🦝 Morfi
Morfi the raccoon chef

Pasta dinner ideas for any night

Quick pastas, chicken pasta, bubbly bakes and more from Morfi's library of 14,000+ home recipes.

Why pasta night never gets old

Pasta is the ultimate pantry dinner. A box keeps for months, it cooks in about ten minutes, and it pairs with almost anything: leftover chicken, a bag of shrimp from the freezer, a handful of vegetables, or just garlic, olive oil, and cheese. It's also one of the most reliable ways to feed a family without a fight. This page gathers pasta dinner ideas for every kind of night — from 30-minute weeknight bowls to make-ahead baked pasta.

A few habits make every pasta better: salt the water well, save a cup of starchy cooking water to loosen the sauce, and finish cooking the pasta in the sauce for the last minute so it absorbs the flavor.

What is Morfi?

Morfi is a free app, with a raccoon chef mascot, that helps you decide what to cook using what's already in your kitchen. Photograph your fridge, pantry, or cabinets, and Morfi identifies the ingredients, builds a pantry list, and searches more than 14,000 recipes for the best matches. If you have spaghetti, canned tomatoes, and an onion, Morfi will show you what you can make tonight — and what one extra item would unlock.

  • Pantry-first suggestions. Recipes ranked by how many ingredients you already own.
  • Personal preferences. Vegetarian, gluten-free, dairy-free or picky eaters — Morfi remembers and adapts.
  • Favorites and history. Save the pasta your family loves and bring it back in a tap.
  • Plan and shop. Add recipes to your weekly menu, get a shopping list, and compare prices between stores.

You can even share a kitchen with your partner or roommates, so everyone sees the same pantry and the same plan for pasta night.

How to use this page

Scroll down to browse pasta recipes from Morfi's shared library, grouped into quick pasta, chicken pasta, baked pasta and lasagna, seafood pasta, and vegetarian pasta. Tap any recipe to see the full ingredient list and instructions — free, no account needed. For pasta ideas built around your own pantry, try Morfi free.

Quick pasta dinners

On the table in 30 minutes.

Fettuccine Alla Carbonara

30 minServes 4
Show recipe

A 25 year old tasty Italian recipe. Serves 4-6

Ingredients

  • (12 ounce) package fettuccine
  • /2 cup heavy cream
  • egg yolks
  • /2 cup grated parmesan cheese
  • 1 1/2 lb ham, cut in julienne strips

Instructions

  1. Boil & drain noodles.
  2. Mix cream, egg yolks, & cheese in small bowl.
  3. Saute ham in butter.
  4. Add noodles to ham & blend well.
  5. Remove from heat.
  6. Add cream mixture & stir well.

Red Clam Sauce For Pasta

30 minServes 3
Show recipe

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

Ingredients

  • /4 cup olive oil
  • garlic, minced
  • minced celery
  • reen bell pepper, seeded and minced
  • onion, minced
  • (5 ounce) cans baby clams, drained and chopped
  • tomato-based pasta sauce (homemade or your favourite from a jar)

Instructions

  1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
  2. Stir in clams and tomato sauce, and bring to a boil.
  3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
  4. Serve over hot pasta; linguine is recommended.

Spanish-style Chicken Noodle Soup

30 minServes 6
Show recipe

Rachael Ray's Spanish twist on traditional chicken noodle soup.

Ingredients

  • extra virgin olive oil
  • celery ribs, chopped
  • medium carrots, chopped
  • arge onion, chopped
  • 2 tablespoon chili powder
  • bay leaf
  • salt & freshly ground black pepper
  • chicken stock
  • /2 lb orzo pasta
  • chicken, cut in bite size pieces
  • (28 ounce) cans stewed tomatoes
  • corn
  • (15 ounce) can black beans, rinsed
  • bunch scallion, thinly sliced

Instructions

  1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
  2. Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.

Gluten Free Turkey/chicken Noodle Soup

30 minServes 2
Show recipe

Perfect left-over turkey recipe. I use rice noodles to keep it gluten free but any wide noodle will do. Best soup I've ever made.

Ingredients

  • medium onion, choppped
  • stalks celery, chopped
  • arge carrots, chopped
  • olive oil
  • chicken broth
  • thai medium rice noodles, handful
  • chopped cooked turkey or 1 cup chicken
  • chopped fresh parsley

Instructions

  1. Saute onion, celery and carrot in olive oil until soft.
  2. Add chicken broth and cook until vegetables are tender.
  3. Add rice noodles and simmer about 5 minutes then add turkey and half of the parsley.
  4. Serve when turkey has heated through and garnish with remainder of parsley.

Mild And Creamy Macaroni And Cheese

30 minServes 4
Show recipe

A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top.

Ingredients

  • elbow macaroni
  • /4 cup butter
  • /4 cup flour
  • salt

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook macaroni and drain.
  3. Melt butter in pan.
  4. Remove from heat and stir in salt, pepper and flour until smooth, making a light roux.
  5. Gradually stir in milk.
  6. Return to heat and bring to a boil, stirring constantly.
  7. Reduce heat and stir in 1 1/2 cups cheese.
  8. Add macaroni.
  9. Pour into 1 1/2 quart casserole.
  10. Arrange tomato slices on top, and sprinkle with remaining cheese.
  11. Bake for 15-20 minutes, until hot and bubbly.

Grilled Anti Pasta Salad

30 minServes 4
Show recipe

This is a very tasty salad to be served with any Barbecued dish - ribs, burgers , anything - just so good!!

Ingredients

  • arge red onion, cut into 1/2 inch slices
  • /2 cup olive oil
  • kosher salt
  • milled pepper
  • white mushroom, left whole
  • bell peppers, seeded and cut into chunks (red or yellow or orange)
  • arge bunch asparagus, woody ends removed
  • /2 cup red wine vinegar

Instructions

  1. Set onion slices on a plate, and brush both sides with olive oil. Season with salt and pepper. Set aside.
  2. Place remaining vegetables in a bowl, toss with remaining oil and sprinkle in salt and pepper. Mix well, ensuring everything is coated.
  3. Heat grill to medium. Place onion on one side of grill (it cooks better on its own); on the otehr, place remaining ingredients in a single layer, turning every 2-3 minutes, allowing the vegetables to caramelized.
  4. It may appear as though the vegetables are burning but a bit of charring add to the flavour. It might be hard to get them off the grill but it is well worth it!
  5. When vegetables are cooked, place in a large bowl; toss with red wine vinegar and fresh basil. refrigerate 1/2 hour before serving to allow the flavours to blend.

Chicken pasta

Two weeknight favorites in one bowl.

Stove Top Chicken And Spaghettini

60 minServes 4
Show recipe

Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.

Ingredients

  • 6 boneless skinless chicken breasts, cut into cubes
  • 4 tablespoons butter or 3 -4 tablespoons margarine
  • minced fresh garlic (or to taste)
  • arge onion, chopped
  • tomatoes, chopped
  • basil (or to taste)
  • spaghettini, pasta (can use linguine also)
  • 4 tablespoons dry white wine
  • /4 cup good quality chicken broth
  • half-and-half cream
  • seasoning salt and pepper (or regular salt)
  • /2 cup chopped fresh parsley
  • rated parmesan cheese

Instructions

  1. Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
  2. Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
  3. Saute the onion and garlic until soft (not brown).
  4. Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
  5. Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
  6. Stir in half and half cream, salt, pepper, and cook until slightly thickened.
  7. Add in the cooked chicken cubes (and all the juices that were left on the plate).
  8. Simmer for about 3-4 minutes.
  9. Stir in about 1/3 cup parsley; mix to combine.
  10. Toss/mix in pasta.
  11. Serve in large serving bowls.
  12. Sprinkle with grated Parmesan cheese.
  13. Delicious!

Sensational Chicken Noodle Soup

30 minServes 4
Show recipe

I found this recipe on the back of Swanson Chicken Broth.

Ingredients

  • chicken broth
  • ground black pepper
  • carrot, sliced
  • celery, sliced
  • wide egg noodles

Instructions

  1. Heat the broth, black pepper, carrot and celery in a 2 quart saucepan over medium high heat to a boil.
  2. Stir in the noodles and the chicken. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Chicken Sausage And Pasta

60 minServes 8
Show recipe

delicious and easy meal for the whole family

Ingredients

  • sweet italian style chicken sausage
  • reen bell pepper
  • yellow pepper
  • arlic cloves
  • rosemary
  • Italian-style diced tomatoes, drained
  • arge onion
  • bow tie pasta
  • heavy cream
  • parmesan cheese
  • mascarpone cheese
  • salt and pepper
  • olive oil

Instructions

  1. cook pasta according to direction and drain; set aside.
  2. place water in saute pan and on medium cook sausages for 10 minutes; turn at 5 minutes. remove from pan and slice into 1/4 inch slices.
  3. place olive oil in pan on medium heat and add peppers and onion. sautee for 10 minutes. Add salt and pepper to taste.
  4. add garlic, rosemary and tomatoes to pan.
  5. in saucepan, add heavy cream, parmesean cheese and marscapone. stir on medium heat until cheese melted.
  6. add all ingredients into large pasta pot, mix and then serve.
  7. add grated cheese to taste.

Cheesy Chicken Spaghetti

30 minServes 6
Show recipe

Serve this mouth-watering pasta dish that's rich in calcium and protein. For a healthier alternative, choose whole-wheat pasta and fat-free cheese.

Ingredients

  • uncooked spaghetti
  • cooking spray
  • frozen chopped onion
  • bottled minced garlic
  • (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
  • low-sodium worcestershire sauce
  • dried Italian seasoning
  • /4 teaspoon salt
  • shredded reduced-fat cheddar cheese, divided

Instructions

  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions, omitting salt and fat. Drain.
  3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350° for 15 minutes.

Tomato Chicken With Pasta

30 minServes 8
Show recipe

I adapted this recipe from one I found on a can of crushed tomatoes, and everyone loved it. You can scale the recipe in half, but you will probably want the leftovers. For the pasta, I recommend a curly pasta.

Ingredients

  • boneless skinless chicken breasts, cut into 1 inch chunks
  • medium onion, chopped
  • (28 ounce) can crushed tomatoes
  • (10 3/4 ounce) can condensed cream of chicken soup
  • (6 ounce) can tomato paste
  • (10 ounce) package frozen spinach, prepared according to package
  • curly pasta, cooked according to package & kept warm

Instructions

  1. Cook chicken and onion over medium-high heat in a nonstick 6-quart saucepan until chicken is no longer pink.
  2. Blend in tomatoes and soup and heat through.
  3. Add hot pasta and spinach and blend.
  4. Season to taste.
  5. Note: Instead of heating everything on the stove, I put it in the oven for a few minutes.

Chicken Pasta With Apples And Walnuts

30 minServes 4
Show recipe

This chicken dish is loaded with apples and walnuts cooked in a rich chicken broth with goat cheese lightly seasoned with thyme and served over pasta of your choice. A nice green salad, a loaf of fresh bread and a nice glass of Pinon Noir and you have a great meal!

Ingredients

  • chicken breast, boneless and skinless, cubed
  • goat cheese, crumbled
  • ranny smith apple, peeled, cored and diced
  • /2 cup walnuts, chopped
  • chicken broth
  • dried thyme
  • /4 teaspoon black pepper
  • butter, divided
  • /4 cup water

Instructions

  1. Heat a large skillet over medium heat.
  2. Add 2 TB butter and melt.
  3. Add diced apple and saute until slightly browned.
  4. Add walnuts to apple mixture and cook for 5 minutes.
  5. Remove and set aside.
  6. In the same skillet, add remaining 2TB butter and saute chicken pieces until brown and crispy.
  7. Add apple/walnut mixture back in to chicken.
  8. Add thyme and black pepper.
  9. Pour in chicken broth and heat.
  10. Gradually add goat cheese and cook over low heat until cheese is melted.
  11. In a small measuring cup, add water and cornstarch and stir to get lumps out.
  12. On medium high heat, gradually add cornstarch and constantly stir until sauce is slightly thick.
  13. Serve over pasta of your choice.

Baked pasta & lasagna

Bubbly, cheesy, oven-baked.

Taco Pasta Bake

60 minServes 6
Show recipe

This is a great recipe which even the kids will enjoy.

Ingredients

  • beef mince
  • packet taco seasoning mix
  • condensed tomato soup
  • tomatoes (chopped)
  • macaroni
  • small onion (chopped)
  • grated cheddar cheese
  • /2 package of crushed tortilla chips

Instructions

  1. Preheaat oven to 175c (350f).
  2. Cook the pasta in a large pan of boiling water then drain.
  3. Brown the mince in a large pan and drain any excess fat return to pan and add onion.
  4. Then add taco seasoning mix, condensed soup and chopped tomatoes.
  5. Stir in the cooked pasta.
  6. Pour into a large casserole dish, and sprinkle the crushed tortilla and cheese over the top.
  7. Bake for about 30 until cheese is golden.
  8. Serve with salad.

Gremolata Crusted Salmon Pasta Bake

30 minServes 4
Show recipe

Italian gramolata is an aromatic mixture of parsley, lemon zest and garlic.

Ingredients

  • dried pasta shapes
  • milk
  • salmon fillet, skinned
  • cheese sauce, bought
  • capers, drained and rinsed
  • arlic cloves, chopped
  • emon, zest of, Finely grated
  • flat leaf parsley, chopped

Instructions

  1. Method.
  2. Preheat the broiler to medium. Cook the pasta according to pack instructions.
  3. Heat the milk in a frying pan until bubbling, add the salmon and a little seasoning, and cover with a lid.
  4. Cook gently for 6-7 minutes or until just cooked through. Using a slotted spoon, transfer to a plate and keep warm, reserving the milk in the pan.
  5. Pour the cheese sauce into the frying pan and add the capers. Cook gently, stirring until very hot.
  6. Drain the pasta and add to the pan. Flake the fish into the pan.
  7. Toss the ingredients together until combined then tip into a shallow, heatproof dish.
  8. Mix together the garlic, lemon zest and parsley, and add the breadcrumbs.
  9. Scatter over the pasta bake and broil for 1-2 minutes until the breadcrumbs begin to colour. Serve with steamed green beans.

Corned Beef Noodle Casserole With Spinach And Cheese

60 minServes 4
Show recipe

A delicious way to use leftover corned beef, and it's a meal in one dish. Serve this corned beef and noodle casserole with a tossed salad and cornbread or biscuits for a hearty meal. From about.com.

Ingredients

  • medium egg noodles
  • butter, divided
  • chopped onion
  • 3 cups diced corned beef, about 12 ounces
  • frozen chopped spinach, thawed, excess water squeezed out
  • all-purpose flour
  • chicken broth
  • milk (low fat is fine)
  • /8 teaspoon black pepper
  • /4 teaspoon dried leaf thyme
  • shredded sharp cheddar cheese
  • /2 teaspoon salt (to taste)
  • /2-1 cup French fried onion rings or 1/2-1 cup buttered bread crumb

Instructions

  1. Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.
  3. In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.

Mince And Spaghetti Casserole

60 minServes 4
Show recipe

Grandma's quick and easy mince casserole.

Ingredients

  • vegetable oil
  • minced beef
  • (850 g) can spaghetti in tomato sauce
  • ge onion (chopped)
  • bacon (diced)
  • /4 cup Worcestershire sauce

Instructions

  1. Fry onions in the oil for 2-3 minutes. Add the bacon and cook for a further 2-3 minutes. Add beef, breaking up with a fork while it cooks. Cook until meat is browned. Add worcestershire sauce and spaghetti, stir to mix.
  2. Place in a casserole dish.
  3. Bake until bubbling, 20 - 30 minutes.

Skillet Meaty Lasagna

60 minServes 4
Show recipe

America's Test Kitchen

Ingredients

  • (14 1/2 ounce) cans whole canned tomatoes
  • olive oil
  • onion, chopped fine
  • salt
  • pepper
  • arlic cloves, minced
  • /8 teaspoon red pepper flakes
  • ground beef (or meatloaf mix(beef, pork, veal)
  • curly-edged lasagna noodles, broken into 1 1/2- to 2-inch lengths
  • mozzarella cheese, shredded (1/2 cup)
  • /4 cup grated parmesan cheese

Instructions

  1. Pulse tomatoes in food processor until coarsely ground and no large pieces, about 12 pulses.
  2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
  3. Add onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5-7 minutes.
  4. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
  5. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 3-5 minutes.
  6. Scatter pasta in skillet, then pour processed tomatoes over top.
  7. Cover, increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 20 minutes.
  8. Off heat, stir in half of mozzarella and half of Parmesan.
  9. Season with salt and pepper to taste.
  10. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan.
  11. Cover and let stand off heat until cheese melts, 2-4 minutes.
  12. Sprinkle with basil and serve.

Pork And Noodle Casserole Ii

30 minServes 6
Show recipe

Ground pork, elbow macaroni, diced tomatoes, onions, cheese, and slightly spicy seasonings. I thought it would taste good with corn chips.

Ingredients

  • ground pork
  • arge onion
  • oil
  • elbow macaroni (approx)
  • (14 ounce) can diced tomatoes
  • grated cheddar cheese (approx)
  • salt

Instructions

  1. Heat oil on medium high heat in a large skillet, add onions and saute for a few minutes. Lower heat to medium and add the pork and heat through.
  2. Meanwhile, bring water to boil in a medium sauce pan. Add the macaroni and cook according to package directions. Drain.
  3. When pork is cooked through add tomatoes and lower heat. Add spices and salt and pepper to taste. (Spice measurements are approximate--use however much you like.).
  4. While macaroni is still hot, add to the meat mixture. Add the cheese and stir. Serve.

Shrimp & seafood pasta

A little fancy, still easy.

Creamy Smoked Salmon Pasta

30 minServes 4
Show recipe

I found this recipe on the internet - if I am not mistaken it was iGOURMET.Have tweaked it a bit but it is wonderful as is! Fantastic! :)

Ingredients

  • butter
  • /2 onion, finely chopped
  • all-purpose flour
  • roasted garlic
  • salt, to taste
  • es crushed red pepper flakes, ot to taste
  • skim milk
  • /2 cup grated pecorino romano cheese, plus some for serving
  • frozen green pea, thawed and drained
  • /2 cup mushroom (any kind, we used button mushrooms)

Instructions

  1. Bring a large pot of lightly salted water to boil.
  2. Add pasta and cook for 8-10 minutes or until al dente; drain.
  3. Melt butter in a large non-stick skillet over medium heat.
  4. Stir in crushed red pepper, allow it to season the butter.
  5. Saute onion in butter until tender, about 8 minutes.
  6. Add garlic in the last 2 minutes.
  7. Then, stir in flour; gradually stir in milk; whisking all the while.
  8. Check for seasoning.
  9. Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
  10. Stir in peas and mushrooms; cook over low heat for 4 minutes.
  11. Toss in smoked salmon and cook for 2 more minutes.
  12. Serve over pasta, a salad of greens, French bread and a bottle of wine.
  13. E N J O Y!

Tangy Tuna Macaroni Salad

30 minServes 8
Show recipe

A light and tasty recipe. Each serving only 4 WW points.

Ingredients

  • elbow macaroni, cooked,drained (7 oz.)
  • (6 ounce) can tuna, drained,flaked
  • sliced celery
  • /4 cup Miracle Whip light
  • /4 cup chopped green pepper
  • /4 cup sliced green onion
  • chopped pimiento

Instructions

  1. Cook pasta according to package; drain.
  2. Mix macaroni, tuna, celery, dressing, green pepper, onions and pimiento.
  3. Season to taste with salt and black pepper.
  4. Refrigerate several hours or overnight.

Cheesy Shrimp And Scallops Pasta

30 minServes 4
Show recipe

Another recipe from the Sargento Cheese website.

Ingredients

  • spaghetti
  • butter or 1 tablespoon margarine
  • /2 cup chopped onion
  • all-purpose flour
  • milk
  • /4 teaspoon salt
  • /4 teaspoon pepper
  • frozen chopped mixed vegetables, thawed (broccoli, carrot and cauliflower)
  • bay scallops

Instructions

  1. Cook spaghetti according to package directions, drain and keep warm.
  2. Melt butter in large skillet over medium heat; add onion, cook 5 minutes, stirring occasionally. Stir in flour; cook 1 minute. Stir in milk, salt and pepper; cook 5 minutes, stirring constantly. Stir vegetables, scallops and shrimp into skillet mixture; simmer 10 minutes, stirring occasionally.
  3. Remove skillet from heat; stir in cheese until melted. Divide spaghetti among four plates; spoon sauce over spaghetti.

Shrimp With Zucchini Noodles

30 minServes 2
Show recipe

Smart, outstanding alternative to pasta! This recipe does require the ability to spiralize vegetables. There are many models available prices range $10 up to $100+ depending on your preference. I use the OXO vegetable spiralizer.

Ingredients

  • shrimp, peeled, deveined
  • medium zucchini, spiralized
  • 2 tablespoon olive oil
  • 2 tablespoon salted butter
  • Mrs. Dash seasoning mix, I like Garlic and Herb
  • /2 teaspoon salt (to taste)
  • /4 teaspoon pepper (to taste)

Instructions

  1. In a large skillet, heat oil and butter over medium heat.
  2. Place shrimp in an even layer, cook 1-2 minutes turn once, cook additional 1-2 minutes (just long enough for them to become opaque).
  3. Remove shrimp from pan, sprinkle with Mrs. Dash mixture. Set aside.
  4. In the same skillet add zucchini.
  5. Sauté zucchini noodles until they are tender, about 2 minutes.(These can be eaten raw, but I prefer a softer, more pasta-like texture).
  6. Sprinkle noodles with Mrs. Dash mixture.
  7. Add shrimp to noodles, gently turn mixture to disperse shrimp.
  8. Remove from heat, serve!

Spicy Shrimp And Pasta

60 minServes 4
Show recipe

I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.

Ingredients

  • uncooked linguine
  • unpeeled large raw shrimp
  • butter or 4 tablespoons margarine
  • medium sweet onion, chopped
  • 3 cloves garlic, minced
  • cajun seasoning or 1 tablespoon creole seasoning
  • heavy cream
  • /2 cup freshly grated parmesan cheese
  • dry crushed red pepper
  • /3 cup chopped fresh parsley or 2 tablespoons dried parsley

Instructions

  1. Cook linguine according to package directions; keep warm.
  2. Peel and devein shrimp; set aside.
  3. Melt butter in a large electric skillet set on medium temperature.
  4. Add onions and garlic to skillet; saute until tender.
  5. Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
  6. Stir in shrimp and saute until barely pink.
  7. Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
  8. Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
  9. Stir in parsley; serve immediately.

Cajun Shrimp Linguine

60 minServes 4
Show recipe

From Cooking Light May 2016. Classic Cajun flavors-the smoky spicy seasoning, sweet shrimp; and onion, green bell pepper and celery trinity-give this pasta toss a New Orleans vibe. A jolt of ground red pepper spices things up nicely while creamy half and half smooths out the edges.

Ingredients

  • whole-grain linguine or 6 ounces fettuccine pasta
  • cajun seasoning
  • large shrimp, peeled and deveined
  • canola oil, divided
  • chopped onion
  • chopped green bell pepper
  • /2 cup thinly sliced celery
  • chopped fresh thyme
  • /8 teaspoon ground red pepper
  • arlic cloves, minced
  • /4 teaspoon kosher salt
  • bay leaves

Instructions

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
  2. 2. Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat. Add 1 tablespoons oil to pan; swirl to coat. Add shrimp mixture to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp mixture from pan. Wipe pan clean with paper towels.
  3. 3. Add remaining 1 tablespoons oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoons thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Discard bay leaves. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1 1/2 tsp thyme.
  4. Place all ingredients in your favorite serving dish and enjoy.

Vegetarian pasta

Meatless and full of flavor.

Creamy Tomato And Feta Linguine

30 minServes 2
Show recipe

365 Ways to Cook Vegetarian

Ingredients

  • linguine
  • canned crushed tomatoes
  • arlic cloves, minced
  • /2 cup dry white wine
  • paprika
  • /2 teaspoon salt
  • dried dill
  • heavy cream

Instructions

  1. In a large saucepan of boiling salted water, cook linguine.
  2. Meanwhile, in a medium saucepan, combine tomatoes, garlic and wine. Cook over medium high heat until liquid reduces by one third, 4-5 minutes.
  3. Reduce heat to medium. Simmer 3 minutes. Add paprika, salt and dill. Add cream, stirring continuously until heated through, 1-2 minutes. Do not boil.
  4. Drain pasta and place in a serving bowl. Toss with feta cheese. Spoon hot sauce over pasta and serve.

Linguine With Leek And Tomato Sauce

30 minServes 4
Show recipe

Recipe source: Bon Appetit (June 2007)

Ingredients

  • /4 cup olive oil
  • arlic cloves, chopped
  • /2 teaspoon crushed red pepper flakes
  • /2 teaspoon fennel seed
  • eeks, white and pale green parts only, split lenghwise and then sliced crosswise
  • tomatoes, diced
  • /2 cup white wine
  • white wine vinegar
  • linguine
  • parmesan cheese, grated, divided

Instructions

  1. In a large skillet heat ooil over medium high heat and add next 3 ingredients (garlic -fennel seeds) and saute 1 minutes.
  2. Stri in leeks and saute another 4-5 minutes or until they begin to soften.
  3. Stir in tomatoes and stir another minute.
  4. Stir in wine and vinegar and bring to a boil. Cover and cook for 5 minutes or until tomatoes break down.
  5. Meanwhile prepare pasta according to package directions; drain; reserving 1 1/4 cups of the cooking liquid.
  6. Stir pasta into sauce along wiht 1/2 cup of the reserved liquid and 3/4 cup of the cheese; tossing over medium high heat until sauce coats the pasta;adding more liquid as needed.
  7. Pout in serving bowl and season with salt and pepper.
  8. Serve with remaining cheese.

Super Quick Tomato Basil Cream Pasta (Vegan!!)

30 minServes 2
Show recipe

I made this tonight and it is super delicious!! I found this recipe on veganyumyum.com and here is her description: "When it’s summer, I can’t get enough of recipes that use up fresh tomatoes and basil. But no matter what time of year, I’m always down with quick recipes. You can make this sauce in the time it takes to boil the pasta. My whole wheat pasta cooks in 9 minutes, so this simple sau

Ingredients

  • arge ripe tomatoes (2 cups roughly chopped, 1 1/2 cups blended)
  • /2 cup raw cashews
  • tomato paste
  • /4 cup water
  • olive oil
  • 4 garlic cloves, minced
  • whole wheat spaghetti
  • salt (edit ( upped from 3/4!)
  • 3 tablespoons wine or 2 -3 tablespoons water
  • 2 teaspoon coarse black pepper, Freshly Ground

Instructions

  1. Put a large pot of salted water on to boil.
  2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
  3. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
  4. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

Lentil Ravioli

30 minServes 4
Show recipe

This is from 1001 Low-Fat Vegetarian Recipes.

Ingredients

  • cooking spray
  • /4 cup fennel bulb, finely chopped
  • fresh ginger, grated
  • curry powder
  • /2 teaspoon ground cumin
  • /4 teaspoon ground turmeric
  • /4 teaspoon ground cinnamon
  • /4 teaspoon cayenne pepper
  • water
  • /3 cup dried lentils

Instructions

  1. Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
  2. Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
  3. Simmer uncovered until excess liquid is goner, about 5 minutes.
  4. Stir in chopped cilantro. Season to taste with salt.
  5. Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
  6. Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
  7. Heat 3 quarts of water to boiling; add 4-6 ravioli.
  8. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
  9. Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

The Realtor's Spaghetti Squash Au Gratin

30 minServes 4
Show recipe

Spaghetti with almost no carbs! It's like magic! If you haven't tried spaghetti squash yet, you should. It's really a great replacement when you're craving spaghetti but can't have it.

Ingredients

  • olive oil
  • medium onion, diced small
  • 2 garlic clove, minced fine
  • spaghetti squash, 2-2 1/2 lbs, scraped and ready to use (see <a href="https://www.geniuskitchen.com/recipe/how-to-cook-
  • fresh basil, minced
  • salt and pepper
  • grated parmesan cheese

Instructions

  1. Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
  2. Preheat broiler.
  3. Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
  4. Place mixture in buttered 1 quart baking dish. Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
  5. Serve immediately.

Poppy Seed Pasta

30 minServes 4
Show recipe

An easy and somewhat different side dish.... or meatless main dish. Or even add some leftover cooked chicken or ham and it's a main dish.

Ingredients

  • fettuccine
  • /2 cup butter, 1 stick
  • loves minced garlic
  • poppy seeds
  • salt, to taste
  • /4 chopped fresh parsley

Instructions

  1. Cook the fettuccine according to the package directions.
  2. Meanwhile, heat the butter in a large skillet. Saute the garlic in the butter until soft but not brown.
  3. Drain the cooked pasta and immediately toss with the garlic butter.
  4. Toss in the poppy seeds and salt to taste.
  5. Place into a serving bowl. Sprinkle with chopped parsley and parmesan and serve.