Pasta Recipes

From Taste of the South

See Recipe

tpem74 says:

From Taste of the South

See Recipe

ely.summers says:

From Taste of the South

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

This is great on its own, but if you like to gild the lily, try one of the add-ins below.

See Recipe

nanmck11 says:

From Fine Cooking Magazine

My sous chef Michelle Giroux developed this delicious dish as a vegetarian entree for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or "pasta wraps"), found in the grocery produce section, give excellent results and are quick and easy to work with.

See Recipe

From Better Homes and Gardens

Fettuccine pasta tossed with arugula and mint top grilled lamb chops in this delectable main dish recipe.

See Recipe

From Fine Cooking Magazine

This recipe yields a lot of gnocchi, but you can freeze what you don't use. If you're making the entire recipe, it's easiest to use two skillets or work in batches for browning the butter and tossing the gnocchi.

See Recipe

From Family Circle

Ham and kale make a tasty duo in this saucy one-dish pasta recipe topped with grated Romano cheese.

See Recipe

From Fine Cooking Magazine

The flavors in this pasta build with each bite. Try it once, and it will become a summertime staple. If you can't find orecchiette, you can use farfalle instead.

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

Keep a stock of canned tomatoes, canned tuna, and green olives around, and you can make this pasta at a moment's notice. Don't skip the fennel seed--it complements the tomatoes and tuna and pulls this sauce together. Adjust the garlic and red chile flakes to your taste, too, but be generous.

See Recipe

From Taste of the South

See Recipe

From Fine Cooking Magazine

You can toast the pine nuts on a rimmed baking sheet in the oven or in a skillet on the stovetop--just watch them carefully because they burn easily.

See Recipe

From Fine Cooking Magazine

See Recipe

From Taste of the South

See Recipe

From Fine Cooking Magazine

Studded with flavor, this side dish will make a simple sauteed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350 degrees F oven until heated through, about 15 min.

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

I lay strips of prosciutto atop this pasta just before serving. It's a trick that cooks use with prosciutto on pizza to protect the delicate flavor and texture of the ham. The heat of the pasta just warms it up.

See Recipe

From Fine Cooking Magazine

Adding the cheese in two stages helps to create the best consistency.

See Recipe

nanmck11 says:

From Fine Cooking Magazine

Toasted breadcrumbs are quick to make and add a nice crunchy element to this dish.

See Recipe

From Fine Cooking Magazine

You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.

See Recipe

From Fine Cooking Magazine

Warm Middle Eastern spices and fresh mint make this pilaf a great accompaniment to lamb roasts or chops, seared scallops, roast chicken, or sausages. Serve the couscous loose, or for a more formal presentation, you can make timbales by packing the couscous into ramekins and unmolding them onto your serving plates.

See Recipe

From Fine Cooking Magazine

See Recipe