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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Tubular mostaccioli is an excellent pasta to use in pasta salads. This salad combines pasta combines pasta with a tangy dressing, onion, cucumber, and pimentos.
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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This recipe is by Jill Santopietro and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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This pasta salad with imitation crab, peas, and cheese is dressed with a simple vinaigrette for a delightful potluck or picnic dish.
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Toss store-bought farfalle pasta with pears, Pecorino and mascarpone - no stuffing required.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
cooking.nytimes.com
Meat sauce is one of the recipes many American home cooks start with It seems so easy; brown some hamburger, pour in a jar of marinara, and presto Meat sauce
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Delight your guests with this crowd-pleasing and easy Italian pasta salad featuring veggies, pepperoni, and black olives.
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This pasta salad features mango chutney, chopped apples, and shrimp for a new variation on an old favorite.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.