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    You are in: Home / Cookbooks / Pasta Dishes
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    238 recipes in

    Pasta Dishes

    Fusilli Pasta With Ground Sausage Bolognese Sauce Recipe and Photo by Super San Mateo Chefs
    « Previous 1 2 3 4 . . . 10 11 12 Next »
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    This is delicious! The sauce is very creamy. In a hurry to make something it's very simple yet...very delicious.

    Recipe #389536

    Recipe #225840

    I like calamari, but only the rings (nothing with tentacles please). I found some frozen calamari rings in the Seafood Department of my supermarket and bought them on impulse. I then had to figure out what to do with them, rather than just fry them. Here's what I came up with.

    Recipe #506064

    I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated.

    Recipe #207234

    A recipe from Martha Stewart. This recipe is perfect if you have a lot of fresh tomatoes from your garden.

    Recipe #503033

    This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.

    Recipe #185704

    It's a snap! A 10 oz pakage of frozen chopped spinach , thawed and squeezed to drain, can be substituted for fresh spinach.

    Recipe #218277

    Everything is done in one dish - no work and no mess! This is perfect for a busy weeknight.

    Recipe #154224

    Recipe #490051

    Recipe #490053

    This is from All You Magazine. The combination of Fresh basil, artichoke hearts and olives really make this a flavorful dish! The original recipe called for up to a lb. of pasta. I reduced it to 12 oz. I also use whole wheat penne for more fiber and nutrients.

    Recipe #310830

    I adapted a recipe from Jackie Olden's "Can We Cook" book. This is a delicious dish and fancy enough to serve at a dinner party. My family loves this dish. Definitely not a low fat recipe.

    Recipe #229124

    Got this recipe from a friend and I found it so hard to believe that I had to try it! Was the BEST linguine and clam sauce I have ever tasted! VERY easy. And you can cook and serve in the same pan!

    Recipe #481695

    I pilfered this from

    Recipe #476845

    This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!

    Recipe #320302

    I made this up last night to satisfy a heavy-duty pasta craving without completely blowing our lower-fat lifestyle. We loved this, so I'm writing it down while I still remember exactly what I did...and also to share with you!

    Recipe #244074

    1 Reviews |  By Kerena

    From the Feb/March 2012 Taste of Home Magazine. Submitted by Patricia Harmon. She notes "In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles."

    Recipe #473108

    Couldn't seem to find a recipe I liked so I made my own and thus far all my friends have enjoyed it, hope you do too. Also its really important to use freshly shredded/grated parmesan, nothing pre-shredded/grated will melt correctly and it will be grainy and lumpy.

    Recipe #351493

    From the website: We are always on the lookout for quick main-course pasta dishes that are easy to prepare. Ziti with chicken and broccoli is a classic pasta dish that, while pretty easy to make, typically requires a few pots or pans and several steps to prepare. And the flavor is rarely worth all the effort. Could we make ziti with chicken and broccoli in just one pan and make it taste really good? Here’s what we discovered: Test Kitchen Discoveries Use a large nonstick skillet that can accommodate all the ingredients. Brown the chicken, but don’t cook it through completely. It will finish cooking as it simmers in the sauce with the pasta. Add roasted red peppers for flavor and color contrast. Rinse the peppers well and blot them dry to remove all of the brine in which they were packed before adding them to the sauce. Cut the broccoli into uniform 1-inch pieces to ensure that they cook evenly in the sauce. Cook the pasta in a blend of chicken broth and milk for a rich, slightly creamy flavor that’s not too rich. NOTE: Roasted red peppers are sold in jars of different sizes. One 12-ounce jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.

    Recipe #326421

    This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate.

    Recipe #156506

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