5,160 paste recipes

Turkey breasts, bell pepper, chickpeas and tomato sauce make this delicious yet nutritious meal.

Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.

The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.

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

Dairy-free fettuccine Alfredo made with soy milk and soy cheese for a creamy, cholesterol-free weeknight pasta. Tossed with garlic, steamed vegetables, and cracked pepper in one pan.

Fettuccine in lemon cream sauce with ham strips and asparagus. A bright, creamy pasta dish that comes together while the noodles cook.

Mediterranean fettuccine with shrimp and spinach cooked right in the pasta water, tossed in a no-cook yogurt-feta-dill-garlic sauce. A 25-minute one-pot Greek-style pasta.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Ziti with a raw fresh tomato-olive sauce made with kalamata olives, capers, balsamic vinegar, fresh basil, garlic, and red pepper flakes, topped with crumbled goat cheese and Parmesan.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Spicy penne pasta tossed with sun-dried tomatoes, crushed red chile, oil-cured black olives, fresh basil, parsley, and Parmesan in a no-cook olive oil sauce.

Light basil pesto pasta with toasted pine nuts, Parmesan, garlic, and reduced chicken broth instead of heavy oil. Fresh, bright, and ready in 20 minutes.

This is the most excellent casserole I have ever eaten, good keeper.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

Manestra is a Greek one-pot dish of slow-braised beef or lamb with orzo pasta in a cinnamon-spiced tomato sauce. Topped with grated cheese and ready to warm you up.