2,148 paste recipes

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Quick rotini pasta salad tossed with mozzarella, mixed vegetables, and a herbed mayo dressing scented with oregano and basil. A 15-minute lunchbox-friendly side that holds up cold.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Drunken pioneers pasta: wagon wheels topped with sauteed peppers and onions in a quick red wine and beef-stock sauce with basil and rosemary. Pantry weeknight pasta in 25 minutes.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.

Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.