3,160 palta recipes

A tasty and succulent pasta dish made with parmesan cheese and a rich and delicious vodka sauce.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Quick chicken spaghetti with pasta sauce and vegetables in just 35 minutes. Only 5 ingredients make this a go-to weeknight dinner when time is tight.

A succulent and savory lasagna made with mild pork sausage, mushrooms and a variety of tasty cheeses.

Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

This cheesy and delicious baked macaroni is packed with yumminess. Three cheeses together deliver the ultimate flavor. Make it ahead, reheat it for a quick and yummy dinner.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

Homemade potato gnocchi from scratch, made with baked rather than boiled potatoes for a light, fluffy texture. Pillowy little dumplings ridged on a fork, boiled until they float, ready for any sauce you love.

Fresh homemade egg pasta dough blends all-purpose and semolina flour with three eggs for a golden, slightly toothsome noodle. Roll through a pasta machine and cut into spaghetti, fettuccine, or whatever shape your day calls for.