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Lobster pasta in a creamy sauce

Ingredients: 2 Lobster tails 2 tbsp Olive Oil 1/2 Onion, large, diced .7 ounce fresh Tarragon 2 cloves garlic 2/3 cup white wine 12 grape tomatoes 1 and 1/2 cup heavy cream 1 and 1/2 cubes chicken bullion (or porcini broth, Star brand) 12 oz Tomato Basil Garlic Fetuccini 3 oz Parmesan cheese grated 9 grape tomatoes

Contributed by Violetta Gir

Creamy Italian Pasta Skillet Recipe

Ingredients 8 ounces dry pasta, I used Garganelli. Penne, Rigatoni, and Rotini is great, too. 4 ounces cream cheese 3/4 cup heavy whipping cream 1/4 cup half & half cream 1/2 cup grated Parmesan 1 tablespoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt & pepper, to taste 3 cups spaghetti sauce, your favorite kind. 3 cups grated mozzarella, divided Click link below for recipe.

Contributed by Karen Webb

Adding meatballs to spaghetti is an American invention.

Contributed by Taylor Jackson

National Pasta Month

Brush up on you cooking, October is national pasta month! What will you make?

Contributed by Taylor Jackson

Creamy Chipolte Pasta Salad Recipe

INGREDIENTS 1 lb rotini pasta, dry 1 large cucumber, diced 2 medium avocados, diced 2-3 large peppers, any combination of red, green, yellow, diced ½ red onion, diced salt and pepper for the dressing ½ cup mayo ½ cup milk 4 Tbs sour cream 2 tsp vinegar ¼ tsp each salt and pepper ⅛ tsp each onion powder, garlic powder, and paprika ½ of one chipotle pepper in adobo sauce Click link below for recipe.

Contributed by Karen Webb

Caprese Pasta Salad Recipe

INGREDIENTS 8 oz pasta (I used cellentani) 1 cup (8 oz) small fresh mozzarella balls 2 cups (10.5 oz) grape tomatoes Basil Pesto: 1 cup fresh basil 1 clove garlic ¼ cup grated parmesan 2½ tbsp olive oil 2 teaspoons white balsamic vinegar salt and pepper to taste (I used about ¼ tsp salt and pepper) Click link below for recipe.

Contributed by Karen Webb

Avocado Basil Pasta Recipe

INGREDIENTS 8 ounces dried bow tie and/or wagon wheel pasta 2 medium avocados, halved, seeded, peeled, and coarsely chopped 2 medium ripe tomatoes, roughly chopped 6 slices bacon, crisp cooked, drained, and crumbled ⅔ cup chopped fresh basil 2 tablespoons lemon juice 1 tablespoon olive oil 3 cloves garlic, minced ¼ teaspoon ground black pepper ⅛ teaspoon salt ½ cup shredded parmesan cheese Click link below for recipe.

Contributed by Karen Webb

The recipe for the Chicken Parmesian.

Contributed by Alandria Freeman

Mushroom and Chive Pasta Ingredients: 4 tbsp unsalted butter, divided 1 cup sliced oyster mushrooms 1 cup sliced crimini mushrooms 1 cup sliced shitake mushrooms 2 cloves garlic, minced 1/2 cup finely chopped chives salt and pepper to taste 1 lb pasta Directions: In a large skillet, heat 2 tbsp of butter over high heat. Sauté the fresh mushrooms for about 5-7 minutes until golden brown. Stir in the garlic, salt, and pepper, and continue to let cook for 1-2 minutes until the garlic is fragrant and almost golden brown. Set aside over low heat to keep warm. Cook pasta in a large pot of boiling water, according to the package directions. Reserve 1/4 cup of the pasta cooking water and drain the remaining water. Combine the pasta and the reserved pasta water with the mushroom mixture. Add the remaining tbsp of butter, 1/2 cup of chives and season with more salt and pepper if needed. Serve.

Contributed by Keri Potter


Contributed by Keri Potter