This Jumbo Shrimp Wrapped with Arugula and Prosciutto recipe contains jumbo shrimp, prosciutto, extra virgin olive oil, grape tomatoes, lemon and more.
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.—Priscilla Weaver, Hagerstown, Maryland
We've cut PHILLY Cream Cheese into cubes, then flavored them with the most aromatic and succulent flavors of summer, such as fresh herbs, peppercorn and lemon. After you cut the cream cheese- there's little left to do except wait for the flavors to blend. Yum!
Blueberry yogurt cookies with lemon cream cheese frosting—soft, moist cookies with juicy blueberries topped with a cream cheese frosting make a fun after-school treat!
Sirloin steak strips are tossed in a flavorful mixture of Pace® Picante Sauce, lemon juice, oil and garlic, woven onto skewers and grilled with a generous basting of the picante sauce mixture.
I love wine. I could drink it every night with a big bowl of fettuccine Alfredo and fresh garlic bread cheesy sticks. But just like the pasta and bread, wi
An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.
Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.
A baked ziti recipe that is filled with lots of gooey cheese, your favorite spaghetti sauce and ziti pasta. Serve with garlic bread and a Caesar salad.
Try to get similarly-sized clams, as different sizes will alter the cooking time for them to open. Smaller ones are preferable, as they'll open faster, ensuring the pasta won't overcook. For anyone with dietary concerns, try...
Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
