Pasta/61 recipes

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Just enough spiciness without over powering my palate, and the soup was very tasty.

Turkey fajitas marinate cooked turkey strips in lemon, garlic, and oregano, then top corn tortillas with a sweet-tangy onion relish and grated cheese. Lighter Tex-Mex weeknight dinner.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

From McCall's Great American recipe card collection. A reduced fat and calorie Italian American lasagna.

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.

Fresh cherry tomatoes, basil, and toasted almonds make this fresh pesto that highlights the fresh ingredients. A very quick, easy and delicious dish! Originates from the Italian village of Trapani on the tip of Sicily.

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.