Search Results (2,082 found)
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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
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Fresh mushrooms cooked with onions and bacon add savory appeal to piping hot pasta tossed with eggs, cream and Parmesan. The heat of the pasta cooks the eggs, and a sprinkling of parsley and pepper flakes finishes the dish.
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Cucumbers and olives are tossed with cubes of Monterey Jack cheese and salad seasoning to make the base for this easy pasta salad. Add cooked pasta and toss with Italian dressing. Chill before serving to let the flavors meld.
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Meet your new favorite pasta combo.
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This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.
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A pleasing blend of ground beef, cottage cheese, mozzarella, Parmesan, egg whites and dried oregano is stuffed into large tubes of cooked manicotti in this satisfying baked dish. Blanket the stuffed pasta with spaghetti sauce, top with cheese and bake.
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Inspired by depression-era pasta and peas, Chef John's penne pasta with peas and prosciutto is frugal and delicious!
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A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
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This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.