Search Results (2,074 found)
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Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
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Cajun-seasoned shrimp is served over fettuccine and homemade Alfredo sauce in this quick weeknight dinner for one.
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After removing the rind from the Brie, combine it with the pasta cooking water to make a rich, silky sauce for the fettuccine.
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Savor summer in Italy with every delectable mouthful of homemade pasta flavored with freshly chopped basil leaves. Toss with butter or olive oil and a grating of Parmesan cheese.
Ingredients: basil, flour, egg, olive oil, water
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This pasta packs a punch with turkey sausage and earthy broccoli rabe. 
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What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
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Enoki mushrooms float through this soup made thick by blending spinach, zucchini, and potatoes.
cooking.nytimes.com
This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: spinach, garlic, french, pepper
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
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Stephanie from the blog Adventures in Shaw won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this sophisticated vegetarian tart.
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With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.