808 palta recipes

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

No-noodle turkey spinach lasagna layered with low-fat ricotta, spaghetti sauce, and non-fat mozzarella. A lighter take on lasagna that skips the pasta entirely and uses spinach as the base.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

This fresh fig ice cream will for sure cool you down while satisfy your palate on a hot summer day with silky and rich taste and chunks of delicious figs.

This savory sauce is goes well together with pasta, rice and any type of meat.

Use this south of the border style chicken in your quesadilla's, panini's, pasta and other favorite dishes. Better yet, enjoy it on it's own!

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Chicken and rice with chipotle peppers, turmeric, bell peppers, cumin, and garlic. A smoky, colorful one-pot dinner with adjustable heat levels for chile lovers and mild palates alike.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.