Beef & Bacon Meatballs with Mushroom Pasta Sauce by Salad Foodie

Sometimes my food experiments go right and this one certainly did: an every day meatball kicked up a notch with bacon! Preparation time is reduced by using pre-sliced mushrooms and prepared sauce.

Penne Alfredo with Italian Sausage and Zucchini by Denise Sherin

I had this dish at a local diner and loved it. So I recreated it at home it's an easy tasty dish. It looks like you spent a lot of time making it and it comes together so easily. In this picture I used just zucchini but I have made it with summer squash or a mix of both, whatever I have on hand, and it's great.

Fettucine Nero by Jason Balestrieri

Chicken Pesto Orecchiette by Nick Webster

The number one mistake Americans make when using pesto is using too much. We see the little jar on the shelf and think “It’s so small! I should probably use the whole thing…” But please resist the urge! Your food will thank you for it. Follow this recipe for Chicken Pesto Orecchiette and you’ll see what I mean. The Pesto Genovese…

Sweet Bell Peppers & Pasta by Jennifer Bass

Cheese Tortellini with Purple Sage and Browned Butter by K. Garner

My family loves this dish. It's a classic and uses an herb that grows year after year in my yard--purple sage. Any culinary sage will do--the ones with the large velvety leaves. Don't use Russian sage or Pineapple Sage. Stick with the basic sages. We like short pasta with this, and often use Orecchiete or Bow Tie pasta. You've got to…

Creamy Spinach and Corn Pasta in Whole Wheat White Sauce by Hina Gujral

Spinach Corn Pasta is a great wholesome dish laced with goodness of spinach and cooked in whole wheat white sauce. There are certain apprehensions about pasta being unhealthy food but if cooked in a right way with vegetables and along with whole-wheat sauce it makes it wholesome. It is also important to know the kind of pasta you need…

Spaghetti Alio e Olio ..... (Spaghetti with Garlic & Oil) by Hina Gujral

Somebody rightly said this great Italian pasta recipe is simple enough to whip up at the end of a big night out. The secret to the best results is in emulsifying the sauce. One of my favorite Italian dishes, alio olio is the perfect example of how simple yet quality ingredients can make a difference to the flavor.

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

Pasta with Fresh Tomato Sauce by Sherlly

Last weekend it snowed in New York, about 4-6 inches. I felt snowed it. Too lazy to shovel, too lazy to go out, and too lazy to change into normal clothes. I then got hungry for Linner (lunch/dinner). I wanted to make something fresh, light, and easy. I present to you a delicious, non-stressful, healthy meal. You’ll surely find these…

Peanut and Vegetable Linguine by Julia Ann Souders

A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine. Adapted from The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001, p 140 "Peanut Noodles." ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg.…

Coconut Rum Shrimp Pasta by Emily Grace

A light, flavorful shrimp pasta I created by just experimenting one night for dinner. Perfect for a summer evening!

Tuscan Spinach Parmesan by Galina R. Gibson

This was one of those creations that came about through trials and tribulations. I have had this in my head forever that it would work with just the right ingredients! It never was right, UNTIL NOW! This is one of the tastiest dishes ever! Hope you enjoy! All the best. Galina