The 50 Best Pasta Recipes: Tasty, fresh, and easy to make!

By Adams Media

They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Pasta Recipes is an appetizing selection of delicious dishes that provide new ideas on how to serve up your favorite pastas. From Tomato-Basil Fettuccini to Chicken Cacciatore, there’s plenty included so you can whip up satisfying and tasty meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Pasta Recipes is an appetizing selection of delicious dishes that provide new ideas on how to serve up your favorite pastas. From Tomato-Basil Fettuccini to Chicken Cacciatore, there’s plenty included so you can whip up satisfying and tasty meals. Enjoy!

• Language: English
• Publisher: Simon & Schuster
• Release date: Oct 3, 2011
• ISBN: 9781440534300

Adams Media

At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

Book preview

The 50 Best Pasta Recipes Cover

The 50 Best

Pasta Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

Tomato-Basil Fettuccine

Chicken Cacciatore

Pasta e Fagioli

Gnocchi

Pasta with Basic Beef Meatballs

Pasta Puttanesca

Peppery Pine Nut Pasta

Arugula Pasta with Brie

Cannellini Bean Pasta

Red Lentil Lasagna

Cockles and Pasta

Chicken Parmesan

Blueberry Ravioli

Pepperoni Parmesan Pasta

Shrimp and Squash Pasta

South of the Border Baked Pasta

Tortellini Soup

Ocean Delight Pasta

Super-Simple Baked Lasagna

Tri-Colored Pasta Salad

Chicken Veronique Pasta Salad

Broccoli Floret Pasta Salad

Spinach-Orzo Salad

Pasta and Egg Salad

Greek Pasta Salad

Pesto Pasta

Asiago Pasta Salad

Creamy Dreamy Fettuccini

Linguine with Clam Sauce

Pasta Pizza

Classic Spaghetti and Meatballs

Walnut Pesto and Spaghetti

Luscious Lasagna

Makaronada

Feta and Olive Rigatoni

White Lasagna

Zucchini Pomodoro

Lazy Weekend Pasta

Sun-Dried Tomato and Basil Pasta

Rosemary Artichoke Pasta

Tofu Lasagna

Asian-Inspired Tahini Noodles

Sugar Pumpkin Lasagna

Bell Pepper Ziti

Bow-Tie Pasta with Sauce

Orecchiette Pesto Pasta

The Great Linguine Caper

Spinach-Stuffed Manicotti

Raw-some Veggie Pasta

Garlic and Oil Pasta

Also Available

Copyright Page

Introduction

Food is the best traveler, or so they say. Many cultures have created variants of different types of dishes, and pasta is no exception. This delicious noodle has made appearances in such locales as Italy, China, Japan, Poland, Germany, and France, each under a different name and cooked in a very unique style.

Many credit Marco Polo for bringing pasta to Italy from China in 1292, after having the dish at the court of Kubla Kahn. If this is accurate, that puts pasta’s age at almost one thousand! And it hasn’t stopped since, spreading across nearly every continent and undergoing different preparations. Pasta even became a part of everyday slang in the mid-eighteenth century; it was so popular that macaroni became slang for terrific! (Which explains why Yankee Doodle reacted to the feather in his hat with the utterance, Macaroni!)

For all its travels, the spirit and heart of pasta will always belong to Italy. Whether it’s pasta with meatballs or baked pasta with vegetables or even blueberry ravioli (really!), there is no doubt that pasta has become a staple for most people. But pasta is versatile, and can be prepared in so many ways that we’ve gathered fifty recipes here for you to experiment with. From Asian-influenced noodles to creamy pasta salads, we’ve got it all. Enjoy!

Tomato-Basil Fettuccine

Basil is a hearty herb that’s one of the easiest to grow at home. In fact, it’s so hearty and easy to grow, you’ll probably be giving your basil away at every opportunity.

Serves 3

Ingredients

³⁄4 pound of tomato fettucine

¹⁄4 cup of extra virgin olive oil

2 cloves of garlic, minced

2 ¹⁄2 cups of diced tomatoes

¹⁄3 cup of chopped basil

Salt and pepper to taste

³⁄4 cup of chicken stock

¹⁄4 cup of grated Parmesan cheese

In a large, deep skillet, heat the oil