Pasta Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pasta Spring Remove all Source Saveur (36) Amanda's Cookin' (1) Babbo (1) Bitchincamero (1) Closet Cooking (1) Show all... Elly Says Opa (1) Food & Love (1) Furey and the Feast by Cynthia Furey (1) Giuliano Hazan (1) Gourmet Sleuth (1) Martha Stewart (1) Matt Bites (1) Moosewood Restaurant (1) Poor Man's Feast (1) Steamy Kitchen (1) sarahscucinabella.com (1) www.bitchincamero.com (1) Difficulty Easy (37) Medium (12) Course Main Course (31) Side Dish (19) Salad (5) Soups & Stews (4) Appetizers (3) Show all... Dessert (2) Breakfast/Brunch (1) Cuisine Italian (29) American (20) French (3) Vegetarian (3) Asian (2) Show all... Greek (2) Mediterranean (2) Quick & Easy (2) Southern/Soul Food (2) Vietnamese (2) Classic (1) German (1) Japanese (1) Thai (1) Occasion Easter (5) Backyard BBQ (4) Birthday (1) Christmas (1) Technique Saute (24) Fry (6) Slow Cook (4) Grill/Barbecue (3) Roast (2) Show all... Steam (2) Bake (1) Chill (1) Poach (1) Stew (1) Topic Recipe (52) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Main Ingredient:Pasta,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 02/03/2009 Shrimp Scampi Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style. Issue #28 03/08/2002 Orecchiette with Broccoli Rabe At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version. Issue #28 03/19/2002 Curry Noodle Soup In Thailand, kao soi is made with ba mee, a variety of egg noodles, that can be difficult to find in the U.S. But lo mein–style Chinese egg noodles are a good substitute. Issue #18 03/02/2007 Vietnamese Spring Rolls Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods. Issue #13 04/06/2007 Fettuccine with Fava Beans Fresh young fava beans signal the beginning of spring and all its glory. Issue #11 03/01/2007 Pasta with Clams and Basil We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California. Issue #7 03/01/2007 Linguine with Pesto The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition. Issue #7 01/26/2007 Pappardelle Over Wilted Asian Greens Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish. Issue #5 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 05/29/2013 Pasta and Potato Salads Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue. Does Not Apply 05/29/2013 Menu: A Southern Fried Chicken Dinner A Southern-inspired menu for your next dinner affair. Does Not Apply 07/24/2012 "Leftover" Minestrone The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it. Does Not Apply 07/02/2012 Greek Pasta Salad Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Does Not Apply 05/16/2012 Menu: An Evening in Corsica Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own. Does Not Apply 04/11/2011 Garlicky Parsley Pesto Pasta This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking." Does Not Apply 10/09/2010 Brown Butter Spaetzle with Prosciutto and Broccoli Rabe Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue... Does Not Apply Source: Furey and the Feast by Cynthia Furey 09/01/2010 Pasta with Italian Fish Sauce Matt Bites discovers that the Romans had fish sauce centuries ago and that Colatura is the ultimate in umami, bringing a kind of magic to simple pasta. Continue... Does Not Apply Source: Matt Bites 08/18/2010 Marcella Hazan’s Simple Tomato Sauce This is perhaps one of the most famous simple Italian pasta sauces from Marcella Hazan. Here is Steamy Kitchen's interpretation of this easy and satisfying sauce. Continue... Does Not Apply Source: Steamy Kitchen 07/20/2010 Pasta with Vegetable Ragout The secret to this classic pasta recipe from Poor Man’s Feast is to use a wide variety of vegetables and fresh herbs at the peak of their season. Continue... Does Not Apply Source: Poor Man's Feast 06/14/2010 Tagliatelle with Peas The Hazan family loves fresh peas, and one of their favorite ways to prepare the vegetable is this luscious pasta dish, in which egg tagliatelle are infused with the peas' sweet flavor. Does Not Apply Source: Giuliano Hazan « Previous 1 2 3 Next »