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The best spaghetti recipes - 225 recipes

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1. Heat up a pan. Take olive oil and add garlic, veggetti noodles, red bell peppers, green scallions, rosemary, and...

  • 1 large size zucchini
  • 1 purple carrot
  • 1 pale-yellow carrot
  • 1 orange carrot
  • 1/2 red bell pepper (thinly julienne cuts)
  • 1 green scallion (thinly chopped)
  • 2-3 garlic cloves (thinly sliced)
  • Fresh fresh rosemary leaves (chopped)
  • Few fresh Thai basil leaves (chopped)
  • 2 tablespoons of olive oil
  • 1 tablespoon of soy sauce
  • 1 teaspoon of Asian sweet rice vinegar
  • Salt and crushed pepper (to taste)
4.5/5 (8 Votes)

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Ramen noodles are cheap and versatile

  • 1/2 cup General Tso’s sauce
  • 1/4 cup rice wine vinegar
  • 2 tsp grated fresh ginger
  • 2 (3-oz) packs oriental-flavor ramen noodles
  • 1 (12-oz) bag Asian-blend chopped salad
  • 1/2 cup chopped scallions
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup chopped fresh cilantro
4.5/5 (8 Votes)

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pasta

  • 3 eggs
  • 2 cups flour (approximately)
  • 1/2 teaspoon salt
  • beef or chicken stock
4.3/5 (22 Votes)

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Peanut noodles are easy to make with this recipe

  • SAUCE:
  • 2 cups broccoli florets
  • 8 ounces linguine or spaghetti
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 3/4 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1-2 garlic cloves, minced
  • Crushed red chili flakes, as much as you like
  • 2 tablespoons chopped green onion or cilantro or parsley for garnish
4.4/5 (20 Votes)

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Leftover mashed potatoes are versatile and can be used in a number of ways

  • 1 1/2 cups mashed potatoes, cold
  • 1 egg
  • 1/8 teaspoon cream of tartar
  • Dash of nutmeg
  • Pinch of salt
  • 1-1 1/4 cups flour
  • 4 tablespoons butter, divided
  • 1/2 cup breadcrumbs, dry, divided
  • Salt to taste
  • Garlic powder, to taste
  • Parsley, to taste
4.5/5 (13 Votes)

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Yield: About 8 servings This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sw

  • Salad Ingredients:
  • 1 (16-ounce) bag coleslaw mix
  • 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
  • 1 cup shelled and cooked edamame
  • 1 avocado, peeled, pitted and diced
  • 1 mango, peeled, pitted, and julienned (or diced)
  • 1/2 cup thinly-sliced almonds
  • 1/2 cup thinly-sliced green onions (scallions)
  • Asian honey vinaigrette (see ingredients below)
  • Asian Honey Vinaigrette
  • 2/3 cup vegetable oil (or any cooking oil)
  • 1/3 cup honey (or agave, to make this vegan)
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch of salt and black pepper
4.5/5 (6 Votes)

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This recipe is mildly spicy, so if you can handle the heat, add another 1/4 teaspoon of red pepper flakes or just a...

  • 1 1/2 tablespoon extra virgin olive oil
  • 2 (4-ounce) lobster tails, removed from shell and cut into chunks
  • 1 tablespoon shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 (14.5-ounce) can San Marzano crushed tomatoes
  • Salt and pepper, to taste
  • 2 medium zucchinis, spiralized into "noodles"
  • 1 tablespoon parsley, freshly chopped
4.5/5 (6 Votes)

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This easy and healthy recipe comes from Eat Clean Live Well by Terry Walters, published by Sterling Epicure and pr...

  • 2 1⁄2 cups water
  • 2 dried shiitake mushrooms, broken into pieces
  • 2 strips kombu
  • 1 ⁄4 cup tamari
  • 1 ⁄4 cup mirin
  • 1 tablespoon maple syrup
  • 8 ounces 100% buckwheat noodles (soba)
  • 2 tablespoons sesame seeds
  • 1 ⁄4 teaspoon sea salt
  • 8 whole collard leaves
  • 1 tablespoon extra virgin olive oil
  • 1 ⁄2 cup red onion wedges
  • 1 ⁄2 cup julienned carrot
  • 1 ⁄2 cup julienned daikon
  • 1 ⁄4 pound maitake mushrooms (or variety of choice), broken up
  • 1 ⁄4 cup water
4.5/5 (6 Votes)

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I adapted the recipe from an old newspaper clipping of this recipe that came from a restaurant that is no longer in...

  • ◾3 Cups Cantonese Noodles, cooked
  • ◾2 Tablespoon Rice Wine Vinegar
  • ◾1 Tablespoon Oyster Sauce
  • ◾2 Tablespoons Sesame Oil
  • ◾3 Tablespoons Peanut Butter
  • ◾1 Teaspoon Sugar
  • ◾2 Teaspoons Hot Chili Oil
  • ◾1/4 Cup Shredded Carrots
  • ◾1/2 Cup Green Onions, diced
  • ◾1/4 Cup Sesame Seeds, toasted (plus 2 Tablespoons for garnish)
4.5/5 (6 Votes)

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This carrot and zucchini noodle primavera with shrimp is yummy and filling

  • 1 tablespoon kosher salt
  • 3 cups broccoli, cut into florets
  • 1/2 pounds asparagus, remove woody ends, and cut into thirds
  • 3/4 cup mushrooms, sliced
  • 3/4 cup cherry tomatoes, sliced in half
  • 1 1/2 tablespoons olive oil, divided
  • 3/4 cup green snap beans, cut into bite size
  • 24 large shrimp, peeled and deveined
  • 3 large carrots, peeled and spiral cut using the spaghetti blade
  • 2 medium zucchini, spiral cut using the spaghetti blade
  • 1/4 cup white wine
  • 1/3 cup chicken stock
  • 1/4 cup half-and-half cream
  • 2 teaspoons corn starch
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper
4.4/5 (12 Votes)

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Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder

  • 2 to 3 pounds of chicken thighs or breasts (skin removed).
  • 2 medium zucchini.
  • 1 large carrot.
  • 1 handful of bean sprouts (optional).
  • 1 small bunch of green onions (for sauce and garnish)
  • 1 cup of coconut milk.
  • 1 cup of chicken stock.
  • 2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
  • 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
  • 2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
  • 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
  • 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
  • 1 tsp of cayenne pepper.
  • 1 tsp of red pepper flakes.
  • Salt & Pepper for seasoning the chicken.
  • Chopped cashews for garnish (optional).
  • Chopped cilantro for garnish (optional
4.5/5 (4 Votes)

By

Using sharp scissors, cut noodles into 3-inch (7

  • 6 oz packaged rice noodles, or vermicelli
  • 2 tsp peanut oil
  • 4 medium scallion(s), green and white parts, divided and chopped
  • 1 medium jalapeٌo pepper(s), seeded and minced
  • 1 Tbsp ginger root, minced
  • 6 oz lean beef round, or sirloin, trimmed of fat and diced
  • 7 cup(s) fat-free beef broth
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp cilantro, chopped
  • 1 tsp hot pepper sauce, or to taste
  • 1/2 cup(s) frozen green peas, baby size
4.4/5 (5 Votes)

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