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Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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I developed this recipe to compete in the February 2008 contest!
Ingredients: pasta, salsa, tabasco sauce
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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This one-dish meal of spicy beef and rice is quick to put together. Just brown ground beef before adding it to the slow cooker.
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Rigatoni is tossed in a homemade tomato sauce with eggplant and fresh mozzarella for a quick weeknight eggplant pasta dish.
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Learn the basics of canning vegetables and fruit at home with Michael Symon.
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A hearty and flavorful beef, sausage, bacon and tomato sauce baked with spaghettini. Spaghettini is a thinner version of spaghetti.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!