1,137 pastai recipes

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

Thai-style peanut shrimp pasta with creamy coconut milk sauce, crisp bean sprouts, chopped peanuts, and scallions. A weeknight 30-minute fusion noodle bowl.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Curd cheese pastries with whole wheat shortcrust rectangles sandwiched around a filling of cottage cheese, pine nuts, raisins, sugar, and lemon. A medieval-inspired pastry snack.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Angel hair pasta tossed in a chili-spiced cream sauce and topped with sautéed SPAM, corn, red and green bell peppers, fresh tomatoes, and cilantro. A colorful 30-minute weeknight dinner bursting with Southwestern flair.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Apple phyllo rolls filled with sauteed cinnamon-brown sugar apples, rolled in crisp layered phyllo and finished with a vanilla glaze drizzle. A lightened mini strudel baked instead of fried.

Apple walnut strudel wrapped in flaky phyllo with chopped fresh apples, toasted walnuts, and lemon juice. A six-ingredient dessert that bakes up shatteringly crisp with a tender fruit center.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.