329 italian recipes

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Lemon tagliatelle, a simple Italian pasta tossed with Greek yogurt, lemon zest, nutmeg, and olive oil. A fresh, summery vegetarian pasta in under 20 minutes.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.