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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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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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Meet your new favorite pasta combo.
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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.
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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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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
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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.
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Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.