Pasta recipes

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.

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.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

A scrumptious side dish made with white beans, noodles and parmesan cheese.

Bacon, melted American cheese, and cream of mushroom soup turn spaghetti and chicken into a bubbly, golden casserole the whole family will fight over. Serves 8 and ready in about an hour.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.