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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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This late-night Roman staple is astonishingly full-flavored Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
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Shrimp, broccoli, and Alfredo sauce are layered over angel hair pasta in this quick and easy casserole version of the classic pasta dish.
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Similar in taste and texture to cream cheese, Boursin melts easily into a smooth and creamy sauce for this pasta dish.
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Avocados make everything better.
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
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This minty Roman-style zucchini is wonderful with pasta or served on its own.
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Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
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A lot of flavor is packed in this pasta salad, which features cherry tomatoes, artichoke hearts, and garbanzo beans tossed with Italian dressing.
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This vegan rotini pasta salad is jam-packed with veggies like broccoli, cauliflower, butternut squash, peas, and jicama, just to name a few.