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Pasta and noodles

Explore 734 recipes, 44 articles, 49 galleries, 446 videos, and more

Perciatelli with Zucchini and Breadcrumbs

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Orecchiette with Mushrooms, Radicchio, and Gorgonzola

Ingredients
  • Coarse salt
  • 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 teaspoon red-pepper flakes
  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
  • 2 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper, to taste
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Pasta with Sausage, Leeks, and Lettuce

Time:30 mins
Ingredients
  • 3/4 pound sweet Italian sausages, casings removed
  • 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons unsalted butter
  • Coarse salt and ground pepper
  • 3/4 pound short pasta, such as lumache or medium shells
  • 4 cups Bibb or Boston lettuce, torn into pieces
  • Grated Parmesan, for serving
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Orecchiette with Broccoli Rabe, Oregano, and Lemon

Time:30 mins
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Campanelle with Fresh Arugula and Peas

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Antipasti Pasta Salad

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound short twisted pasta, such as campanelle
  • 4 ounces fresh mozzarella or bocconcini, cut into 3/4-inch pieces
  • 2 jarred roasted red peppers, drained and cut into 1/2-inch strips
  • 8 large pitted green olives, sliced crosswise
  • 1/2 small red onion, thinly sliced lengthwise
  • 2 ounces thinly sliced salami, slices halved or quartered if large
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1 cup lightly packed fresh parsley leaves
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Pasta with Tomatoes, Squashes, and Blossoms

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Gemelli with Cauliflower, Bacon, and Sage

Time:40 mins
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Campanelle with Walnuts, Ricotta, and Lemon

Time:40 mins
Ingredients
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 4 large garlic cloves
  • Coarse salt and freshly ground pepper
  • 1 pound campanelle pasta
  • 1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
  • 2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
  • 4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
  • 1 cup fresh ricotta cheese
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Spicy Orecchiette with Broccoli

Time:30 mins
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