Pasta recipes

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Turkey cheddar tetrazzini: a freezer-friendly casserole with sharp aged cheddar, mushroom cream sauce, and spaghetti. Built for Thanksgiving leftovers, but good enough year-round.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

One-pot Italian bean soup loaded with sliced smoked sausage, crushed tomatoes, kidney beans, and small pasta shells in a savory broth. Warming, filling, and ready in 45 minutes.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

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.

Spaghetti squash is a healthy, low-carb, gluten-free substitute for regular pasta. One cup of spaghetti squash has 42 calories, 10 grams of carbs and 2 grams of fiber. The same amount of cooked spaghetti has 220 calories, 43 grams of carbs and 3 grams of fiber.

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!

Note: red wine broth can be used in place of chicken