140 PASTA recipes
Plump shrimp and 8 cloves of boiled-then-sauteed garlic in a thick Parmesan cream sauce over linguine. The garlic gets boiled first to turn it mellow and sweet, then sauteed for nutty depth. Ready in 30 minutes.
Linguine tuna salad with canned tuna, green peas, tomatoes, and scallions in a lemon-Italian herb dressing. A cold pasta salad that chills to let the flavors blend.
Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.
This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.
SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.
Linguine with clams in a peppery watercress and white wine sauce with garlic and green onions. A light, briny pasta dinner for two that comes together in under 30 minutes.
Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.
Pork lo mein with tender sliced tenderloin, bok choy, radishes, and mushrooms tossed with linguine in oyster sauce, soy, and sherry. A loaded one-pan Chinese noodle dinner.
Stovetop chicken tetrazzini loaded with broccoli, carrots, and mushrooms in a creamy parmesan sauce over linguine. No baking needed, ready in 30 minutes flat.
Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.
Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.
Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.