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    You are in: Home / Cookbooks / Oodles of Noodles
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    44 recipes in

    Oodles of Noodles

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    2 Reviews |  By Dancer^

    This is quick and easy, besides that it tastes great. Goes nice with a caesar salad and crusty bread or soft bread sticks. Points 7.

    Recipe #117868

    This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's "Main Course Vegetarian Pleasures."

    Recipe #148242

    This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.

    Recipe #322546

    Two types of tomatoes, herbs, pasta, and chicken in a delicious, creamy sauce. It works nicely with low fat milk and cheeses (which are what we usually use). Fresh basil is good in here too, instead of dried. This dish was inspired by combining several different recipes. (Note - we don't like a lot of extra sauce- just enough to cover the pasta - so if you like a lot of sauce, you may want to make a little more).

    Recipe #141942

    Cheesy goodness! I adapted this from the recipe on the Barilla no-boil noodle box. I increased the amount of cheese, and used a homemade sauce because I think canned sauces are too sweet.

    Recipe #326416

    The recipe comes from Light and Easy Diabetes Cuisine. Food exchange: 2 starch/bread exchange + 1 fat exchange.

    Recipe #59173

    This was so good! From "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge--a fun cookbook with some really tasty recipes. I used a goat's milk brie-type cheese (I can't remember the name). Times are estimated.

    Recipe #341982

    A delicious dish from "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge. Times are estimated.

    Recipe #341985

    From WW cookbook "Great Cooking Everyday". Very fresh, simple, and tasty. DH loves this recipe. The original recipe calls for oil-cured olives.

    Recipe #342008

    This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes.

    Recipe #307893

    Recipe #54511

    This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Recipe #52892 and Recipe #8596 are two good places to start.

    Recipe #76

    This delicious pasta dish features chicken and spinach with mushrooms. It's a great weeknight meal that can be prepared and served in under 15 minutes. Created for RSC #11. Buon appetito!

    Recipe #282901

    Pass the corkscrew, please. I have a Lambrusco here tapping on the inside for a breath... (POP) Ahhhh, Breathing at last. Kick back, relax, enjoy a glass of this aromatic red while I prepare Dinner for Two... Here is the main course, darlin'. This dinner you ask? An original developed for World Wide Recipe Swap...

    Recipe #136548

    This is an easy and quick recipe for rushed nights. It has a nice flavor to it and served with a salad it makes a perfect weeknight meal.

    Recipe #136882

    We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

    Recipe #145408

    Dash of liquor makes pasta dish stand out. COOKS Notes: adjust amounts to your taste. Also, think about adding sweet onion and serving grilled Italian sausage on the side. Please note: this is an adopted recipe: Well I never thought of putting strong liqour into pasta, I have tried this recipe myself now with both Vodka and Gin (seperately of course) and experimented with following the recipe exactly or adding the liquor a minute or two before the cream and cooking it a little. Results: the taste is mellow and softer if you cook it a little so it depends entirely on how much flavour you prefer, all versions were very well received here. Have a go yourself and be pleasantly surprised :) ZWT REGION: Italy.

    Recipe #178321

    This is like a wild and crazy version of a garlic and oil pasta sauce..with sun-dried tomatoes and roasted red peppers and TONS of garlic. My re-creation of a delicious dish served at Painter's Tavern in NY state. It was one of my favorites on their menu and has become one of my signature dishes. I am finally attempting to nail down measurements for this recipe, as this is something I make entirely by feel. I serve this with Soleo or White Zinfandel wine and nothing more than a simple Caesar salad. I use Carapelli extra virgin olive oil and Parmigiano Reggiano for the cheese. The restaurant never served theirs spicy, but my family likes things zesty. The waiter would come around and grate fresh cheese and cracked black pepper over each portion.

    Recipe #220907

    3 Reviews |  By iewe

    A nice change from traditional pasta dishes

    Recipe #292917

    Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

    Recipe #307052

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