Search Results (2,082 found)
cooking.nytimes.com
There’s something about pasta, cooked properly, that trumps all the other possibilities And the smell of pasta boiling is a heady cheap thrill With a few basic staple pantry items, a true feast can be ready in minutes
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Get Ragand#250;andreg; No Frying Chicken Parmesan Recipe from Food Network
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Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
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Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
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Fresh tomatoes and basil are quickly simmered with garlic to make a tasty pasta sauce.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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A zesty pasta salad with pinto beans, black beans, corn and tomatoes.
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Cook a whole chicken in a rich basil and sun-dried tomato pesto sauce. Serve over pasta for a delectable family dinner.