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    You are in: Home / Cookbooks / Pasta
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    51 recipes in

    Pasta

    I could so totally live on pasta meals, but my husband generally prefers eating more 'manly' meals!! I still slip in a pasta meal every now and again, but generally it's just a side dish at our house.
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    A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!

    Recipe #250292

    A twist on the super easy recipe my closest girlfriend Jules35 and I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes we make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. ;) I topped with a 4 cheese blend that had cheddar in it for the picture. Up to you!!

    Recipe #223084

    This pasta salad is so easy to make. Very little chopping, if you use prepackaged shredded cabbage coleslaw mix. Inexpensive, too! If you don't like curry powder, use paprika in place of it. :)

    Recipe #210160

    2 Reviews |  By akgrown

    This creamy casserole dish is a great way to use up leftover salmon. For a healthier variation I like to use whole wheat noodles and substitute all or 1/2 the sourcream for plain non-fat yogurt.

    Recipe #176769

    Adapted from Company's Coming Pasta cookbook. One of our favourites, it can be hot, hot, HOT, or just toasty warm, depending on the amount of spice you want to use. Since my daughters were born, I've actually completely omitted the red pepper and it's still delicious. You can also adjust the servings by the amount of pasta you use. Another thing you may want to adjust is the amount of sauce. This dish isn't particularly moist, so I often add extra oyster sauce and/or plum sauce at the table. Then just add egg rolls and Japanese Coleslaw or a sweet salad and you've got a perfect meal for entertaining that's simple and quick enough for anytime.

    Recipe #176201

    The name cinque Pi refers to the 5 (Italian = cinque) most important ingredients in this sauce which in Italian all start with the letter p: panna (cream), purea di pomodoro (tomato puree), prezzemolo (parsley), parmigiano (parmesan), pepe (pepper). This pasta dish which originates from Italy is very popular in Switzerland. Therefore, I categorized it as Italian and Swiss. My BF who is Italian actually said that he has never seen it on the menu in Italia. Here in Switzerland you can find it in nearly ever Italian restaurant and many people cook it at home.

    Recipe #169707

    This is a nice meatless pasta dish with an Asian flair. It also makes a tasty side dish with grilled meats or fish.

    Recipe #160389

    Delicate angel hair pasta served with spinach, tomato and lime sauce, a treat indeed! From the Pasta cookbook. You may substitute lemon for the lime, if desired.

    Recipe #139229

    I used to love that stuff years ago. Here's how to make it even better homemade. (The bacon ranch one.)

    Recipe #138528

    Great side dish. Any moderately firm cheese will do.

    Recipe #136909

    This delicious pasta is very simple to make, yet it tastes as though it took hours. There are many variations of this recipe, but I've found this to be the easiest and best tasting. It is by no means a low-fat meal, but if you go for a nice big walk after you eat, you will think this pasta was worth the extra exercise! Serve it with a crisp salad and some crusty bread (for mopping up any excess sauce!).

    Recipe #133956

    All the good stuff from a Philly Pizza Cheesesteak w/ everything. If you don't like it "with everything", leave the peppers and mushrooms out. Sometimes I make half w/ them and half without.

    Recipe #131180

    This recipe is from Joan Campbell a food icon in Australia.

    Recipe #129442

    This is a great summer pasta salad, or actually any time of the year pasta salad! Everyone raves about it!!!

    Recipe #128829

    According to Diane Kochilas, author of The Glorious Foods of Greece, from whom I adapted this recipe, you can find this dish, Makarounes Tis Kassou, in many of the Dodecanese Islands. She says it's one of the best and easiest dishes in Greek cooking--I don't know if that's true, but I know this is delicious--sweet onions, tart yogurt, lovely texture. The key is the right yogurt--use Greek yogurt if possible, sheep's milk yogurt is the best, or use plain yogurt that you sit in a sieve and drain until it becomes lovely and thick. The only thing missing from this dish is a bit of color and I have found that adding some fresh Greek oregano or some fresh thyme does wonders both in terms of taste and presentation.

    Recipe #122928

    I can never get enough macaroni and cheese and this updated version is adapted from the restaurant "Signatures" in Washington, DC.

    Recipe #112708

    6 Reviews |  By *axxo*

    Truly, a different, delicious pasta salad. So yummy I have had guests make a meal out of it. It is easily doubled to feed a large crowd. Wonderful served as a lunch with crusty bread.

    Recipe #98026

    This is such a great comfort food. Easy enough for a week-night, yet good enough for a special occasion.

    Recipe #97617

    This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!

    Recipe #85366

    My friend's great recipe that has solved the quick "dinner dilema" more than once! Thanks Mel! (OAMC instructions included)

    Recipe #80086

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