Pasta recipes

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Spicy Mexican lasagna layers taco-seasoned ground beef, ricotta, corn tortillas, and Monterey Jack cheese into a crowd-pleasing Tex-Mex casserole. Italian technique, south-of-the-border flavor.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.

Green goddess-style salad dressing blends mayonnaise, yogurt, mixed greens, lemon juice, and optional anchovy into a creamy, herb-packed dressing. Ready in 10 minutes.

Classic three-cheese manicotti stuffing with ricotta, diced mozzarella, Parmesan, and eggs. A quick no-cook filling that pipes or spoons into manicotti shells for a rich, creamy Italian dinner.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.

Awesome Spaghetti with Artichokes, Mint and Chilis recipe

Two-ingredient microwave cheese sauce with Velveeta and milk, melted together in under 5 minutes. The quickest cheese sauce for pasta, vegetables, or fish.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.