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Pasta with tomatoes, white beans, and pepperoni
Yield: 2

1 Garlic clove, thinly sliced 1/4 ts Oregano, crumbled
1 tb Olive oil 1/4 ts Hot red pepper flakes
1/4 c Onion, chopped 2/3 c White beans, canned, drained
1/3 c Pepperoni, coarsely chopped -nd rinsed well
16 oz Plum tomatoes, with juice, c 1 tb Fresh parsley, minced
-opped 1/4 lb Tubular pasta
1/2 ts Basil, crumbled Parmesan cheese, grated

In a heavy skillet, cook the garlic in the oil over moderate heat,
stirring, until it is golden. Remove it with a slotted spoon and discard.
Add the onion and pepperoni and cook over mod-low heat, stirring
occasionally, for 3 minutes. Add the tomatoes and the juices, basil,
oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Add the beans and parsley, and
simmer the sauce, covered partially, for 5-7 minutes, or until it is
thickened slightly.

In a kettle of boiling salted water, cook the pasta until it is al dente
and drain it well. In a bowl, toss it with the sauce. Divide the pasta
between 2 heated bowls and serve it, sprinkled with Parmesan cheese and
garnished with parsley sprigs.

a 1987


Yield: 4 Servings

8 oz Acine di Pepe or Ditalini
-OR Small Shells, uncooked
2 md Acorn squash
- (about 1 1/2 lb each),
- split, peeled, seeded
- and quartered
2 tb Margarine
1 lg Onion; chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium chicken broth
-(13 1/4 oz. each)

1 c Non-fat sour cream
1 tb Sugar

Cook squash in one inch of water in covered saucepan for 15 minutes,
or until tender. Cool. Scrape out pulp and put back in pot. Add
margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover
and simmer gently for 10 minutes, stirring occasionally. Cook until
vegetables are tender.

Add 3 cups of the broth and puree all in a blender or food processor.
Return to the pot and add remaining three cups of broth, bring to a
boil and add pasta. Cook, stirring occasionally, for 10 minutes, or
until pasta is done. Before serving, blend sour cream and sugar in a
separate bowl. Put dollop on top of each bowl of soup. Serve hot.

NOTE: If soup is too thick, thin with additional chicken broth.

Serves 4 to 6

Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g
Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710 mg Sodium. Calories
from Fat: 13%


Yield: 1 Servings

1 lb rotini
1 lb boneless skinless chicken
: breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 oz black olives -- sliced
4 oz feta cheese -- drained &
: crumbled
3 green onions -- finely
: sliced
16 oz Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and
cook for 30 min. or until juices run clear. Cool and remove skins.
Or, you can cook chicken in frying pan until cooked through. Cut
into bite size pieces. Cook noodles and drain. Add all ingredients
and mix well. I use only about half the bottle of dressing and then
put the rest on the table if someone wants more. Serve warm or cold.
Serves 6


Yield: 1 Servings

6 fresh baby artichokes
1/4 c lemon juice
1/2 lb penne pasta
1/2 c tomato juice
2 TB olive oil
: Juice of one lemon
2 cloves garlic -- minced
3 TB fresh parsley
3 TB fresh basil -- or 1 tsp.
: dried
1/2 ts salt
1/4 ts black pepper
1/2 c fresh tomato -- chopped
1/2 c olives -- Kalamata
2 TB capers
1/2 c feta cheese -- optional

1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup
lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill. 2. In a large pot,
bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne.
Cook penne until al dente, about 10 minutes. Drain and rinse with
cold water. 3. To make salad dressing: combine tomato juice, olive
oil, lemon juice, garlic, parsley, basil, salt and pepper in a food
processor or blender and puree for 30 seconds. 4. Toss together
artichokes, penne, capers, olives and feta cheese in a large bowl
salad bowl. Pour dressing over and toss well.


Yield: 4 Servings

2 sl Stale bread, crusts removed
2 tb Stock, warmed
1 c Walnuts, toasted
1/2 c Parsley, stems trimmed
3 md Garlic cloves, chopped
1/2 ts Salt
1/8 ts Black pepper
6 tb Olive oil

Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in
a food processor. Process, adding the olive oil in a very slow stream
until you have a thick paste. Toss with your favourite pasta & serve


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