Stuffed Shells (Vegan) by Deric Wieting

Stuffed Shells, gone vegan.

Radicchio and Spaghetti by Catherine Pappas

This is a delightfully satisfying meal. Enjoy with Love, Catherine

FARFALLE WITH TOMATOES ,OLIVES AND ONIONS AND SPINACH by charlene sherman

This recipe is a vegetarian dish ,fast healthy and tasty feel free to use another type of cheese if feta is not your favorite ,serve this with olive flatbread and a good cold beer on a hot summer day ...yummy

Roasted Red Onion Ravioli with Thyme Infused Cream by Pattie Meegan

Spicy Meat Sauce by Tanya Noyes

A wonderful meat sauce with a twist...some heat! It has red pepper flakes and allspice as the secret ingredients! Prepare for the heat to sneak up on you.

Mushroom al dente by Padma Priya Manikam

A colourful and simple pasta dish that is made from wheat pasta which is more healthier and packed with fresh ingredients and the simplest seasoning. Al dente means cooked firm but not hard (easy to the bite).

Pumpkin gnocchi with herb butter by Nollian

Lamb & Black Olive Pasta by Mary Joseph

A Greek/Italian fusion of deliciousness.

Aztec Spaghetti by Gianna

I love Italian food (gradma was Italian) and Mexican food. This is a very tasty dish. The recipe is for 4 people. The bell peppers' colors are to add presentation but they can simply be green.

Penne Pasta with Beer copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

La Matriciana copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

BUCATINI WITH BROCOLETTI copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

RUBELLA´S WORLD FAMOUS SPAGHETTI SAUCE by Ruby Densmore

This is a recipe I've perfected through the years

Tagliatelle with Peas, Pecorino, Chili and Mint. by Mares

I saw this recipe in the NY Times online today, and thought I'd give it a go, tonight for dinner and it was wonderful. Knowing that peas are just coming in to their own on the farm, both in the US and in the UK, I thought I'd share this wonderful, simple recipe here. Serves 4

Shells with Olive Oil & Lemon by Mares

A simple, lemony pasta dish from Arturo Iengo's "Cucina Napoletana". You can be embellish this dish with grated Pecorino, ricotta salata, Jack or Parmesan cheese, and/or dollops of ricotta. If cheese is not your thing, shrimp can be tossed into the pot when the pasta is almost al dente, then tossed into the lemon-olive oil dressing.…