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    You are in: Home / Cookbooks / Pasta with Panache
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    60 recipes in

    Pasta with Panache

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    From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.

    Recipe #176297

    This recipe by Trish Magwood is so good and so easy to make, a perfect recipe for during the week when you don't have a lot of time but want something a little more special for dinner.

    Recipe #182265

    From Ziggerman's Guide to Good Eats. I cut back on the cheese considerably because the orginal recipe listed three cups of gruyere-Holy Cow's Milk, Batman! (Once you find out the price for cave-aged cheese you'll understand why I did that.)The best quality ingredients make all the difference in the world.

    Recipe #151085

    I can't remember where I originally got this recipe, but I have making it for years and people always ask for the recipe. If you love Mexican food, then this one is for you!!

    Recipe #113386

    2 Reviews |  By Rita~

    DH loves his lasagna with meat and lots of sauce. So if you like it that way this ones for you! I've made this with uncooked noodles and cooked. You pick! I find the uncooked ones a bit starchy but it's quick and easy. If using cooked noodles you can cut back on the sauce. The uncooked noodles will absorb the sauce. But be sure to let it sit for 15 minutes before cutting into it. I use a deep pan so it doesn't flow over.

    Recipe #95517

    6 Reviews |  By Rita~

    This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

    Recipe #110688

    A delicious and unusual spaghetti dish, completely vegetarian, adapted from a recipe in Vicki Wild's 'Wild Sides: an A-Z of essential, exceptional vegetable side dishes'. Well this one is certainly exceptional - there was nothing even remotely like it already posted - but to me this is clearly a main course dish rather than a side dish. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, I use Recipe #135453 for the stock.

    Recipe #124598

    1 Reviews |  By ~jus~

    This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different.

    Recipe #110475

    An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

    Recipe #114578

    This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years.

    Recipe #104630

    This is a really simple dish to make and it's quite elegant.

    Recipe #31562

    OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

    Recipe #116412

    5 Reviews |  By Sue Lau

    Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...

    Recipe #29285

    9 Reviews |  By Tish

    Simple and wonderful.

    Recipe #8535

    I love macaroni and cheese. This version is terrific, with a crusty-cheesy layer on top and creamy-cheesy baked pasta in the middle.

    Recipe #62635

    Adapted from a recipe on the back of a pasta box. I made this tonight for dinner and it was really excellant- just like from a restaurant!

    Recipe #67311

    3 Reviews |  By chia

    this looked so good to me i had to add it to my recipes! ijust love the combo of anchovies, olives, garlic--

    Recipe #68854

    This dish is so quick and easy to throw together, and it's just bursting with great flavor. The anchovies are optional. Serve with some crusty Italian bread and a nice red wine for a delicious, no hassle meal.

    Recipe #73220

    This is so simple. Just tried this the other night and my family really liked it. It's one of the many recipes I've collected over the years and just thought I'd give it a go. E-A-S-Y!

    Recipe #82861

    The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish

    Recipe #83631

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