Link to

Pasta Recipes

Almond & sage
Angel hair
Cacio & pepper
Clam & pesto
Creamy clam
Fettuccine & vegetable
Hearty sausage
Hot spaghetti
Lemon caper
Macaroni & cheese
Mushroom & gorgonzola
Olive & caper
Pasta & salsa cruda
Pasta & pumpkin
Pasta carbonara
Pasta pesto
Pasta pilaf
Pasta primavera
Pasta with chickpeas
Pea & pesto fettuccini
Pumpkin & feta
Pumpkin rosemary
Ravioli stew
Red hot fusilli
Ricotta & spinach
Sausage & pecorino
Spaghetti amatriciana
Spaghetti meatballs
Spiral with asparagus
Sweet & sour seahells
Sweet potato
Tuna pasta salad
Tuna penne
Vegetarian spaghetti
Vegetarian lasagna
Zucchini basil
Zucchini lasagna


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Meat Substitutes

Cooking tips
Ingredient Substitutions
Types of Steak
Wine info


Artichoke Pasta


  • 2 large artichokes, peeled, steamed or boiled and cut into small pieces
  • (1) 4 oz can of peeled tomatoes
  • 1 clove of garlic
  • 1 laural leaf
  • salt
  • 1/2 onion, chopped
  • 4 tbsp of olive oil
  • 2 tbsp of red wine
  • 1 packet of spaghetti


  1. Sautee the garlic, onion and laural leaf in the oil over a medium heat for 3 minutes.
  2. Add the artichoke and sautee for another 5 minutes.
  3. Add the peeled tomatoes, 1 tsp of salt and red wine.
  4. Cook artichoke sauce until the tomatoes break down.
  5. Add water if the sauce becomes too thick or begins to burn.
  6. Boil water and cook the spaghetti for 9-11 minutes.
  7. Strain the spaghetti, and mix the artichoke sauce with it in a big bowl.

Serves: 4 persons

Healthy benefits of Artichokes



Low-fat Fettucine Alfredo


  • 1 tbsp. low-fat margarine
  • 2 sm. cloves garlic, minced
  • 1 tbsp. all-purpose flour
  • 1 ½ c. skim milk
  • 2 tbsp. low-fat or fat-free cream cheese
  • 1 ¼ c. grated Parmesan cheese, divided
  • 4 c. hot cooked fettuccine noodles
  • 2 tsp. parsley
  • Ground pepper


  1. Melt margarine in a saucepan over medium heat.
  2. Add garlic and sauté for a minute.
  3. Gradually add milk, stirring with a wire whisk.
  4. Cook milk mixture 7-8 minutes or until thick and hot, stirring
  5. constantly.
  6. Stir in cream cheese and cook for another 2-3 minutes.
  7. Add one cup Parmesan cheese, stirring constantly until it melts.
  8. Pour sauce over fettuccine noodles and toss well to coat.
  9. Top with remaining ¼ c Parmesan cheese, parsley and pepper.

Serves 4

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved