Ha Masterchef

  • Noodles:
  • 3 tbsp. fish sauce
  • 3 tbsp. soy sauce
  • 2 tbsp. chicken stock
  • 1 tbsp. fresh lime juice
  • 1 tbsp. mirin
  • 1 1/2 tsp. rice vinegar
  • 1 1/2 tbsp. sugar
  • 8 ounces dried rice vermicelli, soaked in cold water for 30 minutes
  • 2 tbsp. canola oil
  • 3 shallots, diced
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 lb. oyster mushrooms, halved if large
  • 2 carrots, peeled and julienned
  • 2 green onions, thinly sliced
  • Scallops:
  • 16 large sea scallops
  • kosher salt
  • 2 tbsp. chili oil
  • fresh cilantro sprigs, for garnish
4/5 (4 Votes)

By

Sauté Instructions: In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), ...

  • 4 teaspoons extra virgin olive oil
  • 5 cups pre-cooked farfalle pasta
  • 1/2 cup cubed roma tomato
  • 2 tablespoons diced red onion
  • kosher salt, and cracked pepper to taste
  • 2 ounces baby fresh spinach
  • Shaved Parmesan Cheese
  • FRESCA SAUCE
  • 1/8 cup fresh garlic
  • 1 teaspoon kosher salt
  • 1/8 cup balsamic vinegar
  • 1/8 cup sweet white wine
  • 1/2 cup extra virgin olive oil
4.3/5 (11 Votes)

By

Today’s dish is the ultimate party for two

  • For the filling:
  • 1/2 tbsp olive oil
  • 1 large garlic clove, minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1 14oz can diced tomatoes, no salt added
  • salt and pepper, to taste
  • 5 basil leaves, chopped
  • 3 cups baby spinach
  • 2 zucchinis, Blade A
  • 2 tbsp shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 7.5 oz of ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 small egg
3.8/5 (4 Votes)

By

Zucchini noodles are a much healthier version of pasta noodles and they taste great

  • 1 tablespoon plain dry bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced 1/4 teaspoon salt
  • 1 (1-pound) pork tenderloin, trimmed of all visible fat
  • 2 medium zucchini
  • 1/2 pound fresh white mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 2 tablespoons fat-free half-and-half
  • 1/4 teaspoon freshly ground pepper
  • Pinch nutmeg
2.8/5 (4 Votes)

By

Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil

  • 1/2 gallon water
  • 2 chicken bouillon cubes
  • 8 ounces extra wide egg noodles
  • 1/2 cup water
  • 6 ounces butter
  • 1 teaspoon parsley
  • 6 Ritz crackers, crushed
4.5/5 (2 Votes)

By

Place a rack in the center of the oven and preheat to 375°

  • For The Spaghetti
  • 1 tbsp. butter, plus more for baking dish
  • 1 lb. spaghetti
  • 2 c. jarred marinara
  • 1/2 c. freshly grated Parmesan
  • For The Quiche
  • 6 large eggs
  • 1/2 c. heavy cream
  • 1/2 c. whole milk
  • 3 tbsp. butter, melted
  • 1/4 c. coarsely chopped fresh basil, plus more for garnish
  • kosher salt
  • Freshly cracked black pepper
4/5 (1 Votes)

By

Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic ar...

  • Chili Scallion Oil:
  • 2 scallions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 star anise pods
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Sichuan peppercorns
  • 1/2 cup vegetable oil
  • Noodles & Assembly:
  • 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 2 cups shredded cooked chicken
  • 2 scallions, thinly sliced
  • 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
  • 4 radishes, trimmed, thinly sliced
  • 1 cup cilantro leaves or any sprout
4/5 (1 Votes)

By

From the author Asian cuisine is my most favorite

  • ■8 ounces brown rice noodles
  • ■3 cups napa cabbage, roughly chopped
  • ■1 cup sugar snap peas, ends trimmed
  • ■1 1/2 cups shiitake or crimini mushroom
  • ■4 tsp sesame oil, divided
  • ■1 shallot, thinly sliced
  • ■1 mild red chili, seeds removed, thinly sliced
  • ■1/2 tsp ginger, finely chopped
  • ■4 cloves garlic, minced
  • ■2 tsp raw coconut crystals
  • ■3 tbsp brown rice vinegar
  • ■3 tbsp reduced sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
4/5 (1 Votes)

By

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)

By

- 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)

By

Love a good stir-fry? This one starts with saimin noodles that are cooked and then fried, mixed with sautéed veggi...

  • 5 packages saimin noodles, fresh or frozen
  • 5 seasoning packets
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger root, grated
  • 2 cloves garlic clove, minced
  • 1 medium carrot, sliced in thin strips
  • 2 stalks celery, sliced in thin strips
  • 1 medium onion, thinly sliced
  • 1 (8-ounce) package bean sprouts
  • 4 dry shiitake mushrooms, thinly sliced (pre-soak in water , squeeze excess liquid)
  • 2 tablespoons sesame oil
  • 1 cup char siu or Chinese Barbecue Pork, thinly sliced
  • 3 to 4 stalks green onions, thinly sliced
3.7/5 (128 Votes)

By

In a large skillet heat oil over high heat

  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 pounds cubed beef stew meat
  • 2 cups veal stock
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • Kitchen Bouquet
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (.75 ounce) package dry brown gravy mix
  • 1 cup water
  • Beef broth base
4/5 (11 Votes)

Any burning questions? Our chefs answer!

Beef Tips and Noodles Stir Fry Noodles with Seared Scallops Serves 4